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Sourdough BreadBreads & Rolls
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Submitted by Veronica D
Las Vegas, NV
on Friday, August 23, 2002
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| Makes: | |
| Prep Time: | 30 minutes |
| Cook Time: | 50 minutes |
| Ready In: | 1 hour, 20 minutes |
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To make this recipe see the Sour Dough Starter II (Sponge Batter)recipe on our site. |
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| Ingredients |
| 4 cups sifted flour (or more) |
1 tsp salt |
| 1/4 tsp soda |
2 tbsp sugar |
| 2 tbsp shortening |
2 eggs beaten |
| Sour Dough Starter II (Sponge Batter) |
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| | | Directions | Set sponge as usual saving 1/2 cup for starter.
Sift dry ingredients in a bowl, making a well in the center.
In a separate bowl, add the shortening to the sponge and mix well. Add beaten eggs to the mixture. Pour into the well of the flour.
Tip: For bread to rise faster, add some dry yeast dissolved in 1/4 cup of warm water and add to the sponge.)
Add enough flour to make a soft dough for kneading. Knead on a flour board for 10 minutes. Place in a greased bowl. Cover with a towel and let rise in a warm place for 2 to 4 hours or until doubled in bulk.
Dissolve the 1/4 teaspoon soda in a tablespoon of warm water and add to the dough. Knead in thoroughly.
Shape into loaves, place in a greased loaf pan and set aside to rise. When doubled in size, bake at 375 degrees for 50 to 60 minutes.
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