(makes 2 loaves)
ingredients:
- 2 tsp granulated sugaringredients:
- 2 1/2 tsp active dry yeast
- 1/2 cup warm water or milk
- 2 1/2 cups (625ml) bread flour
- 2 tsp salt
- 1/2 tsp baking soda
- 1 cup sourdough starter, room temperature
- 2 eggs
- 1 portion of water-roux
- approximately 3 cups all-purpose flour
optional: 2 tsp butter or egg for brushing tops
1. stir sugar in warm water or milk in large bowl. sprinkle yeast over top. let stand 10 minutes. stir to dissolve yeast.
3. work in enough remaining flour until dough pulls away from sides of bowl. turn out onto floured surface. knead 8 to 10 minutes until smooth and elastic. place in greased bowl, turning once to grease top. cover with tea towel. let stand in oven with light on and door closed for 1 to 1 1/2 hours until doubled i bulk. punch dough down, divide in half. cover with tea towel. let rest on counter for 10 minutes. shape into round loaves. place on greased baking sheet. cover with tea towel. let stand in oven with light on and door closed for about 1 hour until almost doubled in size. bake in 400F oven for 30 to 35 minutes. turn out onto racks to cool.
4. brush warm tops with butter.
- 1 portion of water-roux
- approximately 3 cups all-purpose flour
optional: 2 tsp butter or egg for brushing tops
1. stir sugar in warm water or milk in large bowl. sprinkle yeast over top. let stand 10 minutes. stir to dissolve yeast.
2. add next 5 ingredients and water-roux. mix well.
3. work in enough remaining flour until dough pulls away from sides of bowl. turn out onto floured surface. knead 8 to 10 minutes until smooth and elastic. place in greased bowl, turning once to grease top. cover with tea towel. let stand in oven with light on and door closed for 1 to 1 1/2 hours until doubled i bulk. punch dough down, divide in half. cover with tea towel. let rest on counter for 10 minutes. shape into round loaves. place on greased baking sheet. cover with tea towel. let stand in oven with light on and door closed for about 1 hour until almost doubled in size. bake in 400F oven for 30 to 35 minutes. turn out onto racks to cool.
4. brush warm tops with butter.
