| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Bread |
12 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Warm water |
| 1 |
c |
Sourdough starter (see recipe) |
| 6 |
c |
Unsifted flour |
| 2 |
ts |
Salt |
| 2 |
ts |
Sugar |
| 1/2 |
ts |
Baking soda |
INSTRUCTIONS
Combine water, starter, 4 cups flour, salt and sugar thoroughly. Place in
bowl and leave at room temperature overnight (12-14 hours) or until double
in size. Stir in 1 cup flour mixed with soda (soda counteracts sourness of
starter). Turn dough out onto floured board and knead, adding remaining cup
of flour as needed. Knead until smooth, 5-8 minutes. Shape into 2 oblong
loaves in greased pans. Cover and let rise in warm place 2-5 hours, until
doubled in size. Just before baking, make diagonal slashes in top with
sharp knife or razor blade. Bake in preheated 400 oven until crust in
medium dark brown, about 20 minutes. Bread should sound hollow when tapped
with the knuckles.
MRS E.J. HOSEY (MERRIE JACK)
MARVELL, AR
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell,
AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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