Sunday, January 17, 2016

SOURDOUGH BREAD

SOURDOUGH BREAD
Olivia and her husband are big fans of sourdough bread.  I have always loved it too, especially for sandwiches or toast.  It has a tangy taste to the dough and a smooth texture that is so appealing.  Some time ago, not sure how long but I know it has been months, if not years, Olivia made a sourdough starter and has kept it going in her refrigerator.  Her husband named it Oscar and takes great care to occasionally "feed" the dough so it will keep going and provide them with great sourdough bread any time they want.  Find a sourdough starter recipe you like and try to keep it "alive."  It is great fun and homemade sourdough bread is fantastic.  There are lots of recipes for the bread, but thus far, this is the one Olivia says is the absolute best!
-Nanette


SOURDOUGH BREAD

1 cup sourdough starter
1 1/2 cups warm water
1 1/2 teaspoons salt
1/2 cup white sugar
1/2 cup canola oil
6 cups all-purpose flour

Mix sugar, oil, salt, water, and starter in a large bowl.  Add flour.  Turn out onto floured surface and knead several times until it forms a ball.  Add four as needed.  Place the dough into a large, oiled bowl, turn once so the dough will be greased on top, too.  Cover with a clean dish towel, and let it rise overnight.  The next day, punch the dough down, turn it out onto a floured surface, knead for several minutes, divide in  half, and place in two greased bread pans.  Cover and let double in size.  Bake at 350 degrees for 40-45 minutes or until golden brown.  Turn out to cool.  

Makes two loaves.

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