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Rustic Country Sourdough Bread
Time: 3 hrs 30 mins
Ingredients
- 4 1/2 teaspoons dry active yeast (2 packages dry yeast)
- 1 1/4 cups warm water (105-110 degrees F)
- 1 cup sourdough starter (at room temperature)
- 1/4 cup Splenda granular
- 3/4 tablespoon kosher salt
- 2 eggs, beaten
- 1/4 cup sunflower oil
- 4 -5 cups unbleached flour, divided
- sunflower oil
- melted butter
Directions
- 1 Place the eggs in warm water and let sit for about 10-15 minutes.
- 2 Warm the KA bowl by filling with hot water, dumping it out and towel dry.
- 3 Dissolve the yeast in water in your KA mixing bowl.
- 4 Let stand 5 minutes.
- 5 On speed 1, stir in sourdough starter, sugar, salt, eggs, oil and 3 cups flour.
- 6 Gradually add remaining flour or enough that the dough will separate from the sides of the mixing bowl. This should take about 8 minutes.
- 7 Place in a well-greased bowl, turning to grease top.
- 8 Cover and let rise in a warm place (85 degrees F), free from drafts, 1 to 1 1/2 hours or until doubled in bulk.
- 9 Punch dough down; divide in half and shape each half into a loaf. (These also can be make into dinner rolls.).
- 10 Place loaves in greased 9x5x3 inch loaf pans.
- 11 Brush top with oil.
- 12 Cover loaves; let rise in a warm place (85 degrees F), free from drafts, about 1 hour or until doubled in bulk.
- 13 Bake at 375 degrees F for 30 to 35 minutes or until loaves sound hollow when tapped. Remove from pans and brush with melted butter.
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