Sourdough Bread III

This recipe won 1st place in the sourdough category of the Michigan State Fair 3 years in a row! Best if baked in a cloche, a covered stoneware baking stone.

• Preparation Time: 30 mins
• Cooking Time: 30 mins
• Total Time: 60 mins
• Calories: 268 Calories

Ingredients

• 1 cup milk
• 1 tablespoon salt
• 1 tablespoon active dry yeast
• 1 ½ cups sourdough starter
• 3 tablespoons margarine, softened
• 1 tablespoon cornmeal
• 4 cups bread flour
• 3 tablespoons sugar
• 3 tablespoons wheat germ

Recipe Instructions

Step 1

Preheat oven to 425 degrees F (220 degrees C).

Step 2

Mix all ingredients in a bread machine using the Manual cycle. That's usually two mix cycles of approximately 15 to 20 minutes with the rise cycle between them of about an hour.

Step 3

Turn the dough out onto a lightly floured surface. Form the dough into a single round loaf. Place the loaf on a baking stone or baking sheet which has been lightly oiled and sprinkled with cornmeal. Cover loaf and let rise in a warm place until nearly doubled in size, about 40 minutes.

Step 4

Bake in preheated oven for 20 to 30 minutes, until golden brown and loaf sounds hollow when tapped. Let cool on a wire rack.