Basic Sourdough Bread

1 1/4 cups sourdough starter
1/3 cup water
3 cups all-purpose flour
1 tablespoon white sugar
1 tablespoon vegetable oil
1 teaspoon salt
2 teaspoons bread machine yeast

Allow starter to come to room temperature.
Place all ingredients in the bread machine in the order suggested by the manufacturer.
Select Basic or White Bread cycle, and Medium crust setting.

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COUNTRY-STYLE SOURDOUGH BREAD

1 cup warm filtered or spring water (105°F to 115°F)
3/4 cup Proto-Dough
1/4 cup buttermilk
3/4 teaspoon instant or rapid-rise yeast
3 1/3 cups (or more) bread flour, divided
2 teaspoons salt
Nonstick vegetable oil spray

Cornmeal

Mix first 4 ingredients in bowl of heavy-duty mixer. Add 2 cups flour; stir to blend. Cover bowl with kitchen towel. Let rise in warm draft-free area until doubled in volume, about 1 1/2 hours.
Using dough hook, mix in 1 1/3 cups flour and salt at lowest setting. Increase speed slightly; knead dough 5 minutes, adding more flour by tablespoonfuls if dough sticks to sides of bowl. Let dough rest 15 minutes. Knead on low 5 minutes. Scrape dough from hook into bowl. Remove bowl from stand. Coat rubber spatula with nonstick spray. Slide spatula under and around dough, coating dough lightly. Cover bowl with kitchen towel. Let dough rise until doubled in volume, about 1 hour.

Turn dough out onto floured surface and fold over on itself several times to flatten. Divide in half. Shape each half into 4x8-inch rectangle. Make 1 shallow lengthwise slash down each.

Sprinkle large rimmed baking sheet with cornmeal. Space loaves on sheet 3 inches apart. Dust tops with flour. Cover with plastic; let rise in warm draft-free area until doubled in volume, about 1 hour.

Place 13x9x2-inch metal baking pan on bottom of oven. Position rack at lowest level of oven; preheat to 500°F. Place bread in oven. Quickly pour 1/2 cup water into metal pan; close oven door. Bake 5 minutes. Add 1/2 cup water to pan. Quickly close door; reduce oven temperature to 425°F. Bake loaves until puffed and golden, about 20 minutes. Transfer to rack; cool 15 minutes. Serve warm or at room temperature.

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Basic Sourdough Bread Recipe

2 cups proofed sourdough starter
1 tablespoon butter
1/2 cup milk
1 teaspoon salt
1 tablespoon sugar
3 cups white bread flour

Before measuring out your 2 cups of starter culture, it must be proofed: To proof, I usually start with 1 cup of starter and stir into it equal parts of flour and warm water (for this recipe, 1 1/2 cups of each would be more than enough).
Let mixture sit, covered loosely, for 8 to 12 hoursthe longer it sits, the sourer the flavor will be.
At this point, measure out the 2 cups required for recipe, and return leftover starter to refrigerator for next time.
Pour starter into mixing bowl.
Melt butter (microwave works well).
Add milk to butter and warm briefly (85 degrees F).
Add the salt and sugar, stir until dissolved.
Add this mixture to the culture and mix well.
Add the flour, 1 cup at a time, stirring until the dough is too stiff to mix by hand.
Turn onto floured board and knead in the remaining flour until the dough is smooth and satiny.
Pat dough into a 1-inch thick oval and form loaf by rolling oval up from the long side, pinching the seam together as you roll the dough, tucking ends to form the loaf.
Place in lightly greased loaf pan (I spray with cooking spray), and let rise, covered, at 85 degrees F for 1 1/2 to 3 hours.
When the dough rises 1 to 2 inches above the edges of pan, it is ready to bake.
Preheat oven to 375 degrees F.
Bake for 10 minutes, then reduce heat to 350 degrees F and bake an additional 30 to 40 minutes (baking time varies according to your oven and your personal taste--some like a darker crustier bread than others).
Remove loaf from oven and brush the top lightly with melted butter; turn loaf out of the pan and cool on wire rack.
If you prefer, you can shape this into a round or oval loaf and bake on a baking sheet.

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Bread and Sourdough - A selection of recipes including yeast, sourdough, and quick bread.
site: www.pastrywiz.com/archive/category/yeast.htm

Fresh Spinach Ham And Jack Sandwich Heated - Steamed fresh spinach, ham, and cheese served on toasted sourdough bread.
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Old Time Recipes - Bake sourdough bread from scratch and other recipes from Country Folk Magazine. Includes substitutes and remedies.
site: www.countryfolkmag.com/recipes_sourdough_22.html

Sage Deviled Turkey Breast Salad Sandwich - A hazelnut turkey salad is served on cranberry sourdough bread.
site: www.eatturkey.com/recipe/recipe.cgi/1/10926

Sourdough Bread Recipe
site: www.angelfire.com/ab/bethsbread/sdRecipes.html
Sourdough Bread. The bread machine makes short work of this tangy white bread. As long as you have a good starter, you will end up with a great loaf.

Bread Recipe Index: Sourdough Bread
site: bread.allrecipes.com/directory/355.asp

Sourdough French Bread- Recipe
site: www.care2.com/channels/solutions/food/258
try one of our bread recipes for sourdough bread.

sourdough bread recipe | bread recipes
site: www.thatsmyhome.com/bakery/special/sour.htm
This page will take the novice sourdough baker from a jar of flour and water to a delicious loaf of sourdough bread. Written by S. John Ross, iconoclast and popular GURPS writer.

Sourdough Bread: How To Begin
site: www.io.com/~sjohn/sour.htm