Source:Breads of the Southwest by Beth Hensperger
Makes 8 servings.
Preparation time: 4 hours
Tips: Bake in loaf pan or free standing round loaves.
Pioneer Sourdough Bread
Ingredients
Preparation
1 1/2 cups warm water
1 tablespoon active dry yeast
1 tablespoon sugar
1 cup sourdough starter or yogurt starter
1/2 cup unsalted butter (1 stick) or lard, melted
1 tablespoon salt
5 1/2 to 6 cups unbleached all-purpose flour
1/4 cup fine corn meal for sprinkling
Egg white wash for brushing only, optional
1. Pour 1/2 cup of the warm water into a small bowl or 1-cup liquid measuring cup. Sprinkle the yeast and a pinch of the sugar over the surface of the water. Stir to dissolve and let stand at room temperature until foamy, about 10 minutes.
2. In a large bowl using a whisk or in the bowl of a heavy duty electric mixer fitted with the paddle attachment, combine the sourdough starter, the remaining water, remaining sugar, melted butter, salt, and 3 cups of the flour. Beat on medium speed until smooth, about 1 minute. Add the yeast mixture and beat on medium speed for 1 minute more. Add the remaining flour, 1/2 cup at a time, until a soft shaggy dough that just clears the sides of the bowl forms, switching to a wooden spoon when necessary if making by hand.
3. Turn the dough out onto a lightly floured work surface and knead until smooth and elastic, 1 to 2 minutes for machine, 3 to 4 minutes by hand. dusting with flour only 1 tablespoon at a time, just enough as needed to prevent sticking. Place in a greased deep container, turn once to coat the top, and cover with plastic wrap. Let rise at room temperature until double in bulk, 1 to 1 1/2 hours.
4. Lightly grease the bottom and sides of two 9x5 inch loaf pans, and sprinkle with cornmeal. Turn the dough out onto the work surface and divide it into 2 equal portions. Form into rectangular loaves and place in the prepared pans. Cover loosely with plastic wrap and let rise until double in bulk, with the dough about 1 inch above the rim of the pans, about 1 hour. ( You may shape the loaves into rounds and place free standing on baking trays instead. Just before baking slash the tops with a cross at the top and 4 slashes on the side forming a square frame around the top).Brush the tops with egg white wash for a shiny look.
5. About 20 minutes before baking preheat oven to 400 F degrees.
6. Reduce oven to 350 F degrees, bake in the center of the oven for 35 to 40 minutes, or until the tops are golden brown, the sides slightly contract from the pan, and the loaves sound hollow when tapped with your finger. Immediately turn out of the pans onto a rack and cool completely before slicing.
NOTES : Makes 2 9x5-inch loaves.
