Light (almost Airy) Sourdough Bread

Total Time: 4 hrs 20 mins Preparation Time: 20 mins Cook Time: 4 hrs

Ingredients

• 1 cup sourdough starter
• 1 cup warm water
• 1/3 cup sugar, to taste
• 2 1/4 teaspoons yeast (or 1 pack)
• 1 dash salt
• 3 tablespoons melted butter
• 3 cups flour
• 1/2-1 cup additional flour, to knead
• 2 tablespoons butter

Recipe

• 1 proof yeast in warm water with sugar. (pour warm water in a warm bowl. sprinkle sugar over water, stir to combine. sprinkle yeast over sugar water. let it sit undisturbed for 10-15 minutes, and allow it to bubble / froth. ).
• 2 add starter to yeast, with the salt and melted butter. stir in the 3 cups of flour. (i suppose you could use a mixer for this - its so simple to do by hand that i never have.) if your starter is very thin, you may need additional flour. the dough should be soft, but handleable.
• 3 turn dough out onto a floured surface. knead for 5 minutes or so. form a roll and place in well greased loaf pan or two.
• 4 cover with a lightweight towel or paper towel, etc. and allow to rise in a warm place. i turn my oven on warm for 5 minutes, turn the oven off, and stick the bread in to rise. this will take anywhere from 1-3 hours, depending on your starter, and the temperature of your rising place. it is done rising when the loaf begins to peak over the top edge of the pan.
• 5 preheat the oven to 375* f. bake the bread for about 10 minutes, or until the crust has reached your desired color. cover the loaf with a tinfoil tent (leave it a bit loose so that the bread can continue to rise.).
• 6 bake an additional 30-40 minutes, until the loaf is done. the internal temperature should be 190-200, and it should sound hollow when thumped. i find it easier to stick a thermometer in, than to remove the loaf of bread to thump the bottom.
• 7 immediately brush the top with butter, so keep the crust moist. i like to use an electric knife to slice the bread and get beautiful, even slices.