SOURDOUGH BREAD

     2           cups                     sourdough starter 

     2           cups                     lukewarm water (potato, or macaroni water if possible)

     1/2        cup                      sugar

     1           Tablespoon          salt

     3           Tablespoon          salad oil or butter

     1            package              yeast

     7-9        Cups                   flour

Makes two large loaves

Begin the night before by mixing the starter with 2 cups each of flour and water. Mix well, cover and let sit in a warm place overnight.

In the morning take 2 cups sourdough starter from mixture. Pour the remaining sourdough into your starter crock and refrigerate.

Mix the starter with the water, sugar, salt and oil. Add yeast (bread will rise without yeast but it takes forever). Add flour to make a medium soft, but not sticky dough. Knead well, until smooth and elastic. (6-8 minutes)

Place in lightly greased bowl, turning once to grease surface. Cover; let double (about 1 hour) in a warm place. Punch down and let rise again (Second raise can be skipped to shorten time). Punch down, knead it lightly, and cut into 2 pieces.

To bake in a 12-inch Dutch oven, form each piece:

Into a round loaf, place in a lightly greased oven, slice the top several times and allow to rise again. Pre-heat lid and bake 350 degrees for 35 to 50 minutes, or until browned and done. Cool on wire rack. Remember 6 briquettes on bottom, and the rest of the 24 briquettes on top rule! When baking breads.

OR

Cut each piece into three strips, roll. Braid the three strips, seal the ends and place in lightly greased 12-inch oven and allow to raise again. Bake as for round loaves. Both loaves can be baked in a 14-inch oven.

To bake at home: Shape each piece into a loaf, and place each into a standard 9-inch greased bread pan. Cover and let rise again. Bake in a preheated 350 F oven for 35 to 45 minutes or until browned and done.

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