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.
Original recipe makes 1 – 2 pound loaf
Ingredients
1 tablespoon active dry yeast
3 tablespoons wheat germ
3 tablespoons sugar
1 tablespoon salt
4 cups bread flour
1 1/2 cups sourdough starter
3 tablespoons margarine, softened
1 cup milk
1 tablespoon cornmeal
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PREP
30 mins
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COOK
30 mins
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READY IN
2 hrs 40 mins
Directions
- 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.
- 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.
- Preheat oven to 425 degrees F (220 degrees C).
- Bake in preheated oven for 20 to 30 minutes, until golden brown and loaf sounds hollow when tapped. Let cool on a wire rack.
Nutrition
Calories: 268 kcal
Carbohydrates: 47.8 g
Cholesterol: 2 mg
Fat: 4.2 g
Fiber: 2.2 g
Protein: 9.1 g
Sodium: 630 mg