RUSTIC SOURDOUGH BREAD
1 cup shortcut sourdough starter
1 1/2 cups lukewarm water
1 pkg. active dry yeast
1 tablespoon sugar
2 1/2 teaspoons salt
4-1/2 cups unbleached bread flour
cornmeal
• Place starter, yeast, sugar and warm water in a large bowl and stir well.
• Let stand 5-10 minutes or until foamy.
• Add salt and 4 cups of bread flour and stir to make a stiff dough.
• Place dough on lightly floured surface; kneed in flour to make soft dough.
• Kneed until smooth and elastic; 15 minutes.
• Place dough in greased bowl; turn to coat.
• Cover and let rise in a warm draft free place until doubled, about 1-1/2 hours.
• Grease baking sheet and sprinkle with cornmeal.
• Punch dough down and shape into a large oval loaf.
• Place on baking sheet.
• Cover and let rise until doubled.
• Preheat oven to 375F. Cut diagonal across top of loaf and brush with water.
• Bake 45-50 minutes or until bread sounds hollow when tapped on bottom.
• Cool on wire rack.
• Makes 1 large loaf
