As a rule of thumb the dough should be soft, smooth, pull away from the bowl but should stick to the bottom of the mixing bowl. Let’s get started. You’ll need the following ingredients:
- 1/3 cup lukewarm Water
- 2-1/4 tsp rapid-rise/instant Yeast
- 1 tsp sugar
- 2 cups sourdough starter
- 3-1/2 – 4-1/2 cups Bread Flour (white unbleached)
- 1 tbsp Real Salt
- 1 cup (110 degrees F.) organic/raw Milk
- 2 tbsp unsalted Butter, melted
- 3 tbsp raw Honey
- 2 tbsp Coconut oil
Start by testing your yeast. Add water, yeast and sugar to your mixing bowl, let sit for about 10 min., if it foams up, your good to go. Add sourdough starter, cover the bowl and leave it sit for while to allow the sourdough to work. I forgot it this afternoon for several hours, it got a little crusty on top, I just mixed it back in.
While your waiting heat the milk, add butter, you can add the honey at this time to the milk but I normally just add it to my yeast mixture, even if it’s hardened. When the milk mixture has cooled add it to your yeast bowl. Add honey if you haven’t already.
Mix on medium for about two minutes or until everything is combined. Continue added flour, mixing on 2 until a dough ball starts to form. This recipe calls for 3 1/2 cups of flour, I think I actually used 4 1/2 cups. It doesn’t matter what matters is the texture and feel of your dough. You don’t want to add too much flour, the dough should pull away from the sides of the bowl but should stick to the bottom.
Prepare 2- 9×5 loaf pans, I like to line them with parchment paper and just grease the ends with coconut oil.
Knead for at least a total of ten minutes. While the bread is kneading, grease a large bowl with coconut oil, drop the dough and rotate until all sides are coated with oil. Set in a warm, not hot place for about 60 minutes, doubling in size.
Cut the dough in half. Shape, let rise again until double in size. This loaf grows very little in the oven (at least at 4,000 feet).
Preheat oven to 375 degrees. Place a pan of hot water on the shelve below to put moisture in the oven. I use a square baking pan with an inch of hot water.
When ready, put bread in oven, turn down to 350 degrees after five minutes (if you are baking at 4,000 feet). Bake for about 40 to 50 minutes. It is done when you tap the bottom of the loaf and it sounds hollow.
This is the recipe that inspired mine, but it’s really not the same bread anymore.
Here is another recipe you may want to try. Looks yummy.