The best delicious Sourdough Country Crust Bread recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Sourdough Country Crust Bread recipe today!
Hello my friends, this Sourdough Country Crust Bread recipe will not disappoint, I promise! Made with simple ingredients, our Sourdough Country Crust Bread is amazingly delicious, and addictive, everyone will be asking for more Sourdough Country Crust Bread.
What Makes This Sourdough Country Crust Bread Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Sourdough Country Crust Bread.
Ready to make this Sourdough Country Crust Bread Recipe? Let’s do it!
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2 pk Dry yeast
1 1/4 c Warm water –105? to 115?
1 c Sourdough starter; at room
-temperature
1/4 c Vegetable oil
1/4 c Sugar
2 ts Salt
2 Eggs; beaten
5 1/2 c Unbleached flour; up to 6
Vegetable oil
Butter or margarine; melted
Dissolve yeast in warm water in a large nonmetal bowl; let stand 5 minutes.
Stir in Sourdough Starter, 1/4 cup oil, sugar, salt, eggs, and 3 cups
flour. Gradually stir in enough remaining flour to make a soft dough.
Turn dough out onto a floured surface, and knead until smooth and elastic
(about 8 to 10 minutes). Place in a well greased bowl, turning to grease
top. Cover and let rise in a warm place (85?), free from drafts, 1 to 1 1/2
hours or until doubled in bulk.
Punch dough down, and divide in half; place on a floured surface. Roll each
half into an 18- x 9inch rectangle. Tightly roll up dough, starting at
narrow edge; pinch seam and ends together to seal. Place leaves, seam side
down, in two greased 9- x 5- x 3-inch loafpans. Brush tops with oil.
Cover and let rise in a warm place, free from drafts, about 1 hour or until
doubled in bulk. Bake at 375?F for 30 to 35 minutes or until leaves sound
hollow when lightly tapped. Remove leaves from pans; brush with melted
butter.
Yield: 2 leaves.
Busted by Gail Shermeyer 4paws@netrax.net
Yields
1 Servings
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