Commercially Frozen Bread Dough - Makes 1 Loaf
- Spead frozen bread with butter or shortening. Center dough in greased tube and place in rack. Allow bread to defrost according to package directions; for best results, defrost in the refrigerator overnight, or at room temperature for a few hours. When defrosted, cover ends of tube and let dough rise in a warm, draft-free place until almost doubled (30 to 40 minutes).
- Bake at temperature suggested on the package, but add 10 minutes to the baking time. Slide bread from tube onto rack to cool.
Sour Dough Starter
Starters may be purchased in dehydrated form at many specialty stores and gift shops. Or, you may make your own:
|2||cups warm water|
|1||package active dry yeast|
- Pour warm water into glass or pottery bowl (do not use metal). Sprinkle with yeast and dissolve. Stir in flour and blend well. Let stand, uncovered, in a warm place (80°F. to 85°F.) for 48 hours; stir occasionally. Mixture will be bubbly and have a strong sour aroma.
- Stir well before using. Pour out the required amount, then replenish starter by adding equal amounts of flour and water. (For each cup of starter used, add 1 cup warm water and one cup flour and stir well) Leave at room temperature several hours, or overnight, or until bubbles again appear. Then cover loosely with waxed paper and store in refrigerator. (Before using, starter should be left at room temperature 18 hours or overnight)
- The starter is best if used once a week. If you do not use for two or three weeks, spoon out and discard about half the starter and replenish as described.
- The starter may be frozen if not used regularly. Leave at room temperature at least 24 hours after defrosting.
White Sour Dough Bread - Makes 1 Loaf
|½||cup starter (held at room temperature at least 18 hours)|
|1||cup warm water|
|½||teaspoon baking soda|
|1||tablespoon melted butter|
- In large glass or pottery bowl (do not use metal), combine 1½ cups flour, starter, warm water, sugar, salt and baking soda; beat until smooth. Cover with waxed paper and let stand in warm place for at least 18 hours.
- Stir batter down. Mix in enough remaining flour to make a moderately stiff dough (dough will pull away from sides of bowl). Turn out onto floured board. Using a baker's scraper or a spatula, scrape under dough, fold over, and press with free hand. Continue until dough has absorbed enough flour to make handling easy. Knead until it is non-sticky, smooth and elastic - about 8 to 10 minutes.
- Shape into a 3" by 6" loaf. Brush with melted butter.
- Center dough in greased tube dusted with cornmeal. Cover ends of tube and place tube in rack. Let dough rise in a warm, draft-free place until almost doubled (about 1½ hours). Dough is soft and will form tapered ends.
- Bake at 400°F. for 40 to 45 minutes. Slide bread from tube onto rack; brush with melted butter.