Breakfast Bread
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Linda Wilbert–Stewart of Linda’s Bread
ingredients
1 1/2 cups Warm milk (or half water, half milk)
1 tsp. Active dry yeast
6 tsp. Cane sugar
2 Tbsp Sourdough (heaping tablespoons)
2 Tbsp Soft, unsalted butter
1 tsp. salt
Instructions
Shaping:
1. Mix the following in a small bowl: milk, yeast, sugar, sourdough, butter.
2. In a separate bowl, measure out the flour. Add the milk mixture to the flour and knead until everything is incorporated. This will be your sponge; let it sit for 30 minutes in a warm place.
3. Add the rest of the flour, 1/2 cup at a time, and the salt.
Shaping:
1. Knead until the dough loosens from the wall of the bowl, then let rise for 1 hour.
2. Place the dough onto the kitchen counter and knead a couple of times, forming it into a loaf. Sprinkle flour over the loaf and slash the top a few times with a sharp knife.
3. Place the loaf in a greased and floured baking pan, then cover and leave in a warm place for 20 minutes, or until doubled in size.
Baking:
1. Preheat the oven to 450°F. Place a shallow pan in the oven and fill with 1 cup water. Place the loaf in the oven and bake for 15 minutes at 450°F, then reduce temperature to 400°F and bake for an additional 20-25 minutes.
2. Remove loaf from oven and turn it out of the pan onto a cooling rack. Cool completely before slicing.
Recipe courtesy of Linda's Bread.
makes:
1 loaf, about 16 slices
serving size:
1 slice
