San Francisco-style Sourdough Bread
"Best Bread Machine Recipes" Better Homes & Gardens
For a 1 1/2 pound loaf
(about 20 slices)
1 1/4 cups sourdough starter
2 tbl. milk
3 cups bread flour
1 tbl. sugar
3/4 tsp. salt
1 tsp. bread machine yeast
In the order listed above, add the ingredients to the pan of a bread machine. Select the "dough" cycle. (My dough cycle takes 90 minutes.) When the cycle is complete, remove the dough from the machine. Cover and let rest for 10 minutes.
Lighly grease baking sheet; set aside. On a lightly floured surface, shape the 1 1/2 pound dough into one 8-inch round loaf (I like to vary this; sometimes I will make an oval shaped loaf, or smaller round ones).
Place loaf on prepared baking sheet. Using a sharp knife, slash top(s) of loaf (loaves) diagonally. Cover and let rise in a warm place for 30-45 minutes or until nearly double.
Brush tops with water. Bake in a 400-degree oven for 20-30 minutes or until crust is golden brown and bread sounds hollow when tapped. Remove from oven; cool.
For a 2-pound loaf
(about 27 slices):
1 3/4 cup sourdough starter
1/4 cup milk
4 cups bread flour
4 tsp. sugar
1 tsp. salt
1 1/4 tsp. bread machine yeast.
The dough cycle is the same as above. After dough has rested, divide the dough in half and shape each half into a 6-inch round or an 8x4-inch oval. Follow the rest of the recipe above.