Description
This recipe won 1st place in the sourdough category of the Michigan State Fair 3 years in a row! Best if baked in a cloche, a covered stoneware baking stone.
Ingredients
- 1 tablespoon active dry yeast
- 3 tablespoons wheat germ
- 3 tablespoons sugar
- 1 tablespoon salt
- 4 cups bread flour
- 1 ½ cups sourdough starter
- 3 tablespoons margarine, softened
- 1 cup milk
- 1 tablespoon cornmeal
Instructions
- Mix all ingredients in a bread machine using the Manual cycle. That’s usually two mix cycles of approximately 15 to 20 minutes with the rise cycle between them of about an hour.
- Turn the dough out onto a lightly floured surface. Form the dough into a single round loaf. Place the loaf on a baking stone or baking sheet which has been lightly oiled and sprinkled with cornmeal. Cover loaf and let rise in a warm place until nearly doubled in size
- about 40 minutes.
- Preheat oven to 425 degrees F (220 degrees C).
- Bake in preheated oven for 20 to 30 minutes
- until golden brown and loaf sounds hollow when tapped. Let cool on a wire rack.
Prep Time: 30 mins
Cook Time: 30 mins
Total Time: 2 hrs 40 mins
Servings: 12