| San Francisco Sourdough Bread
4 3/4 cups of bread flour
3 tablespoons of white sugar
2 1/2 teaspoons of salt
1 (.25 ounce) package of active dry yeast
1 cup of warm milk
2 tablespoons of margarine, softened
1 1/2 cups of sourdough starter
1 extra large egg
1 tablespoon of water
1/4 cup of chopped onion |
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In a large bowl, combine 1 cup flour, sugar, salt, and dry yeast. Add milk and softened butter or margarine. Stir in starter. Mix in up to 3 3/4 cups flour gradually, you may need more depending on your climate. Knead 8 to 10 minutes. Turn dough out onto a floured surface, and knead for 8 to 10 minutes. Place in a greased bowl, turn once to oil surface, and cover. Allow to rise for 1 hour, or until doubled in volume. Punch down, and let rest 15 minutes. Shape into loaves. Place on a greased baking pan. Allow to rise for 1 hour, or until doubled. Brush egg wash over tops of loaves, and sprinkle with chopped onion. Bake at 375ºF. for 30 minutes, or till done. Makes 2 loaves
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