For many years, I’ve been making 45 loaves of this bread for an annual Christmas bazaar, where we feed bread and soup to over 300 folks. — Beverley Whaley, Camano Island, Washington,
- 2 packages (1/4 ounce each) active dry yeast
- 1-1/4 cups warm water (110° to 115°)
- 1 cup Sourdough Starter
- 2 large eggs. room temperature
- 1/4 cup sugar
- 1/4 cup vegetable oil
- 1 teaspoon salt
- 6 to 6-1/2 cups all-purpose flour
- Melted butter
image/svg+xml Text Ingredients View Recipe,
In a large bowl, dissolve yeast in warm water. Add the Sourdough Starter, eggs, sugar, oil, salt and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into loaves. Place in 2 greased 8×4-in. loaf pans. Cover and let rise until doubled, about 45 minutes.
Bake at 375° for 30-35 minutes or until golden brown. Remove from pans to wire racks to cool. Brush with butter.
1 slice: 113 calories, 2g fat (0 saturated fat), 12mg cholesterol, 79mg sodium, 20g carbohydrate (2g sugars, 1g fiber), 3g protein.