There are few things better than that!
I combined these 4 awesome ingredients for a mouth-watering, exceptionally tasty bread!
Smear butter on the dough (yes with your fingers if you so dare!)
It's good for you to get your fingers dirty every now and then!
(Sorry for the lighting...I made this late at night.)
(either slowly in the fridge overnight, or out on the counter for a few hours),
wait for it to cool,
the recipe for the original sourdough bread is well loved.
Ok...worn, dirty, and well used!
This recipe and memory of my friends is very dear to me.
I first had this bread when I was staying with the N's.
Through church connections, they graciously hosted me
with barely 6 hours of notice and let me stay in their home for a week or more
while my youngest son was born and we went through the adoption process.
As long as you have a good sourdough starter, you will love this recipe!
P.N.'s Sourdough Sandwich Bread
1 C starter
1 1/4 C all purpose flour*
1 C warm water
1 1/2 C milk
2 Tbs honey
2 tsp salt
2 Tbs butter
6 1/2 C all purpose flour*
*I use a combination of whole wheat, rye and unbleached all purpose flour for this bread recipe.
Combine sponge and cover. Let sit overnight.
In the morning, heat milk.
Add honey, salt and butter.
Cool to lukewarm.
Then add to sponge and mix in as much flour as possible.
I use my bosch mixer for this and it kneads it much better than my bare hands.
Cover for 15-20 minutes. Knead and let rise several hours depending on temperature.**
Make into loaves and place in greased bread pans.
Cover and let rise a second time.
Bake at 375 for 45 minutes.
Makes 2-3 loaves.
**For the cinnamon raisin addition, at this point I rolled the dough out, slathered room-temperature butter on it.
Sprinkled cinnamon and sugar. Added raisins and rolled the dough into loaves.
Then I let them rise a second time in the greased bread pans.
Your sourdough loving, extra sharp cheddar cheese melter, thankful for good food, Aly!