• 16servings
  • 50minutes
  • 128calories

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsB6, D
MineralsSelenium, Zinc, Natrium, Chromium, Potassium, Phosphorus

Ingredients Jump to Instructions ↓

  1. 1 (2 1/4 teaspoon) envelope active dry yeast

  2. 3/4 cup water , lukewarm (divided)

  3. 1 cup sourdough starter (recommended Recipe #67075)

  4. 2 tablespoons honey (or sugar)

  5. 3 tablespoons butter , melted

  6. 2 teaspoons salt

  7. 3 1/2 cups all-purpose flour

Instructions Jump to Ingredients ↑

  1. Dissolve yeast in 1/4 cup water. In a large mixing bowl or KitchenAid, combine 1/2 cup water, starter, honey, butter, dissolved yeast and salt. Blend well. Gently stir in flour. Knead dough for about 5 minutes, adding more flour (if necessary) to prevent dough from being sticky.

  2. Place dough in a lightly greased bowl, turning dough to coat the top. cover with a towel and let rise until doubled (about 1 1/2 hours).

  3. Punch down and divide in half. Shape into 2 round loaves and place on a parchment lined baking sheet about 4" apart. Cover and let double in size (about 1 hour).

  4. Preheat oven to 400°F Bake 15 minutes; reduce heat to 375F and bake an additional 20-25 minutes longer or until bread sounds hollow when tapped. Remove from pan and cool on wire racks.


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