1 1/2 c warm water
2 tsp of active dry yeast (about 1 package)
3 tsp sugar
2/3 c milk
3 T melted butter
2 c of sourdough starter
1 tsp salt
4-5 c flour
Combine warm water (not too hot – you don’t want to kill the active yeast), sugar, and active yeast. Gently mix and let it sit for 5 minutes, until foam appears from growth. In a large mixing bowl add the milk, butter, sourdough starter, salt and half of flour (2 cups). Mix dough in a stand mixer or by hand. Add the remaining 2 cups only 1/2 cup at a time. Mix/knead until the dough is smooth – about 10 minutes.
In a greased bowl, place the ball of smooth dough. Cover with a damp towel or plastic wrap and let it sit in a warm place to rise for about 90 minutes. It will be doubled in size. Then punch dough down and place it on the flour counter surface.
Cut the dough in half for two bread loaf pans or one round loaf for a dutch oven. Make sure the pans have parchment paper or that they greased very well. For two loaf pan loaves, roll out the dough flat and then roll it up and fold it in half to fit into the pan. For a round loaf, pull and stretch the dough into a round ball. Cover the pans with a damp towel and let it double in size, about 90 minutes to rise.
Bake the loaves for 30 minutes at 400 degrees. Let the bread sit for 10 minutes before slicing it.
*This recipe was adapted from Melissa K Norris’ “Sourdough White Bread” Recipe.