Lunch: Savory Yeast Bread Recipe

Ingredients

1 recipe Sourdough Starter (recipe also in Recipe Finder)
1/4 cup nonfat dry milk powder
2 tablespoons butter, melted
2 tablespoons sugar
2 teaspoons salt
1-1/2 cups warm water (110 ° to 115 °)
5 cups all-purpose flour
Cornmeal

Instructions

In a large bowl, combine the Sourdough Starter, milk powder, butter, sugar, salt, water and 2 cups flour. Stir in enough remaining flour to form a soft dough. Do not knead. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1-1/2 hours.
Punch dough down. Turn onto a floured surface; divide in half. Shape each into a round loaf. Heavily grease two baking sheets and sprinkle with cornmeal. Place loaves on prepared pans. Cover and let rise until doubled, about 30 minutes.
With a sharp knife, make three diagonal slashes across tops of loaves.
Bake at 350 ° for 10 minutes. Brush loaves with cold water. Bake 35-40 minutes longer or until golden brown. Remove from pans to wire racks to cool.

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