Golden GIngham Sourdough Bread

Soften yeast in 1/4 cup warm water; pour remaining 1 cup water over sugar, salt and butter. Stir in 2 cups of flour, starter, oatmeal and softened yeast. Stir in enough additional flour to make stiff dough. Knead on floured board until smooth. Make dough into ball. Place in greased bowl, lightly grease surface of dough by turning it over in bowl, cover and let rise in warm place until nearly double in size. Punch dough down. Shape into 2 large loaves. Place on greased cookie sheets; let rise in warm place until double in size. Slash tops with sharp knife or kitchen shears. Bake in preheated 400ºF oven for 35 to 40 minutes. Cool on wire racks.


	\| home \| back to Recipes \| Golden GIngham Sourdough Bread 1 pkg dry yeast 1 1/4 C warm water 1/4 C brown sugar 2 tsp salt 4 to 4 1/2 C flour 1 1/2 C sourdough starter 3 1/2 C oatmeal, uncooked 1/3 C butter or margarine Soften yeast in 1/4 cup warm water; pour remaining 1 cup water over sugar, salt and butter. Stir in 2 cups of flour, starter, oatmeal and softened yeast. Stir in enough additional flour to make stiff dough. Knead on floured board until smooth. Make dough into ball. Place in greased bowl, lightly grease surface of dough by turning it over in bowl, cover and let rise in warm place until nearly double in size. Punch dough down. Shape into 2 large loaves. Place on greased cookie sheets; let rise in warm place until double in size. Slash tops with sharp knife or kitchen shears. Bake in preheated 400ºF oven for 35 to 40 minutes. Cool on wire racks. Recipe featured in Bread Daily on 10/31/01.