2 Loaves Ingredients-6hr/3hr rise
2 c. warm water (105*)
3 T. powdered milk
¼ c. sugar
¼ c. canola oil
3 c. flour
1 c. sourdough start (I like south african)
¼ t. baking soda
2 ½ t. salt
3 c. flour
Directions:
1. Beat all ingredients with beaters except the last half of flour. (warm water helps keep the dough at 76*)
2. Knead in the last half of flour for 5-10 min (5 min- white flour, 7-10 min wheat flour)
(you may add 1T. more at a time until it pulls away from the bowl or can be handled with oil on hands) ***Do NOT ADD too much flour. A stiff dough will not rise well. (If using wheat flour- replace 1 c. flour with 3T. wheat gluten)
3. Place the dough a covered bowl or container and keep dough at 76* and rise in pans for 7 hours OR in bulk for 4-6 hours (until double) and in pans 2-3 more hours. *To make sourdough rise faster, add ½ t. instant yeast and rise in pans for 3-4 hours…OR in bulk for 2 hours and in greased pans, covered for 2 hours
4. Bake at 350 for 30 min (internal bread temp = 180/190*) *Do NOT OVERBAKE- it will be too dry.
5. Remove from pans with a spatula and cool on racks.
6. Freeze unused loaves + defrost on counter for a couple hours or microwave 2½ min
*Feed remaining sourdough start once a week by adding 1 ½ c. flour + 1 c. water and keep in fridge in glass jar w/lid
