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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Ingredients:
2 tablespoons sugar |
2 tablespoons shortening, melted |
1 teaspoon salt |
2 1/2 cups sourdough starter(at room temperature) |
2 1/2 cups all-purpose flour |
2 tablespoons cornmeal |
Directions:
1. Combine sugar, shortening, and salt in a large mixing bowl; add Sourdough Starter, and stir until sugar dissolves.
2. Gradually add flour, stirring until dough leaves sides of bowl. Turn dough out onto a heavily floured surface; knead 10 minutes or until smooth and elastic. Place dough in a greased bowl, turning to grease top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk (dough will be sticky). Punch dough down, and let rest 5 minutes. Turn dough out onto a floured surface; divide in half.
3. Grease a baking sheet; sprinkle with cornmeal. Set aside.
4. Roll each half into a 12- x 10- inch rectangle. Roll up jellyroll fashion, beginning at wide edge. Place dough, seam side down, on baking sheet; turn edges under. Cover and repeat rising procedure 25 minutes or until doubled in bulk.
5. Cut several diagonal slashes, 3/4-inch deep, in top of each loaf. Bake at 400° for 30 minutes or until loaves sound hollow when tapped. Remove to wire racks to cool.
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