Sourdough Bread

 Sourdough bread

2 tablespoons sugar

2 tablespoon shortening, melted

1 teaspoon salt

2 ½ cups Sourdough Starter (at room temperature)

2 ½ cups all-purpose flour

2 tablespoons cornmeal

Combine sugar, shortening and salt in a large mixing bowl; and Sourdough Starter, and stir until sugar dissolves.

Gradually add flour, stirring until dough leaves the sides of the 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 degrees), free from drafts, 1 hour or until doubled in bulk (dough will be sticky). Punch down, and let rest for 5 minutes. Turn dough out onto a floured surface; divide in half.

Grease a baking sheet; sprinkle with cornmeal. Set aside.

Roll each half into a 12 X 10 inch rectangle. Roll up jelly roll fashion, beginning at a wide edge. Place dough, seam side down, on a baking sheet; turn edges under. Cover and repeat the rising procedure 25 minutes or until doubled in bulk.

Cut several diagonal slashes, ¾ inch deep, on top of each loaf. Bake at 400 degrees for 30 minutes or until loaves sound hollow when tapped. Remove ti wire racks to cool. 

Yield: 2 loaves