Sourdough Cheesy Bread
I use Sourdough Starter #5
- Preparing Time: 30 minutes
- Total Time: 3 hours
- Served Person: 2
bake
advance
brunch
breakfast
bread
american
snack
fall
white meat free
tree nut free
nut free
contains gluten
contains red meat
shellfish free
contains dairy
contains eggs
- 3 tablespoons butter melted
- 2 teaspoons salt
- 1/2 cup sugar
- 1/4 teaspoon baking soda
- 6 slices bacon
- 1 egg slightly beaten
- 1 1/2 cups sourdough starter
- 1 1/4 cup lukewarm milk
- 2 cups sharp cheddar cheese grated
- 3 cups all-purpose flour (up to 4 cups)
- Carbohydrate 1147.21116947002 g
- Cholesterol 640.98468774833 mg
- Fat 115.089371884933 g
- Fiber 6.65250008940697 g
- Protein 637.970641109244 g
- Saturated Fat 60.1600125064842 g
- Serving Size 1 1 loave (1562g)
- Sodium 13177.9100075741 mg
- Sugar 1140.55866938061 g
- Trans Fat 9.15833937541387 g
- Calories 8207 calories
Melt butter Fry bacon till crisp and crumble. Set aside. To sourdough starter add lukewarm milk, sugar and salt. Beat well. Add slightly beaten egg, melted butter and grated cheese. Add baking soda to flour. Stir in flour 1 cup at a time, stirring after each addition. Reserve at least 1/2 cup of flour to add during kneading process. Turn out onto floured surface and knead until dough is smooth and elastic. Shape into loaves and place in greased loaf pans. Brush with melted butter. Cover with a cloth. Set in warm place free from drafts and let rise for about 2 hours or until doubled in size. Bake at 375 for 30 minutes. If bread begins to brown too soon, cover with a tent of aluminum foil. Makes two loaves.
