Sourdough Bread
- Preparing Time: 7 hours
- Total Time: 30 minutes
- Served Person: 3
- 1 teaspoon salt
- 1/2 cup olive oil
- 1 cup sourdough starter
- 1 1/2 cups warm water
- 2 tablespoon sugar
- 6 cups flour, bread
- 3 teaspoon butter melted
- Carbohydrate 540.504173493338 g
- Cholesterol 75.4566667218511 mg
- Fat 22.952406668874 g
- Fiber 11.2820004272461 g
- Protein 181.225633440943 g
- Saturated Fat 6.49139200144093 g
- Serving Size 1 1 Loave (881g)
- Sodium 2029.21275168313 mg
- Sugar 529.222173066092 g
- Trans Fat 3.08359866675864 g
- Calories 3131 calories
Combine the sugar, oil, salt, water and starter in a large bowl. Stir to make a dough. Form the dough into a ball. Grease another large bowl. Put the dough in and turn to coat. Cover with waxed paper and let stand overnight. (Do not refrigerate.) The next morning, punch the dough down and divide into thirds. (If you are making sourdough cinnamon rolls, punch down the dough and divide it in 1/2.) Knead each part on a floured surface 8 to 10 times. Grease 3 - 8 1/2" x 4 1/2" loaf pans and turn each loaf over in the pan to coat. Cover with waxed paper and let rise in the pans until it is just above the rims of the pans, 4 to 5 hours. Preheat oven to 350F. Bake the bread until the crust is nice and golden brown, 30 to 35 minutes. Remove from the oven and brush each loaf with 1 teaspoon of butter. Unmold and let cool on wire racks.
