Use a good sourdough starter, one you have tended to, for best flavor.
Original recipe yields 24 servings
- 4 ¾ cups bread flour
- 3 tablespoons white sugar
- 2 ½ teaspoons salt
- 1 (.25 ounce) package active dry yeast
- 1 cup warm milk
- 2 tablespoons margarine, softened
- 1 ½ cups sourdough starter
- 1 extra large egg
- 1 tablespoon water
- ¼ cup chopped onion
In a large bowl, combine 1 cup flour, sugar, salt, and dry yeast. Add milk and softened butter or margarine. Stir in starter. Mix in up to 3 3/4 cups flour gradually, you may need more depending on your climate.
Turn dough out onto a floured surface, and knead for 8 to 10 minutes. Place in a greased bowl, turn once to oil surface, and cover. Allow to rise for 1 hour, or until doubled in volume.
Punch down, and let rest 15 minutes. Shape into loaves. Place on a greased baking pan. Allow to rise for 1 hour, or until doubled.
Brush egg wash over tops of loaves, and sprinkle with chopped onion.
Bake at 375 degrees F (190 degrees C) for 30 minutes, or till done.
145 calories; protein 5.1g 10% DV; carbohydrates 26.4g 9% DV; fat 2g 3% DV; cholesterol 11.2mg 4% DV; sodium 266.6mg 11% DV.