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Sourdough Bread

This no-knead bread is no fuss to make and delicious, too, which I first learned when I was the cook at a remote fishing camp. It has a crisp crust and distinctive sourdough flavor from the "starter" yeast mixture you stir up in advance. I was surprised at how easy it is! -Evelyn Gebhardt, Kasilof, Alaska

32 ServingsPrep: 20 min. + standing Bake: 45 min. + cooling

Ingredients

1 package (1/4 ounce) active dry yeast
3-1/2 cups warm water (110° to 115°), divided
7 to 8 cups all-purpose flour, divided
1/4 cup nonfat dry milk powder
2 tablespoons butter, melted
2 tablespoons sugar
2 teaspoons salt
Cornmeal

Directions

In a 4-qt. non-metallic bowl, dissolve yeast in 2 cups warm water;
let stand for 5 minutes. Stir in 2 cups of flour until smooth.
Cover loosely with a clean towel. Let stand in a warm place
(80°-90°) to ferment for 48 hours; stir several times daily.
(The mixture will become bubbly and rise, have a "yeasty" sour aroma
and a transparent yellow liquid will form on the top.) Stir in milk
powder, butter, sugar, salt, remaining water and enough remaining
flour to form a soft dough. (Do not knead.) Cover and let rise in a
warm place until doubled, about 1-1/2 hours.
Turn onto a floured surface; punch dough down. (Do not knead).
Divide in half. Shape each into a round loaf. Heavily grease baking
sheets and sprinkle with cornmeal. Place dough on prepared pans.
Cover and let rise until doubled, about 30 minutes.
With a sharp knife, make three diagonal slashes across tops of

2 of 2

Sourdough Bread (continued)

Directions (continued)

loaves. Bake at 350° for 10 minutes. Brush loaves with cold
water; bake 35-40 minutes longer or until golden brown. Yield: 2
loaves.

Editor’s Note: Dough may also be shaped into 24 rolls instead of loaves. Bake for 10 minutes, then 20-25 minutes after brushing with water.

Nutrition Facts: 1 serving (1 slice) equals 113 calories, 1 g fat (trace saturated fat), 2 mg cholesterol, 160 mg sodium, 22 g carbohydrate, 1 g fiber, 3 g protein.