San Francisco Sourdough Bread

[rainbow rule]

Servings: 18
Preparation Time: 0:25

1 1/2 cups sourdough starter
3/4 cup 1% low-fat milk
2 tablespoons butter
3 1/2 cups bread flour
1/2 cup whole wheat flour
2 teaspoons salt
2 2/3 tablespoons sugar
2 1/4 teaspoons yeast

Method 1 (best): Place ingredients in order given into bread machine, use manual (dough) setting. When done, remove the dough, and knead for a minute or two. Place the dough into a large (9 inch by 5 inch) loaf pan, or two smaller pans. Cover and let rise in a warm, draft-free place until doubled, about 1 1/2 hours. Bake in pre-heated oven at 350 degrees for 45 minutes. Method 2 (automated): Use the 2 lb., medium bake, French Bread setting for the bread machine and begin the cycle as usual. If custom timing is available, use the following cycle times. Pre-heat: 10 min., first knead: 6 min., second knead: 20 min., first rise: 39 min., punch down: 10 sec., second rise: 30 min., shape: 10 sec., third rise: 79 min., bake: 55 min. Total time: 4:01. This cycle is similar to French bread, with a pre-heat time, and extra time for the third rise.

Nutritional Info (per serving): 152 Calories (kcal); 2g Total Fat; (11% calories from fat); 5g Protein; 28g Carbohydrate; 4mg Cholesterol; 256mg Sodium

NOTES : The starter should be at room temperature. For best results, feed the starter 24 hours before using it. Add 1 tablespoon of water during the kneading if the dough is dry. For easy dough extraction from the machine, restart the cycle and let knead for a minute.

[rainbow rule]