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This recipe won 1st place in the sourdough category of the Michigan State Fair 3 years in a row! Best if baked in a cloche, a covered stoneware baking stone.
Ingredients
- 1 tablespoon active dry yeast
- 3 tablespoons wheat germ
- 3 tablespoons sugar
- 1 tablespoon salt
- 4 cups bread flour
- 1 ½ cups sourdough starter
- 3 tablespoons margarine, softened
- 1 cup milk
- 1 tablespoon cornmeal
Directions
Step 1
Mix all ingredients in a bread machine using the Manual cycle. That's usually two mix cycles of approximately 15 to 20 minutes with the rise cycle between them of about an hour.
Step 2
Turn the dough out onto a lightly floured surface. Form the dough into a single round loaf. Place the loaf on a baking stone or baking sheet which has been lightly oiled and sprinkled with cornmeal. Cover loaf and let rise in a warm place until nearly doubled in size, about 40 minutes.
Step 3
Preheat oven to 425 degrees F (220 degrees C).
Step 4
Bake in preheated oven for 20 to 30 minutes, until golden brown and loaf sounds hollow when tapped. Let cool on a wire rack.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 268 | |
| % Daily Value * | |
| Total Fat4g | 5% |
| Saturated Fat1g | 5% |
| Cholesterol2mg | 1% |
| Sodium630mg | 27% |
| Total Carbohydrate48g | 17% |
| Dietary Fiber2g | 8% |
| Total Sugars5g | |
| Protein9g | |
| Vitamin C0mg | 1% |
| Calcium49mg | 4% |
| Iron3mg | 17% |
| Potassium180mg | 4% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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