Emily O'Dell's Sourdough Sensation

Here's where bWead of Wife got its start, the result of a night on Brian and Emily's back porch. Sourdough is just so tasty. It rises to make pretty deep loaves, which means BIG sandwiches for hungry husbands! (not to be confused with hungry hippos).

Some game-breakers:

You've got to have sourdough starter, which I know nothing about (but I can find out for a later post).

You've got to have the water amount and temperature just right, or the yeast won't rise. I think this is a common bread issue. If the yeast doesn't activate, you get bread like this:



... which is OK, but pretty dense, and not really good for sandwhiches. And isn't that the point afterall -- making sure hungry husbands have lunch food? What, that's not the point?

But even when you get the temperature just right, sometimes the dough takes on a life of its own:



Anyway, the recipe:

2 packages yeast
1 and 1/4 cups warm water
1 cup starter
1/4 cup vegetable oil
1/4 cup sugar
2 tsp salt
2 large eggs, beaten
5 and 1/2 to 6 cups flour

Mix the yeast and warm water together and let stand for 5 minutes.
Combine the yeast mixture, starter, oil, sugar, salt, eggs, 3 cups flour in a non-metal bowl.
Gradually stir in the flour to make a soft dough
Turn the dough on floured surface (so it doesn't stick), knead until smooth and elastic (about 10 minutes -- it's a good work out)
Put the kneaded dough in a well greased bowl, cover and let rise until doubled in size (about 90 minutes)
Get mad at your husband and take it out on the dough! Go ahead, PUNCH it down in the middle (this is actually part of the recipe whether you're mad or not)
Divide the dough in half, form into two loaves and put them in bread pans
Brush tops with oil, let rise (60 minutes)
Bake at 375 (30-35 minutes)

You know the bread is done when it sounds hollow when tapped. Tip: Brush the tops of the loaves with beaten egg for a tougher, glistening crust.