Ingredients

• 1/2 cup Warm Water 110°F
• 1/2 tsp Active Dry Yeast
• 3/4 cup prepared Sourdough Starter
• 2 cups Organic Unbleached White All-Purpose Flour plus extra as needed
• 1 tsp Salt

Instructions

1. Place warm water in a large mixing bowl. Sprinkle yeast over the mixture and let sit for 5 minutes while the yeast activates.
2. Add the remaining ingredients to the yeast mixture and mix until the dough pulls away from the side of the bowl. Turn dough out onto a lightly floured counter and knead for about 10 minutes or until you can stretch a small portion of the dough into a thin membrane (this is called the “window pane test”). Add additional flour 1/4 cup at a time as needed until dough becomes smooth and elastic.
3. If you are using an electric mixer, knead for 4 minutes on medium speed with the dough hook attachment, adding flour as needed 1/4 cup at a time.
4. Place dough in a clean, oiled bowl, cover and allow to rise until doubled in size, 1-2 hours. Preheat the oven to 425°F and lightly oil an 8 x 4-inch loaf pan.
5. Place dough on a lightly floured counter and shape into a loaf. Place loaf in the prepared pan, cover and let rise for 1 hour or until the dough crowns nicely above the pan and gives with a gentle press of the fingers, leaving a faint indentation.
6. Using a sharp knife, cut 2-3 slashes across the top of the loaf and brush with water. About 5 minutes before baking, place a baking pan filled with water on the bottom shelf of the oven.
7. Bake for 20-25 minutes until golden-brown and hollow sounding when tapped. The internal temperature should be between 180-200°F. Cool on a wire rack.

1. Add ingredients to the bread pan following manufacturer’s instructions, including sourdough starter with the liquid ingredients. Bake on machine’s sourdough bread setting or create a custom cycle with a 20 minute knead, a 90 minute initial rise, a 60 minute final rise and a 40 minute bake cycle. Check dough before final rise and, if necessary, adjust its placement in the pan for level height during baking.