Breads, Rolls

San Francisco Sourdough

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4 ¾ cups bread flour
3 tablespoons white sugar
2 ½ teaspoons salt
1 (.25 ounce) package active dry yeast
1 cup warm milk
2 tablespoons margarine, softened
1 ½ cups sourdough starter
1 extra large egg
1 tablespoon water
¼ cup chopped onion
 
In a large bowl, combine 1 cup flour, sugar, salt, and dry yeast. Add milk and softened butter or margarine. Stir in starter. Mix in up to 3 3/4 cups flour gradually, you may need more depending
on your climate.
Turn dough out onto a floured surface, and knead for 8 to 10 minutes. Place in a greased bowl, turn once to oil surface, and cover. Allow to rise for
1 hour, or until doubled in volume.
Punch down, and let rest 15 minutes.
Shape into loaves. Place on a greased baking pan. Allow to rise for 1 hour, or until doubled.
Brush egg wash over tops of loaves
and sprinkle with chopped onion.
Bake at 375 degrees F (190 degrees C)
for 30 minutes, or until done.
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