Sourdough Bread

Ingredients

• 1 (1 1/2 ounce) package active dry yeast
• 3 1/2 cups warm water, divided (110 - 115 degrees)
• 7 cups all-purpose flour, divided
• 1/4 cup nonfat dry milk powder
• 2 tablespoons butter or margarine, melted
• 2 tablespoons sugar
• 2 teaspoons salt
• cornmeal

Directions

1. 1

   in a 4-qt. non-metallic bowl, dissolve yeast in 2 cups warm water and let stand for 5 minutes.

2. 2

   Stir in 2 cups of flour until smooth.

3. 3

   Cover loosely with a towel and let stand in a warm place (80-90 degrees) to ferment for 48 hours.

4. 4

   Stir several times daily (the mixture will become bubbly and rise - it will have a yeasty, sour aroma and a transparent yellow liquid will form on the top).

5. 5

   Stir in milk powder, butter, sugar, salt, remaining water and enough remainng flour to form a soft dough (do not knead).

6. 6

   Cover and let rise in a warm place until doubled (about 1 1/2 hours).

7. 7

   Turn onto a floured surface and punch dough down.

8. 8

   Divide in half and shape each into a round loaf.

9. 9

   Heavily grease baking sheets and sprinkle with cornmeal.

10. 10

    Place dough onto prepared pans and cover - let rise until doubled (about 30 minutes).

11. 11

    With a sharp knife - make three diagonal slashes across the top of loaves.

12. 12

    Bake at 350 degrees for 10 minutes.

13. 13

    Brush loaves with cold water and bake 35-40 minutes longer or until golden brown.