Title: Sourdough Country Crust Bread
Categories: Yeast, Breads
Yield: 1 Servings

2 pk Dry yeast
1 1/4 c Warm water --105° to 115°
1 c Sourdough starter; at room
-temperature
1/4 c Vegetable oil
1/4 c Sugar
2 ts Salt
2 Eggs; beaten
5 1/2 c Unbleached flour; up to 6
Vegetable oil
Butter or margarine; melted

Dissolve yeast in warm water in a large nonmetal bowl; let stand 5 minutes.
Stir in Sourdough Starter, 1/4 cup oil, sugar, salt, eggs, and 3 cups
flour. Gradually stir in enough remaining flour to make a soft dough.

Turn dough out onto a floured surface, and knead until smooth and elastic
(about 8 to 10 minutes). Place in a well greased bowl, turning to grease
top. Cover and let rise in a warm place (85°), free from drafts, 1 to 1 1/2
hours or until doubled in bulk.

Punch dough down, and divide in half; place on a floured surface. Roll each
half into an 18- x 9inch rectangle. Tightly roll up dough, starting at
narrow edge; pinch seam and ends together to seal. Place leaves, seam side
down, in two greased 9- x 5- x 3-inch loafpans. Brush tops with oil.

Cover and let rise in a warm place, free from drafts, about 1 hour or until
doubled in bulk. Bake at 375°F for 30 to 35 minutes or until leaves sound
hollow when lightly tapped. Remove leaves from pans; brush with melted
butter.

Yield: 2 leaves.

Busted by Gail Shermeyer <4paws@netrax.net>

Recipe by: The Southern Living Cookbook, 1987, 8487-0709-5

Posted to MC-Recipe Digest by Gail Shermeyer <4paws@netrax.net> on Apr 13,
1998