Bob's Basic Sourdough Bread

This is the most versatile recipe I have ever used AND it makes the best bread - very light, almost melts in your mouth.  Earlier this week I used the recipe to make the cinnamon raisin bread.  Today I decided to use it to make sandwich bread for my son's lunch.

The recipe is so easy.  I use my Spuds Sourdough Starter (made from mash potato flakes)

BOB’S BASIC SOURDOUGH BREAD RECIPE

Yield: 3 large loaves or 4 small loaves

INGREDIENTS:

Sugar - 2/3 cup (222 grams)
Vegetable oil - 1/2 cup (120 grams)
1 cup active starter (273 grams)
1-1/2 cups warm water (364 grams)
6 cups bread flour (810 grams)

Start with 5 cups of bread flour and then add the remaining cup as needed.
Mix ingredients in a large bowl.
Grease or oil a large bowl (I use a large mixing bowl)
Put dough in container and flip over to cover top of dough with oil or grease.
Cover with a clean, damp cloth.
Let stand 6-8 hours or overnight.

Punch down and divide into 3 parts. Knead each part 8-10 times on a lightly floured surface.
Shape and put into 3 greased (I use a non-stick cooking spray) pans

Cover and let rise 4-5 hours. I put pans in a large plastic bag and tuck the
ends under the pans to make it airtight. Make sure you “tent” the bags so the rising bread
doesn't stick to the bags.  If the house is cold, I usually do my rising in the oven wiht the
oven light on.

Remove the bags, the bread should have risen above the edges of the bread pans.

Bake at 325F to 350F for 30-35 minutes.

Isn't this the most gorgeous looking bread you have ever seen!  I've outdone myself on this one!  Almost
too pretty to eat.

When cool, wrap in plastic cling wrap, then aluminum foil and freeze.


Adapted from a recipe at www.cooks.com/rec/doc/0,164,147175-243201,00.html