Sourdough Bread

¾	cup	water, heated to 120-130° F
2	teaspoons	sugar
1 ¼	teaspoons	salt

Dissolve the sugar and salt into the water.

4	cups	bread flour
2 ½	teaspoons	active dry yeast

Combine the yeast with 2 cups of the flour.

1 1/3

cup

sourdough starter

Combine the flour/yeast mixture, the water, and starter. Stir well, using a spoon or an electric mixer on low for 30 seconds. Stir in as much of the remaining four as you can, using a spoon.

Turn dough out onto a floured surface and knead for 6-8 minutes, working in enough flour to make a smooth, elastic dough. Place in a greased bowl; turn once and cover with a towel and let rise in a warm place for an hour (dough should double in size).

Punch down and divide in two, shaping each into a long French loaf (about 15 cm in diameter). Place loaves on a floured baking sheet, cover with a towel and allow 20-30 minutes to rise. Make diagonal slits in the top, about 1/4 inch deep and an inch apart, and spray lightly with water. Bake at 400° F for 25-35 minutes.

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Sun-Dried Tomato Bread

2	teaspoons	dried basil
1	teaspoon	black pepper, coarsely ground
1	teaspoon	dried rosemary
1	clove	garlic, minced
6	ounces	sun-dried tomatoes (1 jar) well-drained and cut into ½ inch pieces

Prepare as above, adding basil, pepper, and rosemary to the flour/yeast mixture at the beginning. Knead in the garlic and sun-dried tomatoes before the first rise.