Still working on my bread making skills. This tasted great but was pretty dense. I think I added too much flour even though I added what the recipe called for. I’ll give it a go again with less flour and see how that turns out.
2 cups sourdough starter, that has been fed in the last 12 hours
2 1/2 cups warm water
3/4 cup honey
1 egg, beaten
1 tablespoon salt
1/3 cup coconut or vegetable oil
about 9 1/2 cups flour or bread flour
1 In a mixer or large bowl, combine starter, water, honey, salt, egg, and oil.
2 Add flour, 1 cup at a time, with mixer running, until dough starts to pull away from the bowl. Dough should be elastic, stretchy, and slightly tacky.
3 Knead for 10 minutes.
4 Cover dough with clean dish towel or lid. (I think the dough should be brushed with oil before covering.) Let rise until double in size, 4 – 6 hours.
5 When doubled, turn out onto lightly floured surface and divide into 3 equal pieces. Form into loaves and place in greased loaf pans. Cover with towel and let rise again until double in size, 3 – 5 hours.
6 Bake at 400 degrees for 28 minutes or until internal temperature reaches 180 degrees.
7 Immediately turn out of loaf pans when done baking and let cool on wire racks.
recipe from Amber’s Kitchen