Recipe: Sourdough Bread or Burger Rolls

SOURDOUGH BREAD

1 cup boiling water
2 Tbsp. sugar
2 Tbsp. butter or margarine, softened
1 1/2 tsp. salt
1 package active dry yeast
4 to 5 cups all-purpose flour, divided use
1 1/2 cups Sourdough Starter (recipe follows)
Cornmeal
Bread and Pastry Wash (recipe follows)

Pour boiling water over sugar, butter and salt, stirring until butter is melted. Let cool to lukewarm.

Sprinkle yeast over mixture; let it stand until bubbly.

Beat in 1 cup flour. Stir in the Sourdough Starter and 3 cups flour to make a soft dough. Turn out onto floured surface and knead until smooth, 8 to 10 minutes, adding small amounts of flour as needed.

Shape into a ball and place in a well-greased bowl, turning to grease top; cover and let rise in a warm place until doubled, about 2 hours.

Punch dough down and let rise another 30 minutes.

Turn dough out and shape into 2 round or rectangular loaves.

Grease baking sheets or two 8-inch loaf pans; sprinkle with cornmeal. Place loaves on baking sheets or in pans. Set in a warm place and let rise until doubled, about 1 hour.

Brush surface with Bread and Pastry Wash and sprinkle with cornmeal, if desired. Slash top, if desired.

Bake in a 375 degree F oven for 30 to 45 minutes. Tap top of loaves; they will sound hollow when done.

Makes 2 loaves

FOR BURGER ROLLS:
After first rising, divide dough into 6 or 8 pieces; let them rest 5 minutes.

Shape into rolls. Place on a greased and cornmeal-sprinkled cookie sheet. Cover and let rise in a warm place until doubled.

Brush with egg white Bread and Pastry Wash.

Bake at 375 degrees F for 20 to 25 minutes.

Makes 6 to 8 rolls

SOURDOUGH STARTER

1 package active dry yeast
1 quart lukewarm water
2 Tbsp. sugar
4 cups all-purpose flour

Soften yeast in lukewarm water in a large crock or bowl. Add sugar and flour. Beat to mix. Cover with a towel and set in a warm place to sour for 2 to 4 days.

After mixture has reached desired sourness, keep it in the refrigerator. If starter is not used often, stir flour and water into it every 10 days to keep it fresh and active.

BREAD AND PASTRY WASH

1 egg yolk or white
1 tbsp. water

Beat together lightly egg yolk or white and water. Brush tops of bread, rolls or pies before baking to make a shiny brown crust.

Source: Morning Fires, Evening Lights: The Marlboro Country Cookbook