Cuisine: American Course: other Serves: 12 Pairs with:

This sourdough bread recipe is from Chef Randee’s Breadmaking 101 class. Made with 100 year old “Oregon Trail” starter, there are many ways to make this recipe your own.

Ingredients List:

4 3/4 cups bread flour
3 tbs white sugar
2 1/2 tsp salt
1 (.25 ounce) active dry yeast
1 cup warm milk
2 tbs butter softened
1 1/2 cups sourdough starter
1 extra large egg
1 tbs water


1.: In a large bowl, combine 1 cup flour, sugar, salt, and dry yeast. Add milk and softened butter or margarine. Stir in starter. Mix in up to 3 3/4 cups flour gradually, you may need more depending on climate.

2.: Turn dough out onto a floured surface, and knead for 8 to 10 minutes. Place in a greased bowl, turn once to oil surface, and cover. Allow to rise for one hour, or until doubled in volume.

3.: Punch down, and let rest 15 minutes. Shape into loaves. Place on a greased baking pan. Allow to rise for 1 hour, or until doubled.

4.: Brush egg wash over tops of loaves, and sprinkle with chopped onion.

5.: Bake at 375 degrees F (190 degrees C) for 30 minutes, or till done.