Onion Sourdough Bread
A note before you start: this recipe uses quite a lot of sourdough starter and does not replenish it (you don’t want to mix your wild yeasts with the commercial dry yeast from the package). So, the night before, make sure to feed your starter with lots of flour so that you will have enough.
- 4 3/4 cups bread flour
- 3 tablespoons white sugar
- 2 1/2 teaspoons salt
- 1 (.25 ounce) package active dry yeast
- 1 cup warm milk
- 2 tablespoons butter, softened
- 1 1/2 cups sourdough starter
- 1 egg
- 1 tablespoon water
- 1/4 cup chopped onion
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 your climate.
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 1 hour, or until doubled in volume.
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.
Mix egg and and water in a bowl, and brush egg wash over tops of loaves, and sprinkle with chopped onion. To encourage a crusty top, spray your oven walls with water, and place a pan full of water below the bread rack.
Bake at 375 degrees F (190 degrees C) for 30 minutes, or till done.