Katie Hatfield Knight

The pandemic brought a wave of sourdough starters into the world, but I ended up being three years late to the table! I recently decided to give it a go, and I’m so glad I did. This recipe was handed down by my mom (originally from Our Seven Dwarfs) and is something I always enjoyed when she made for me – especially during those college years. Some of my favorite ways to eat is plain with butter, pan fried (also with butter) and a BLT sandwiches (with turkey bacon, of course!)

Ingredients:

• 1 cup of sourdough starter (find my recipe here)
• 1 1/2 cups warm water
• 1 1/2 tsp of salt
• 1/2 cup white sugar
• 1/2 cup vegetable oil
• 6 cups of bread flour
• 4 tbsps of melted butter (optional)

Directions:

1. Combine starter, sugar, salt and vegetable oil in a large mixing bowl.
2. Add the bread flour to the mix.
3. Oil the bread and place in an oiled bowl, cover, and let rise over night.
4. The next day, knead the dough for a couple of minutes. Divide into two parts. Place in two greased 4 x 8 baking pans. Allow dough to double in size.
5. Optional – melt the butter and brush over each of the loafs.
6. Preheat oven to 350 degrees F.
7. Bake for 40 – 45 minutes or until a toothpick inserted in the middle comes out clean.
8. Allow bread to cool on a wire rack.