Sourdough Bread

Start with: 1/3 cup water, 3 eggs

Directions: If using a bread machine, add the following ingredients according to your bread machine owner’s guide. Use the basic cycle. Bread cycles less than 2 hours will affect flavor, texture and volume and are not recommended.

Traditional Bread Directions

1. // Place 1 cup warm water, yeast (enclosed) and bread mix in large bowl. Stir until blended. Dough will be sticky.
2. // Knead dough on a lightly floured surface 5-10 minutes or until smooth and elastic. Place in a lightly greased bowl turning dough to coat on all sides.
3. // Let Rise covered, in a warm place until double in size (about 1 hour). Punch dough down.
4. // Place in a greased 8½x4½x2½-inch loaf pan. Cover and let rise in a warm place until double in size (about 45 minutes). Bake in preheated 400°F oven for 25-30 minutes.

High Altitude: Add an additional 1 tablespoon water.

NO KNEAD ARTISAN BREAD DIRECTIONS

1. // PLACE 1 1/4 cups warm water, yeast (enclosed) and bread mix in large bowl. Stir until moistened. (No kneading necessary.) Dough will be wet and sticky.
2. // LET RISE covered, in a warm place until double in size (about 2 hours).
3. // SPRINKLE 4 tablespoons flour on surface and along sides of dough to reduce sticking. Gently pull the dough away from sides of bowl. Lift dough and place on a greased baking sheet. Gently pat edges to shape.
4. // REST DOUGH uncovered, for 40 minutes. After resting, dust top of loaf with flour. Using a serrated knife, cut a ¼ inch-deep cross into top of dough. (This will allow steam to escape during the baking process.)
5. // BAKE in preheated 450°F oven for 21-23 minutes or until crust is dark brown and firm to the touch.

1 Hour No Knead Artisan Loaf:

1. // Place 1 cup warm water, 1 packet yeast (enclosed), bread mix, and 1 teaspoon salt (optional) in a large bowl. Stir until well combined. Place dough on a greased baking sheet and gently pat edges to shape. Let dough rest uncovered for 30 minutes in a warm place. Dust top of loaf with flour. Make three ½ inch-deep cuts across top of dough using a serrated knife. Bake in preheated 425°F oven for 30 minutes or until crust is golden brown and firm to the touch.