Sourdough Bread

Start with: 1 1/4 cups Warm Water, 1 Packet Yeast

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 dough forms. Dough will be sticky.
2. // KNEAD dough on a lightly floured surface 5-10 minutes or until smooth and elastic. Place in lightly greased bowl turning dough to coat on all
3. // LET RISE, covered, in a warm place until double in size (about 1 hour). Punch dough down.
4. // PLACE in greased 8x4-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 warm water, yeast (enclosed) and bread mix in large bowl. Stir until dough forms. Dough will be wet and sticky. LET RISE, covered, in a warm place until double in size (about 2 hours).
2. // SPRINKLE 4 Tbsp flour on surface and along sides of dough to reduce sticking. Gently pull dough away from sides of bowl. Lift dough and place on greased baking sheet. Gently pat edges to shape.
3. // REST DOUGH, uncovered, for 40 minutes. After resting, dust top of loaf with flour. Using a serrated knife, make three ½ inch-deep cuts across the top of dough. (This will allow steam to escape during baking.)
4. // 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 tsp salt (optional) in a large bowl. Stir until dough forms.
2. // PLACE dough on greased baking sheet and gently pat edges to shape.
3. // REST DOUGH 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.
4. // BAKE in preheated 425°F oven for 30 minutes or until crust is golden brown and firm to the touch.