Rustic Country Sourdough Bread

Yield: 2 loaves

Ingredients

• 2 packages dry yeast
• 1 1/4 cups warm water
• 1 cup Sourdough Starter (room temperature)
• 1/4 cup granulated sugar
• 1 tablespoon salt
• 2 eggs, beaten
• 1/4 cup vegetable oil
• 5 1/2 to 6 cups unbleached flour, divided
• Vegetable oil
• Melted butter

Instructions

1. Dissolve yeast in water in a large nonreactive bowl; let stand 5 minutes.
2. Stir in sourdough starter, sugar, salt, eggs, oil and 3 cups flour. Gradually add remaining flour.
3. Turn dough out on a floured surface and knead until smooth and elastic (about 8 to 10 minutes).
4. Place in a well greased bowl, turning to grease top.
5. Cover and let rise in a warm place (85 degrees F), free from drafts, 1 to 1 1/2 hours or until doubled in bulk.
6. Punch dough down; divide in half and place on a floured surface. Roll each half into an 18 x 9 inch rectangle. Beginning at narrow edge, tightly roll up dough. Pinch seam and ends together to seal. Place loaves, seam side down, in greased 9 x 5 x 3 inch loaf pans. Brush top with oil.
7. Cover loaves; let rise in a warm place (85 degrees F), free from drafts, about 1 hour or until doubled in bulk.
8. Bake at 375 degrees F for 30 to 35 minutes or until loaves sound hollow when tapped.
9. Remove from pans; brush with melted butter.