Overnight Tangy Sourdough Bread

This is a fun bread for Sunday lunch. I do it in my stand mixer and it is easy.
Start before you go to bed at night:

Combine in mixing bowl:
2 1/2 c. flour
1/2 tsp. yeast
3 T sugar
1 tsp. salt

Add:
1 1/2 c. warm water
3 T melted butter (or canola oil)
1 c. sourdough starter (room temp.)
mix for 3 minutes, scraping bowl

Mix in:
2 1/2 c. flour
1/2 tsp. baking soda

Add:
1/2-1 c. flour (gradually, until dough pulls away from side of bowl and forms a nice ball
Knead another 5-6 minutes on a low setting with the mixer

Place in greased bowl, turn once. Cover with a towel and allow to rise overnight *.

In the morning, punch down and allow to rest 10 minutes. Then form 2 loaves and place on a greased cookie sheet. Cut with criss-cross slashes if you wish. Cover and allow to rise 2-4 hours; until double.

Bake in 375 oven for 30-35 min. (cover with foil the last 10 min.). Remove from baking sheet. For a soft crust, cool under a clean dishtowel. For a harder European type crust, cool without.

Delicious with soup (have one ready in your crockpot when you get home!) or for deli sandwiches, or grilled cheese with tomato soup.

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Speed Version (will not be as sourdough-y):
use 1 T of yeast and allow ~ 40 min for each rise.

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Here is my favorite play on this recipe, try it Friday night and get a nice red loaf for Valentine's Day :)


Italian Tomato Sourdough Bread

replace 1 c. of the water with warm tomato or vegetable juice

optional: add 1/2 c. chopped sun-dried tomatoes (oil packed or reconstituted dry), 4 minced cloves garlic, and 1 tsp. basil with second addition of flour (use more spices if you like!)