Ingredients
1 cup sourdough starter
6 cups all-purpose flour
1 (1/4 ounce) package active dry yeast
1 1/2 cups water
3 tablespoons sugar
3 tablespoons butter
1 teaspoon salt
cornmeal
Directions
1. Bring sourdough starter to room temperature.
2. In a large mixing bowl combine 2-1/2 cups of the flour and the yeast; set aside.
3. In a saucepan heat and stir water, sugar, butter, and salt just until warm (120-130 deg.) and butter almost melts.
4. Add to flour mixture.
5. Add sourdough starter.
6. Beat with until mixed and smooth, scraping bowl.
7. Stir in as much of the remaining flour as you can.
8. On a lightly floured surface knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic.
9. Shape into a ball.
10. Place dough in a lightly greased bowl, turning once to grease surface.
11. Cover and let rise until doubled.
12. Punch dough down.
13. Turn out on a lightly floured surface.
14. Divide in half.
15. Cover and let rise for 10 minutes.
16. Lightly grease a large baking sheet and sprinkle with cornmeal.
17. Shape each half of the dough into a ball, place on baking sheet, flatten to about a 6-inch circle.
18. With a sharp knife make crisscross slashes, 1/4 inch deep, on the top of the loaves.
19. Cover and let rise 30 minutes.
20. Preheat oven to 375-deg.
21. After heated place bread in oven and steam.
22. Bake in oven for 30-35 minutes, or till bread tests done.
23. Cool on a wire rack.