Stir sourdough starter before measuring. Measure out 1 1/2 cups sourdough starter and bring to room temperature.
In large bowl, combine 2 cups flour, undissolved yeast and salt. Gradually add very warm water and starter to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Beat 2 minutes at high speed. With spoon, stir in enough remaining flour to make soft dough.
Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Place in greased bowl, turning to grease top. Cover, let rise in warm, draft-free place until doubled in size, about 30 to 60 minutes. (With Rapid Rise Yeast, cover kneaded dough and let rest on floured surface 10 minutes. Proceed with recipe,)
Punch dough down. Remove dough to lightly floured surface; divide in half. Roll each to 12- ? 9-inch rectangle. Beginning at long end of each, roll up tightly as for jelly roll. Pinch seams and ends to seal. Taper ends by gently rolling back and forth.** Place, seam sides down, on large greased baking sheet sprinkled with cornmeal. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes.
With sharp knife, make four or five diagonal slashes (1/4-inch deep) on top of each loaf. If desired, spray top and sides of loaves with water. Bake at 400?F for 35 or 40 minutes or until done. For crispy crust, spray loaves with water just before baking and every five minutes during the first 10 minutes of baking time. Remove from baking sheet; cool on wire rack.
|
digg us! | 
del.icio.us | 
stumble us! 
