We have our Western pioneers and miners to thank for this legendary bread and for the treasured "starter" that gives it its distinctive flavor.

Preparation time:   45.min plus time to sour the starter Baking time:   45 min Oven temp:   400 degrees F

For 2 loaves you will need: Starter: 1 pkg. active dry yeast 2 cups warm water (110 degrees F) 2 cups all-purpose flour Dough: 1 pkg. active dry yeast 2 Tbsp. lukewarm water Pinch granulated sugar 1 1/2 cups water (105 degrees F to 115 degrees F) 1 cup "starter" 4 cups all-purpose flour 2 tsp. sugar 2 tsp. salt 1/2 tsp. baking soda 2 cups unsifted all-purpose flour 1 Tbsp. cornmeal

 

Starter: 1. In large bowl mix yeast with warm water and flour. Beat until smooth. 2. Cover. Let stand at room temperature for 48 hrs., stirring mixture 4 times during the 2 days. Dough: 1. In a cup soften yeast in warm water with a pinch of sugar for 5 min. 2. Pour 1 1/2 cups warm water into mixing bowl. Stir in yeast mixture and starter. 3. Stir in flour, sugar and salt. Mix vigorously for 3 min. 4. Turn into greased bowl. Cover. Let rise in warm place until doubled. 5. Mix soda with 1 cup of remaining flour. Add to dough. Turn onto floured board. Knead, adding remaining flour little by little until smooth and satiny. 6. Divide dough in half. Shape into 2 loaves on a greased and cornmeal dusted baking sheet. Cover. Let rise in warm place until doubled. 7. Brush loaves with water. Slash diagonally with sharp knife. 8. Place a shallow pan of hot water in bottom of oven. Bake loaves at 400 degrees F for about 45 min, or until crust is golden brown. For a crisper crust, remove loaves from oven after 35 min. Brush with salted water. Bake for another 10 min. Tips: Store starter in refrigerator for future use. Bring to room temperature for 4 hrs before using.