Here is another sourdough recipe for those who have made or will make the SOURDOUGH STARTER recipe from a former post.
SOURDOUGH TINNED BREAD
1 c. SOURDOUGH STARTER
2 1/2 c. warm water
5 c. unsifted flour
Mix together thoroughly in large bowl. Cover with cloth or plastic and leave overnight or at least 12 hrs. in warm place, before proceeding with next step.
2 tbsp. cooking oil OR melted shortening
1 tbsp. salt
2 tbsp. sugar
2 tbsp. baking soda
Mix these ingredients together and stir until well mixed.
2 1/2 c. unsifted flour
Add to the above mix by hand to bring together then turn onto bread board or counter top and knead until the dough is smooth. Add more flour if needed but do not have dough stiff. Divide and shape into loaves. Place in warm greased bread tins (suggested size bread tins for 1 lb.dough 8x4x3″ deep). Let rise (proof) in warm place until nearly double in size, 2 to 4 hrs. Brush with melted butter. Bake in preheated oven 5 min. at 425 degrees F. then reduce the heat to 350 degrees F. and bake for another 25 to 30 min.
Keep your fork