Sourdough Bread

• 1 package (1/4 ounce) active dry yeast
• 3-1/2 cups warm water (110u0b0 to 115u0b0), divided
• 7 to 8 cups all-purpose flour, divided
• 1/4 cup nonfat dry milk powder
• 2 tablespoons butter, melted
• 2 tablespoons sugar
• 2 teaspoons salt
• Cornmeal

1. In a 4-qt. non-metallic bowl, dissolve yeast in 2 cups warm water; let stand for 5 minutes. Stir in 2 cups of flour until smooth. Cover loosely with a clean towel. Let stand in a warm place (80u0b0-90u0b0) to ferment for 48 hours; stir several times daily. (The mixture will become bubbly and rise, have a "yeasty" sour aroma and a transparent yellow liquid will form on the top.)
2. Stir in milk powder, butter, sugar, salt, remaining water and enough remaining flour to form a soft dough. (Do not knead.) Cover and let rise in a warm place until doubled, about 1-1/2 hours.
3. Turn onto a floured surface; punch dough down. (Do not knead). Divide in half. Shape each into a round loaf. Heavily grease
4. and sprinkle with cornmeal. Place dough on prepared pans. Cover and let rise until doubled, about 30 minutes.
5. With a sharp knife, make three diagonal slashes across tops of loaves. Bake at 350u0b0 for 10 minutes. Brush loaves with cold water; bake 35-40 minutes longer or until golden brown.

active dry yeast, warm water, flour, nonfat dry milk powder, butter, sugar, salt, cornmeal

Taken from www.tasteofhome.com/recipes/sourdough-bread/ (may not work)