Round Sourdough Bread

Sourdough starters are personal things. Many starters have long and distinguished careers. There is also much myth and legend about sourdough. We use a starter that grew from a sample graciously given to us by the The Bake Shop in Girdwood, Alaska. Their starter has a history that goes back some 80 years. When in Girdwood, Alaska, stop in and visit the Bake Shop. Try the bottomless cup of soup and sourdough bun and butter. You'll be glad you did.

The round shape of these loaves make a perfect bread for patty melt sandwiches. It is also great for grilled/paninni-style sandwiches and makes a nice alternative to the hamburger-style bun. The special baking pan, a #3 juice can, is probably already in your cupboard.

• 1 1/2 cup sourdough starter
• 2 teaspoons sugar
• 2 1/4 cups bread flour

• 1/2 cup water
• 1 1/2 teaspoons salt
• 2 1/2 teaspoons dry activated yeast

1. For hand-made bread, a bread machine can be used to make the dough or:
2. Place all ingredients in a large bowl and make your dough. Remove dough to floured surface and thoroughly knead dough until uniform and non-sticky, adding more flour as needed
3. Return the dough to the bowl. Cover with a cloth and set in a warm place to rise. When the dough has doubled, remove from bowl and knead the dough again until of a uniform consistency.
4. Prepare bread pans: give the inside of the can a liberal application of non-stick spray. Cut a square of parchment paper and line the sides of the can. The oil coating wil hold the paper to the sides. The bottom of the can is left bare and oiled.
5. Divide the dough into two equal pieces. Roll out into a small cylinder that will slip easily into the prepared can without disturbing the paper lining. Gently poke the dough to the bottom of the can to remove any trapped air. Cover with a light towel and set in a warm place to rise.
6. When dough has risen and crowns but before it shoulders, bake on the lowest rack position in preheated 375°F. oven for 30 to 35 minutes.
7. After removing form the oven, allow the cans to sit on a cooling rack in the upright position for 5 minutes. After 5 minutes, a tug on the parchment paper should start the bread sliding easily out of the can.