King Arthur – Onion Caraway Sourdough Bread

“This recipe was sent to us by Ceil Downey, of Framingham,
Massachusetts, a long-time friend and user of King Arthur Flour. This
recipe contains active dry yeast, which eliminates the need to
develop a sponge. The onion topping adds zest.”

Caraway seeds to spinkle on top of loaves

Making the Dough: Combine 1 cup of the flour, the sugar, salt and
yeast in a large bowl. Then, combine the milk and butter or
margarine in a saucepan. Heat over low heat until liquid is very
warm, 120 to 130 degrees (the butter does not need to melt).

Gradually add the liquids to the dry ingredients, beating well. Blend
in the starter and another cup of flour. Beat again. Stir in enough
additional flour to make a soft dough.

Kneading & Rising: Turn the dough out onto a lightly floured board
and knead until smooth and elastic, about 10 minutes. Then place it
in a greased bowl, turning the dough to grease the top. Cover and let
rise in a warm, draft-free place until doubled, 1 to 2 hours.

Shaping & Rising: Punch down the dough, turn it out onto a board and
divide it in half (or quarters). Cover and let rest 15 minutes.
Shape into 2 long loaves (or 4 small round loaves) and place on
baking sheets that have been sprinkled with cornmeal. (For
regular-shaped loaves, place in 2 greased 4 1/2 x 8 1/2″ bread pans.)
Cover and let the loaves rise until doubled in bulk, about 1 hour.

Baking: About 15 minutes before you want to bake your bread, preheat
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