No Kneed Sourdough Bread

Starter;

2 tsp yeast

2 cups warm water

2 cups flour

Bread:

1  cup water

1/2 cup milk

5 cups flour

2 TBs melted butter

2 tsp salt

2 TBS sugar

Combine starter ingredients and let sit covered in a warm place for 2 days.  Until bubbly and yeasty smelling.  Stir a few times a day.

When ready to use stir in the remaining ingredients and enough flour to make a soft dough.  Don't kneed.  Cover and let rise until doubled in size about 1 1/2 to 2 hours.

Place on a floured counter and punch down, do not kneed.   Divide in half and shape into round loafs.  Place on well greased baking sheets with cornmeal if desired.

Cover and let rise until doubled again.

Make 3 diagonal slashes a cross the top of the loaf.  Bake at 350F for 10 minutes brush with water and continue to bake for 35 minutes.

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