In large mixing bowl, sprinkle yeast over warm water, let dissolve 5 minutes. Stir in sugar, starter and gradually add 4 cups of the flour mixed with salt. Cover bowl with damp cloth, let rise 1 to 1 1/2 hrs in a warm, draft-free place. Turn dough onto floured board, work in remaining flour until dough is no longer sticky, Knead until satiny, about 5 min. Shape into 1 large round, or 2 long loaves. Set on cookie sheet sprinkled with corn meal. Let rise again in warm place for 1 to 1 1/2 hrs. Put shallow pan of water in lower shelf of oven; preheat to 400 F. Make diagonal slashes in bread. Bake 40 to 50 minutes or until crust is medium dark brown. Set on rack to cool. Courtesy Telephone Pioneers BillSpalding *P CRBR 38 A
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|Serving Size: 1 Serving (1205g)|
|Recipe Makes: 2|
|Calories from Fat: 83 (2%)|
|Amt Per Serving||% DV|
|Total Fat 9.3g||12 %|
|Saturated Fat 4.4g||22 %|
|Monounsaturated Fat 2g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 146.9mg||45 %|
|Sodium 8453.9mg||292 %|
|Potassium 14446.9mg||380 %|
|Total Carbohydrate 700.5g||206 %|
|Dietary Fiber 10.8g||43 %|
|Sugars, other 689.8g|
|Protein 319.3g||456 %|
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Calories per serving: 4198
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