Ingredients
1 package (1/4 ounce) active dry yeast1-3/4 cups warm water (110° to 115°)1/4 cup Sourdough Starter2 tablespoons canola oil2 tablespoons sugar2 teaspoons salt4-1/4 cups all-purpose flourCORNSTARCH WASH:1/2 cup water1-1/2 teaspoons cornstarch
Preparation
In a large mixing bowl, dissolve yeast in warm water. Add the Sourdough Starter, oil, sugar, salt and 3 cups flour. Beat until smooth. Stir in enough additional flour to form a soft dough.
Turn onto a floured surface; knead gently 20-30 times (dough will be slightly sticky). Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, 1 to 1-1/2 hours.
Preheat oven to 400°. Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each into a 12x8-in. rectangle. Roll up, jelly-roll style, starting with a long side; pinch ends to seal. Place seam side down on 2 greased baking sheets; tuck ends under. Cover and let rise until doubled, about 30 minutes.
With a sharp knife, make 4 shallow diagonal slashes across top of each loaf. In a small saucepan, combine water and cornstarch. Cook and stir over medium heat until thickened. Brush some over loaves.
Bake for 15 minutes. Brush loaves with remaining cornstarch wash. Bake until lightly browned, 5-10 minutes. Remove from pans to wire racks to cool.
