McCall's Sweet Sourdough Bread

Sweet White Chocolate Sourdough Bread

250 grams active STARTER

125 grams SUGAR (or 60 grams HONEY )

50 grams BUTTER (or LARD or OIL)

500 grams MILK

10 grams SALT

650 grams ALL PURPOSE or BREAD FLOUR

* WHITE CHOCOLATE CHIPS to taste approx 1 1/2 C (optional)

Mix starter and sugar in bowl.  Warm butter in a pan, add milk and salt when butter is melted. (about body temperature)  Mix starter/sugar mixture and milk/butter mixture together.  Add flour and stir until roughly combined.  Let sit for 20-30 minutes then knead until smooth.  Add extra flour if needed.  It should be a little sticky, but not gloppy.  Let rise until doubled.  (House temperatures vary, starters vary in activity - this could be between 6-12 hours. ) Add white chocolate chips and shape into 2 loaves.  Let rise until doubled again, about 2-3 hours.  Preheat oven to 400 degrees. Place in Dutch oven and bake with lid on for 30 minutes (rotate loaves halfway through), remove lid and reduce heat to 375 degrees.  Bake an additional 10 minutes.  Remove from oven and remove from Dutch oven to cool.

(McCall has also been experimenting breadmaking.  She has all the latest tools... and a delicious grandchild legacy of Jesse's sourdough starter!  Her version has become a requested favorite!)