Pane a lievitazione naturale (Pasti per tempi difficili)

Ingredienti

• 1 cup milk
• 1 cup flour
• 1 teaspoon sugar
• 8-12 cups flour (divided)
• 1 additional quart milk (divided)
• 1/4 cup oil
• 1 cup milk
• 1 cup flour

Preparazione

1. 1

   --- Make the Starter ---

2. 2

   Blend 1 cup milk, 1 cup flour, and sugar and place in a warm spot covered by a paper towel.

3. 3

   Leave for 2 days, checking to be sure it starts to smell sour after 1 day.

4. 4

   --- Split & Feed the Starter (2 days after making starter) ---

5. 5

   In a large bowl place three quarters of your starter and set aside.

6. 6

   To the rest of the starter add 1 cup of flour and 1 cup of milk. Mix the starter and put it into the refrigerator.

7. 7

   --- Make the Bread (2 days after making starter) ---

8. 8

   Take 1 egg and put it into a glass of hot tap water (do not crack it).

9. 9

   Warm some milk, about 1 quart, not hot just warm.

10. 10

    Take the egg out of the water. Crack it and beat it.

11. 11

    To the portion of the starter you put into the bowl, add your beaten egg, 1/4 cup oil, the remaining warm milk, flour (start with 5 cups and add a little at a time until the dough is the right consistency), and mix and knead well (about 8 minutes).

12. 12

    Allow to rise in a warm place overnight.

13. 13

    In the morning, punch down the risen bread dough and form into two loaves. Let dough rise again for 1 1/2 hours, then bake at 350°F until golden brown.