San Francisco Sourdough Bread

San Francisco Sourdough Bread

4 3/4 cups bread flour
3 tablespoons white sugar
2 1/2 teaspoons salt
1 (.25 ounce) package active dry yeast
1 cup warm milk
2 tablespoons margarine, softened
1 1/2 cups sourdough starter
1 extra large egg
1 tablespoon water
1/4 cup chopped onion

In a large bowl, combine 1 cup flour, sugar, salt, and dry yeast.
Add milk and softened butter or margarine. Stir in starter. Mix in up to 3 3/4
cups flour gradually, you may need more depending on your climate.

Turn dough out onto a floured surface, and knead for 8 to 10 minutes. Place in a
greased bowl, turn once to oil surface, and cover. Allow to rise for 1 hour, or
until doubled in volume.

Punch down, and let rest 15 minutes. Shape into loaves. Place on a greased
baking pan. Allow to rise for 1 hour, or until doubled.
Brush egg wash over tops of loaves, and sprinkle with chopped onion.
Bake at 375 degrees F (190 degrees C) for 30 minutes, or till done.

Makes 2 loaves