San Francisco Sourdough Bread

Ingridients

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

Directions

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.