Rustic Country Sourdough Bread - cooking recipe

Ingredients

4 1/2 teaspoons dry active yeast (2 packages dry yeast)
1 1/4 cups warm water (105-110 degrees F)
1 cup sourdough starter (at room temperature)
1/4 cup Splenda granular
3/4 tablespoon kosher salt
2 eggs, beaten
1/4 cup sunflower oil
4 -5 cups unbleached flour, divided
sunflower oil
melted butter

Preparation

Place the eggs in warm water and let sit for about 10-15 minutes.
Warm the KA bowl by filling with hot water, dumping it out and towel dry.
Dissolve the yeast in water in your KA mixing bowl.
Let stand 5 minutes.
On speed 1, stir in sourdough starter, sugar, salt, eggs, oil and 3 cups flour.
Gradually add remaining flour or enough that the dough will separate from the sides of the mixing bowl. This should take about 8 minutes.
Place in a well-greased bowl, turning to grease top.
Cover and let rise in a warm place (85 degrees F), free from drafts, 1 to 1 1/2 hours or until doubled in bulk.
Punch dough down; divide in half and shape each half into a loaf. (These also can be make into dinner rolls.).
Place loaves in greased 9x5x3 inch loaf pans.
Brush top with oil.
Cover loaves; let rise in a warm place (85 degrees F), free from drafts, about 1 hour or until doubled in bulk.
Bake at 375 degrees F for 30 to 35 minutes or until loaves sound hollow when tapped. Remove from pans and brush with melted butter.