Sour Dough Bread

What a delight this bread is!  It is super easy too and there's no need for kneading!  Keep in mind though that it takes 2 days to make it.  The yeast, flour and water mixture need 48 hours to ferment in order to give the bread that nice sour flavor.  It is well worth the effort.  Enjoy!

 Ingredients:
-1 (.25 oz) package or 2 1/4 Tbs active dry yeast
-3 1/2 cups warm water, divided
-7 cups flour, divided
-1/4 cup nonfat dry milk powder
-2 Tbs margarine, melted
-2 Tbs sugar
-2 tsp salt
-cooking spray
-cornmeal
Directions:
In a large, non-metal bowl (I used plastic), dissolve yeast in 2 cups warm water.  Let it sit for 5 minutes.  With a wooden spoon, stir in 2 cups of flour.  Stir until smooth.  Cover loosely with a clean towel.  Let it sit in a warm place (the kitchen counter is just fine) for 48 hours.  Stir several times daily.  The mixture will become bubbly and rise a little, and it will have a yeasty sour aroma.
After 2 days, stir in milk powder, melted margarine, sugar, salt and remaining 1 1/2 cups warm water.   Stir well with wooden spoon.  Add the remaining 5 cups of flour, one at a time.  Stir well with wooden spoon or clean hands.  This will form a soft sticky dough.  Cover and let it sit until doubled (about 1 1/2 hours).
On a lightly floured surface, punch the dough down.  Do NOT knead!  Divide dough in half.
Preheat oven to 350 F.
Prepare two round pans (I used my glass cake pans) by coating them generously all over with cooking spray and sprinkling a little cornmeal all over.  Place each dough into prepared pans.  Cover and let rise for 30 minutes.  With a sharp knife, make three diagonal slashes across top of loaves.
Place pans into preheated ovens and bake for 10 minutes.  Brush loaves with cold water and bake for 35-40 more minutes, or until golden brown.

Enjoy!