BASIC SOURDOUGH BREAD
Plain white, simple sourdough bread. A great starter recipe to use if you are new to sourdough baking. The dough cycle of the bread machine can be used to prepare the dough, if you like. Prep time does not include proofing time for starter.
Provided by Donna M.
Categories Sourdough Breads
Time 3h50m
Yield 1 loaf
Number Of Ingredients 6
Steps:
- Before measuring out your 2 cups of starter culture, it must be proofed: To proof, I usually start with 1 cup of starter and stir into it equal parts of flour and warm water (for this recipe, 1 1/2 cups of each would be more than enough).
- Let mixture sit, covered loosely, for 8 to 12 hours-- the longer it sits, the sourer the flavor will be.
- At this point, measure out the 2 cups required for recipe, and return leftover starter to refrigerator for next time.
- Pour starter into mixing bowl.
- Melt butter (microwave works well).
- Add milk to butter and warm briefly (85 degrees F).
- Add the salt and sugar, stir until dissolved.
- Add this mixture to the culture and mix well.
- Add the flour, 1 cup at a time, stirring until the dough is too stiff to mix by hand.
- Turn onto floured board and knead in the remaining flour until the dough is smooth and satiny.
- Pat dough into a 1-inch thick oval and form loaf by rolling oval up from the long side, pinching the seam together as you roll the dough, tucking ends to form the loaf.
- Place in lightly greased loaf pan (I spray with cooking spray), and let rise, covered, at 85 degrees F for 1 1/2 to 3 hours.
- When the dough rises 1 to 2 inches above the edges of pan, it is ready to bake.
- Preheat oven to 375 degrees F.
- Bake for 10 minutes, then reduce heat to 350 degrees F and bake an additional 30 to 40 minutes (baking time varies according to your oven and your personal taste--some like a darker crustier bread than others).
- Remove loaf from oven and brush the top lightly with melted butter; turn loaf out of the pan and cool on wire rack.
- If you prefer, you can shape this into a round or oval loaf and bake on a baking sheet.
SAN FRANCISCO SOURDOUGH BREAD
Use a good sourdough starter, one you have tended to, for best flavor.
Provided by Donna
Categories Bread Yeast Bread Recipes Sourdough Bread Recipes
Yield 24
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 145.2 calories, Carbohydrate 26.4 g, Cholesterol 11.2 mg, Fat 2 g, Fiber 1.1 g, Protein 5.1 g, SaturatedFat 0.5 g, Sodium 266.6 mg, Sugar 2.6 g
SOURDOUGH GOLDEN HONEY BREAD
Number Of Ingredients 12
Steps:
- Heat milk and butter or margarine in a small saucepan, until just melted stir in honey and cool to lukewarm. Dissolve yeast in warm water let set until foamy, 5 to 10 minutes. In a large bowl, combine milk mixture, yeast mixture, starter, whole wheat flour and wheat germ stir to blend well. In a small bowl, blend sugar, salt and baking soda until no lumps reman sprinkle over dough and stir in gently. Cover and let rise in a warm place, free from drafts, until light and bubbly, about 30 minutes. Stir dough and add all-purpose flour to form a stiff dough. On a well-floured surface, knead until smooth and elastic. Place in a greased bowl turn dough to coat surface. Cover and let rise in a warm place, free from drafts, until almost doubled, about 1 hour. Divide, shape into loaves and place into two well-greased 8 1/2 x 4 1/2 x 2 1/2 -inch loaf pans. Cover and let rise in a warm place, free from drafts, until doubled, about 45 to 60 minutes. Bake in a preheated 400° F oven for 20 minutes reduce temperature to 325° F and continue to bake for 20 to 25 minutes or until loaves are golden and sound hollow when tapped. Remove from pans and cool on wire racks.
Nutrition Facts : Nutritional Facts Serves
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