Savory Yeast Bread Recipe
Savory Yeast Bread Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
Nothing is better than homemade bread on a cool day right out of the oven. It will be sure to have everyone sing its praises.—Evelyn Gebhardt, Kasilof, Alaska
MAKES:
32 servings
TOTAL TIME:
Prep: 20 min. + rising Bake: 45 min. + cooling
MAKES:
32 servings
TOTAL TIME:
Prep: 20 min. + rising Bake: 45 min. + cooling

Ingredients

  • 1 recipe Sourdough Starter (recipe also in Recipe Finder)
  • 1/4 cup nonfat dry milk powder
  • 2 tablespoons butter, melted
  • 2 tablespoons sugar
  • 2 teaspoons salt
  • 1-1/2 cups warm water (110° to 115°)
  • 5 cups all-purpose flour
  • Cornmeal

Directions

In a large bowl, combine the Sourdough Starter, milk powder, butter, sugar, salt, water and 2 cups flour. Stir in enough remaining flour to form a soft dough. Do not knead. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1-1/2 hours.
Punch dough down. Turn onto a floured surface; divide in half. Shape each into a round loaf. Heavily grease two baking sheets and sprinkle with cornmeal. Place loaves on prepared pans. Cover and let rise until doubled, about 30 minutes.
With a sharp knife, make three diagonal slashes across tops of loaves.
Bake at 350° for 10 minutes. Brush loaves with cold water. Bake 35-40 minutes longer or until golden brown. Remove from pans to wire racks to cool. Yield: 2 loaves (16 slices each).
Originally published as Savory Yeast Bread in Taste of Home Baking Book 2011, p347

Nutritional Facts

1 slice: 84 calories, 1g fat (0 saturated fat), 2mg cholesterol, 160mg sodium, 16g carbohydrate (2g sugars, 1g fiber), 2g protein.

  • 1 recipe Sourdough Starter (recipe also in Recipe Finder)
  • 1/4 cup nonfat dry milk powder
  • 2 tablespoons butter, melted
  • 2 tablespoons sugar
  • 2 teaspoons salt
  • 1-1/2 cups warm water (110° to 115°)
  • 5 cups all-purpose flour
  • Cornmeal
  1. In a large bowl, combine the Sourdough Starter, milk powder, butter, sugar, salt, water and 2 cups flour. Stir in enough remaining flour to form a soft dough. Do not knead. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1-1/2 hours.
  2. Punch dough down. Turn onto a floured surface; divide in half. Shape each into a round loaf. Heavily grease two baking sheets and sprinkle with cornmeal. Place loaves on prepared pans. Cover and let rise until doubled, about 30 minutes.
  3. With a sharp knife, make three diagonal slashes across tops of loaves.
  4. Bake at 350° for 10 minutes. Brush loaves with cold water. Bake 35-40 minutes longer or until golden brown. Remove from pans to wire racks to cool. Yield: 2 loaves (16 slices each).
Originally published as Savory Yeast Bread in Taste of Home Baking Book 2011, p347

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