Sourdough Bread Recipe
- 1 package (1/4 ounce) active dry yeast
- 3-1/2 cups warm water (110° to 115°), divided
- 7 to 8 cups all-purpose flour, divided
- 1/4 cup nonfat dry milk powder
- 2 tablespoons butter, melted
- 2 tablespoons sugar
- 2 teaspoons salt
- 1. In a 4-qt. non-metallic bowl, dissolve yeast in 2 cups warm water; let stand for 5 minutes. Stir in 2 cups of flour until smooth. Cover loosely with a clean towel. Let stand in a warm place (80°-90°) to ferment for 48 hours; stir several times daily. (The mixture will become bubbly and rise, have a "yeasty" sour aroma and a transparent yellow liquid will form on the top.)
- 2. Stir in milk powder, butter, sugar, salt, remaining water and enough remaining flour to form a soft dough. (Do not knead.) Cover and let rise in a warm place until doubled, about 1-1/2 hours.
- 3. Turn onto a floured surface; punch dough down. (Do not knead). Divide in half. Shape each into a round loaf. Heavily grease baking sheets and sprinkle with cornmeal. Place dough on prepared pans. Cover and let rise until doubled, about 30 minutes.
- 4. 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. Yield: 2 loaves.
Editor’s Note: Dough may also be shaped into 24 rolls instead of loaves. Bake for 10 minutes, then 20-25 minutes after brushing with water.
1 slice: 113 calories, 1g fat (0 saturated fat), 2mg cholesterol, 160mg sodium, 22g carbohydrate (2g sugars, 1g fiber), 3g protein.
Reviews for Sourdough Bread
"i thought this recipe was this EPIC!1111!!111!"
"Can bread flour be used in place of AP Flour ?"
"Can I use instant yeast instead of active dry yeast? And how much of instant yeast should I use?"
"?Evelyn, I am so happy to see this as I just lost my 145 year old starter. I had it for 43 years and what I miss the most is it made fantastic cinnamon rolls. I remember you from years ago. I am Karen Hinkle from Redoubt Homemakers in Kenai. I have been a member for 44 years. Are you still a member?"
"Have made this bread many times. Love it!I appreciate that there is no starter, just the short ferment period."
"How much starter would you use?"