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Taste of Home
Think sourdough is out of your reach? Think again! Our Test Kitchen's foolproof sourdough bread recipe demystifies the process and makes a tasty, tender loaf of bread.
You don’t have to travel to San Francisco, or even to the corner bakery, for a good loaf of sourdough. Sourdough is easier to make at home than you’d expect, especially when you use our Test Kitchen’s trick for simpler sourdough. The secret? Having the sourdough rise two different ways.
Traditional sourdough bread uses only sourdough starter culture, a natural yeast. It yields a rich flavor. But natural leavening is much fussier than commercial yeast. It takes more time. The temperature has to be just right, and so does your starter culture. Any glitches along the way and sourdough can turn out more like a brick than a bread loaf.
Our recipe gives you the tangy flavor of sourdough starter plus the fast, reliable rise of active dry yeast. The result is two luscious loaves with light, airy crumb structure. The sourdough starter still will have to be made ahead of time, so build in a week to be safe. But once it’s going, the rest is easy!
You do have to plan a bit in advance to make a sourdough starter. Leave yourself about a week of lede time.
To make a starter at home, follow our easy how-to guide. All you need to make a starter is two cups of flour, a package of yeast and two cups of warm water. Mix the flour and yeast together in a four-quart glass or ceramic container, then gradually stir in the warm water—don’t go over 115ºF or you’ll kill the yeast. Cover this mix with a kitchen towel and let it sit in a warm place for two to four days. The mixture should be bubbly and smell sour.
Cover the starter tightly and pop it in the fridge. Be sure to feed it regularly—every day if kept at room temp or weekly if kept in the fridge.
Once you’re ready to start baking, dissolve two packages of active dry yeast in warm water (again, the water shouldn’t be hotter than 115ºF or you will kill the yeast). Give this a quick whisk and add the sourdough starter. This should create a foamy, rich-smelling mixture.
Editor’s tip: This method of combining starter with yeast is what makes this sourdough bread so simple. It ensures that you get a great rise and that tasty sourdough flavor you crave.
Step 3: Mix in the Rest of the Ingredients
Next, add in the eggs, sugar, oil, salt and three cups of flour and mix until smooth. You can do this by hand with a spoon, but a stand mixer makes this job much easier. Use the dough hook for best results.
When this mix has come together, add in the remaining flour to make a dough. The dough will be soft, but it will come together in the next step.
Move the dough to a greased bowl (a quick spritz of cooking spray is all you need) and cover with a tea towel or plastic wrap. Let it rise in a warm place until doubled in size. This should take about an hour. You’ll know the bread has risen enough when you poke the dough, it springs back about halfway.
Step 6: Shape
Punch the risen dough down—this just means deflating the dough a bit by pressing down on it with your knuckles. It’s satisfying!
Lightly flour a surface and turn the dough onto it. Divide in half. With your palms, shape the dough into loaves. Place each in a greased 8×4-inch loaf pan and cover with a towel for the second proof. Like last time, let the dough proof in a warm, humid environment. After 45 minutes, your bread should have grown.
Editor’s tip: Preheat your oven to 375° toward the end of the rising so you can slide the dough in at peak height.
Step 7: Bake
Bake at 375° for 30-35 minutes, or until golden brown. For best results, bake the bread on the middle oven rack.
To get the best rise when the bread is put in the oven, place a cast-iron skillet or another oven-safe pan on the bottom rack as the oven preheats. After placing the bread on the rack above, carefully pour about 1/3 cup of water into the skillet. This will help to produce steam and create a moist environment, which will give the bread a better chance of rising to great heights and will help to brown the crust.
Editor’s tip: Your loaves should bake up in about a half-hour. To make sure they’re baked well, use a quick-read thermometer to check the internal temperature. Perfectly baked bread should be between 160 and 185ºF inside.
When the bread comes out of the oven, move to a wire rack to cool and brush the top with melted butter for extra rich flavor.
This country-style sourdough bread is just perfect for sandwiches, served alongside a cup of homemade soup or toasted up for breakfast. Once you master this recipe, learn how to make ezekiel bread from scratch or try some of these sourdough discard recipes.
Put your fresh-baked bread to good use with these gooey grilled cheeses.
Spreading a mixture of mayo and butter on the bread creates a delightfully crispy crust with the well-loved, wonderful flavor of butter one expects on a grilled cheese sandwich.—Josh Rink, Taste of Home Food Stylist
Who doesn’t love a grilled cheese sandwich? This version kicks it up a notch with avocado, tons of cheese and extra-crispy bread. —Josh Rink, Taste of Home Food Stylist
Take your grilled cheese sandwich to a place it's never been before with crispy bacon and tangy tomatoes and five—yes, five!—types of cheese. —Josh Rink, Taste of Home Food Stylist
If you’re looking for a gourmet grilled cheese recipe, your search is over. With five kinds of cheese and fresh blackberries, this sandwich is impressive enough to serve to guests.—Josh Rink, Taste of Home Food Stylist
If you’re looking to add a little bite to your classic grilled cheese recipe, look no further than pickled onions. We love sandwiching a few inside this sandwich for a touch of acidity and some foodie flair. —Josh Rink, Taste of Home Food Stylist
Give your favorite grilled cheese sandwich a boost with the addition of earthy portobello mushrooms. This savory recipe takes this portobello mushroom sandwich into gourmet territory. —Josh Rink, Taste of Home Food Stylist
Who doesn't love a good grilled cheese sandwich recipe? This super decadent version comes fully loaded with pepperoni and five types of cheese!—Josh Rink, Taste of Home Food Stylist
My family loves these sandwiches and they are very easy to prepare. Fresh basil, tangy Italian dressing and melted cheese meld perfectly together in this simple sandwich. —Betty Snoddy, Franklin, Missouri
This sandwich doubles up on melty cheese, but the star of the show is the sweet and salty date-bacon jam. It makes for a truly grown-up version of grilled cheese. —Kathy Cooper, Tucson, Arizona
The tastes of summer abound in this easy Italian-style grilled cheese sandwich. Not only is it delicious, it's super-fast, so you can get back to those summer outdoor activities. —Sylvia Schmitt, Sun City, Arizona
My daughter created a masterpiece with her ultimate grilled cheese and chiles. Want more heat? Use a 4-ounce can of diced jalapenos instead of chiles. —Julia Huntington, Cheyenne, Wyoming
This is a hearty grilled sandwich with a distinctive and delicious combination of ingredients. The pickle slices add a bit of fun, and the barbecue sauce provides a hint of sweetness that's irresistible. —Henry Mujica, North Riverside, Illinois
These gooey grilled cheese sandwiches taste great for lunch with sliced apples. And they're really fast to whip up, too. Here's how to make grilled cheese the right way. —Kathy Norris, Streator, Illinois
My daughter created a masterpiece with her ultimate grilled cheese and chiles. Want more heat? Use a 4-ounce can of diced jalapenos instead of chiles. —Julia Huntington, Cheyenne, Wyoming
This bacon sandwich with Dijon mustard and two kinds of cheese is the perfect combo of creamy-melty filling and crispy, buttery bread. —Sharon Delaney-Chronis, South Milwaukee, Wisconsin
You can also use your imagination to come up with other grilled cheese sandwich ideas, such as chives, a sprinkle of Parmesan cheese or Italian seasoning, and even a spoonful of salsa. —Edie DeSpain, Logan, Utah
New Yorkers say my Reubens taste like those served in the famous delis there. For a little less kick, you can leave out the horseradish. —Patricia Kile, Elizabethtown, Pennsylvania
Melty cheese, ham and apricot preserves offer a special change of pace from the classic grilled cheese. These quick, crispy sandwiches remind me of baked brie. —Bonnie Bahler, Ellington, Connecticut
To create a more “grown-up” grilled cheese sandwich, I threw in tangy goat cheese and peppery arugula. I enjoy a similar combination on pizza, and it worked here, too! —Jess Apfe, Berkeley, California
This casserole brings together two classic comfort foods: grilled cheese sandwiches and tomato soup. There’s no need for your hands to get messy dipping bread into a bowl of hot soup! Best of all, my picky-eater husband devours every bite. —Megan Kuns, Perrysburg, Ohio
Take a simple grilled cheese sandwich to the next level with the earthy, rustic flavors of portobello mushrooms and gouda cheese. —Sheryl Bergman, Shady Side, Maryland
I give grilled cheese a special treatment by using slices of mozzarella cheese and adding delicious extras like pepperoni and fresh tomatoes. Dipped in warm pizza sauce, this will be a fast favorite! —Mary Monaco, Columbus, Ohio
I made up this recipe for the students in the foods and nutrition class I teach. The kids like it so much, they often go home and fix it for their families. —Beth Hiott, York, South Carolina
When days feel rushed, these sandwiches with turkey and green chiles are one of my favorite standbys. They stack up in about 10 minutes, honestly. —Leah Carter, San Pedro, California
This is a tasty and wholesome sandwich to make for one or two. It’s a nice twist on a grilled cheese, very tasty and filling and especially good with rye bread. —Arline Hofland, Deer Lodge, Montana
Panini are sandwiches that are pressed and toasted. I love making different panini recipes for my fellow teachers and friends. For potlucks, make several and cut them into fourths. The turkey panini sandwiches work well as an appetizer for any occasion. —Martha Muellenberg, Vermillion, South Dakota
April is National Grilled Cheese Month, honoring the gooey greatness of toasted bread and melted cheese. The modern version may have started in the 1920s, when sliced bread and American cheese became available. For a modern version full of comfy farmhouse flavors, use raisin bread with onion jam, prosciutto and cheddar. —Susan Andrichuk, New York, New York
Old-school grilled cheese has its place, but my version stacks spinach, apple and Brie on pumpernickel. For a more compact sandwich, press a heavy pan on it while toasting. —George Wilkins, Mays Landing, New Jersey
We took grilled cheese up a notch with baby portobello mushrooms, bacon and cheddar. For weeknight comfort food, it’s good to the last crumb. Readers of my blog, theseasonedmom.com, love these! —Blair Lonergan, Rochelle, Virginia
Roast beef, red onion and blue cheese really amp up this deluxe grilled sandwich. If you like a little heat, mix some horseradish into the spread. —Bonnie Hawkins, Elkhorn, Wisconsin
These Italian-style sandwiches are loaded with zesty flavors. To lighten them a little, use fat-free mayo. We serve them with minestrone or a crisp salad. —Priscilla Yee, Concord, California
Lisa is an editor at Taste of Home where she gets to embrace her passion for baking. She pours this love of all things sweet (and sometimes savory) into Bakeable, Taste of Home's baking club. Lisa is also dedicated to finding and testing the best ingredients, kitchen gear and home products for our Test Kitchen-Preferred program. At home, you'll find her working on embroidery and other crafts.