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Country Crust Sourdough Bread

For many years, I've been making 45 loaves of this bread for an annual Christmas bazaar, where we feed bread and soup to over 300 folks. — Beverley Whaley, Camano Island, Washington
  • Total Time
    Prep: 20 min. + rising Bake: 30 min.
  • Makes
    2 loaves


  • 2 packages (1/4 ounce each) active dry yeast
  • 1-1/4 cups warm water (110° to 115°)
  • 1 cup Sourdough Starter
  • 2 large eggs. room temperature
  • 1/4 cup sugar
  • 1/4 cup vegetable oil
  • 1 teaspoon salt
  • 6 to 6-1/2 cups all-purpose flour
  • Melted butter


  • In a large bowl, dissolve yeast in warm water. Add the Sourdough Starter, eggs, sugar, oil, salt and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.
  • Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
  • Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into loaves. Place in 2 greased 8x4-in. loaf pans. Cover and let rise until doubled, about 45 minutes.
  • Bake at 375° for 30-35 minutes or until golden brown. Remove from pans to wire racks to cool. Brush with butter.
Nutrition Facts
1 slice: 113 calories, 2g fat (0 saturated fat), 12mg cholesterol, 79mg sodium, 20g carbohydrate (2g sugars, 1g fiber), 3g protein.

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Average Rating:
  • LeLeB
    Jun 4, 2020

    However this recipe also called for yeast. Yeast seems to be a shortage in my area due to the Covid-19 pandemic so was hoping for recipe just using sort dough starter so I halved the recipe to try anyway, The bread turned out fantastic. Great flavor. Raised nice. However only giving 4 stars (as in my opinion) not a true sourdough bread. Thankful that Taste of Home are including SOME of the Nutrition Facts, however portion size of 1 slice is extremely vague. Depending on amount of raise, shape of bread, thickness of slice these facts are not really accurate. There should be a weight value in grams, ounces and amount of portions per recipe would even help. I've noticed the size amount is not including in the nutrition facts of any of the recipes that I look at. Portion amounts are very important in Nutrition Facts, Look at labels for store bought items, it is required. For individuals on specialized diet restrictions this would be extremely helpful. I would love to have a big thick 1" slice but guessing that is not the correct slice size. Plus it would help if you made smaller or larger loaf pans. I believe portion size-amount should be included in every Nutritional Facts listing.

  • Bette
    Apr 25, 2020

    This was my first try at making starter and bread. It was easy and turned out great.

  • brianschmidt
    Feb 4, 2017

    This recipe, made with taste of home's sourdough starter recipe, knocked it put of the park on the first try. An excellent recipe that will be my go to bread from now on.

  • nickolina1940
    Nov 22, 2011

    I put a new spin on it. I used the bread machine! It turned out great! I added the wet ingrediants first and then the dry and put the yeast on top and covered it with the flour. Let it knead, rise, knead again and took it out and put it in the greased pans for the second rising. Wow! you could almost watch it rise! I put them in the oven at the temp and time you said in your recipe and they came out beautiful! We are having our Thanksgiving dinner tomorrow, and I can't wait to try it out! Happy Thanksgiving everyone

  • jporter10738
    Nov 19, 2011

    Good starter recipe. Made it as stated but will tweak it next. Going to add a 1/4 cup more starter for more flavor. You will NOT need all the flour. I used 6 cups and it was too much. 5 would have done it. The dough will be sticky but kneading will help that.

  • KY_Cook
    Dec 31, 2008

    Sounds GREAT! I'm DEFINITELY going to try it. But, should the starter be at room temp before you use it?