Sourdough Bread

Happy Friday everybody!  This week I have a recipe for sourdough bread for you.  If you saw my post last week about the sourdough start, you can use your start to make this bread.  The bread is really easy to make and is a great addition to any meal.  Here is how to make it.

First, combine 1 cup flour, sugar, salt, and active dry yeast.  IMG_1740Then add the milk and softened butter.  IMG_1741Stir in the starter.  IMG_1742Mix in 3 3/4 cup flour gradually (you may need more depending on where you live).  IMG_1743Then once the dough has formed into a ball, turn it out onto a floured surface and knead for 8 to 10 minutes.  IMG_1744Then place the dough into a greased bowl, turning it once to coat the dough, and cover. IMG_1745 Let the dough rise for 1 hour, or until doubled in size.  Then, punch down and let it rest for 15 minutes.  IMG_1746Split the dough in half and shape into loaves.  Place on a baking sheet coated with cornmeal and allow it to rise for 1 hour, or until doubled (be sure to place your loaves far enough apart so they don’t stick together when they rise).

Slice an X in the top and brush with an egg wash (1 egg, and 1 Tbsp water).  IMG_1749Then bake at 375° F for 25 to 30 minutes.  Enjoy!IMG_1750

Sourdough Bread

  • 4 3/4 cups flour
  • 3 Tbsp. sugar
  • 2 1/2 tsp. salt
  • 1 package active dry yeast (1 Tbsp)
  • 1 cup warm milk
  • 2 Tbsp. butter, softened
  • 1 1/2 cups sourdough starter
  • 1 large egg
  • 1 Tbsp. water

First, combine 1 cup flour, sugar, salt, and active dry yeast.  Then add the milk and softened butter.  Stir in the starter.  Mix in 3 3/4 cup flour gradually (you may need more depending on where you live).  Then once the dough has formed into a ball, turn it out onto a floured surface and knead for 8 to 10 minutes.  Then place the dough into a greased bowl, turning it once to coat the dough, and cover.  Let the dough rise for 1 hour, or until doubled in size.  Then, punch down and let it rest for 15 minutes.  Split the dough in half and shape into loaves.  Place on a baking sheet coated with cornmeal and allow it to rise for 1 hour, or until doubled (be sure to place your loaves far enough apart so they don’t stick together when they rise).  Slice an X in the top and brush with an egg wash (1 egg, and 1 Tbsp water).  Then bake at 375° F for 25 to 30 minutes.  Enjoy!

NOTE: Don’t forget to replace the 1 1/2 cups of starter that you removed with 1 1/2 cups flour and 1 1/2 cups water.

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