Easy Sourdough Sandwich Bread Recipes
BEST BEGINNER SOURDOUGH SANDWICH BREAD NO YEAST
A soft sourdough sandwich bread with a tender texture and amazing flavor without using any store-bought yeast, just the wonderful power of wild leavening. This is incredibly soft with very little crumb, so it holds up well to all your favorite sandwich fixings!
Provided by Melissa Norris
Categories bread
Number Of Ingredients 6
Steps:
- Place water in a large mixing bowl and add in starter with melted butter, stir to combine. Add in remaining ingredients and stir until well combined. Dough should clean the sides of the bowl.
- Knead for 8 minutes and check for window pane test. Knead for 2 more minutes if not at window pane and check again. Dough shouldn't stick to your fingers.
- Lightly flour surface and roll out dough into a rectangle. Roll up into a loaf, tucking edges under to create tension on top. Place in parchment lined or greased loaf pan.
- Cover so it doesn't develop a skin or dry out and allow to rise until doubled and up even with edges of loaf pan. Right before baking, brush top with melted butter.
- Bake in preheated 400 degree Fahrenheit oven for 30 to 32 minutes.
- Remove from loaf pan onto cooling rack, slather with more butter, and allow to cool for at least 15 to 20 minutes (longer if possible) before slicing.
EASY SOURDOUGH SANDWICH BREAD
A simple and easy recipe for homemade sourdough sandwich bread. Made with all purpose flour and just a touch of butter. I like to make the dough at night so we can have fresh bread in the morning. This loaf freezes well (whole or sliced). I recommend this loaf pan. Notes For best results, please weigh your ingredients instead of using measuring cups. Here's why: weight and volume measurements are not equal, only approximate! This is especially important regarding the sourdough starter. If your starter is very bubbly, 1/4 cup might only weigh 30 g which is too little for this recipe (you need 50 g). The dough will take forever to rise! Same goes for the flour... 4 cups might end up weighing way over 500 g depending on how tight the flour was packed into the cup. You'll end up with dry dough. I used Whole Foods 365 Everyday all purpose flour for this recipe. King Arthur and Trader Joe's ap flour will work as well. If using another brand with a lower protein content (i.e. Gold Medal, Pillsbury, Heckers) consider reducing the total water amount by 15 g.
Provided by Emilie Raffa
Categories Sourdough Bread
Time 12h50m
Number Of Ingredients 8
Steps:
- Baking Schedule: this is an overnight dough which takes approximately 10-12 hrs to rise @ 68 F. Start the night before, in the evening, and plan to bake the following day. If it's warmer than 68 F the dough will take less time to rise. Alternatively, start in the morning and bake in the afternoon or evening.
EASY SOURDOUGH BREAD RECIPE
This is an easy sourdough bread recipe using your natural sourdough starter. This can be baked in a dutch oven or on a sheet pan for equally great results.
Provided by Dahn Boquist
Categories Breads
Time 12h55m
Number Of Ingredients 4
Steps:
- Combine all the ingredients in the bowl and stir until it is a chunky, loosely combined dough.
- Dump the dough onto a work surface and knead the dough with your hands until the dough is smooth. (Essentially, you are massaging the dough by stretching and pushing. This will help develop the gluten.) At this stage, it will be wet and sticky. Don't add more flour or your finished bread will be dense and heavy. The dough will stick to your hands and feel messy but if you get your hands wet it won't stick as easily.
- Place the dough into an oiled bowl. Cover the dough with plastic wrap or a towel and let it sit at room temperature for 3 to 6 hours (see notes) or in the refrigerator overnight. (A longer proof time in the fridge will give the bread a more tangy, sourdough flavor.)
- Turn the dough out onto a work surface and knock the air out of it then form it into a round ball. (See notes)
- Place the ball of dough into a proofing basket or any container that is the shape that you want your bread to be shaped. (See notes)
- Let the dough rise again a second time for 3 to 6 hours** at room temperature until doubled in size. (Or you could let it rise in the fridge overnight for 12 to 15 hours-see notes).
- Pre-heat the oven to 450°F. When the oven is hot, tip the loaf of bread into a dutch oven or onto a baking sheet. Make a slash in the loaf with a sharp knife. Bake for 45 to 50 minutes.
Nutrition Facts : Calories 72 calories, Carbohydrate 55 grams carbohydrates, Fat 0.2 grams fat, Fiber 0.5 grams fiber, Protein 2 grams protein, ServingSize 1 slice, Sodium 155 milligrams sodium, Sugar 0.1 grams sugar
SOURDOUGH BREAD I
Sour dough bread that takes time to prepare, but worth the wait!!
Provided by Becky Richardson
Categories Bread Yeast Bread Recipes Sourdough Bread Recipes
Yield 20
Number Of Ingredients 6
Steps:
- Mix sugar, corn oil, salt, water, and 1 cup of sourdough starter together in a large bowl. Sift the flour and add to the mixture. Grease or oil the dough. Place the dough in an oiled bowl, cover, and let rise overnight.
- The next day, knead the dough for 10 minutes. Divide in half, and place into two greased 4 x 8 inch bread pans. Allow the dough to double in size.
- Bake at 350 degrees F (175 degrees C) for 40 to 45 minutes, or until bread is golden brown and taps hollow. Turn out to cool on wire racks.
Nutrition Facts : Calories 234.3 calories, Carbohydrate 38.3 g, Cholesterol 0.1 mg, Fat 6.3 g, Fiber 1.3 g, Protein 5.8 g, SaturatedFat 0.8 g, Sodium 178.1 mg, Sugar 5.4 g
More about "easy sourdough sandwich bread recipes"
SIMPLE SOURDOUGH TOASTING OR SANDWICH BREAD | …
2019-04-17 Add 10 g kosher (or other) salt. Add 430 g water. (Or less, see recipe for notes.) Stir to combine. Add 512 g bread flour. Stir to form a sticky dough ball. Cover …
From alexandracooks.com
4.8/5 (131)Category Bread
From alexandracooks.com
4.8/5 (131)Category Bread
- Place the starter, salt, and water in a large bowl. Stir with a spatula to combine — it doesn’t have to be uniformly mixed. Add the flour. Mix again until the flour is completely incorporated. If you have a straight-sided vessel, transfer the dough to it — it really helps monitor the rise and allows you to see the true growth in volume of the dough.
- 30 minutes after you mix the dough, reach into the bowl and pull the dough up and into the center. Turn the bowl quarter turns and continue this pulling 8 to 10 times. See video for guidance. If time permits, repeat this “folding” step every 30 minutes for the first two hours. (Note: even if you perform just 1 fold, your dough will be in good shape.)
- Drizzle with a splash of olive oil and rub to coat. Cover bowl with a tea towel or bowl cover and set aside to rise at room temperature (70ºF/21ºC) for 4 to 18 hours — if it is super hot out or if you live in a humid environment, it may only take 4-6 hours. When the dough has nearly doubled in volume (or UPDATE: increased in volume by 50%, which is when I now end the bulk fermentation), it is ready. (Note: Do not use an oven with the light on for the bulk fermentation — it will be too warm. It is best to rely on visual cues (increasing in volume by 50% or doubling if you’ve had success with doubling) as opposed to time to determine when the bulk fermentation is done. A straight-sided vessel makes monitoring the bulk fermentation especially easy.)
- When the dough has nearly doubled, grease a 10 x 5-inch loaf pan with butter (or nonstick spray). Drizzle dough with a few tablespoons of olive oil. Rub your hands with a little bit of oil to coat. Use your hand to release the dough from the sides of the vessel, being careful not to completely deflate the dough. Video guidance here. Turn dough out onto a work surface. Quickly, shape the dough into a rectangle — I fold the dough envelope-style first; then I use a bench scraper to shape the dough into a rough rectangle. Transfer dough, seam-side down to prepared loaf pan and gently stretch into an oblong shape. (At this point, you can transfer the pan to the fridge if it makes sense with your schedule: rub the dough with oil and cover with a cloth bowl cover or plastic wrap. Transfer to the fridge will the next day. Then proceed with the recipe.)
EASY SOURDOUGH SANDWICH BREAD : THIS UNMILLENNIAL LIFE
If you’re new to sourdough baking (like I am) my easy sourdough sandwich bread recipe is a great place to start your sourdough baking journey. It doesn’t use a ton of …
From thisunmillenniallife.com
Estimated Reading Time 6 mins
From thisunmillenniallife.com
Estimated Reading Time 6 mins
- Combine all ingredients in a large bowl. Using a stand mixer, knead dough until soft and smooth (approximately 10 minutes) OR knead by hand, about 15 to 20 minutes.
- Place the dough in a lightly oiled bowl and let rise at room temperature 1 hour or in fridge overnight (As I’ve said before, this isn’t a traditional “tangy” sourdough, but the overnight rise does seem to help develop a bit more sourdough flavor).
- Turn dough out onto a lightly floured work surface, gently pressing it into a free-form rectangle. Starting from the short end, roll up to form a log.
HOW TO MAKE EASY SOURDOUGH SANDWICH BREAD - TWELVE …
2020-04-16 Add the coconut oil, salt, baking soda, and 2 cups of flour and begin mixing. all of the ingredients together. Slowly add the rest of the flour until all is combined. …
From twelveonmain.com
Reviews 5Category Appetizer, BreadCuisine American, FrenchTotal Time 1 hr 55 mins
From twelveonmain.com
Reviews 5Category Appetizer, BreadCuisine American, FrenchTotal Time 1 hr 55 mins
EASY SOFT 100% SOURDOUGH SANDWICH BREAD - ONE RISE ...
2020-07-15 Soft 100% Sourdough Sandwich Bread. An easy-to-make soft sourdough sandwich bread that turns out every time using only your wonderful …
From anoregoncottage.com
5/5 (4)Total Time 5 hrs 25 minsCategory BreadCalories 145 per serving
From anoregoncottage.com
5/5 (4)Total Time 5 hrs 25 minsCategory BreadCalories 145 per serving
- Combine all ingredients*** in a large mixing bowl and stir with a spatula or wooden spoon until all the flour is mixed in and you have a shaggy dough. Cover and let rest for 30 minutes.
- Using a dough hook on a mixer, knead for 5 minutes until the dough pulls away from the sides, but still sticks to the bottom, adding a bit of flour as needed (up to 1 to 2 tablespoons). Alternately, you can knead by hand about 8 minutes or use a dough cycle on a bread machine. ****See notes for overnight rise instructions at this point if desired.
- On a floured surface (I use a tea towel for easy clean up), shape dough by patting into a rectangle the length of the pan, rolling up tightly, and pressing the seam together. Pull the short sides under to create tension on top of the loaf. Place shaped dough into prepared pan.
SOURDOUGH SANDWICH BREAD - BAKER BETTIE
2020-09-08 This sourdough sandwich bread recipe is soft and chewy and incredibly easy to make! You can bake it the same day you make it, or refrigerate the dough for …
From bakerbettie.com
4.7/5 (64)Estimated Reading Time 9 mins
From bakerbettie.com
4.7/5 (64)Estimated Reading Time 9 mins
- Get Starter Ready for Dough: If you are making a full batch of bread, you will need 300 gr of active fed starter to go into your dough. For this amount, I do a 1:3:3 feeding so that my starter is usually ready to go into the dough at about the 5 hr mark and can be used until about the 10 hr mark after feeding. I take 50 gr starter and feed that with 150 gr flour and 150 gr water to give me 350 gr total starter. 300 gr will go into the dough with 50 gr leftover for the next days feeding. You can use whatever ratios work best for you and your timing as long as you have at least 300 gr to go into your dough. If you are confused about how feedings work, please watch my video on understanding sourdough starter for clarification.
- Mix Dough: In a large mixing bowl measure out your slightly warm water. Add your starter, flour, oil, sugar or honey, and salt on top. I like to start mixing the dough with a silicone spatula or a dough whisk first. Once the dough is starting to come together, use clean hands to thoroughly mix the dough until all of the ingredients are very well incorporated and there are no dry patches of flour. This will take about 2-3 minutes of mixing to make sure it is well combined. Cover the bowl with plastic wrap, or a shower cap and let sit at room temperature (72-75 F, 22-23 C) for 30 minutes.
- Stretch and Folds: Over the 2 hours perform 4 rounds of stretch and folds (see video if you are unfamiliar with this technique) about every 30 minutes. The timing between the rounds does not need to be exact. Drizzle a tiny bit of oil over the dough after the last stretch and fold and cover it with plastic wrap or a shower cap to prevent it from drying out.
- Retard Dough (optional): If you would like to bake your bread the same day, you can skip this step. However, if you would like, you can refrigerate your dough at this point to increase flavor, sourness, and provide some flexibility with baking time. to do this, place your dough in the refrigerator for at least 24 hours and up to 4 days.
SOURDOUGH SANDWICH BREAD RECIPE - THE FEATHERED NESTER
2021-01-08 Easy Sourdough Sandwich Bread with King Arthur Flour. We love the tangy taste and fluffy interior that classic sourdough bread is best known for having. …
From thefeatherednester.com
4.9/5 (10)Total Time 13 hrs 45 minsCategory BreadCalories 215 per serving
From thefeatherednester.com
4.9/5 (10)Total Time 13 hrs 45 minsCategory BreadCalories 215 per serving
- Add the starter to a large bowl. Mix in warm water and sugar, stirring until dissolved. Add bread flour, oil, and salt. Stir with a dough whisk or wooden spoon until a thick, shaggy dough forms. Flour your hands, and finish mixing dough by hand until all the flour has been absorbed. Cover with a clean, damp kitchen towel and let the dough rest for 30 to 45 minutes.
- Coax the dough from the bowl and stretch and fold the dough by stretching 4 inches then pushing it down the middle and turning 1/4 until you make a circle. Return the dough to the bowl, cover with a damp towel, and let rise overnight (at least 8-10 hours) until double in size.
- In the morning, lightly flour your counter top. Remove the dough from the bowl, gently stretching it into a rectangle, then your fingers to dimple the rough to release the air from the dough (as shown in photo). Roll up dough into a log shape. Cover and let the dough rest 10 minutes.
- Spray bread pan with cooking spray. Tighten the dough log by gently pulling it towards you along the counter top for 5-8". Place it in your loaf pan, seam side down. Cover and let rise for 1-2 hours, until dough has doubled in size. Press the corner edge of the dough in 1/2" and if the indentation remains, it's ready to bake.
SOURDOUGH SANDWICH BREAD RECIPE - BUTTERED SIDE UP
2019-03-27 Sprinkle in the salt and knead for 3-5 minutes, or until the dough starts to come together. Add the butter gradually, mixing well after each addition. It will start out …
From butteredsideupblog.com
4.9/5 (12)Category BreakfastCuisine AmericanTotal Time 24 hrs 40 mins
From butteredsideupblog.com
4.9/5 (12)Category BreakfastCuisine AmericanTotal Time 24 hrs 40 mins
- Mix together all of the levain ingredients in a jar. Let sit at room temperature to mature and rise, about 8 hours.
- Place all of the dough ingredients (including the levain) except for the salt and butter in the bowl of stand mixer fitted with the paddle attachment. Mix on low speed until it comes together in a shaggy dough. Let rest (autolyse) for 30 minutes.
EASY SOURDOUGH BREAD RECIPE (MIX, POUR, BAKE ...
2021-04-26 Pingback: Easy Sourdough Sandwich Bread Recipe • Cheapskate Cook. Pingback: Sourdough Discard Sheet Pan Pancakes • Cheapskate Cook. Anna says: …
From cheapskatecook.com
Category SourdoughCalories 325 per serving
From cheapskatecook.com
Category SourdoughCalories 325 per serving
- The night before baking the bread, feed your sourdough starter. Use 2 tbsp of starter and feed it 3/4 cup (90 grams) white unbleached flour and 6 tablespoons (90 grams) water. Cover it and let it sit on the counter overnight.
- The next morning, the sourdough starter should have at least doubled in height. In a large glass bowl, stir together the flour, water, 3/4 cup starter, and salt. I've found that rather than stirring it with a wooden spoon, a sturdy rubber spatula works even better: with the spatula, scrape the dough away from the walls of the bowl and fold it in on itself. Mix the entire loaf this way, until the dough is uniform in color and texture. It should only take a minute or two. Dough will be very wet.
- Cover the bowl and let it sit for at least 5 hours or up to 10. I let it rise in my oven with the light on (oven is OFF) so it stays nice and warm. This helps it rise faster too. If you can, put a piece of tape or a post-it note on oven controls so no one accidentally turns it on (ask me how I learned this trick).
- Layout two large baking sheets and drizzle them generously with oil. Use your hands to spread the oil evenly on the pan so the dough doesn't stick. With your oiled hands and a thick pancake turner, divide the dough in half as best you can (it will be wet), and gently pour each half onto the baking sheet.
SOFT SOURDOUGH SANDWICH BREAD RECIPE | HOMEMADE FOOD JUNKIE
2019-11-03 Prep Time: 20 hours. Cook Time: 40 minutes. Additional Time: 30 minutes. Total Time: 21 hours 10 minutes. Soft Sourdough Sandwich bread is the perfect soft …
From homemadefoodjunkie.com
Reviews 165Calories 171 per servingCategory Sourdough
From homemadefoodjunkie.com
Reviews 165Calories 171 per servingCategory Sourdough
- Set a large bowl on a digital food scale set to grams and press the tare button. The scale should read zero.
EASY SOURDOUGH DISCARD SANDWICH BREAD RECIPE - THE PANTRY MAMA
2020-11-02 Instructions. Combine the sourdough discard, water and flour into the bowl of your stand mixer or Thermomix and mix until it forms a shaggy dough (around 30 …
From pantrymama.com
4.6/5 (28)Total Time 3 hrs 20 minsCategory BreadCalories 2335 per serving
From pantrymama.com
4.6/5 (28)Total Time 3 hrs 20 minsCategory BreadCalories 2335 per serving
- Combine the sourdough discard, water and flour into the bowl of your stand mixer or Thermomix and mix until it forms a shaggy dough (around 30 seconds will do it). Leave the dough to rest for 30 minutes.
- Now add the salt, sugar, butter and yeast to the bowl and knead the dough for around 3 to 6 minutes. You want the dough to be elastic, silky and slapping the sides of the bowl. Just keep the mixer going until you achieve this. If you are using a stand mixer you'll need to use your dough hook attachment for this step.
- Now you need to let your dough rise. You are using instant yeast as the leavening agent in this recipe, rather than sourdough/wild yeast, so it will rise very quickly, particularly if your home is warm. Leave it for around an hour (it will take longer if your house is cooler). You want it to double.
- While you're waiting for the dough to double, lightly butter a sandwich loaf or pullman pan so it's ready to go when the dough is shaped.
EASY SOURDOUGH SANDWICH BREAD RECIPE • CHEAPSKATE COOK
2021-04-26 Easy Sourdough Bread Recipe. When making easy sourdough bread, I use 1000 grams (about 10 cups) of any combination of flours: whole wheat, spelt, …
From cheapskatecook.com
Cuisine AmericanTotal Time 8 hrs 45 minsCategory SourdoughCalories 474 per serving
From cheapskatecook.com
Cuisine AmericanTotal Time 8 hrs 45 minsCategory SourdoughCalories 474 per serving
- The night before baking the bread, feed your sourdough starter. Use 2 tbsp of starter and feed it 3/4 cup (90 grams) white unbleached flour and 6 tablespoons (90 grams) water. Cover it and let it sit on the counter overnight.
- The next morning, stir the flour and water together in a large glass bowl. the dough will be stiff. You don't have to mix it completely. This step is called the autolyze, and it helps make a better sourdough loaf without adding much extra effort! Turn on the light in your oven, but keep the oven OFF. Cover the bowl and set it in the oven. This helps create a warm environment so the yeast can activate. If you can, put a piece of tape or a post-it note on oven controls so no one accidentally turns it on (ask me how I learned this trick). Let it rest for 20 minutes.
- After your 20-minute timer goes off, remove the bowl from the oven and add the sourdough starter. I've found that rather than stirring it with a wooden spoon, a sturdy rubber spatula works even better: with the spatula, scrape the dough away from the walls of the bowl and fold it in on itself. Mix the entire loaf this way, until the dough is mostly uniform in color and texture. It should only take a minute or two. The dough will be very wet, and it's okay if the sourdough starter isn't completely mixed in yet.
SOURDOUGH SANDWICH BREAD - SUPER SIMPLE SANDWICH BREAD ...
2020-10-05 Flavor Variations for Simple Sourdough Sandwich Bread. While this recipe will never do you wrong, you can always add a few variations to make it a little …
From pantrymama.com
4.4/5 (7)Total Time 13 hrs 40 minsCategory BreadCalories 2652 per serving
From pantrymama.com
4.4/5 (7)Total Time 13 hrs 40 minsCategory BreadCalories 2652 per serving
- Premix & Autolyse:Add your sourdough starter, flour and water into your stand mixer or Thermomix. Mix the ingredients for around 30 seconds until they are just combined into a shaggy dough. Leave to autolyse for around 30 minutes.Thermomix - dough mode 30 seconds.
- Now add the rest of your ingredients - salt, butter, sugar, (and milk powder if you're using it). Mix the ingredients for around 1 minute or until they are combined together. Now leave to rest for around 30 minutes.Thermomix - dough mode for 1 minute.
- Kneading Your Sandwich Dough:Using your stand mixer or Thermomix, knead the dough for around 3 minutes. If you are using a stand mixer, you'll need to use your dough hook. The dough should become very elastic. You won't be able to see the butter as it will be well combined into the dough. If the dough is getting a little warm from being mixed in the mixer, give it a 10 minute rest. If it seems ok, knead for the full 3 minutes. Now give your dough a 30 minute rest.Thermomix - dough mode for 3 minutes.
- Knead your dough in the mixer for another 2-3 minutes. You'll know it's ready when it is slapping the sides of the bowl of your Thermomix or Stand Mixer. The dough will be very elastic and quite silky and smooth. It shouldn't be sticking to the sides of the bowl at all. If it's not quite there, it's ok to knead for a few more minutes to develop the gluten and get it to where it needs to be.
EASY SOURDOUGH SANDWICH BREAD - LAVENDER AND LOVAGE
2021-07-12 Today’s recipe for Easy Sourdough Sandwich Bread is a revelation! Made with the basic recipe for my CLASSIC SOURDOUGH BREAD MADE EASY, it …
From lavenderandlovage.com
4.7/5 (3)Total Time 19 hrs 15 minsCategory BreadCalories 188 per serving
From lavenderandlovage.com
4.7/5 (3)Total Time 19 hrs 15 minsCategory BreadCalories 188 per serving
FRIEDA LOVES BREAD: EASY, SOFT SOURDOUGH SANDWICH BREAD
2020-05-25 Place the dough into a lightly greased bowl, turning over to coat, and cover with plastic wrap. Let the dough rise in a warm, draft free place until doubled, about 1 …
From friedalovesbread.com
Servings 2
From friedalovesbread.com
Servings 2
EASY EVERYDAY SOURDOUGH BREAD | KING ARTHUR BAKING
2021-02-12 Easy everyday sourdough bread. 500g King Arthur Unbleached Bread Flour (a slightly generous 4 cups) 120g (1 cup) King Arthur White Whole Wheat Flour, medium rye flour, or a combination 1 3/4 teaspoons salt; 60g sourdough starter …
From kingarthurbaking.com
From kingarthurbaking.com
SOURDOUGH SANDWICH BREAD RECIPE - THE FRUGAL FARM WIFE
2020-09-22 This is the best sourdough sandwich bread recipe ever! Though sourdough bread takes about two days to make, it’s mostly hands-off time – you just come back every so often and spend a few minutes prepping it for the next stage of …
From frugalfarmwife.com
From frugalfarmwife.com
HOW TO MAKE SIMPLE WHOLE WHEAT SOURDOUGH SANDWICH BREAD
2020-04-01 My recipe continues to be reliable, easy, and just right for sandwiches, snacks, French toast, and anywhere else that calls for basic sliced bread. It might take a little bit of practice, but …
From abetterwaytothrive.com
5/5 (1)Total Time 13 hrs 5 minsServings 2Calories 742 per serving
From abetterwaytothrive.com
5/5 (1)Total Time 13 hrs 5 minsServings 2Calories 742 per serving
- In a heavy-duty stand mixer, combine 6 cups of flour with remaining ingredients and mix to form a wet batter according to your mixer's instructions.
- Add additional flour, 1/4-1/2 cup at a time, until a sticky dough forms and pulls away from the sides of the bowl.
- Scrape the dough into a large, lightly oiled bowl and cover with a damp kitchen towel. Set aside to rise for around 8 hours, or overnight. Rise times can vary.
- After the dough has risen completely and doubled in size, punch it down and divide into two pieces. Shape each piece into a loaf. If the dough feels stiff and firm, gradually knead in more water while shaping. If it feels too sticky, add in just enough extra flour to shape.
THIS IS THE EASY SOURDOUGH BREAD RECIPE YOU'VE BEEN ...
From tasteofhome.com
Estimated Reading Time 8 mins
- Make a Sourdough Starter. 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.
- Build Up Your Yeast. 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).
- 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.
- Knead. Next, turn the dough out onto a floured surface and knead until smooth and elastic. This should take about eight minutes. If you want to save your workout for later, you can knead the dough in a stand mixer.
- Let Rise. 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.
- 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.
- 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.
36 RECIPES THAT START WITH SOURDOUGH BREAD | TASTE OF HOME
2020-04-14 Sourdough Bread Bowl Sandwich I created this recipe for when my husband and I go to the lake. I don’t like to spend a lot of time hovering over a stove or grill, especially in the hot Oklahoma summer months, and this filling sourdough bread bowl sandwich is ready in minutes. For extra flavor, brush melted garlic and herb butter over the top ...
From tasteofhome.com
Estimated Reading Time 4 mins
From tasteofhome.com
Estimated Reading Time 4 mins
THE BEST SOURDOUGH SANDWICH BREAD - BOSTON GIRL BAKES
2020-08-28 The best sourdough sandwich bread recipe! I have all the step by step photos and tips to help you master this sourdough loaf. ... The bread came out perfect. Easy process, great results. Reply. Heather says. October 22, 2021 at 2:59 pm. fabulous! Reply. Eowyn says. October 13, 2021 at 10:14 am. I used this recipe for my first attempt at bread with my current starter, and made it twice within ...
From bostongirlbakes.com
4.8/5 (12)Total Time 13 hrs 5 minsCategory BreakfastCalories 171 per serving
From bostongirlbakes.com
4.8/5 (12)Total Time 13 hrs 5 minsCategory BreakfastCalories 171 per serving
EASY SEEDED SOURDOUGH SANDWICH BREAD - BREAD BY ELISE
2021-10-13 Easy seeded sourdough sandwich bread. Recipe run through. How to perform a coil fold. Q&A for seeded sourdough sandwich bread. Tools I recommend. For more sourdough bread recipes, check out: Bakers schedule. Easy seeded sourdough sandwich bread. I love the taste and crunch of the seeds covering the entire outside of this bread. This bread has a mild sourdough flavor with …
From breadbyelise.com
From breadbyelise.com
10 BEST SOURDOUGH SANDWICH RECIPES | YUMMLY
EASY SOURDOUGH BREAD RECIPE - PIONEERWOMANHAMBURGER
2021-12-01 This easy version gets going quicker than traditional recipes easy sourdough bread recipe. A good, crusty loaf of sourdough bread is deliciously tangy and good for everything from bread bowls and sandwiches to breadcrumbs for use in other recipes. Baked goods fresh from the oven spread tantalizing ar. Discover 20 of our easiest bread recipes you can make at home.
From pioneerwomanhamburger.blogspot.com
From pioneerwomanhamburger.blogspot.com
RECIPE: BEGINNER SOURDOUGH SANDWICH LOAF | KITCHN
2020-01-21 Consider this beginner loaf a bridge between regular white sandwich bread and Tartine-style artisan loaves. It uses a few cups of your bubbly sourdough starter along with commercial yeast to add some extra insurance as you’re getting used to working with sourdough. This makes a soft and subtly tangy loaf that’s perfect for tuna fish sandwiches and jam-smeared toast alike.
From thekitchn.com
From thekitchn.com
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