Sourdough Bread Iii Recipes

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SOURDOUGH BREAD



Sourdough Bread image

This no-knead sourdough bread is delicious. It has a crisp crust and distinctive sourdough flavor from the "starter" yeast mixture you stir up in advance. I was surprised at how easy it is! -Evelyn Gebhardt, Kasilof, Alaska

Provided by Taste of Home

Time 1h5m

Yield 2 loaves.

Number Of Ingredients 8

1 package (1/4 ounce) active dry yeast
3-1/2 cups warm water (110° to 115°), divided
7 to 8 cups bread flour, divided
1/4 cup nonfat dry milk powder
2 tablespoons butter, melted
2 tablespoons sugar
2 teaspoons salt
Cornmeal

Steps:

  • In a 4-qt. non-metallic bowl, dissolve yeast in 2 cups warm water; let stand 5 minutes. Stir in 2 cups flour until smooth. Cover loosely with a clean towel. Let stand in a warm place (80°to 90°) to ferment for 48 hours; do not stir. (The mixture will become bubbly and rise, have a "yeasty" sour aroma and change color from transparent yellow to gray over the course of 48 hours.) , 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. , Heavily grease baking sheets and sprinkle with cornmeal. Gently punch dough down. Turn onto a well-floured surface; divide in half. (If baking loaves one at a time, cover and refrigerate half of dough. Proceed with shaping and second rise when oven is ready so shaped loaf can be baked immediately after the second rise.) , With floured hands, gently move the dough in a circular motion. Use friction from the counter to stretch the surface and create a smooth top and round loaf. Quickly and gently transfer to prepared pans. Cover and let rise until doubled, about 30 minutes. Preheat oven to 375°., With a sharp knife, make three diagonal slashes across tops of loaves. Immediately bake 10 minutes. Gently brush or spray loaves with cold water; bake 25-35 minutes longer or until golden brown.

Nutrition Facts : Calories 120 calories, Fat 1g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 157mg sodium, Carbohydrate 23g carbohydrate (1g sugars, Fiber 1g fiber), Protein 4g protein.

SOURDOUGH BREAD III



Sourdough Bread III image

This recipe won 1st place in the sourdough category of the Michigan State Fair 3 years in a row! Best if baked in a cloche, a covered stoneware baking stone.

Provided by Warren Wickland

Categories     Bread     Yeast Bread Recipes     Sourdough Bread Recipes

Time 2h40m

Yield 12

Number Of Ingredients 9

1 tablespoon active dry yeast
3 tablespoons wheat germ
3 tablespoons sugar
1 tablespoon salt
4 cups bread flour
1 ½ cups sourdough starter
3 tablespoons margarine, softened
1 cup milk
1 tablespoon cornmeal

Steps:

  • Mix all ingredients in a bread machine using the Manual cycle. That's usually two mix cycles of approximately 15 to 20 minutes with the rise cycle between them of about an hour.
  • Turn the dough out onto a lightly floured surface. Form the dough into a single round loaf. Place the loaf on a baking stone or baking sheet which has been lightly oiled and sprinkled with cornmeal. Cover loaf and let rise in a warm place until nearly doubled in size, about 40 minutes.
  • Preheat oven to 425 degrees F (220 degrees C).
  • Bake in preheated oven for 20 to 30 minutes, until golden brown and loaf sounds hollow when tapped. Let cool on a wire rack.

Nutrition Facts : Calories 267.6 calories, Carbohydrate 47.8 g, Cholesterol 1.8 mg, Fat 4.2 g, Fiber 2.2 g, Protein 9.1 g, SaturatedFat 0.9 g, Sodium 629.6 mg, Sugar 4.9 g

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