This Sourdough Bread recipe is great for sandwiches and toast, made special by the addition of sourdough. Store leftovers in a plastic bag, or slice and freeze.
How to Make Sourdough Bread
1⁄2 cup warm water
1 teaspoon active dry yeast
1⁄2 cup sourdough starter
2 tablespoons sugar
1⁄2 teaspoon salt
2 tablespoons butter, melted
3 1⁄2 cups all-purpose flour
Combine warm water (about 110°F) and yeast in large mixing bowl and stir. Let stand for 5 to 10 minutes, or until frothy.
Add sourdough starter, sugar, salt, butter and egg, and stir well.
Add most of flour to sourdough starter and stir until a ball forms. Turn out onto floured surface and knead for 5 minutes, gradually adding remaining flour until it’s all incorporated. Place dough in oiled bowl, turning over once to coat. Cover with plastic wrap and let rise at room temperature for 2 hours.
Turn out dough onto floured surface and knead for several minutes. Shape into a log and place into greased (or nonstick) 9-by-5-inch loaf pan. Press dough evenly into pan, making sure it touches all sides. Cover with plastic wrap coated with nonstick spray and leave to rise again at room temperature for 1 hour.
Heat oven to 400°F. Once dough has risen and peeks above pan, bake for 20 minutes. Reduce heat to 350°F and bake for an additional 17 to 20 minutes, or until internal temperature reaches 195°F. Turn onto wire rack to cool thoroughly (at least 1 hour) before slicing. Yields 1 loaf.
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