Sourdough Bread Recipe

Ok, here it is the long-awaited sourdough bread recipe.  For all of you who joined me last week on Tasty Tuesday, I shared the sourdough starter recipe.  By now you've fed your starter and are ready for the next step.

I've had a lot of trial and error to perfect this recipe, while it isn't a traditional sourdough the taste is pretty remarkable. I found that allowing the dough to rise overnight creates a perfectly light and crusty loaf when baked.

Quick and Easy Sourdough Bread Recipe

Making the perfect loaf of bread takes time, my first rise takes at least an hour. You can easily mix this up and allow it to rise while you run errands or watch your stream your favorite show. The second rise in the loaf pan usually takes two hours. I allow the dough to rise in the oven with only the light on and a warm bowl of water, this creates a perfect temperature and humid environment for the yeast to thrive.

My recommendation if you're eating this for dinner you want to start your dough first thing in the morning and have the dough in pans by lunchtime.

Simple Sourdough Bread

A simple sourdough recipe that can be used in multiple ways

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Servings 2 loaves

Ingredients

  

• 1 cup sourdough starter
• 1 cup water
• 2 tablespoons oil
• 1 teaspoon salt
• 2 tablespoons sugar
• 5 cups all purpose flour

Instructions

 

• Mix sugar, oil, water, and sourdough starter in a large bowl. Combine the flour, salt, and sugar then add to the mixture. Grease or oil the dough. Place the dough a large covered bowl and let rise until doubled.
• Knead the dough, sivide in half, and place into two greased 4 x 8 inch bread pans. Allow the dough to double in size, it should be just above the top of the bread pan when you bake it.
• Bake at 350°F for 35 minutes, or until bread is golden brown and taps hollow. Turn out to cool on wire racks.

Notes

The best place to allow the bread to raise is in the oven with the light on and a warm bowl of water.  It creates the perfect humidity and it will rise quickly.

The great part of this versatile dough is you can easily adjust the recipe to use it however you'd like. For pizza, I add more oil and split the dough into two crusts. Cinnamon bread, I add more sugar and cinnamon to do the dough breaking the dough into portions that fit in my bread pan. For buns, you can use the basic dough but form 24 “balls” after the first rise and allow to rise again.

I hope you enjoy this sourdough bread recipe as much as we do!