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 had a couple starters on the go so had the privilege of testing a couple recipes, bringing in past experience and input from other as well as the old age recipe I had I knew I was on the right track. I found the key is doing the overnight rising and baking in the morning or kneading it and baking in the afternoon. Basically do what works for you!
- 1 cup sourdough starter
- 1 1/2 cups warm milk or water
- 1/2 cup canola oil or vegetable oil
- 1 teaspoon salt
- 1/2 cup white sugar
- 6 1/2 cups all purpose flour
- 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 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 about 20 minutes.
- Bake at 375°F for 40 to 45 minutes, or until bread is golden brown and taps hollow. Turn out to cool on wire racks.
This is just a basic recipe you can use it any way you see fit. I usually make buns and freeze them or bread when we need the extra. It is delicious warm and fresh so be careful who you have over.
If you have any quesitons I would be more than happy to answer them.