BREAD MACHINE SOURDOUGH RECIPES

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BREAD MACHINE CRUSTY SOURDOUGH BREAD - BETTYCROCKER.COM



Bread Machine Crusty Sourdough Bread - BettyCrocker.com image

This sourdough bread machine recipe has unraveled the closely guarded secret to great sourdough bread and made it "bread machine easy." How do you make sourdough bread? Especially one with such a delicious crust? The sourdough starter should be made at least 1 week before you make the bread and then kept cool in the refrigerator until ready to use. Use the starter once a week or stir in 1 teaspoon sugar, and after using, replenish or "feed it" according to our directions. This sourdough bread recipe for the bread machine will create a tangy, sour flavor that only gets better as you regularly replenish your sourdough starter.

Provided by Betty Crocker Kitchens

Total Time 3 hours 40 minutes

Prep Time 10 minutes

Yield 12

Number Of Ingredients 9

1 1/2 teaspoons bread machine or quick active dry yeast
4 cups lukewarm water (105°F to 115°F)
3 cups Gold Medal™ All-Purpose Flour or Gold Medal™ Bread Flour
4 teaspoons sugar
1/2 cup water
3 cups Gold Medal™ Bread Flour
2 tablespoons sugar
1 1/2 teaspoons salt
1 teaspoon bread machine or quick active dry yeast

Steps:

  • Make sourdough starter at least 1 week before making bread. In large glass bowl, dissolve 1 1/2 teaspoons yeast in warm water. Stir in 3 cups flour and 4 teaspoons sugar. Beat with electric mixer on medium speed about 1 minute or until smooth. Cover loosely; let stand at room temperature about 1 week or until mixture is bubbly and has a sour aroma. Transfer to 2-quart or larger nonmetal bowl. Cover tightly; refrigerate until ready to use.
  • Use sourdough starter once a week or stir in 1 teaspoon sugar. After using starter, replenish it by stirring in 3/4 cup all-purpose flour, 3/4 cup water and 1 teaspoon sugar until smooth. Cover loosely; let stand in warm place at least 1 day until bubbly. Cover tightly; refrigerate until ready to use. To use, stir cold starter; measure cold starter, and let stand until room temperature (starter will expand as it warms up).
  • Measure 1 cup of the sourdough starter and all remaining bread ingredients carefully, placing in bread machine pan in the order recommended by the manufacturer.
  • Select Basic/White cycle. Use Medium or Light crust color. Do not use delay cycle. (Total time will vary with appliance and setting.) Remove baked bread from pan; cool on cooling rack.

Nutrition Facts : Calories 165 , CarbohydrateContent 37 g, CholesterolContent 0 mg, FiberContent 1 g, ProteinContent 5 g, SaturatedFatContent 0 g, ServingSize 1 Slice, SodiumContent 300 mg

SIMPLE BREAD MACHINE SOURDOUGH - HEART'S CONTENT FARMHOUSE



Simple Bread Machine Sourdough - Heart's Content Farmhouse image

A truly simple sourdough recipe that is kneaded in your bread machine.  A great everyday bread for the sourdough lover.

Provided by Katie Shaw

Categories     breads

Total Time 1155 minutes

Prep Time 30 minutes

Cook Time 45 minutes

Yield 10

Number Of Ingredients 5

3 cups bread flour (15.85 ounces/ 450 grams)
1 cup lukewarm water (7.75 ounces/ 220 grams)
3/4 cup fed sourdough starter (5.65 ounces/ 165 grams)
1/2 tablespoon sugar
1 3/4 teaspoon salt

Steps:

  • Mix the bread flour, starter, sugar, and water in a large mixing bowl.  It will seem dryer than most sourdoughs, but don't add more water.  Use your hands to make sure everything is incorporated into a ball.  Cover the bowl with a damp tea towel and let it rest on the counter.  (It helps to measure out the salt into a separate container on place it on top of the towel so you don't forget to add it later.)
  • Place the dough and salt into the bread machine bucket and select the dough cycle.  The machine will beep when the cycle ends, but let it rise another 2-3 hours in the machine, for a total rise time of 3-4 hours.  The dough should look noticeably puffier, but may not have quite doubled in size.
  • Prepare a baking sheet by lining with parchment paper and sprinkling with cornmeal.  Take the dough out of the bread machine, and gently shape it into a round or oval loaf.  The dough will be slightly sticky, but dry not to use any flour when shaping it.  Place on the prepared baking sheet and cover with plastic wrap sprayed with cooking spray.
  • Place the covered loaf in the refrigerator to proof overnight.  Anywhere from 8-16 hours will be fine.
  • In the morning, preheat the oven to 450 degrees with two racks: one in the center, one in the lower middle.  Place an empty rimmed baking sheet on the lower rack while the oven is preheating.  Remove the loaf from the fridge and gently rub with flour.  Slash the loaf with a lame or sharp serrated knife.
  • When the oven has preheated, pour 1 cup of water onto the empty baking sheet to create steam.  Immediately place the loaf inside, close the door, and bake for 45 minutes.  Let cool on a wire rack for at least 4 hours before slicing. 7.  Store at room temperature, well wrapped, for up to three days,

Nutrition Facts : Calories 138 kcal, SugarContent 1 g, SodiumContent 408 mg, FatContent 1 g, SaturatedFatContent 1 g, CarbohydrateContent 28 g, FiberContent 1 g, ProteinContent 4 g, ServingSize 1 serving

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