SOUR DOUGH BREAD RECIPES

COUNTRY CRUST SOURDOUGH BREAD RECIPE: HOW TO MAKE IT

Country Crust Sourdough Bread Recipe: How to Make It image

For many years, I've been making 45 loaves of this bread for an annual Christmas bazaar, where we feed bread and soup to over 300 folks. — Beverley Whaley, Camano Island, Washington

Provided by Taste of Home

Total Time 50 minutes

Prep Time 20 minutes

Cook Time 30 minutes

Yield 2 loaves (16 pieces each).

Number Of Ingredients 9

Ingredients

2 packages (1/4 ounce each) active dry yeast
1-1/4 cups warm water (110° to 115°)
1 cup Sourdough Starter
2 large eggs. room temperature
1/4 cup sugar
1/4 cup vegetable oil
1 teaspoon salt
6 to 6-1/2 cups all-purpose flour
Melted butter

Steps:

In a large bowl, dissolve yeast in warm water. Add the Sourdough Starter, eggs, sugar, oil, salt and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into loaves. Place in 2 greased 8x4-in. loaf pans. Cover and let rise until doubled, about 45 minutes. , Bake at 375° for 30-35 minutes or until golden brown. Remove from pans to wire racks to cool. Brush with butter.

Nutrition Facts : Calories 113 calories, FatContent 2g fat (0 saturated fat), CholesterolContent 12mg cholesterol, SodiumContent 79mg sodium, CarbohydrateContent 20g carbohydrate (2g sugars, FiberContent 1g fiber), ProteinContent 3g protein.

COUNTRY CRUST SOURDOUGH BREAD RECIPE: HOW TO MAKE IT

Country Crust Sourdough Bread Recipe: How to Make It image

For many years, I've been making 45 loaves of this bread for an annual Christmas bazaar, where we feed bread and soup to over 300 folks. — Beverley Whaley, Camano Island, Washington

Provided by Taste of Home

Total Time 50 minutes

Prep Time 20 minutes

Cook Time 30 minutes

Yield 2 loaves (16 pieces each).

Number Of Ingredients 9

Ingredients

2 packages (1/4 ounce each) active dry yeast
1-1/4 cups warm water (110° to 115°)
1 cup Sourdough Starter
2 large eggs. room temperature
1/4 cup sugar
1/4 cup vegetable oil
1 teaspoon salt
6 to 6-1/2 cups all-purpose flour
Melted butter

Steps:

In a large bowl, dissolve yeast in warm water. Add the Sourdough Starter, eggs, sugar, oil, salt and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into loaves. Place in 2 greased 8x4-in. loaf pans. Cover and let rise until doubled, about 45 minutes. , Bake at 375° for 30-35 minutes or until golden brown. Remove from pans to wire racks to cool. Brush with butter.

More about "sour dough bread recipes"

COUNTRY CRUST SOURDOUGH BREAD RECIPE: HOW TO MAKE IT

For many years, I've been making 45 loaves of this bread for an annual Christmas bazaar, where we feed bread and soup to over 300 folks. — Beverley Whaley, Camano Island, Washington
From tasteofhome.com
Reviews 4
Total Time 50 minutes
Calories 113 calories per serving

In a large bowl, dissolve yeast in warm water. Add the Sourdough Starter, eggs, sugar, oil, salt and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into loaves. Place in 2 greased 8x4-in. loaf pans. Cover and let rise until doubled, about 45 minutes. , Bake at 375° for 30-35 minutes or until golden brown. Remove from pans to wire racks to cool. Brush with butter.

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