SOURDOUGH BREAD RECIPE FOR BREAD MAKER RECIPES

Name: Best Bread Machine Sourdough
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
Yield: 1 Two Pound Loaf, 10 serving(s)
Ingredients: 1 cup sourdough starter, you must have a starter available; 3/4 cup water, warm about 110F; 1 tablespoon sugar; 1 tablespoon active dry yeast (not rapid rise yeast); 3 cups bread flour; 3 tablespoons oil; 2 teaspoons salt

BEST BREAD MACHINE SOURDOUGH RECIPE - FOOD.COM

Best Bread Machine Sourdough Recipe - Food.com image

This recipe gives a slightly dense bread with a slightly chewy crust and a little tang from the sour dough, depending entirely on your sourdough. A “San Francisco” sourdough starter is appropriate for this recipe.

Total Time 3 hours 15 minutes

Prep Time 15 minutes

Cook Time 3 hours

Yield 1 Two Pound Loaf, 10 serving(s)

Number Of Ingredients 7

Ingredients

1 cup sourdough starter, you must have a starter available
3/4 cup water, warm about 110F
1 tablespoon sugar
1 tablespoon active dry yeast (not rapid rise yeast)
3 cups bread flour
3 tablespoons oil
2 teaspoons salt

Steps:

Put first 4 ingredients in bread machine and stir gently. (yes, this works…).
Let sit for about 10 minutes. Starter should start to bubble a little.
Add flour, then spread oil and salt evenly over the flour.
Select basic course or following custom settings if your bread maker has them:.
Custom settings for Zojirushi BB-CEC20: Preheat - 20 Minutes ( I start cycle after mixing first four ingredients then add remaining three ingredients after ten minutes), Knead - 20 minutes, Rise1 - 40 minutes, Rise2 - 40 minutes, Rise3 - OFF, Bake - 58 minutes Medium or Dark crust setting ( I use medium), Keep warm - OFF.
Check a few minutes into kneading and add flour or water as needed to get a just slightly tacky dough that sticks to your fingers like a strong post it note and stretches smoothly without tears when kneading. Sourdough bread dough is a little gloopier then regular white bread.
See directions for making a starter or order a starter online.
Like all sourdough breads wait until at room temperature before cutting or insides will clump up and tear the insides out of the loaf.

Nutrition Facts : Calories 181.3, FatContent 4.5, SaturatedFatContent 0.6, CholesterolContent 0, SodiumContent 467, CarbohydrateContent 30.4, FiberContent 1.3, SugarContent 1.4, ProteinContent 4.4

BEST BREAD MACHINE SOURDOUGH RECIPE - FOOD.COM

Best Bread Machine Sourdough Recipe - Food.com image

This recipe gives a slightly dense bread with a slightly chewy crust and a little tang from the sour dough, depending entirely on your sourdough. A “San Francisco” sourdough starter is appropriate for this recipe.

Total Time 3 hours 15 minutes

Prep Time 15 minutes

Cook Time 3 hours

Yield 1 Two Pound Loaf, 10 serving(s)

Number Of Ingredients 7

Ingredients

1 cup sourdough starter, you must have a starter available
3/4 cup water, warm about 110F
1 tablespoon sugar
1 tablespoon active dry yeast (not rapid rise yeast)
3 cups bread flour
3 tablespoons oil
2 teaspoons salt

Steps:

Put first 4 ingredients in bread machine and stir gently. (yes, this works…).
Let sit for about 10 minutes. Starter should start to bubble a little.
Add flour, then spread oil and salt evenly over the flour.
Select basic course or following custom settings if your bread maker has them:.
Custom settings for Zojirushi BB-CEC20: Preheat - 20 Minutes ( I start cycle after mixing first four ingredients then add remaining three ingredients after ten minutes), Knead - 20 minutes, Rise1 - 40 minutes, Rise2 - 40 minutes, Rise3 - OFF, Bake - 58 minutes Medium or Dark crust setting ( I use medium), Keep warm - OFF.
Check a few minutes into kneading and add flour or water as needed to get a just slightly tacky dough that sticks to your fingers like a strong post it note and stretches smoothly without tears when kneading. Sourdough bread dough is a little gloopier then regular white bread.
See directions for making a starter or order a starter online.
Like all sourdough breads wait until at room temperature before cutting or insides will clump up and tear the insides out of the loaf.

Nutrition Facts : Calories 181.3, FatContent 4.5, SaturatedFatContent 0.6, CholesterolContent 0, SodiumContent 467, CarbohydrateContent 30.4, FiberContent 1.3, SugarContent 1.4, ProteinContent 4.4

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