SOURDOUGH BREAD SANDWICH RECIPES

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BASIC SOURDOUGH BREAD RECIPE | SIMPLE HOMEMADE SOURDOUGH …



Basic Sourdough Bread Recipe | Simple Homemade Sourdough … image

Provided by admin

Prep Time 30 minutes

Cook Time 30 minutes

Number Of Ingredients 16

2 1/3 cups
fresh sourdough starter
3 1/3 cup
flour
1-1 1/2 cup
water
Scant Tbsp.
salt

Steps:

  • Mix sourdough starter, flour, and salt together. Use enough water to make bread dough. (A moist dough is preferable to a dry dough.)
  • Knead dough until it passes the “window pane test”: a small piece of dough will stretch between four fingers without breaking thin enough to allow light to pass through.
  • Shape the dough into a loaf. Place in a pan or proofing basket, or on a board. Rub a little oil on the top surface of the dough and cover lightly with a towel or plastic wrap. Allow the dough to rise for 4-24 hours. If desired, a short (4-12 hours) proofing period can be used and the dough can be punched down, reshaped, and allowed to rise a second time, but a second proofing period is not required.
  • Slice an X shape in the top of the loaf with a very sharp knife or razor blade.
  • Bake at 400°F until the internal temperature reaches 210°F. (Use a meat thermometer inserted into the bottom or side of the loaf.) Bake 30-60 minutes (depending on loaf size). Cool before slicing.

BREAD MACHINE CRUSTY SOURDOUGH BREAD - BETTYCROCK…



Bread Machine Crusty Sourdough Bread - BettyCrock… 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

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