LIGHT (ALMOST AIRY) SOURDOUGH BREAD
Not quite airy, but close. I combined several recipes to get a loaf like I'd buy in the store. The sour flavor will depend on what type of starter you use, and how strong it is. I use a 2 week old starter, that was frozen and thawed the night before- it had a mild flavor. I basically used Recipe #13750 with milk instead of water. Serve warm with homemade Recipe #182268 for a real treat. I suppose this could be made in a bread machine - but I haven't tried it. I find it very relaxing to mix and knead a loaf of bread by hand, and then to make butter while its baking :-) I think my loaf pan must have be over-sized, because this recipe seems to make two loafs. I like everything sweet, including my sour dough bread. If you prefer less sugar, just use a tablespoon or two to proof the yeast.
Provided by Random Rachel
Categories Sourdough Breads
Time 4h20m
Yield 2 loafs, 12 serving(s)
Number Of Ingredients 9
Steps:
- Proof yeast in warm water with sugar. (Pour warm water in a warm bowl. Sprinkle sugar over water, stir to combine. Sprinkle yeast over sugar water. Let it sit undisturbed for 10-15 minutes, and allow it to bubble / froth. ).
- Add starter to yeast, with the salt and melted butter. Stir in the 3 cups of flour. (I suppose you could use a mixer for this - its so simple to do by hand that I never have.) If your starter is very thin, you may need additional flour. The dough should be soft, but handleable.
- Turn dough out onto a floured surface. Knead for 5 minutes or so. Form a roll and place in well greased loaf pan or two.
- Cover with a lightweight towel or paper towel, etc. and allow to rise in a warm place. I turn my oven on warm for 5 minutes, turn the oven off, and stick the bread in to rise. This will take anywhere from 1-3 hours, depending on your starter, and the temperature of your rising place. It is done rising when the loaf begins to peak over the top edge of the pan.
- Preheat the oven to 375* F. Bake the bread for about 10 minutes, or until the crust has reached your desired color. Cover the loaf with a tinfoil tent (leave it a bit loose so that the bread can continue to rise.).
- Bake an additional 30-40 minutes, until the loaf is done. The internal temperature should be 190-200, and it should sound hollow when thumped. I find it easier to stick a thermometer in, than to remove the loaf of bread to thump the bottom.
- Immediately brush the top with butter, so keep the crust moist. I like to use an electric knife to slice the bread and get beautiful, even slices.
Nutrition Facts : Calories 199.1, Fat 5.2, SaturatedFat 3.1, Cholesterol 12.7, Sodium 56.9, Carbohydrate 33.7, Fiber 1.2, Sugar 5.6, Protein 4.1
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