Easy Sourdough Bread Recipe
Delve into the world of sourdough baking with this simple yet delightful sourdough bread recipe. Ideal for beginners or anyone looking for a dependable everyday sandwich bread, this recipe yields two beautiful loaves with a golden brown crust that’s soft and chewy on the inside.
Originally designed for a bread machine, this version has been adapted for those without one, ensuring everyone can enjoy the satisfying process of baking sourdough from scratch.
Enjoy your homemade sourdough bread as the perfect foundation for sandwiches or as a tasty accompaniment to any meal. Is there any part of the process you’d like to explore further or modify?
Preparation Time: 2 hours 30 minutes (including rising times)
Cooking Time: 30 minutes
Total Time: 3 hours
Servings: 2 loaves
Ingredients:
- 1 envelope yeast (about 2 1/4 teaspoons)
- 1 teaspoon sugar
- 1/4 cup warm water (about 110°F)
- A pinch of ginger (to help activate the yeast)
- 2 cups warm buttermilk (about 110°F)
- 1/3 cup honey
- 1/4 cup butter, melted and cooled to warm
- 1 teaspoon salt
- 3/4 teaspoon baking soda
- 6 cups white bread flour
Instructions:
- Activate the Yeast: In a small bowl, combine the ginger, sugar, yeast, and warm water. Stir gently to mix. Let this sit for about 5 minutes, or until it becomes frothy, indicating that the yeast is active.
- Mix Wet Ingredients: In a large mixing bowl, combine the warm buttermilk, honey, salt, and baking soda. Add the activated yeast mixture and stir until everything is well combined.
- Add Flour and Butter: Begin by mixing in three cups of the bread flour to the liquid ingredients until smooth. This can take about 5 minutes on low speed with an electric mixer. Then, mix in the melted butter until it’s completely incorporated into the batter.
- Knead the Dough: Gradually add the remaining three cups of flour, one cup at a time, keeping the mixer on low speed, until the dough begins to pull away from the sides of the bowl. Transfer the dough to a floured surface and knead it until it’s elastic and smooth.
- First Rise: Place the kneaded dough in a greased bowl, turning it once to grease the top. Cover the bowl with a clean cloth and let it rise in a warm place for about 1 1/2 hours, or until it has doubled in size.
- Shape Loaves: Punch down the risen dough and divide it into two equal parts. Shape each part into a loaf and place them in greased loaf pans. Grease the tops lightly.
- Second Rise: Cover the loaf pans and allow the dough to rise for another 45 minutes, or until it has nearly doubled in size.
- Bake: Preheat your oven to 400°F (200°C). Bake the loaves for about 30 minutes. If the tops brown too quickly, cover them loosely with aluminum foil to prevent burning.
- Cool: Remove the loaves from the oven and brush the tops with melted butter for a soft crust. Allow the loaves to cool in the pans for 10 minutes, then turn them out onto a cooling rack to cool completely.