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Bread Machine Crusty Sourdough Bread

(5 reviews)
Bread Machine Crusty Sourdough Bread
  • Prep Time 10 min
  • Total Time 3 hr 40 min
  • Servings 12
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We've unraveled the closely guarded secret to great sourdough bread and made it "bread machine easy" for you to enjoy.

Ingredients

Sourdough Starter

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 Better for Bread™ flour
4
teaspoons sugar

Bread

1/2
cup water
3
cups Gold Medal™ Better for Bread™ flour
2
tablespoons sugar
1 1/2
teaspoons salt
1
teaspoon bread machine or quick active dry yeast

Directions

  • 1 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.
  • 2 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).
  • 3 Measure <b>1 cup</b> of the sourdough starter and all remaining bread ingredients carefully, placing in bread machine pan in the order recommended by the manufacturer.
  • 4 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.
Tips  

Sourdough starter was the only leavening pioneers had to make breads, biscuits and pancakes. Each evening, starter was removed from the crock and set "to work" for the next day's bread. A little of the "sourdough" was returned to the crock the next day to ferment and be ready for the next time.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Slice
Calories
165
(
Calories from Fat
0
)
Daily Value
Total Fat
0g
(
Saturated Fat
0g
)
Cholesterol
0mg
Sodium
300 mg
Potassium
60 mg
Total Carbohydrate
37 g
(
Dietary Fiber
1 g
)
Protein
5 g
Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
12%
12%
Exchanges:
2 Starch;
*Percent Daily Values are based on a 2,000 calorie diet.
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