Sourdough Italian Bread

Sourdough Italian Bread

Ready in 1 hour
1 review(s) averaging 5. 100% would make again

Top-ranked recipe named "Sourdough Italian Bread"

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Try this Sourdough Italian Bread recipe, or contribute your own. "Starter" and "Breads" are two tags used to describe Sourdough Italian Bread.

"I was pleasantly surprised by this bread. I would definitely make it again. I did omit the salt and pepper. Very good bread!"

- the_goat_lady


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1 1/3 c Lukewarm water
1 1/4 c Starter
4 To 5 cups flour
1/2 ts Salt
1 ts Sesame seed
2 Cakes or packages yeast
1 1/2 c Flour
1 ts Salt
1/2 ts Black pepper (coarse)
1 c Lukewarm water
1/2 c Plus 1 tsp. grated Romano or

Original recipe makes 1 Servings



Early in the morning combine the starter, 1 tsp. salt, 1 cup lukewarm water and 1-1/2 cups flour. Beat to blend thoroughly. Cover with a clean towel and set aside for approximately 5 hours. If the sponge has to set for a little longer or shorter period of time, it wont be hurt. When ready to finish the dough, stir the sponge down. Dissolve the yeast in the lukewarm water and add to the sponge. Now stir in the next 4 ingredients in the order given, adding 4 cups flour first, and then using the other cup of flour if needed. Turn the dough out onto a lightly floured breadboard and knead thoroughly, about 7 to 10 minutes. Then return the dough to a buttered bowl, cover with a clean towel, and set aside to rise until doubled, about 1 hour. When doubled, punch the dough down and set aside, covered, for another 1/2 hour. Now turn the dough out onto a lightly floured board again, and divide into 6 pieces of dough. Roll and stretch each piece of dough into a long rope. Braid 3 of the ropes together for each loaf. Tuck the ends under, and lift each braid into a buttered glass loaf pan. Cover and set aside to rise until doubled again, about 1 hour. Brush loaves with melted butter and sprinkle each loaf with a mixture of 1 tsp. each sesame seed and grated Romano or Parmesan cheese. Bake loaves in 375 oven until browned and done, about 40 to 45 minutes. From: A World of Breads Shared By: Pat Stockett From: Pat Stockett Date: Sat, 10-2 Posted to MM-Recipes Digest V4 #178 by "John Weber" on Jul 10, 97

Sourdough Italian Bread by Diane Emmich

Calories Per Serving: 897 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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I was pleasantly surprised by this bread. I would definitely make it again. I did omit the salt and pepper. Very good bread!
the_goat_lady 4 years ago

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