Top-ranked recipe named "Texas Sourdough Bread"
This is by far the best bread recipe I have baked. My wife can't get enough of it.
"Followed recipe to a T, not sure if its my starter or what, didn't have that sourdough tang or smell.
Tasted great, proofed huge!
I bulk fermented Ina warm oven for 1.5 hours then shaped and bench rested for about 15 min...baked 425 for 15 min, then 375 for 25 min"
mix sugar and water in a bowl. sprinkle yeast on top of water, do not mix in. Let stand for10 to 15 minutes. Should become frothy.
In a mixing bowl add the starter to the yeast, along with the salt and melted butter and three cups of flour. Using a dough hook, let it mix on low speed for 4 - 5 minutes. Should be a wet soft gnarrly ball shape and and not stick to your hands. If your starter was runny you may need to add a tablespoon or two of flour and knead another two minutes.
(You could hand mix all ingrediants and knead by hand.)
Form into a roll and place into a bread pan greased with olive oil.
Cover with a dark towel and place in oven with the light on. Should rise above the bowl in about two to three hours. Depending on when you caught your starter.
Preheat oven to 375* F. Bake bread for about 10 minutes untill the crust is a light brown color,then place a piece of tin foil loosely over the top, to form a tent. (shiny side up)and bake another 30 to 40 minutes. Test with a thermometer for around 190-200* F. Or remove loaf and thump the bottom. Should have a hallow sound to it.
Place on a cooling rack for ten minutes.
Get the free BigOven app on your phone.
Quickly find any recipe anywhere!
artlyn18 1 year agoVery good. Very easy. Our whole family really liked this recipe. Will be adding it to our regular menu plan.
cathyjacobsen 1 year agoFollowed recipe to a T, not sure if its my starter or what, didn't have that sourdough tang or smell. Tasted great, proofed huge! I bulk fermented Ina warm oven for 1.5 hours then shaped and bench rested for about 15 min...baked 425 for 15 min, then 375 for 25 min
melindalou 2 years agoThis was the worst recipe i have ever made. I nursed the starter for 14 days and I have made sourdough bread for 15 years and I would NEVER EVER make this one again.
mjordanlmj 2 years agoWell just to clarify things, I have been baking and selling sourdough breads for over ten years now and this is a true sourdough recipe. Maybe not an Artesian Sourdough but still a sourdough recipe using my own sour starter. There is no sugar (except to ferment the powder yeast) and no milk, so it should not be sweet in any form. The only cause for this bread to be sweet is if your starter is made with sugar and a lot of it. And This recipe is designed for people who don't have the time for an 18 - 24 hour rise and baking requirements for a true Artesian Loaf. That said as far as sweetbread goes...Sweetbread recipes are neither sweet nor a bread. It is actually the internal organs of young animals, frequently piglets, calves, or lambs.The history of sweetbread recipes dates back prior to supermarkets and butcher shops when families butchered and processed their own animals while wasting no meat. Sweetbread, with its smooth, velvety texture and mild flavor, was a particular delicacy that could be cooked in a variety of ways: boiled, fried, breaded, broiled, stewed, sautéed, poached, or grilled.
Jeanine0227 3 years agoToo sweet for me. Reminded me of the bread my MIL makes at Easter, just a bit more sour.
ChefHoss 5 years agoThis makes for a very sweet bread. The recipe is very simple to follow, and the results are not terrible, but they are not good either, in my oppinion... It should also be noted that this is not an actual sourdough recipe, as it calls for yeast. This is more of a sweetbread recipe that makes use of a sourdough starter.
mjordanlmj 6 years agoIf you like a soft crust. Then spread 2tbls of butter over the top of the loaf soon as it comes out of the oven. ***Also you could use this recipe in your bread machine*** Makes a 11/2 -2l b loaf. [I posted this recipe.]