The best thing since sliced bread is the recipe for a sourdough sliced bread.
To be honest, it’s a challenge to eat all this bread a week. Often times I just bake and give it away so that we don’t turn into donuts ourselves! This was all true except for when I invented/ modified the American white bread recipe.
I hate waste, when I work with sourdough recipes I generally adapt them so that more starter is used and less dry flour/water. This beast of white bread uses up 3 cups of your starter baby. This is extremely helpful when you’ve fed the starter too much and now you have loads of goop you don’t know how to use.
Now you know how to use it. This super simple recipe is every home’s dream come true! Enjoy & comment below <3
Yield: 2 Loaves or One giant monster
Total Time: About 4 hours
- 3 Tbsp Butter, melted
- 2 Eggs
- 1 Tbsp Salt, scant
- 1/8 cup Sugar
- 1 1/2 tsp Fresh dry yeast
- 3 cups Sourdough starter
- 3 cups Bread Flour (or all-purpose)
- Melt your butter first and set aside to cool.
- In a bowl/ your stand mixer add all the ingredients, adding your cooled butter last.
- With your dough hook (or hands), mix on low for a few minutes until everything is combined.
- Mix on medium-low for 5 minutes. The dough should pull away from the bowl and will start to look smooth. Knead/ work it until window-pane is achieved.
- Put your dough in a warm draft-free place and let rise until doubled; about an hour.
- After the dough has doubled, knead it for another 3 minutes.
- Let rise for another 30 minutes.
- Butter your loaf pans/ baking pans (I used my cast-iron pot). Remove the dough from the bowl and punch the air out and place it into the loaf pan(s). Brush melted butter on (optional but worth it).
- Let rise 1 hour, or until doubled
- Preheat oven to 400℉
- Bake your risen loaf (loves) at 400℉ for 10 minutes.
- Reduce oven to 350℉ for 20-30 minutes more. If the bread is browning too fast just turn down the temperature by 25℉
- Your bread is done when you knock on the bottom and it sounds hollow or using a thermometer, the center of the bread reads 200℉.
- Allow your bread to cool… it finishes baking during cooling. Slice and enjoy!