Basic sough dough bread recipes date from the Middle Ages to modern times. My scrumptious version is easy to make with the rustic flavor that everyone loves. Use it for sandwiches, homemade croutons, or to sop up savory gravy dishes. Smart Recipes, European Recipes, Eggs,Grains Recipes, Recipes Eggs,Grains European Sour Dough Bread Sour Dough Bread Recipe | PT50M Serves 12 Ingredients: 4.75 Cups Bread Flour 3 Tablespoons White Sugar 2.5 Teaspoons Salt 0.5 Ounces Active Dry Yeast 1 Cup Warm Milk 2 Tablespoons Butter 1.5 Cups Sourdough Starter 1 Extra-Large Egg 1 Small Onion In a stand mixer, blend 1 cup flour, yeast, sugar & salt. Beat in butter, milk, and starter. Gradually add remaining flour until a soft dough forms. Turn dough out onto a floured work surface and knead until smooth & elastic, about 8-10 minutes. Coat a large bowl with cooking spray and add dough ball, turning once to coat with oil. Cover bowl with clean dish towel and put in a warm place to double in volume, about 1 hour. Meanwhile, coat the inside of 2 loaf pans with cooking spray and set aside. Punch dough down, cover, and allow it to rest for 15 minutes. Divide dough into 2 equal pieces, form loaves, and place in prepared pans. Cover and allow to rise for 1 hour. Preheat oven to 375 degrees. In a small bowl, mix egg with 1 tablespoon of water and brush on each loaf and top evenly with onions. Bake until golden brown and bread makes a hollow sound when tapped, about 30 minutes. Remove pans from oven and cool on wire racks. Keep cooled bread in resealable plastic bags for up to 5 days. Use a serrated bread knife for best slicing.

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