Sourdough Bread Recipe

Name: Sourdough Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 envelope yeast; 3/4 c. sugar; 1 c. warm water; 4 Tbsp. instant potato flakes; 3/4 c. sugar; 1 c. bread flour; 3 Tbsp. potato flakes; 1 c. very warm water; 1/2 c. sugar; 1/2 c. corn oil (Mazola); less than 1 Tbsp. salt; 1 1/2 c. very warm water; 6 c. bread flour

Servings: persons

1 envelope yeast
3/4 c. sugar
1 c. warm water
4 Tbsp. instant potato flakes
3/4 c. sugar
1 c. bread flour
3 Tbsp. potato flakes
1 c. very warm water
1/2 c. sugar
1/2 c. corn oil (Mazola)
less than 1 Tbsp. salt
1 1/2 c. very warm water
6 c. bread flour

1
Mix and put in large bowl coated with
2
corn oil; turn dough to coat with oil.
3
Cover with damp cloth.
4
Let set for 12 hours. Punch down dough.
5
Let stand 15 minutes.
6
Divide dough into 3 parts.
7
Knead each part for 30 seconds or so.
8
Place into 3 sprayed with Pam loaf pans.
9
Cover with damp cloth; let set for 12 hours.
10
Bake at 325u00b0 for 25 minutes.
11
After turning your bread from pans while warm, spread butter over the top of your bread.

2027

kcal

Calories

Fat

433

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 envelope yeast, 3/4 c. sugar, 1 c. warm water, 4 Tbsp. instant potato flakes, and more.

Yes, Sourdough Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Sourdough Bread

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