Sourdough Bread II Recipe

Name: Sourdough Bread II
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 2 1/4 teaspoons active dry yeast; 1/2 cup warm water (110 degrees F/45 degrees C); 2 cups bread flour; 2 cups warm water; 1 tablespoon white sugar; 1 teaspoon salt; 2 1/4 teaspoons active dry yeast; 1/2 cup warm water (110 degrees F/45 degrees C); 1 1/2 cups sourdough starter; 2 teaspoons white sugar; 1 1/2 teaspoons salt; 1 1/2 teaspoons baking soda; 5 1/2 cups bread flour; 1 tablespoon butter, melted

Servings: persons

2 1/4 teaspoons active dry yeast
1/2 cup warm water (110 degrees F/45 degrees C)
2 cups bread flour
2 cups warm water
1 tablespoon white sugar
1 teaspoon salt
2 1/4 teaspoons active dry yeast
1/2 cup warm water (110 degrees F/45 degrees C)
1 1/2 cups sourdough starter
2 teaspoons white sugar
1 1/2 teaspoons salt
1 1/2 teaspoons baking soda
5 1/2 cups bread flour
1 tablespoon butter, melted

1
In a medium bowl, dissolve 2 1/4 teaspoons yeast in 1/2 cup warm water.
2
Stir in 2 cups flour, 2 cups lukewarm water, 1 tablespoon sugar, and 1 teaspoon salt.
3
Beat smooth with rotary beater.
4
Let stand 3 to 5 days uncovered at room temperature stirring 2 or 3 times a day.
5
Cover at night to prevent drying.
6
In a large bowl, dissolve 2 1/4 teaspoons yeast in 1/2 cup warm water.
7
Blend in starter batter, 2 teaspoons sugar, and 1 1/2 teaspoons salt.
8
Add 3 1/2 cups flour, and beat with a rotary beater for 3 to 4 minutes.
9
Cover, and let rise till double in bulk.
10
Mix soda with remaining flour; gradually mix into risen dough, adding enough to make the dough stiff.
11
Turn out onto a floured board, and knead 8 to 10 minutes.
12
Shape into one large or 2 medium loaves, and place on a lightly greased baking sheet.
13
With a sharp knife, make diagonal cuts across top of dough.
14
Let rise till double.
15
Bake at 400 degrees F (205 degrees C).
16
Remove medium loaves after 35 to 40 minutes, large loaf after 40 to 45 minutes.
17
Brush with melted butter and let cool before serving.

No nutrition data on file — estimate from the ingredient list.

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 14 ingredients. The key ingredients include: 2 1/4 teaspoons active dry yeast, 1/2 cup warm water (110 degrees F/45 degrees C), 2 cups bread flour, 2 cups warm water, and more.

Yes, Sourdough Bread II 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 II

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