|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 6g||8%|
|Saturated Fat 3g||15%|
|Total Carbohydrate 17g||6%|
|Dietary Fiber 2g||6%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
A crusty loaf of sourdough bread can be prepared and baked in under three hours with this recipe. This quick-rising sourdough bread uses active dry yeast for a faster rise while using the sourdough starter for the great sourdough flavor.
This recipe makes two small round loaves or one large round loaf. Enjoy slices for sandwiches or to accompany your meal.
Gather the ingredients.
In a small saucepan, scald the milk and butter, bringing it nearly to a boil. Set aside and allow it to cool until lukewarm.
In a large bowl, add sugar, salt, yeast, and warm water.
Pour in the warm milk and melted butter. Stir until the yeast is dissolved.
Mix in the sourdough starter.
Add the flour, 1/2 cup at a time, until dough is too thick to be mixed with wooden spoon.
Turn the dough out onto a floured board and begin to knead for about 10 minutes, adding flour when dough gets sticky.
Put the dough in a greased bowl and turn the dough over so that the top is greased. Cover the bowl and let the dough rise in warm place for 60 minutes or until double in size.
Turn it onto a board and knead it for about 3 minutes.
Shape the dough into a large round loaf or two small round loaves. Place the loaves on a greased baking sheet. Cover the dough and let it rise for 45 minutes or until double in size.
Preheat the oven to 400 F.
Using a sharp knife, slash an X on the bread top.
Bake for 40 minutes or until bread sounds hollow when tapped on.
Serve and enjoy! Bread will last one week, though is still tasty for a little longer if toasted.