|Nutritional Guidelines (per serving)|
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.
- 3/4 cup milk
- 2 tablespoons butter
- 2 tablespoons sugar
- 2 teaspoons salt
- 1 packet yeast (active dry)
- 1/2 cup water (warm)
- 1 1/2 cups sourdough starter
- 4-5 cups bread flour
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.
Punch down the dough. 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.
Scalding the Milk
Scalding means heating milk until it is nearly boiling, then allowing it to cool to lukewarm before using it in a baking recipe, especially for breads and cakes. Scalding is needed for unpasteurized milk in order to deactivate enzymes and kill bacteria. For pasteurized milk, this step still has several functions that can make your dough rise better. It serves to denature the whey protein in the milk. If left intact, whey protein can weaken the gluten development in the dough. As well, by heating the milk with the butter you help disperse the fat throughout the liquid. After cooling, the milk and butter mixture is still warm, which also helps the yeast get going. As a result, this helps your dough rise quicker. You can either scald the milk in a small saucepan on the stovetop or you can heat it in a microwave.