New this month
Get the Allrecipes magazine
  • ✕
+
  • ✕
—
Photo of Sourdough Bread I by Becky Richardson

Sourdough Bread I

Rated as 4.48 out of 5 Stars
 made it  |  204 reviews   |   photos

Recipe by:

"Sour dough bread that takes time to prepare, but worth the wait!!"
Added to shopping list. Go to shopping list.

Ingredients

servings 234 cals
Original recipe yields 20 servings (2 - 4 x 8 inch loaves)

Directions

{{model.addEditText}} Print
  1. Mix sugar, corn oil, salt, water, and 1 cup of sourdough starter together in a large bowl. Sift the flour and add to the mixture. Grease or oil the dough. Place the dough in an oiled bowl, cover, and let rise overnight.
  2. The next day, knead the dough for 10 minutes. Divide in half, and place into two greased 4 x 8 inch bread pans. Allow the dough to double in size.
  3. Bake at 350 degrees F (175 degrees C) for 40 to 45 minutes, or until bread is golden brown and taps hollow. Turn out to cool on wire racks.
You might also like
Chef John's Sourdough Bread

The nearly no-work process to a loaf of fresh sourdough!
Chef John's Sourdough Starter

The incredibly easy beginning to great sourdough.
How to Bake Your Sourdough Bread

See how to bake San Francisco-style sourdough bread.

Get the magazine

Subscribe to Allrecipes Magazine

Get a full year for $10!

Cook 5-star weekday dinners every time.

Nutrition Facts


Per Serving: 234 calories; 6.3 g fat; 38.3 g carbohydrates; 5.8 g protein; < 1 mg cholesterol; 178 mg sodium. Full nutrition

Similar recipes

Get the magazine

Subscribe to Allrecipes Magazine

Get a full year for $10!

Cook 5-star weekday dinners every time.

Reviews

Read all reviews 204
Rate and review

  1. 235 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

As with the starter, I was prepared to give my first low star review but it gets 5 stars with an OMG attached to it!!! This bread is amazing. I made just as directed, no changes what so ever. Y...

Read more
Most helpful critical review

I would like to know what I did wrong. After leaving all night I had to add flour to be able to knead. Then the dough never raised again. I had to throw it away. Any suggestions??

Read more
Most helpful
Most positive
Least positive
Newest

As with the starter, I was prepared to give my first low star review but it gets 5 stars with an OMG attached to it!!! This bread is amazing. I made just as directed, no changes what so ever. Y...

Read more

I would like to know what I did wrong. After leaving all night I had to add flour to be able to knead. Then the dough never raised again. I had to throw it away. Any suggestions??

Read more

Most people say that this kind of bread takes soooo long to make, but actually it takes no longer than other bread, you just have to spread your activities out over 2 days instead of a solid hal...

Read more

I have made many a loaves of bread, and have tried several from my starter (not from the same person). This recipe worked up fine. It is sweeter than I like, not sour at all and honestly quite...

Read more

If you follow the directions, this bread turns out beautifully. The second time I made it, I reduced the sugar to 1/4 cup, which made it just about perfect. Please ignore the reviews by people...

Read more

OH MY GOODNESS!!! This bread turned out WONDERFUL! I admit I was actually a little bit nervous about how it would turn out. I didn't have bread flour, so I simply used allpurpose flour. I also d...

Read more

I had the same problem as a previous reviewer: after rising initially, the dough needed lots of flour (was like a batter) and did not rise a second time.

Read more

Thanks Becky! Yes it is easy and even the most novice of novice can make a wonderful loaf of bread from it. I used this recipe for years and finally neglected it unto the point of death. I have ...

Read more

It is definitely important to let this rise overnight, it makes a lot of bread so you might want to half the recipe.

Read more
More Reviews