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My review
Sourdough Bread I
Becky Richardson
"Sour dough bread that takes time to prepare, but worth the wait!!"
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Ingredients
servings 234 calsOriginal recipe yields 20 servings (2 - 4 x 8 inch loaves)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
- 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.
- 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.
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
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Reviews
Read all reviews 204235 Ratings
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Most helpful positive review
8/23/2006
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...
Most helpful critical review
1/17/2001
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??
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8/23/2006
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...
1/17/2001
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??
4/11/2001
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...
3/22/2007
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...
8/3/2006
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...
7/24/2006
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...
12/26/2001
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.
12/9/2006
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 ...