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San Francisco Sourdough Bread

Rated as 4.57 out of 5 Stars

"Use a good sourdough starter, one you have tended to, for best flavor."
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Ingredients

servings 145 cals
Original recipe yields 24 servings (2 loaves)

Directions

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  1. In a large bowl, combine 1 cup flour, sugar, salt, and dry yeast. Add milk and softened butter or margarine. Stir in starter. Mix in up to 3 3/4 cups flour gradually, you may need more depending on your climate.
  2. Turn dough out onto a floured surface, and knead for 8 to 10 minutes. Place in a greased bowl, turn once to oil surface, and cover. Allow to rise for 1 hour, or until doubled in volume.
  3. Punch down, and let rest 15 minutes. Shape into loaves. Place on a greased baking pan. Allow to rise for 1 hour, or until doubled.
  4. Brush egg wash over tops of loaves, and sprinkle with chopped onion.
  5. Bake at 375 degrees F (190 degrees C) for 30 minutes, or till done.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts


Per Serving: 145 calories; 2 g fat; 26.4 g carbohydrates; 5.1 g protein; 11 mg cholesterol; 267 mg sodium. Full nutrition

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Reviews

Read all reviews 388
  1. 456 Ratings

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Most helpful positive review

I haven't tried this recipe yet, I just wanted to point out that sourdough starters made in different places have different levels of sour flavor - my starter will taste differently than one mad...

Most helpful critical review

After using this format, the recipe is very good with some modifications. First off, it should never be called SF Sourdough Bread for the same reasons as mentioned before, PLUS - I live in San F...

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After using this format, the recipe is very good with some modifications. First off, it should never be called SF Sourdough Bread for the same reasons as mentioned before, PLUS - I live in San F...

I haven't tried this recipe yet, I just wanted to point out that sourdough starters made in different places have different levels of sour flavor - my starter will taste differently than one mad...

Unfortunatly, my established starter was dumped down the drain by a well meaning daughter-in-law so this was made with a newly established starter. It only had a mild "tang" but I would suspect ...

I used the "Sourdough Starter" by Esther Nelson, from this website. I replaced 1-1/4c of the bread flour with 1c of King Arthur Whole Wheat White Flour (for healthier bread), and 1/4c of vital ...

As usual, I'll share my KitchenAid Mixer version. My starter is 20 years old and came from King Arthur Flour. Several times it has been put to sleep by dehydrating and reawakened. The current on...

Excellent sourdough bread. Makes wonderful croutons. Used the "Sourdough Starter II" recipe for starter.

First, a reminder....sourdough sour taste depends on YOUR STARTER, not the bread recipe. Mine is only week old, still a baby. Another reminder....you need to let your starter get to room temp...

This is by far the best sourdough bread I've made. I place sesame seeds on top instead of chopped onion, it's great!

This didn't taste like sour dough bread but it DID taste like good white bread. I blame my starter for this b/c it was only 3 days old. I will try it again in a few weeks and report back.