Country Crust Sourdough Bread
For many years, I've been making 45 loaves of this bread for an annual Christmas bazaar, where we feed bread and soup to over 300 folks. — Beverley Whaley, Camano Island, Washington
Ingredients
- 2 packages (1/4 ounce each) active dry yeast
- 1-1/4 cups warm water (110° to 115°)
- 1 cup Sourdough Starter
- 2 large eggs. room temperature
- 1/4 cup sugar
- 1/4 cup vegetable oil
- 1 teaspoon salt
- 6 to 6-1/2 cups all-purpose flour
- Melted butter
Reviews
However this recipe also called for yeast. Yeast seems to be a shortage in my area due to the Covid-19 pandemic so was hoping for recipe just using sort dough starter so I halved the recipe to try anyway, The bread turned out fantastic. Great flavor. Raised nice. However only giving 4 stars (as in my opinion) not a true sourdough bread. Thankful that Taste of Home are including SOME of the Nutrition Facts, however portion size of 1 slice is extremely vague. Depending on amount of raise, shape of bread, thickness of slice these facts are not really accurate. There should be a weight value in grams, ounces and amount of portions per recipe would even help. I've noticed the size amount is not including in the nutrition facts of any of the recipes that I look at. Portion amounts are very important in Nutrition Facts, Look at labels for store bought items, it is required. For individuals on specialized diet restrictions this would be extremely helpful. I would love to have a big thick 1" slice but guessing that is not the correct slice size. Plus it would help if you made smaller or larger loaf pans. I believe portion size-amount should be included in every Nutritional Facts listing.
This was my first try at making starter and bread. It was easy and turned out great.
This recipe, made with taste of home's sourdough starter recipe, knocked it put of the park on the first try. An excellent recipe that will be my go to bread from now on.
I put a new spin on it. I used the bread machine! It turned out great! I added the wet ingrediants first and then the dry and put the yeast on top and covered it with the flour. Let it knead, rise, knead again and took it out and put it in the greased pans for the second rising. Wow! you could almost watch it rise! I put them in the oven at the temp and time you said in your recipe and they came out beautiful! We are having our Thanksgiving dinner tomorrow, and I can't wait to try it out! Happy Thanksgiving everyone
Good starter recipe. Made it as stated but will tweak it next. Going to add a 1/4 cup more starter for more flavor. You will NOT need all the flour. I used 6 cups and it was too much. 5 would have done it. The dough will be sticky but kneading will help that.
Sounds GREAT! I'm DEFINITELY going to try it. But, should the starter be at room temp before you use it?