Fresh Sourdough Bread Recipe
REFER TO 'How To Prepare & Save The Starter' TO BEGIN RECIPE
- Mixing Bowl
- Pre-oiled bowl for dough ball
- Pre-oiled 9x12 baking dish
- Clean hand towel
- 9x5 bread pan
- 1 cup Duffy's Dough starter
- 1 tbsp sugar
- 1 tsp salt
- 1 egg optional
- 3 tbsp butter, margarine, yogurt, or non-dairy substitute
- 3 cup flour
- Optional - Place packet of yeast in 1/2 cup of very warm water. Stir slightly and let sit of 10 minutes. (Adding yeast is optional...it will not change the flavor and will make the dough rise more quickly.)
- In a large mixing bowl add egg, salt, sugar and tepid melted butter to the starter. Mix well.
- Add yeast water and mix again.
- Start adding the flour about 1/2 cup at a time. Keep stirring it in until it thickens into a ball. You may find you will not need the full 3 cups of flour to do so.
- Sprinkle ample flour on your kneading surface (at least 18 inches square) and roll the ball out onto it. Start kneading.
- Keep adding flour to the surface until the dough absorbs it and becomes harder.
- Put the dough ball, round side down, in a pre-oiled bowl then flip it upright again.
- Cover it and place it in its resting place. The dough will rise to about double the size in 2-4 hours.
- Once 2-4 hours have passed, remove the risen dough ball from its bowl and place on your lightly floured surface.
- Punch down the dough and flatten it slightly on the kneading surface.
- Place the dough evenly in a pre-oiled 9X5 bread pan baking dish.
- Cover the dish with the towel and place in a quiet place. They will rise in less than 2 hours.
- Preheat oven to 375°F
- Remove the towel and place the dish in oven.
- Bake for 15-20 minutes, until the top of the bread is hard to the touch and has a pale golden brown hue on top. (It's always good to visually check them as ovens temps can vary.)
- Fresh out of the oven, remove from the bread pan baking dish and serve or store to eat later.