Sourdough Bread - Bread Machine
Indulge your taste buds with our irresistible Sourdough Bread Machine Recipe! This foolproof method combines the ease of a bread machine with the rich flavors of homemade sourdough. With a perfect blend of room temperature water, melted butter, unbleached all-purpose flour, honey (or sugar), salt, and a hearty dose of active sourdough starter, this recipe promises a mouthwatering symphony of textures and tastes. Simply set your bread machine to the dough cycle, remove the paddle, and let the magic happen overnight. Wake up to the aroma of freshly baked sourdough, as you effortlessly transition to the "Bake" cycle in the morning. Golden-brown perfection awaits in just one hour. Slice, savor, and relish the satisfaction of crafting your own artisanal sourdough – a true delight for your senses! 🍞✨ #SourdoughMagic #HomemadeBread #BreadMachineMasterpiece
Equipment
- 1 Bread Machine
Ingredients
- 1 ¼ cups room temperature water
- ¼ cup unsalted butter, melted
- 4 cups unbleached all-purpose flour
- 2 tablespoons honey or sugar
- ½ tablespoon salt
- ½ cup active sourdough starter
Instructions
Prepare the Bread Machine:
- Place the room temperature water and melted butter into the bread machine pan.
Add the Dry Ingredients:
- Sprinkle the unbleached all-purpose flour evenly over the liquid ingredients.
- Add honey (or sugar) and salt.
Add Sourdough Starter:
- Spoon the active sourdough starter on top of the dry ingredients
Start the Dough Cycle:
- Select the "Dough" cycle on your bread machine.
Remove Paddle:
- At the end of the kneading cycle, open the bread machine and remove the paddle to prevent it from baking into the bread.
Allow Overnight Rise:
- Close the bread machine and let the dough rise overnight in a warm area.
Bake in the Morning:
- The next morning, select the "Bake" cycle on your bread machine and set it for 1 hour.
Cool and Slice:
- Carefully remove the bread from the machine when done, and let it cool on a wire rack.
- Slice and enjoy your delicious homemade sourdough bread!
Notes
Starter Note:
- To get the best outcome, it is best to have a very active and bubbly starter.
- I think one of the best alternatives in this bread would be the substitution of honey versus the sugar. I prefer to use our local honey!
- Another possible substitution would be with your flour. I personally love to use Kamut. It is lower on the glycemic index. I have starter with this flour as well. Just make sure that when substituting different varieties of flour that you adjust the amount accordingly. For instance, Kamut requires about 1/4 cup less of flour that unbleached all-purpose flour.
- Keep an eye on your dough as it is kneading and mixing. You want to be sure it is at the proper consistency. Your dough should be pulling away from the sides of the bowl, slightly sticky, but not wet.
- Whew! I cannot stress this one enough. I tend to forget it from time to time. It is best to remove it as soon as the cycle stops kneading. This way the bread can rise and bake without the paddle inside. There won't be such a gaping hole once it is finished. Also, if you are like me, I give bread away quite frequently. I have almost given my paddle away too. Eeek!
- HUGE tip here! Sourdough like warm weather. If you are baking this in the winter, it is vital that you keep the area warm where you will be allowing the bread to rise. I have gone so far as to place my bread machine in the oven with the light on during our coldest months. You bread will react differently during the rainy season as well. However, regardless of the weather, you can still have great bread!
- From research, it seems as if most bread machines have similar options to mine. However, just be sure to check your machines instruction manual so that you can get the best results.
- I typically slice my bread and store it in an airtight ziplock bag. I make sure to release any air within the bag prior to sealing. We usually eat a loaf within a week. I have heard of bread bags, but I have not tried using one yet. Maybe sometime in the future.
- Freezer friendly! Yep, I've done it. The best way to freeze your bread it to wrap it in plastic wrap and then seal it in a freezer safe bag. Be sure to release all air from the bag before sealing. How long will it last in the freezer? I don't think I have tried more than a month, but I have read it can last 3 to 6 months if frozen this way. Give it a try and let me know.