Bread Machine Cookbook for Beginners: Learn how to make homemade bread with over 50 quick recipes for baking pizza, sweet sourdough pastry and gluten free bread by Timothy Collins

Author:Timothy Collins [Collins, Timothy]
Language: eng
Format: epub
Published: 2020-05-13T22:00:00+00:00

Chapter 6: Bread Machine Sweet Recipes

6.1 Sourdough Bread Recipe

Sourdough bread has been in use for centuries and is a popular and conventional recipe for bread. It features a bubbling, mass of flour yeast typically held in a crock that allowed somebody to have access to an endless supply of yeast. This involved feeding the sourdough yeast starter with added flour and sugar, but it kept them supplied with all the yeast they wanted for settlers who couldn’t buy yeast readily.

The sourdough bread is a finely textured bread with a crispy crust and a vinegar-like piquancy. There is no vinegar in the recipe, but the sour taste stems from the fermentation of the yeast over time and the high levels of carbon dioxide to induce the rise.

In some grocery stores, you can buy sourdough starters, or make your own. It is not very difficult to do it yourself, but it takes some time and energy. It’s basically a mixture of warm water, yeast, sugar, and flour stored in a crock or jar and allowed for a long period of time to bubble and thrive. For hundreds of years, some sourdough starters in San Francisco have gone solid.

Ingredients:

Sourdough starter ingredients:

● 1 1/2 teaspoons bread machine or fast active dry yeast

● cups of lukewarm water (105 ° F to 115 ° F)

● cups of all-purpose flour or bread flour

● Four teaspoons of sugar

Sourdough bread Ingredients:

● 1/2 cup water

● cups of bread flour

● Two tablespoons of sugar

● 1 1/2 teaspoons of salt

● One teaspoon bread machine or quick active dry yeast

● One cup sourdough starter

● One yolk of an egg and a teaspoon of water for glaze

Sourdough starter direction

You’ll need to start your sourdough at least one week before you make your first loaf of bread. So many people choose to buy their already produced sourdough starter.

2. Dissolve one and a half teaspoons of yeast in warm water in a wide glass bowl

3 to make it yourself. Whisk in the 3 cups of flour and four teaspoons of sugar and either start whisking or beating at medium speed with an electric mixer for around one minute or until the batter is smooth.

4. Cover lightly with a damp washcloth and let stand for around one week at room temperature, or till the mixture is bubbly and has a sour fragrance.

5. Do not think about having the washcloth moistened again; just keep the bowl covered as much as possible. The starter bubbles you’ll see are caused by carbon dioxide emissions. This is what yeast releases every time we bake, and it causes bread to grow.

6. Move the starter to a non-metal bowl or large glass jar with a lid of 2 quarters or larger. Cover tightly, and cool the starter until ready to use.

7. You can replenish it after you’ve used the starter by adding a tablespoon of sugar and about three-fourth cup of flour, 3/4 cup of water, and mixing it all together. Cover loosely, and store at least one day in a warm spot. Refrigerate again after a day.

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