Rustic Country Sourdough Bread

Submitted by Nimz_

"This bread taste so good and so easy to make. You let your Kitchen Aide do all the work. The crust is nice and crispy and the inside is perfect. You can make loaves of bread or dinner rolls. Hope you enjoy."

 

• Ready In: 3hrs 30mins
• Ingredients: 10
• Yields: 2 loaves
• Serves: 20

ingredients

• 4 1⁄2 teaspoons dry active yeast (2 packages dry yeast)
• 1 1⁄4 cups warm water (105-110 degrees F)
• 1 cup sourdough starter (at room temperature)
• 1⁄4 cup Splenda granular
• 3⁄4 tablespoon kosher salt
• 2 eggs, beaten
• 1⁄4 cup sunflower oil
• 4 -5 cups unbleached flour, divided
• sunflower oil
• melted butter

directions

1. Place the eggs in warm water and let sit for about 10-15 minutes.
2. Warm the KA bowl by filling with hot water, dumping it out and towel dry.
3. Dissolve the yeast in water in your KA mixing bowl.
4. Let stand 5 minutes.
5. On speed 1, stir in sourdough starter, sugar, salt, eggs, oil and 3 cups flour.
6. Gradually add remaining flour or enough that the dough will separate from the sides of the mixing bowl. This should take about 8 minutes.
7. Place in a well-greased bowl, turning to grease top.
8. Cover and let rise in a warm place (85 degrees F), free from drafts, 1 to 1 1/2 hours or until doubled in bulk.
9. Punch dough down; divide in half and shape each half into a loaf. (These also can be make into dinner rolls.).
10. Place loaves in greased 9x5x3 inch loaf pans.
11. Brush top with oil.
12. Cover loaves; let rise in a warm place (85 degrees F), free from drafts, about 1 hour or until doubled in bulk.
13. Bake at 375 degrees F for 30 to 35 minutes or until loaves sound hollow when tapped. Remove from pans and brush with melted butter.

Reviews

[Lulu8]

Excellent bread. Not my first attempt to make sourdough but one of the only ones to turn out great. Usually, I don't make bread in a bread tin but this rose very nice and very high. I made on loaf and a pan of cinnamon rolls. Loved it, will make again.

 

[Jen in Victoria]

I made a half batch into one round loaf and it rose so big. Great smell, taste and looks! My only issue is that it did not taste like sourdough at all. Just a soft, fluffy white bread. I'm not sure if this is due to my starter or if this is because of the recipe. However, I enjoyed the bread nonetheless and my 3 year old kept coming back for more!

 

[free-free]

Great sourdough :)...I followed it best I could not having a mixer ;) or loaf pans ;) ;)- it was also a coldish damp day here {{in <b>April</b> in NJ-yikes i thought it was Spring already (!!!) }} - so I admit I had some rising issues to boot...BUT all in all, despite my own technical difficulties, I was SO VERY, very pleased with the results...:)- used olive oil, sea salt & added a cornmeal coating (extra of all 3 as topping too)...I forgot all about the melted butter, but I didn't feel I was missing anything...wonderful flavor (subtlety sweet 'cause of the Splenda-which was a pleasant surprise)...made a large flatish loaf that I cut into dinner rolls-deliciously crusty tops and airy melt in mouth interiors...<b>super good</b>...served with a veggie borscht and fermented slaw/kraut and a TON left over (froze some)...{{and just had one w/ tea as a late nite snack - :) lol...couldn't resist ;) }} made for "I Recommend" and yes I do recommend these... planning to make again asap...:) YUMMY!!!num num num!!! -Thanks for the recipe share ~Nimz~!! :)

 

[under12parsecs]

Really loved the texture of this bread. And it is so flavorful!

 

[nosmoe]

Easy to make. Turned out soft with a crispy crust (not like my usual bricks that can be used for door stops). Great recipe. Been growing the starter for over 2 years and finally decided to do something with it. It worked!