Recipe by Kater
This is something I came up with when I had some leftover proofed sourdough starter that I needed to use up. And it turned out to be yummy! I used my KitchenAid mixer to mix and knead the dough, but I suppose you could make this dough in your bread machine, then pull it out, shape it and bake in the oven. Note: Prep time does not include rising time.
Top Review by PaulaG
This is a wonderful bread with a touch of sweetness. I increased the ratio of white to wheat flour and used sorghum molasses in place of regular molasses. Mixed this up using my KitchenAid. I really enjoyed the fact that you mix it in the mixer and it only has one rise. Makes quick work of bread baking.
- 295.73 ml proofed sourdough starter
- 236.59 ml milk, warmed
- 44.37 ml butter, melted
- 78.07 ml molasses
- 59.14 ml potato flakes
- 7.39 ml salt
- 118.29 ml whole wheat flour
- 946.36-1064.65 ml bread flour
Directions See How It's Made
- If using an ABM, place ingredients in bread machine pan in order according to the manufacturer's specifications.
- Select dough cycle and press start.
- If using KitchenAid mixer, or doing by hand, combine all ingredients and knead.
- Turn dough out onto lightly floured surface and shape into desired loaf.
- Place in greased loaf pan and let rise, covered, until dough has doubled.
- Uncover and bake at 350 degrees for about 30 minutes, or until bread sounds hollow when tapped.
- Immediately remove from pan and let cool on wire rack.
- For a soft crust, brush top with melted butter.