Sourdough Bread III

4.5
(88)
77 Reviews
23 Photos

This recipe won 1st place in the sourdough category of the Michigan State Fair 3 years in a row! Best if baked in a cloche, a covered stoneware baking stone.

Submitted by Warren Wickland
Updated on July 14, 2022
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Prep Time:
30 mins
Cook Time:
30 mins
Additional Time:
1 hr 40 mins
Total Time:
2 hrs 40 mins
Servings:
12
Yield:
1 to 2 - pound loaf
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Ingredients

Original recipe (1X) yields 12 servings

  • 1 tablespoon active dry yeast

  • 3 tablespoons wheat germ

  • 3 tablespoons sugar

  • 1 tablespoon salt

  • 4 cups bread flour

  • 1 ½ cups sourdough starter

  • 3 tablespoons margarine, softened

  • 1 cup milk

  • 1 tablespoon cornmeal

Directions

  1. Mix all ingredients in a bread machine using the Manual cycle. That's usually two mix cycles of approximately 15 to 20 minutes with the rise cycle between them of about an hour.

  2. Turn the dough out onto a lightly floured surface. Form the dough into a single round loaf. Place the loaf on a baking stone or baking sheet which has been lightly oiled and sprinkled with cornmeal. Cover loaf and let rise in a warm place until nearly doubled in size, about 40 minutes.

  3. Preheat oven to 425 degrees F (220 degrees C).

  4. Bake in preheated oven for 20 to 30 minutes, until golden brown and loaf sounds hollow when tapped. Let cool on a wire rack.

106 home cooks made it!

Nutrition Facts (per serving)

268 Calories
4g Fat
48g Carbs
9g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 268
% Daily Value *
Total Fat 4g 5%
Saturated Fat 1g 5%
Cholesterol 2mg 1%
Sodium 630mg 27%
Total Carbohydrate 48g 17%
Dietary Fiber 2g 8%
Total Sugars 5g
Protein 9g 18%
Vitamin C 0mg 0%
Calcium 49mg 4%
Iron 3mg 17%
Potassium 180mg 4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.