Wednesday, February 19, 2014

Caraway Sourdough Bread

This bread is made with easy 24-hour sourdough starter. It has a crisp crust and a delicious aromatic soft but not dense inside. The loaves were sitting on the table this afternoon waiting for supper and got hacked away at! One loaf is around a third the way gone just from a few "test-tasters". (Yes, there always has to be an excuse) 

  • ½ cup warm water (100-115 degrees Fahrenheit)
  • ½ tablespoon yeast
  • 5 tablespoons softened butter
  • 1 ½ teaspoons salt
  • 3 tablespoons sugar
  • 1 teaspoon caraway seeds (optional, but I think they're really good in it)
  • ¼ teaspoon paprika
  • 3 2/3 cups flour

Pour sourdough starter into a large bowl. Dissolve yeast in warm water. Mix the water-yeast mixture into the sourdough starter. Add the butter, salt, sugar, caraway seeds, and paprika. Stir in the flour. Knead for 5-10 minutes. You may need to sprinkle the dough with a handful of flour halfway into the kneading time. 

Let the dough rise for 2 ½ hours. Divide the dough in half and shape into two loaves. Place the loaves into oiled bread pans. Let rise for an hour and a half. 


Preheat oven to 375 Fahrenheit. Bake for 30-40 minutes, until golden brown and sounds fairly hollow when tapped.  

2 comments:

  1. Oh my, another good sour dough recipe. My hubby would love this too.

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    Replies
    1. Thanks! With a sourdough starter on our counter, I'm all too prone to make a sourdough recipe almost every day! :) Have a wonderful evening!

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