Sour Dough Bread

I’ve learned, in the past week, that sour dough bread takes quite a long time. I like to exaggerate and say that it takes 24 hours. In actuality, it takes 7 days to prep the “Basic Sourdough Starter.” After that, you have the “Overnight Sourdough Bread” recipe that sits on your counter overnight (add about 6-8 hours for that) and then to actually start making it takes a few more hours.

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You have to heat milk, butter, sugar and salt. Let that cool for 10 minutes while, at the same time, sprinkle yeast over some water and let that sit for 5 minutes. When done, mix everything together and knead it for 10 minutes. The recipe calls for the dough to sit for 30-40 minutes and then you are supposed to knead it again.

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When you are done this time, you rest the dough for 10 minutes while you prepare the pans the bread will be baked in. After stuffing the massive amount of dough into the pans, you set it aside with a towel covering and wait an additional hour.

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By now, your dough has risen to massive proportions and it’s ready for the oven. Brush the tops with oil and throw it in the oven for about 50 minutes.

All told? You’re looking at 7 days for the starter, 8 hours to prep the dough plus 30 minutes to mix it all up. Another hour and 40 minutes for it to rise twice and 50 minutes baking.

That’s 7 days and 12 hours just for 2 loaves of bread!

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Of course, it comes out looking divine and everyone dives right into it. Bread fresh from the oven warms the tummy and the soul at the same time.

So, how do you keep this bread fresh so you don’t have to bake it every single day? Honestly, every day or two, you’d be losing an entire morning while waiting and performing the chores required to make homemade sourdough bread. And, since the budget is still very constricting, I can’t go buy a loaf of bread whenever I feel like it.

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I’ve tried a recipe for a “Quick White Bread.” This recipe uses baking soda/powder and comes out pretty nice, except the crust is massively hard. The innards are delicious – especially if you throw in some herbs and spices as I did.

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One morning, I got up before the sun and made a quick loaf of white bread so we could eat homemade french toast and eggs for breakfast.

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This quick bread takes an hour and, except for the hard crust, was delicious as a French Toast. I’m quite sure it warmed little tummies before they got sent off to school. I’m also sure they miss having mom in the kitchen in the mornings. I’m working on that – I promise.

So, here’s the thing. I need input. What ideas do y’all have for a bread that can be used more than just one day, doesn’t have a hard crust out of the oven and tastes as delicious as the Sour Dough Bread when it came out of the oven?

I’d love to try new ideas and have the flour, yeast and other essentials to make it.

Thank you, in advance,

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Categories: Cooking School | 4 Comments

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4 thoughts on “Sour Dough Bread

  1. Pamela

    Hint: use your recipe but spritz the loaf with water as it is baking once or twice. Just use an ordinary mister bottle from the dollar store if you don’t have one handy. Some bakers put an extra pan of water in with the bread while it is baking.

    • I actually think I read that somewhere. Thank you for reminding me! I’ll try it with the quick bread. Pro’lly tonight, actually. We’re needing fresh bread.

      I’ve made and frozen quite a few of the Sour Dough Bread for future use. Kind of a preparation thing, y’know?

      Hello again, Pam! Long time!

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