There is something so satisfying about making homemade bread. I've always liked beer bread but adding sourdough starter really adds a lot of great flavor. It also takes less time than traditional sourdough bread.
- 6 ounces beer (room temperature)
- 1/2 cup sourdough starter (active/fed)
- 2 Tablespoons sugar
- 3/4 teaspoon sea salt
- 2 – 3 cups bread flour
In a large mixing bowl, add the beer and sourdough starter.
Stir in the sugar and salt until dissolved.
Mix in flour to form dough.
Knead on a floured board for 5 - 10 minutes. Adding more flour, a little at a time, until the dough is no longer sticky to the touch.
Place the dough in a greased bowl and turn over.
Cover the bowl with a clean kitchen towel or plastic wrap and let sit in a warm, draft-free place for 2-3 hours or until it has doubled in size.
Turn the dough out onto a floured board, fold and stretch for 5 minutes.
Shape the dough into a loaf and place into greased bread pan.
Cover with a towel and let rise for 1 – 2 hours or until it has doubled in size.
Preheat the oven to 350 F.
Score the top of the bread and bake 50 – 60 minutes or until the bread begins to brown (bread should sound hollow when tapped).
Remove from the pan and cool on a wire rack.
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