Sourdough Bread From Herman
A hearty, flavorful sourdough bread with a subtle tang, soft crumb, and crusty exterior, perfect for homemade sandwiches or enjoyed on its own with butter.
Ingredients
Instructions
- Combine milk, 1 cup water, and cooking oil; bring to a boil, then cool to lukewarm.
- Dissolve yeast in 1/4 cup warm water; add sugar and salt, then mix into cooled milk mixture.
- Put flour in a large bowl; hollow out the center and pour the milk mixture into it.
- Add Herman starter and stir; do not knead.
- Put dough in a greased pan or bowl; cover and let rise until doubled in size.
- Divide the dough into 2 loaves.
- Shape each into desired form and place in greased baking pans.
- Let rise, uncovered, in a warm place until doubled in size.
- Bake for 15 minutes at 425°F, then 15 to 20 minutes at 350°F until golden brown.
Tips & Substitutions
For best results, ensure your milk mixture is cooled to lukewarm before adding the yeast; this helps activate it without killing the yeast. If you don’t have Herman, you can use any sourdough starter. For a sweeter bread, consider adding a bit more sugar or incorporating herbs or spices for flavor variation. Experiment with different types of flour for unique textures.
Serving Suggestions
Sourdough bread pairs beautifully with soups like Extra Easy, Extra Good Potato Soup or can be served with a variety of spreads, such as butter or hummus. For a light meal, serve alongside a fresh salad or use slices for sandwiches. This versatile bread is perfect for toasting and topping with avocado or your favorite jam.
Storage & Reheating
Store leftover bread in a paper bag at room temperature for up to 3 days, or wrap it in plastic and refrigerate for up to a week. For longer storage, slice and freeze the bread in an airtight container. To reheat, wrap it in foil and warm in a 350°F oven for about 10-15 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Sourdough Bread From Herman contains roughly 1542 calories, with 19g protein, 94g carbohydrates, and 123g fat. It is an excellent source of protein (37% of the Daily Value) and iron (37% of the Daily Value), and a good source of dietary fiber and potassium. Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I skip the rising time?
Skipping the rising time will affect the texture and flavor of the bread. The rising process allows the dough to develop air pockets, resulting in a light, airy loaf. If you're short on time, try to at least let it rise for 30 minutes to one hour before baking.
What can I do if my dough doesn't rise?
If your dough doesn't rise, it may be due to inactive yeast. Ensure your yeast is fresh and activated in warm water with sugar. Also, make sure the rising environment is warm enough; you can place the dough in a turned-off oven with the light on or near a warm stove.
Can I use whole wheat flour instead of white flour?
Yes, you can substitute whole wheat flour for white flour, but it may result in a denser loaf. To maintain a lighter texture, consider mixing half whole wheat and half white flour. Whole wheat flour also adds more nutrients and fiber to your bread.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).