Sourdough White Bread
A rustic, flavorful sourdough white bread with a crusty exterior and soft interior, perfect for sandwiches or to enjoy with butter. Suits bread enthusiasts and home bakers.
Ingredients
Instructions
- Rinse a large bowl in hot water.
- Put 1 cup warm water in the bowl and sprinkle with yeast.
- Stir in sugar, salt, and egg.
- Add flour and mix thoroughly with hands.
- Cover and let set for 1 hour or until double its bulk.
- Turn out on a heavily floured surface and knead for 10 minutes.
- Place in 2 well-greased round pans.
- Sprinkle with cornmeal.
- Slit with a razor and let rise for 40 minutes.
- Brush with beaten egg and bake at 400°F for 30 to 35 minutes.
Tips & Substitutions
For the best rise, ensure your yeast is fresh and your water is warm but not hot. If you don't have a sourdough starter, you can substitute with 1 1/2 cups of buttermilk and reduce the flour slightly. Kneading well is crucial for developing gluten, which gives the bread its structure. Consider adding herbs or spices to the dough for extra flavor.
Serving Suggestions
Serve this Sourdough White Bread warm with butter or use it for sandwiches. It pairs beautifully with soups and stews, making it a perfect accompaniment to a hearty vegetable soup. You can also enjoy it with jam or honey for a sweet treat. Consider serving it alongside Baked Apple With Sauce for a delightful dessert.
Storage & Reheating
Once baked, let the bread cool completely before storing. Wrap it in plastic wrap or foil and keep it at room temperature for up to 3 days. For longer storage, slice the bread and freeze it in an airtight container. Reheat slices in the toaster or wrap the whole loaf in foil and warm it in a 350°F oven for about 10-15 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Sourdough White Bread contains roughly 332 calories, with 9g protein, 68g carbohydrates, and 2g fat. It is an excellent source of iron (21% of the Daily Value), and a good source of protein. Note that it is relatively high in sodium, at 771mg per serving (34% 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
What can I do if my dough doesn't rise?
If your dough isn't rising, it may be due to inactive yeast or too cold of an environment. Ensure your yeast is fresh and try placing the dough in a warmer area, like an oven with the light on. If using refrigerated starter, allow it to come to room temperature before mixing.
Can I make this bread without an egg?
Yes, you can make this bread without an egg. Substitute the egg with a flaxseed egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) or omit it entirely. The bread will still turn out delicious without compromising its texture significantly.
How can I tell when the bread is done baking?
The bread is done when it is golden brown on the outside and sounds hollow when tapped on the bottom. You can also use a thermometer; the internal temperature should reach around 190°F to 200°F. If you prefer a crustier loaf, leave it in the oven for an additional few minutes.
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).