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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (51g) Recipe makes 20 servings The following items or measurements are not included below: sourdough starter Splenda granular |
||
| Calories 125 | ||
| Calories from Fat 31 | (25%) | |
| Amount Per Serving | %DV | |
| Total Fat 3.5g | 5% | |
| Saturated Fat 0.6g | 2% | |
| Monounsaturated Fat 1.5g | ||
| Polyunsaturated Fat 1.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 21mg | 7% | |
| Sodium 269mg | 11% | |
| Potassium 51mg | 1% | |
| Total Carbohydrate 19.5g | 6% | |
| Dietary Fiber 0.9g | 3% | |
| Sugars 0.1g | ||
| Protein 3.6g | 7% | |
Rustic Country Sourdough Bread
By: ~Nimz~
Feb 24, 2006
This bread taste so good and so easy to make. You let your Kitchen Aide do all the work. The crust is nice and crispy and the inside is perfect. You can make loaves of bread or dinner rolls. Hope you enjoy.
SERVES 20 , 2 loaves
Ingredients
- 4 1/2 teaspoons dry active yeast (2 packages dry yeast)
- 1 1/4 cups warm water (105-110 degrees F)
- 1 cup sourdough starter (at room temperature)
- 1/4 cup Splenda granular
- 3/4 tablespoon kosher salt
- 2 eggs, beaten
- 1/4 cup sunflower oil
- 4-5 cups unbleached flour, divided
- sunflower oil
- melted butter
Directions
1
Place the eggs in warm water and let sit for about 10-15 minutes.2
Warm the KA bowl by filling with hot water, dumping it out and towel dry.3
Dissolve the yeast in water in your KA mixing bowl.4
Let stand 5 minutes.5
On speed 1, stir in sourdough starter, sugar, salt, eggs, oil and 3 cups flour.6
Gradually add remaining flour or enough that the dough will separate from the sides of the mixing bowl. This should take about 8 minutes.7
Place in a well-greased bowl, turning to grease top.8
Cover and let rise in a warm place (85 degrees F), free from drafts, 1 to 1 1/2 hours or until doubled in bulk.9
Punch dough down; divide in half and shape each half into a loaf. (These also can be make into dinner rolls.).10
Place loaves in greased 9x5x3 inch loaf pans.11
Brush top with oil.12
Cover loaves; let rise in a warm place (85 degrees F), free from drafts, about 1 hour or until doubled in bulk.13
Bake at 375 degrees F for 30 to 35 minutes or until loaves sound hollow when tapped. Remove from pans and brush with melted butter.
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Browse similar recipes by category
- Course > Breads > Yeast > Sourdough
- Preparation > Time to Make > < 4 hours
- Preparation > Number of Servings > For Large Groups
Featured Reviews for This Recipe
From: hmulder
On Mar 14, 2009
I made this last weekend and my husband loved it! He was so upset when it was gone that it looks like I'll be making another couple loaves this weekend! He made sandwiches out of this to take to work, and grilled cheese while home. It was very easy, especially since it uses my KitchenAid.
From: KellyMac6
On Feb 4, 2009
Very good bread Nimz. I had a VERY hard time with the sourdough starter...where to get it for instance lol. But, once I got that issue figured out I made delicious bread with a crunchy crust. Thank you!
From: Andi of Longmeadow Farm
On Nov 18, 2007
I have made this bread twice now, and this is the best bread I have ever made. I have done bread making for a while now, but haven't ever produced a loaf like this. I started PaulaG's Foolproof Sourdough Starter several weeks ago, and then started to make this loaf now for almost three weeks. I finally have a bread recipe that is easy, taste beyond delicious, and so enticing to smell and taste. I use canola oil otherwise stick to the recipe exactly. This all works out just great, and my DH loves this. Thanks, ~Nimz~ we'll keep making and making......
From: free-free
On Apr 16, 2009
Great sourdough 
...I followed it best I could not having a mixer 
or loaf pans - it was also a coldish damp day here {{in April in NJ-yikes i thought it was Spring already (!!!) }} - so I admit I had some rising issues to boot...BUT all in all, despite my own technical difficulties, I was SO VERY, very pleased with the results...- used olive oil, sea salt & added a cornmeal coating (extra of all 3 as topping too)...I forgot all about the melted butter, but I didn't feel I was missing anything...wonderful flavor (subtlety sweet 'cause of the Splenda-which was a pleasant surprise)...made a large flatish loaf that I cut into dinner rolls-deliciously crusty tops and airy melt in mouth interiors...super good...served with a veggie borscht and fermented slaw/kraut and a TON left over (froze some)...{{and just had one w/ tea as a late nite snack - lol...couldn't resist }} made for "I Recommend" and yes I do recommend these... planning to make again asap... YUMMY!!!num num num!!! -Thanks for the recipe share ~Nimz~!!
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