Quick Sourdough Bread is just that! It’s a quick and easy sourdough bread that is made in the breadmaker, so you can have that great sourdough taste but without having to knead or wait for hours for the bread to raise before baking.  It has a wonderful sourdough-type flavor since it’s made with Greek yogurt and lemon juice.

Follow Me On Instagram

The texture is light and fluffy and the taste is just marvelous. It’s an excellent recipe to serve for company. We like it served with salads, soups, or main course meals. Or, of course, if you’re like me you’ll want some for breakfast, too!

Around 1998-99 I collected this from friends who made it for us when they had us over for dinner one night. I’m pretty sure the original recipe was from her breadmaker cookbook, just like so many of my recipes have been. Quick Sourdough Bread makes a delicious 1 1/2-lb. loaf of bread that you’re whole family will enjoy. In fact, I can sit down and just eat slice after slice after slice of this bread….add butter and jam and I’m in hog heaven.

The original recipe calls for a baking time of 4 hours 25 minutes, but my breadmaker doesn’t allow a time bake (yes, it’s a really OLD breadmaker) so I put mine on the whole wheat setting which calls for extra rising time and cooks the bread for 4 hours 10 minutes. It turns out wonderfully that way, too.

If you’re looking for that rich taste of sourdough bread but without all the labor involved then consider trying this Quick Sourdough Bread recipe. You and your family will love it! This one has a lot more wholesome and healthy ingredients than many recipes, too. Especially since I substitute honey for the sugar in the recipe.

When I first posted this recipe back in April 2013, it was just before I became brave enough to start using my new Canon camera. So the pictures I took were from an iPhone 4 instead of a more high-powered camera. The iPhone wasn’t bad but it’s nothing compared to the Canon.

I recently remade this recipe for company a few weeks ago (February 2015). Again, I retook the pictures so you could have a better presentation of this beautiful and tasty bread. I not only served Quick Sourdough Bread for dinner that night, but, yes, I had a large slice the next morning grilled with a couple of delicious eggs on top for breakfast. Love this bread.

Update: I’ve made this recipe a dozen times in the last few weeks (October 2019). I’ve updated the recipe to reflect the best amounts for a perfectly rounded top without the bread caving in the middle or failing to raise properly. Enjoy.

This plate of Quick Sourdough Bread shows the wonderful texture of this bread. It bakes up quite lovely.

Quick Sourdough Bread bakes up lovely in the breadmaker. It’s great served with fruit and spread with jams for breakfast.

This bread is so easy to make. It takes about 5 minutes to pop all the ingredients in a breadmaker and let the breadmaker do the work.

We enjoy eating home baked bread with honey, jelly or preserves and sometimes even dipping in oil with herbs.

Here’s what I did.

I used these ingredients, plus vital wheat gluten.

Layer in above order into the bread canister. I make sure that the ingredients are not in clumps but distributed evenly throughout the canister. The original recipe called for the bread to baked for 4 hours and 25 minutes. I set my breadmaker on a regular bread cycle (which was approximately 4 hours) and this bread came out perfectly.

Allow bread to cool in canister about 15 minutes. Invert bread onto bread board and butter the tops and sides so the crust doesn’t get hard.

Allow the bread to cool an additional 15 minutes before slicing bread down.

Slice down loaf. 

I’m ready to eat a piece of this delicious bread right now! 

Quick Sourdough Bread makes a 1 1/2-lb. loaf of bread that yields about 12 slices.

Here’s the recipe.

QUICK SOURDOUGH BREAD

(Recipe adapted from Connie Coleman, Southwest Baptist Church, DeSoto, TX; source: her breadmaker machine)

Quick Sourdough Bread

Teresa Ambra

Delicious sourdough-style bread made in the breadmaker with yogurt and lemon juice providing the sourdough effect. It's wonderful for sandwich bread as well as breakfast or dinner options. If you enjoy Sourdough Bread, this is a great way to make a homemade version.

No ratings yet

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 3 minutes mins

Total Time 8 minutes mins

Course Breads, Rolls and Muffins, Breakfast

Cuisine American

Servings 16

Calories 140 kcal

Equipment

• 1 breadmaker for a 2 pound loaf
• 1 electric knife (preferred for cutting bread) or a sharp bread knife
• 1 pastry brush to brush the bread with butter after baking
• measuring cups
• measuring spoons
• 1 whisk
• 1 small bowl

Ingredients

  

1x2x3x

• 5.3 oz. ctn. plain Icelandic skyr yogurt or Greek yogurt
• 1 1/2 cups lukewarm water
• 1 tbsp. lemon juice
• 1 tbsp. unsalted butter cut into tiny slivers
• 1 tbsp. granulated sugar or honey
• 1 1/2 tsp. sea salt
• 4 1/4 cups bread flour NOT all-purpose flour
• 2 tsp. Fleischmann's dry yeast or Fleischmann's bread machine yeast
• 2 tsp. vital wheat gluten

Instructions

 

• Combine Icelandic yogurt with water; whisk until smooth.
• Pour into bread canister.
• Add lemon juice, butter, granulated sugar and salt.
• Pour bread flour over top.
• Add yeast, then vital wheat gluten.
• Bake on a whole wheat setting or the longest setting possible.
• If your breadmaker has a timed setting, bake bread for 4 hours 25 minutes.
• My breadmaker bakes whole wheat for about 3 ½ hours.
• Makes a 1 1/2 to 2-lb. loaf.
• Allow bread to cool about 15 minutes before removing bread from canister.
• Brush top and sides of bread with butter so the crust doesn’t harden.
• Allow bread to rest an additional 15 minutes before cutting into slices.

Notes

NOTE: My breadmaker does not have a setting where you can select a specific amount of time. I baked it on a wheat bread cycle for about 3 1/2 hours. 

 

NOTE: I prefer using Icelandic skyr yogurt because it's so much thicker than regular Greek yogurt.

 

NOTE: all-purpose flour does not contain the necessary gluten to bond the ingredients together as well as bread flour. The bread may turn out crumbly. For best results use bread flour.

 

NOTE: I recommend using Fleischmann's yeast or bread machine yeast in any yeast bread recipe. Red Star yeast just doesn't work as well.

 

NOTE: I've used either honey or sugar for this recipe.

 

NOTE: When layering ingredients in breadmaker be sure to distribute evenly among the canister and not allow the ingredients to remain in clumps.

 

NOTE: After a day or two this bread will need to be refrigerated because it has no preservatives (to deter mold.)

 

NOTE: Some breadmakers may require only one teaspoon of vital wheat gluten. Others need more. You may have to experiment with this ingredient to get the bread to rise sufficiently but not overdo it.

 

^© Can’t Stay Out of the Kitchen

Nutrition

Calories: 140kcalCarbohydrates: 26gProtein: 5gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.4gTrans Fat: 0.03gCholesterol: 3mgSodium: 186mgPotassium: 55mgFiber: 1gSugar: 1gVitamin A: 33IUVitamin C: 0.4mgCalcium: 18mgIron: 0.4mg

Keyword bread, breakfast, brunch

Tried this recipe?Let us know how it was!

Quick Sourdough Bread is a great bread to serve for breakfast with fresh fruit, butter, honey and preserves.

Yum. Are you ready to sample a slice?

If you enjoy Sourdough Bread, you’ll love this quick and easy breadmaker loaf.

Quick Sourdough Bread is a scrumptious homemade bread you can make yourself. In your breadmaker!

You may also enjoy these delicious recipes!

Basic White Bread

Parsley Herb Bread 

Lemon Poppyseed Bread

Quick Sourdough Bread

Teresa Ambra

Delicious sourdough-style bread made in the breadmaker with yogurt and lemon juice providing the sourdough effect. It’s wonderful for sandwich bread as well as breakfast or dinner options. If you enjoy Sourdough Bread, this is a great way to make a homemade version.

No ratings yet

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 3 minutes mins

Total Time 8 minutes mins

Course Breads, Rolls and Muffins, Breakfast

Cuisine American

Servings 16

Calories 140 kcal

Equipment

• 1 breadmaker for a 2 pound loaf
• 1 electric knife (preferred for cutting bread) or a sharp bread knife
• 1 pastry brush to brush the bread with butter after baking
• measuring cups
• measuring spoons
• 1 whisk
• 1 small bowl

Ingredients

  

1x2x3x

• 5.3 oz. ctn. plain Icelandic skyr yogurt or Greek yogurt
• 1 1/2 cups lukewarm water
• 1 tbsp. lemon juice
• 1 tbsp. unsalted butter cut into tiny slivers
• 1 tbsp. granulated sugar or honey
• 1 1/2 tsp. sea salt
• 4 1/4 cups bread flour NOT all-purpose flour
• 2 tsp. Fleischmann’s dry yeast or Fleischmann’s bread machine yeast
• 2 tsp. vital wheat gluten

Instructions

 

• Combine Icelandic yogurt with water; whisk until smooth.
• Pour into bread canister.
• Add lemon juice, butter, granulated sugar and salt.
• Pour bread flour over top.
• Add yeast, then vital wheat gluten.
• Bake on a whole wheat setting or the longest setting possible.
• If your breadmaker has a timed setting, bake bread for 4 hours 25 minutes.
• My breadmaker bakes whole wheat for about 3 ½ hours.
• Makes a 1 1/2 to 2-lb. loaf.
• Allow bread to cool about 15 minutes before removing bread from canister.
• Brush top and sides of bread with butter so the crust doesn’t harden.
• Allow bread to rest an additional 15 minutes before cutting into slices.

Notes

NOTE: My breadmaker does not have a setting where you can select a specific amount of time. I baked it on a wheat bread cycle for about 3 1/2 hours. 

 

NOTE: I prefer using Icelandic skyr yogurt because it’s so much thicker than regular Greek yogurt.

 

NOTE: all-purpose flour does not contain the necessary gluten to bond the ingredients together as well as bread flour. The bread may turn out crumbly. For best results use bread flour.

 

NOTE: I recommend using Fleischmann’s yeast or bread machine yeast in any yeast bread recipe. Red Star yeast just doesn’t work as well.

 

NOTE: I’ve used either honey or sugar for this recipe.

 

NOTE: When layering ingredients in breadmaker be sure to distribute evenly among the canister and not allow the ingredients to remain in clumps.

 

NOTE: After a day or two this bread will need to be refrigerated because it has no preservatives (to deter mold.)

 

NOTE: Some breadmakers may require only one teaspoon of vital wheat gluten. Others need more. You may have to experiment with this ingredient to get the bread to rise sufficiently but not overdo it.

 

^© Can’t Stay Out of the Kitchen

Nutrition

Calories: 140kcalCarbohydrates: 26gProtein: 5gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.4gTrans Fat: 0.03gCholesterol: 3mgSodium: 186mgPotassium: 55mgFiber: 1gSugar: 1gVitamin A: 33IUVitamin C: 0.4mgCalcium: 18mgIron: 0.4mg

Keyword bread, breakfast, brunch

Tried this recipe?Let us know how it was!