Quick Sourdough Bread
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.
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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
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
- 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
© Can’t Stay Out of the Kitchen
Nutrition
- ½ cup plain Greek [url href=”http://www.chobani.com/home/” target=”_blank” title=”chobani yogurt”]Chobani[/url] yogurt
- 2/3 cup water
- 1 tbsp.[url href=”http://www.drpeppersnapplegroup.com/brands/realemon/” target=”_blank” title=”realemon lemon juice”] ReaLemon[/url] lemon juice
- 1 tbsp. butter, softened
- 3 ¼ cups [url href=”http://www.goldmedalflour.com/” target=”_blank” title=”gold medal flour”]Gold Medal[/url] bread flour
- 1 tbsp. honey or sugar
- 1 ½ tsp. salt
- 3 tsp. dry yeast or 2 ¾ tsp. [url href=”http://www.breadworld.com/?gclid=CjwKEAiA0uGmBRDwj7mE1v-LlCYSJADxH16OxEwxmNG1dbEpCPnJPhXkBMzmCWLSXCJHVOm3X6hSbxoCh2vw_wcB” target=”_blank” title=”fleishmann’s dry yeast”]Fleischmann’s[/url] bread machine yeast
- Put in the bread canister in the order listed.
- Bake 4 hours 25 minutes.
- Allow bread to cool 15 minutes before removing from bread canister.
- Butter top and sides of bread so crust doesn’t harden.
- Allow bread to cool another 15 minutes before slicing down.
- Makes a 1 1/2-lb. loaf.
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!
Quick Sourdough Bread
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
- 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.