My Quick Easy Afternoon Sourdough Bread Recipe

Updated: Sep 2, 2021

This recipe makes two loaves.

Bread Recipe

6 1/2 Cups of Flour

5 1/2 Teaspoons of Sugar

1 Tablespoon of Salt

2 Tablespoons of Butter (melted)

4 1/2 Teaspoons of Yeast

2 1/4 Cups of Very Warm Water

With this recipe, I've used bread flour, all purpose flour and wheat flour. They've all turned out just fine. I've also substituted the butter for oils and it's turned out fine as well. Don't be afraid to tweak this recipe and share your results with us!

I suggest halving this recipe if using a bread machine. This is intended for two loaves.

The yeast and sugar water.

Oven-Baked Bread Instructions

1. Fill up a measuring cup with 2 1/4 cup of very warm water. Add the yeast and sugar, stir once, then sit aside.

2. In a large bowl, mix together the remaining dry ingredients. Create a well, then pour melted butter in. Pour in yeast water.

3. Flour a section on your counter for later kneading. Doing this on a cookie sheet or wax paper makes clean up easy.

4. At this step, I like to just mix with my hands or with a dough hook on a mixer. You can use spoon or whatever you'd like. The dough will become sticky and doughy quickly.

5. Mix together thoroughly using your hands or a mixer(dough hook.)

Kneading the dough.

6. Now it's time to knead the bread. How long you'll need to knead (see what I did there?) depends on a few different factors. Knead until the dough has more of a "stretch" than tear. The dough will be of a somewhat smooth texture. This may take about 30-45 minutes. I kneaded this dough for 45 minutes. To save time through steps 3-5, a Kitchen Aid Mixer with a dough hook attachment comes in handy!

7. Now that you've kneaded your dough, divide it into two halves. You can do this by just cutting it with food scissors, slicing it with a bread knife or just tearing it in half. At this point, I like to knead each section of dough a few more times to ensure a smooth consistency.

8. Grease a bread pan. This is my bread pan and I absolutely love it. Place each half of the loaf in a bread pan, then cover with a warm, damp paper towel or kitchen towel. Let rise for about an hour! This may be a good time to start preheating your oven to 400-425F.

Alternative Option: You can also make your bread in a dutch oven or on a cookie sheet. I absolutely love using my dutch oven for this. To do this, instead of placing your dough into the bread pans, you'll want to roll it out into a french-type loaf.

Alternative Option #2: A bread machine is a life saver! This is mine. All I need to do is add the ingredients and it does all the work!

9. After the bread rises, if it's not at least somewhat filling the pan, (or a decent size if you're using the dutch oven method) punch it, then knead some more. Knead a few more minutes, then let rise another thirty minutes to an hour.

The dough after rising.

10. Once the bread has reached a decent size, bake at about 400F for about 25-30 minutes. The bread should be done once the crust is a golden brown, but cut into it to be sure. With my dutch oven, I baked on 400F, with the lid on for 20 minutes, then 30 minutes with the lid off.

Congratulations, you've baked bread from scratch! It's important to keep in mind that it takes some experimenting to get bread-baking down. Bread making is hard, so if it doesn't turn out great, keep experimenting and trying out new ways!

Tips and tricks:

-For a softer crust, brush melted butter over the bread directly out of the oven. Or, add butter to the top to melt over the bread during the last 5 minutes of baking.

-For a more chewier bread, bake at 425F.

The finished products:

Pan baked bread vs. Dutch oven baked bread!


What's the different between pan and dutch oven baked bread?

Primarily the shape and crust. Both of these loaves are from the same dough pictured in this recipe. The dutch oven bread has a crunchier crust, while the pan baked is like the typical "store-bought" loaf bread. They both taste almost the same.

Thank you for reading! I hope you enjoy my sourdough recipe, please don't forget to share!

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