Speedy Sourdough Loaf Bread Machine Recipe
This tangy and chewy sourdough loaf skips the long fermentation process by using your bread machine to deliver fresh bread in just hours.
Equipment
- Bread machine (with Crusty Bread or Dough program)
- 1½- to 2-pound loaf capacity pan
Ingredients
1½-Pound Loaf:
- 3 tbsp cool water
- 2 cups sourdough starter, room temperature
- 2½ cups bread flour
- 1 tsp sugar
- 1½ tsp kosher salt
- 2 tsp yeast
2½-Pound Loaf:
- ½ cup cool water
- 2½ cups sourdough starter, room temperature
- 3 cups bread flour
- 1½ tsp sugar
- 2 tsp kosher salt
- 2½ tsp yeast
Instructions
- Add ingredients to the bread machine baking pan in the order listed, starting with water and ending with yeast.
- Select the Crusty Bread setting if available. Match the loaf size to your machine’s options and press start.
- If your machine doesn’t include a Crusty Bread program, choose the Dough setting (avoid Artisan Dough). Let the dough rise.
- Once the rise is complete, either set a custom 60-minute bake in the bread machine, or transfer the dough to a loaf pan and bake in a preheated oven.
- When baking is complete, transfer the bread to a wire rack and cool for at least 30 minutes before slicing. For a softer crust, store overnight in a bread bag or box on the counter.
Notes
- For best flavor and rise, use an active sourdough starter at room temperature.
- This recipe is designed for machines that can accommodate at least a 2 lb loaf.
- Adjust baking times slightly based on your bread machine’s performance or oven type.
- For a more complex crust, brush the top with water before baking.
Tried this recipe?Let us know how it was!