The best homemade bread! Soft, chewy sourdough bread with a beautiful golden brown crust. This easy homemade bread recipe makes two loaves and is the perfect white sandwich bread.
Sourdough Bread Recipe
Thick, crusty, rustic sourdough bread. There’s just nothing like that tangy flavor and chewy texture. We’re talking all things sourdough today. This is a recipe you’ll need to plan ahead for since it calls for sourdough starter, but trust me…after one bite it’s one you’ll want to make over and over again.
Sourdough Bread Starter
It’s important to know that you need a sourdough starter ready to go before you make this homemade bread. Sourdough starter takes at least 48 hours, but has better flavor the longer it sits. You can find complete instructions on how to make sourdough bread starter here. It’s an easy recipe!
Easy Sourdough Bread Recipe
We call this a “lazy” sourdough bread. If you are looking for an artisan sourdough bread, this is not it. Those type of loaves have to rise overnight. This recipe is for when you want a quick loaf of bread, which is why it still uses yeast. This bread isn’t as chewy as an artisan loaf, but if you use bread flour has a chewier texture than traditional white bread.
Once you have the sourdough starter ready to go, mixing the bread is just like any other bread. This is an easy recipe we’ve made over and over again and had turn out perfectly every time. I love how the crust browns into a beautiful color that reminds me of autumn.
This bread is perfect alongside a bowl of soup, as French toast, in casseroles and sliced for sandwiches.
How to Make Sourdough Bread
When I mix up yeast breads I prefer to use my stand mixer to knead the dough. If you happen to have a bread maker, you could use the dough setting and knead the dough that way. But don’t worry…if you don’t have either of those appliances you can still make this bread! Simply mix the dough up in a large bowl and then knead the dough by hand for about 5-6 minutes.
- About the milk: You want the milk to be warm, about 110-115 degrees so that the yeast can start to activate. Be sure it isn’t too hot!
- About the yeast: The most important thing to remember about yeast is to make sure it is fresh. There’s nothing worse than getting part way through your homemade bread recipe and realize that the bread isn’t rising due to old yeast. Our favorite yeast is Red Star Platinum Yeast. It produces beautiful, tall loaves, every time. This yeast is an instant yeast so you don’t have to wait 5 minutes for the yeast to “proof”. Add the yeast to the warmed milk and then you’re immediately ready to add in the rest of the ingredients and mix.
- About the flour: To make a rustic, chewy loaf of bread, you’ll want to use bread flour, which is a high gluten flour. If you want your bread softer in texture you can use all-purpose flour. The recipe calls for 4 1/2 cups of flour. The dough should be slightly tacky when you touch it. If you feel you need to add a little more flour (especially if kneading by hand), add the flour a tablespoon at a time. I wouldn’t add more than an additional 1/2 cup flour. The more flour you add, the drier and harder your bread will be.
- About rising bread dough: To allow the bread dough to rise until it is almost double in size. I like to set my oven to 170 degrees for a minute or two to let it warm. Then turn off the oven and place the covered bowl (with the dough inside) on the oven rack. Close the oven door and your dough will have a cozy, warm place to rise. My dough normally takes about 30-35 minutes to rise. This can potentially take around 60 minutes though, so be sure you plan enough time. Temperature, humidity and altitude can all play a part in how long it takes bread dough to rise.
- The second bread dough rise: After the dough has risen once, you’ll divide the two in two, shape them into loaves and place them in a greased 9×5 or 8×4 loaf pan. Either size will work. Cover the pans and allow the loaves to rise for an additional 20-25 minutes before you bake them.
Golden Brown Bread Crust
To get this lovely golden brown color, brush a tablespoon of oil on top of the loaf of bread once the bread loaves have risen.
Other Sourdough Recipes
- Sourdough Starter
- Sourdough Pancakes
- Amish Friendship Bread Starter
- Amish Friendship Bread
- Chocolate Friendship Bread
What I Need to Make Sourdough Bread
- Stand Mixer: A hand mixer will work, but I always find it easier to make frostings with a stand mixer.
- Red Star Platinum Yeast: My favorite yeast.
- 9×5 Loaf Pan: These are the pans I use for quick breads, yeast breads, fried mush and more!
- Storage Jars: For storing sourdough starter
- Sourdough Wooden Spoon: For mixing sourdough starter
Sourdough Bread
Ingredients
- 1 1/2 cups warmed milk (110-115 degrees Fahrenheit)
- 2 1/2 teaspoons instant yeast (I love Red Star Platinum)
- 1 cup sourdough starter
- 1/4 cup canola oil
- 1 teaspoon salt
- 1 tablespoon granulated sugar
- 1/2 teaspoon baking soda
- 4 1/2 cups bread flour (plus an additional 1/2 cup for handling the dough)
- 2 tablespoons canola oil (for brushing the tops of the loaves)
Instructions
- Pour the warmed milk into the bowl of a stand mixer*. Sprinkle the yeast over the milk.
- Add the sourdough starter, canola oil, salt, sugar, baking soda and flour.
- Using the dough hook, mix the ingredients on medium speed until they are combined. Then set the mixer to medium speed and knead for 4-5 minutes. The dough should be slightly tacky to the touch. If you think the dough is too wet, add additional flour 1 tablespoon at a time, being careful not to add too much flour.
- Transfer the dough to a large bowl sprayed with cooking spray. Cover the bowl and allow the dough to rise in a warm place for 30 minutes or until double.
- Divide the dough into to loaves and place them in greased 8x4 or 9x5 loaf pans.
- Cover the loaf pans and allow the dough to rise for another 20 minutes.
- Preheat the oven to 400 degrees Fahrenheit.
- Uncover the bread pans. Brush the top of the dough lightly with oil.
- Bake the bread loaves for 25-30 minutes. The top should be golden brown and the loaves should sound hollow when you tap it.
- Allow the loaves to cool 10 minutes in the pans, then move them to a wire rack to cool completely.
- Store in an airtight container.
Karen Kellogg says
This is a classic sourdough bread recipe. The result is perfect great – crisp crust, soft inside. Just a hint of sweet and a hint f sour. We will be making this recipe on a regular basis. This recipe comes highly recommended!!
Karen Graystone says
Thank you for this recipe turned out amazing.You made me look like a pro.;)
Linda Moore says
I had not made sourdough bread in years. I used this recipe, starter and bread, and it turned out perfect. It was so good. I gave a loaf to my daughter and her family and they loved it too. Thanks for sharing. Now if you have a recipe for sourdough rolls I would love to try those. 🙂
Sam says
I am confused as to how many loaves it makes. At first, I thought two,but then for the second rise, the bread is halved again. Am I using four loaf pans?
Julie Clark says
It makes 2 loaves. You divide into 2 loaves on step 5.
Anonymous says
Thank you
Anonymous says
I have made it twice and I thought it was great both times.
Faith says
This looks delicious! Is there any way this dough can be froze for future use? If so, at what step? Thank you!
Julie Clark says
Ooo good question. I’ve not tried it, but I would say before the second rise. That’s traditionally where I have frozen other bread doughs. Then when you want to bake it, take it out, divide it, and let it rise in the pans.
Faith says
Awesome! I will try it and report back here on how it turns out.
johnny says
I have frozen it after the first rise. It’s okay, still better than store bought. But I find wrapping one after cooking and freezing for a day or two is better.
John D. says
My first try turned out terrific. Much quicker and easier than most sourdough recipes…with excellent results. My family asked me to take a break from making weird bread and just bake a loaf of regular white bread. This is it!
Caitlin says
Can I use vegetable oil if I’m out of canola?
Julie Clark says
Yes
Pam says
JJust made this starter and bread for the first time. Followed directions on both exactly. The finished bread just taste like white bread with no sourdough flavor at all. Why bother to make the starter if it ends out tasting like just regular white bread? We are disappointed with this recipe.
Rebeca says
I agree, the consistency was great but the taste bland.
Laura says
Mine too. I had 4 days sourdough starter and still no flavor at all. It means I need to wait more time? In the meantime, what should I do? Do I feed the starter? Once a week right? Outside the fridge? Sorry, so many questions. Thanks
Jeni Evans says
I haven’t tried this recipe, because I’m honing on my sourdough artesian skills, and prefer the traditional method of overnight fermenting. I am however in search of methods to create a softer crust, this may be one… (greased bread pan vs hot steam from cast iron pot)
What I’m on here to say, is that IF you’re STILL curious about the sourdough starter, Northwest Sourdough on YouTube has fantastic day by day guides.
Donna says
Pam, I had to let my starter ferment for a few more days past the traditional 7 days to smell slightly “sour”. I don’t know if my altitude had anything to do with it, but I have heard the longer you feed and let the sourdough starter ripen, the better the taste. Give it a try and see if you change your mind.
Ann says
Great bread and easy to make, though as other have commented, it’s doesn’t really have much of a sourdough taste. I have three suggestions to add to the instructions and recipe.
First, the timing is off. The recipe says 50 minutes total time, which includes only the prep time and the cook time. It does not include the rising time (50 min.). My total time was 2 hours.
Second, I did a poor job of planning what bowls I would need and ended up having to wash my large ceramic bowl in the middle of the process. I used a 2 qt bowl for hand mixing and kneading and a 4 qt ceramic bowl for rising. I suggest adding this to the list of tools needed.
Third, please add the cooking spray to the list of ingredients. I did not have any on hand (and failed to pay close attention when reading the recipe). When I got to that point in the process, I greased the bowl lightly with shortening and it worked well.
Jo says
Am trying this recipe in a breadmaker now as i type. Hopefully it turns out as nice as yours!😍tfs
Elizabeth Angeli says
PERFECTION!
Karen Weego says
So I’m using yeast twice? In the starter and then making the bread?
Julie Clark says
Yes!
Duane says
I have been baking breads for 40+ years. Sourdough doesn’t get any better than this. I used a new starter (10 days).
Ellen Welch says
I love this recipe! Thank you for including all of the nutritional values, too. That is so very helpful! For those who didn’t get enough sourdough taste, you might try omitting the baking soda. Baking soda is a sweetener that removes acids. I included it because my sourdough was too sour. The simplicity of this recipe is another bonus. It seems very flexible, and I feel comfortable enough to experiment with adding some other flours such as whole wheat, einkorn, or emmer…not all at once, but maybe substituting a 1/2 cup or a cup of regular flour. It will make a heavier loaf without as much rise, though. But I think it will still be very tasty.
Thanks again!
Liz says
I love this recipe! Does this sourdough have the same benefits as the “artisan” type recipes, since it rises/ferments in so much less time?
Julie Clark says
This is a “quick” sourdough bread, so no, it is not like the artisan breads. We hope to share a recipe for that soon!
Kenton says
Mine turned out good, but it’s pretty dense. How can I make it light and fluffier. Tried adjusting hydration in the starter. Any suggestions would be appreciated.
Mojo says
Best homemade bread, sourdough or not, that I have ever made.
Baker says
This is a fun white bread recipe, but shouldn’t be confused for real sourdough bread, which is only made from flour, salt and water. I’m sure the bread is great, but I won’t advertise this as sourdough bread because it doesn’t have any of the qualities or ingredients of actual sourdough bread, which is never uses artificial yeast.
Hugh Savoie says
I’m confused. I thought the reason for using sour dough starter was so you din’t need yeast?
Julie Clark says
This is a “quick” sourdough bread so it still uses yeast.
Michelle says
Has anyone tried using butter instead of canola oil?
Julie Clark says
I think it would work just fine!
Chelsea says
Do you think it would be possible to use regular flour instead of bread flour? Also wondering if it’s possible to make a large, round bread instead of two loafs. May be doing some experimenting tonight.
Julie Clark says
Sure! And yes, we’ve done 2 round loaves.
lamont Cranston says
Do you have a recipe for sourdough bread that can be prepared in my bread maker bakery – I don’t think this recipe making two loaves can possibly go into my automatic bread maker machine. Any help will be appreciated.
Julie Clark says
We’ve made this in our bread maker, but it is a larger one. You could try making 1/2 a recipe.