How to Make Sourdough Bread Without the Starter
Sourdough bread is a favorite in the south. Traditional sourdough bread requires "starter" dough, which is considered fermented and left on the counter for several days. You use a small amount "starter" combined with bread making ingredients to make a loaf of bread. Today, you don't have use the "starter.
Things You'll Need
- 6 cups flour
- 1/2 cup warm water
- 1 package quick rise yeast
- 2 cups buttermilk
- 1 cup canola oil
- 1/2 cup sugar
- 4 teaspoons (tsp) baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 2 Large Bowls
- Measuring cup
- Greased Loaf Pan
Instructions
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In one bowl, dissolve the yeast in the warm water. Stir in the sugar and add the oil and salt.
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Mix the soda with the buttermilk and add to the bowl.
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In a separate bowl, mix the flour and baking powder together. Add the buttermilk and water mixture from the first bowl to this bowl and mix very well.
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Heat oven to 450 degrees. Flour hands and pick dough up, lightly patting flour all over the dough ball. Place into the greased loaf pan.
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Put in pre-heated oven and bake for 15 minutes or until golden brown. Remove from oven and turn out onto a plate to cool.
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