Why You’ll Love This Grandma’s Sourdough Bread Recipe
If you’ve ever tasted freshly baked sourdough bread, you know how irresistible it can be. The aroma fills your kitchen, making your mouth water as you wait for that golden crust to form.
I love how this recipe captures the perfect balance of tanginess and warmth, bringing back memories of family gatherings. Each loaf has a delightful chewy texture that pairs wonderfully with butter or your favorite spreads.
Plus, baking it yourself adds a personal touch that store-bought bread can’t match. Trust me, once you try Grandma’s Sourdough Bread, you’ll be hooked and want to share it with everyone!
Ingredients of Grandma’s Sourdough Bread
When it comes to baking bread, there’s just something special about Grandma’s Sourdough Bread that makes it stand out. Maybe it’s the way the dough rises, or perhaps it’s the incredible aroma that fills your kitchen, transporting you back to simpler times.
Whatever it is, this recipe is a winner. So, let’s gather our ingredients and get ready to whip up something delicious. Here’s everything you’ll need to create this delightful loaf of sourdough goodness.
Ingredients for Grandma’s Sourdough Bread:
- 1 (1/4 ounce) package active dry yeast
- 1 (12 ounce) can beer, warmed to 110 degrees
- 5 – 5 1/2 cups all-purpose flour
- 1 cup sourdough starter, at room temperature
- 3 tablespoons sugar
- 2 tablespoons butter, softened
- 2 teaspoons salt
- 1/2 teaspoon baking soda
- 1/8 cup yellow cornmeal
Now, before you jump in, let’s chat about these ingredients for a moment. The key player here is the sourdough starter. If you’ve got Grandma’s starter recipe handy, then you’re already on your way to bread-making glory.
If not, don’t panic; you can often find starters at local bakeries or online. The beer? It adds a lovely depth of flavor and helps with the rise – who knew a little brew could work wonders in the kitchen?
And don’t be shy with the flour. You’ll get a feel for the right amount as you knead. Remember, it’s all about achieving that smooth, elastic dough that’s just begging to be baked.
Now, roll up those sleeves, and let’s get baking!
How to Make Grandma’s Sourdough Bread
Let’s plunge into the art of making Grandma’s Sourdough Bread. First off, we start with 1 (1/4 ounce) package of active dry yeast. You’ll want to soften that yeast in 1 (12 ounce) can of beer, warmed to about 110 degrees. I know, using beer in bread might sound a bit odd, but trust me, it adds a depth of flavor that just can’t be beat.
Once the yeast is all nice and frothy, it’s time to blend in 2 cups of all-purpose flour, along with 1 cup of that precious sourdough starter, 3 tablespoons of sugar, 2 tablespoons of softened butter, and 2 teaspoons of salt. Mix it all together until you’ve got a nice, gooey mixture.
Now, here’s where it gets a little messy – in the best way possible! Combine 1 cup of flour with 1/2 teaspoon of baking soda, and stir that mixture into your flour-yeast concoction. This is where you might want to roll up your sleeves and get your hands involved. Start adding the remaining flour, bit by bit, stirring with a wooden spoon.
When it gets too tough to mix, it’s time to knead. This is the fun part (or the workout, depending on how you look at it). Knead in enough flour to create a moderately stiff dough that’s smooth and elastic. Aim for about 5 to 8 minutes of kneading – trust me, your dough will thank you for it later.
Once your dough is all kneaded and lovely, place it in a greased non-metallic bowl and turn it over to coat. Cover it with a kitchen towel and let it rise until it doubles in size, which should take about 1 to 1 1/2 hours. Oh, the anticipation!
After it has risen, punch it down (yes, you heard that right) and divide the dough in half. Let it rest for 10 minutes before shaping each half into oblong or round loaves. Place them on a greased baking sheet sprinkled with 1/8 cup of yellow cornmeal, cover again, and let those beauties rise until almost double in size, about an hour.
Preheat your oven to 375 degrees about twenty minutes before they finish rising. Before they hit the oven, brush the tops with a little water and make diagonal slashes across the loaves. Bake for 30 to 35 minutes and enjoy the heavenly aroma that will soon fill your kitchen!
Grandma’s Sourdough Bread Substitutions & Variations
While Grandma’s Sourdough Bread recipe is already a delight, you can easily make substitutions and variations to suit your tastes or dietary needs.
For a gluten-free option, try using a gluten-free flour blend. If you want a richer flavor, swap in whole wheat flour for half of the all-purpose flour.
You can even add herbs like rosemary or thyme for an aromatic twist. For a sweeter bread, mix in dried fruits or nuts.
Don’t hesitate to adjust the sugar level based on your preference. Experimenting is part of the fun, so let your creativity shine through!
Additional Tips & Notes
To guarantee your sourdough bread turns out perfectly every time, I recommend paying attention to a few key details during the process.
First, make certain your sourdough starter is active and bubbly; this guarantees a good rise. Don’t rush the rising times; patience is key!
When kneading, feel for a smooth, elastic texture—this makes a difference in the final loaf.
If you want a crusty exterior, place a pan of water in the oven while baking.
Finally, let your bread cool completely before slicing; it’ll taste better.
Enjoy the process, and happy baking!