Grandmas Sourdough Bread Recipes

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GRANDMA'S SOURDOUGH BREAD



Grandma's Sourdough Bread image

This is a recipe from an old cookbook. I only have a few pages left so I can't say what the cookbook was called or where it came from. I found the pages glued to cardstock in the pages of a binder which belonged to my grandmother. I made this bread for the first time a year ago. It makes a wonderful loaf of bread, tastes like REAL sourdough to me. It has beer in it (the brand with rocky mountain water in it) and it takes a nice flavor from the beer. I hope everyone likes it as much as I do ! I have also posted the starter recipe. ENJOY!!!!!!

Provided by Stevens Dad

Categories     Sourdough Breads

Time 3h30m

Yield 2 loaves, 8-10 serving(s)

Number Of Ingredients 9

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 Grandmas Starter recipe posted
3 tablespoons sugar
2 tablespoons butter, softened
2 teaspoons salt
1/2 teaspoon baking soda
1/8 cup yellow cornmeal

Steps:

  • Soften yeast in warm beer. Blend in 2 cups of the flour, Grandma's starter, sugar, butter and salt. Combine 1 cup of the flour and the baking soda; stir into flour-yeast mixture.
  • Stir in as much of the remaining flour as you can with a wooden spoon. Knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic (5 to 8 minutes total).
  • Place in greased non metallic bowl; turn once. Cover; let rise till double in size, 1 to 1 1/2 hours. Punch down; divide dough in half. Cover; let rest 10 minutes.
  • Shape into two oblong or round loaves.
  • Place on greased baking sheet which has been sprinkled with yellow corn meal. Cover; let rise till almost double in size, about 1 hour. brush with a little water. Make diagonal slashes across tops of the loaves.
  • Twenty minutes before rising is complete pre-heat oven to 375 degrees.
  • Bake in the oven at 375 degrees for 30 to 35 minutes.

Nutrition Facts : Calories 356.8, Fat 3.8, SaturatedFat 2, Cholesterol 7.6, Sodium 684.9, Carbohydrate 67.7, Fiber 2.4, Sugar 5, Protein 8.8

SOURDOUGH BREAD (ALSO KNOWN AS GRANDMA ANGELITAS BREAD)



Sourdough Bread (Also Known As Grandma Angelitas Bread) image

I have not used this recipe, it comes from a very old cookbook. I posted this for a request. Sounds good maybe I'll try it

Provided by Bergy

Categories     Sourdough Breads

Time 4h45m

Yield 4 loaves

Number Of Ingredients 6

1 cup sourdough starter (Listed separately on recipezaar)
1 quart lukewarm water
1/2 cup sugar
2 tablespoons salt
5 tablespoons melted shortening
12 cups flour

Steps:

  • Remove 1 cup starter and keep in fridge for the next time you wish to make 4 loaves.
  • Add remaining ingredients in the order listed.
  • Use only enough flour to make the dough easy to handle.
  • Knead on floured surface until the dough is smooth and elastic.
  • Let rise in a greased bowl, keep in a warm place, cover it, until about doubled. Knead again and divide into 4 equal parts.
  • Shape each loaf into a 9" round & place in 9" greased cake pans.
  • Let rise again.
  • Bake in 375°F oven for approx 45 minutes or until done (loaf sounds hollow when you tap on it and it should be golden brown).

SOURDOUGH BREAD



Sourdough Bread image

This no-knead sourdough bread is delicious. It has a crisp crust and distinctive sourdough flavor from the "starter" yeast mixture you stir up in advance. I was surprised at how easy it is! -Evelyn Gebhardt, Kasilof, Alaska

Provided by Taste of Home

Time 1h5m

Yield 2 loaves.

Number Of Ingredients 8

1 package (1/4 ounce) active dry yeast
3-1/2 cups warm water (110° to 115°), divided
7 to 8 cups bread flour, divided
1/4 cup nonfat dry milk powder
2 tablespoons butter, melted
2 tablespoons sugar
2 teaspoons salt
Cornmeal

Steps:

  • In a 4-qt. non-metallic bowl, dissolve yeast in 2 cups warm water; let stand 5 minutes. Stir in 2 cups flour until smooth. Cover loosely with a clean towel. Let stand in a warm place (80°to 90°) to ferment for 48 hours; do not stir. (The mixture will become bubbly and rise, have a "yeasty" sour aroma and change color from transparent yellow to gray over the course of 48 hours.) , Stir in milk powder, butter, sugar, salt, remaining water and enough remaining flour to form a soft dough. (Do not knead.) Cover and let rise in a warm place until doubled, about 1-1/2 hours. , Heavily grease baking sheets and sprinkle with cornmeal. Gently punch dough down. Turn onto a well-floured surface; divide in half. (If baking loaves one at a time, cover and refrigerate half of dough. Proceed with shaping and second rise when oven is ready so shaped loaf can be baked immediately after the second rise.) , With floured hands, gently move the dough in a circular motion. Use friction from the counter to stretch the surface and create a smooth top and round loaf. Quickly and gently transfer to prepared pans. Cover and let rise until doubled, about 30 minutes. Preheat oven to 375°., With a sharp knife, make three diagonal slashes across tops of loaves. Immediately bake 10 minutes. Gently brush or spray loaves with cold water; bake 25-35 minutes longer or until golden brown.

Nutrition Facts : Calories 120 calories, Fat 1g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 157mg sodium, Carbohydrate 23g carbohydrate (1g sugars, Fiber 1g fiber), Protein 4g protein.

GRANDMA'S SOURDOUGH BISCUITS



Grandma's Sourdough Biscuits image

My grandma makes these every time we go over for dinner. I got my starter from her, so I too make these every couple weeks when I need to use up some starter. They are really fast and easy, and taste delicious right out of the oven.

Provided by pollen

Categories     Breads

Time 22m

Yield 8 biscuits

Number Of Ingredients 6

1 cup flour
1/4 teaspoon salt
1/2 teaspoon baking soda
2 teaspoons baking powder
1/3 cup margarine or 1/3 cup butter, cold
1 cup sourdough starter

Steps:

  • Sift together flour, salt, baking powder and baking soda.
  • Cut in the margarine or butter.
  • Mix in sourdough starter.
  • Turn out dough onto lightly floured board.
  • Knead a few times, until all of the flour is mixed in.
  • Pat/roll dough to 3/4" and cut out biscuits; place them on an ungreased baking sheet.
  • Bake at 425°F for 12-15 minutes, until slightly brown.

Nutrition Facts : Calories 91.3, Fat 3.9, SaturatedFat 0.8, Sodium 286.8, Carbohydrate 12.2, Fiber 0.4, Protein 1.7

GRANDMA'S SOURDOUGH STARTER



Grandma's Sourdough Starter image

This is a recipe from an old cookbook. I only have a few pages left so I can't say what the cookbook was called or where it came from. I found the pages glued to cardstock in the pages of a binder which belonged to my grandmother. I made this starter for the first time a year ago and have kept it going. It makes a wonderful loaf of bread, tastes like REAL sourdough to me. It has beer in it ( the brand with rocky mountain water in it) and I had never seen this in a starter before. The bread made takes a nice flavor from the beer which I have not experienced in other starters. I hope everyone likes it as much as I do ! I will also be posting the bread recipe. ENJOY!!!!!!

Provided by Stevens Dad

Categories     Sourdough Breads

Time P5D

Yield 3 cups

Number Of Ingredients 5

3 tablespoons active dry yeast
1 cup warm water (110 degrees)
2 cups all-purpose flour
1 (12 ounce) can beer
1 tablespoon sugar

Steps:

  • Soften yeast in warm water.
  • Stir in flour, beer and sugar.
  • Beat until smooth. ***Do not use metal utensils or bowls!***
  • Place in a wide-mouth jar.
  • Cover loosely with cheesecloth; let stand at room temperature 5 to 10 days, stirring 2 to 3 times a day. Mixture will foam and bubble. Time required to ferment depends on room temperature; If room is warm, let stand a shorter time than if room is cool.
  • Cover loosely and refrigerate til ready to use.
  • To keep starter going: For each 1 cup of starter used, add 3/4 cup water, 3/4 cup all-purpose flour, and 1 teaspoon sugar to remainder.
  • Let stand at room temperature till bubbly, at least a day.
  • Cover loosely and refrigerate for later use.
  • If not used within 10 days, add 1 teaspoon sugar.
  • Repeat adding sugar every 10 days.

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