Sourdough Cheese Bread Bread Machine Recipes

BREAD MACHINE CRUSTY SOURDOUGH BREAD

Steps:

• Make sourdough starter at least 1 week before making bread. In large glass bowl, dissolve 1 1/2 teaspoons yeast in warm water. Stir in 3 cups flour and 4 teaspoons sugar. Beat with electric mixer on medium speed about 1 minute or until smooth. Cover loosely; let stand at room temperature about 1 week or until mixture is bubbly and has a sour aroma. Transfer to 2-quart or larger nonmetal bowl. Cover tightly; refrigerate until ready to use.
• Use sourdough starter once a week or stir in 1 teaspoon sugar. After using starter, replenish it by stirring in 3/4 cup all-purpose flour, 3/4 cup water and 1 teaspoon sugar until smooth. Cover loosely; let stand in warm place at least 1 day until bubbly. Cover tightly; refrigerate until ready to use. To use, stir cold starter; measure cold starter, and let stand until room temperature (starter will expand as it warms up).
• Measure 1 cup of the sourdough starter and all remaining bread ingredients carefully, placing in bread machine pan in the order recommended by the manufacturer.
• Select Basic/White cycle. Use Medium or Light crust color. Do not use delay cycle. (Total time will vary with appliance and setting.) Remove baked bread from pan; cool on cooling rack.

BEST BREAD MACHINE SOURDOUGH

Steps:

• Put first 4 ingredients in bread machine and stir gently. (yes, this works...).
• Let sit for about 10 minutes. Starter should start to bubble a little.
• Add flour, then spread oil and salt evenly over the flour.
• Select basic course or following custom settings if your bread maker has them:.
• Custom settings for Zojirushi BB-CEC20: Preheat - 20 Minutes ( I start cycle after mixing first four ingredients then add remaining three ingredients after ten minutes), Knead - 20 minutes, Rise1 - 40 minutes, Rise2 - 40 minutes, Rise3 - OFF, Bake - 58 minutes Medium or Dark crust setting ( I use medium), Keep warm - OFF.
• Check a few minutes into kneading and add flour or water as needed to get a just slightly tacky dough that sticks to your fingers like a strong post it note and stretches smoothly without tears when kneading. Sourdough bread dough is a little gloopier then regular white bread.
• See directions for making a starter or order a starter online.
• Like all sourdough breads wait until at room temperature before cutting or insides will clump up and tear the insides out of the loaf.

BREAD MACHINE SOURDOUGH BREAD RECIPE

Steps:

• In your bread machine basket, pour in your sourdough starter then the flour
• Add in the sugar/honey, salt and the butter
• Pour in your water around the edges of the baking basket
• Set your bread machine to the kneading cycle for 30 minutes or if it has a sourdough dough cycle use that. For the Panasonic SD-ZX2522 use menu 29. For the Panasonic SD-ZB2512 use menu 26.
• Once your sourdough bread has finished kneading, let your dough rest and proof for 3-4 hours or until it has risen by about 50% of its original size. For the Panasonic SD-ZX2522, use menu 30 for about 2 hours and 30 minutes to accelerate the proofing or let it rest with the machine switched off for about 4 hours for a more sour flavour. For the Panasonic SD-ZB2512KXE use menu 27 for the same amount of time (2h 30mins). Note that proofing time will depend on how active your sourdough starter is so adjust accordingly until your bread has risen the right amount.
• Once proofed, sprinkle some flour on top and score lengthwise with a sharp knife or a blade. Pop any large bubbles that may have appeared on the surface.
• Set your bread machine to the bake programme and set its timer for 1 hour and 15 minutes. For the Panasonic SD-ZX2522 and the Panasonic SD-ZB2512, use menu 18.
• Once done, remove the basket and tip the bread over to an airing rack. Let it cool down for about an hour before cutting it.
• If you want to prepare your bread overnight and own a Panasonic bread machine use menu 10 for the Panasonic SD-ZB2512 and menu 11 for the Panasonic SD-ZX2522. The loaf will be slightly denser so I recommend going with the 75% Hydration - Lighter dough recipe above.

SOURDOUGH TWISTED CHEESE BREAD

Steps:

• In a small saucepan, or large microwavable measuring cup, heat the milk and butter until the butter is melted and milk is warm. You are looking for about 115°F.
• Add the yeast and sugar and allow to sit for about 5 minutes until the yeast starts to get foamy, then add it to a large bowl along with the sourdough discard.
• Mix in the salt and flour. Stir until you have a shaggy dough. It should feel sticky without feeling wet. Depending on how hydrated your discard is you may need to add a tablespoon or two of additional flour.
• Turn the dough out onto a floured counter top and knead the dough for about 10 minutes. As you knead the dough you should notice that it becomes less sticky and starts to feel smooth and stretchy.
• Form the dough into a ball and place it in a lightly oiled bowl. Cover and allow to rise 1-2 hours until approximately doubled.
• Turn the risen dough out onto a floured countertop or baking mat. Do not punch-down or knead the dough.
• Roll the dough out into a rectangle of about 10x12 inches then sprinkle the shredded cheese over the entire surface.
• Roll the dough from the long edge to form a log, just as if you were rolling dough for cinnamon rolls.
• With a sharp knife, cut the roll down the middle lengthwise so you end up with 2 long ropes. You should be able to see layers of dough and cheese.
• Twist the bread together beginning from the end furthest from you. Bring the right hand-side rope over top of the other, then repeat two more times. Pinch the ends together to help keep them from separating.
• Place the twisted bread into a lightly greased 9x5 loaf pan. The twisted dough will be a bit longer than the pan. Fit it in by compressing it slightly to fill the pan.
• Let rise for 30-45 minutes. It should rise to fill the pan.
• Pre-heat the oven to 350°F
• In a small bowl mix the melted butter, parsley, chives and garlic and pour over the top of the loaf.
• Place the pan on the centre rack of the oven and bake for 40-45 minutes until the top is lightly golden and sounds hollow when tapped.
• Remove the pan to a cooling rack for 10 minutes then tilt the loaf out of the pan. For best results allow to cool completely before slicing.

SOURDOUGH CHEESE BREAD (BREAD MACHINE)

Steps:

• Put all ingredients according to machine manufacturer's directions. Set on French bread, light crust setting, 1 ½ pound loaf setting. Press start. Let cool 1 hour on cake rack before slicing.
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PSEUDO SOURDOUGH FOR THE BREAD MACHINE

Steps:

• Place ingredients in the pan of the bread machine in the order suggested by the manufacturer. Select White Bread setting, and Start.