Sourdough Feta Dill Bread Bread Machine Recipes

FETA DILL BREAD

Steps:

• Add the ingredients to a 1 1/2-or 2-pound bread machine according to the manufacturer's directions.
• Select the basic white bread cycle and desired color setting.

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.

COTTAGE DILL BREAD FOR THE BREAD MACHINE

Steps:

• add ingredients in order given and bake on basic bread cycle.

ROSEMARY SOURDOUGH BREAD (BREAD MACHINE)

Steps:

• Add all ingredients to bread machine in order listed, or as recommended by your bread machine, beginning with 3 cups bread flour.
• Bake on the basic cycle. I always use the lightest crust setting.
• Check the dough about 5-10 minutes into the cycle and add up to another 1/2 cup flour if it seems too sticky.

SOURDOUGH FETA DILL BREAD (BREAD MACHINE)

Steps:

• Prepare sponge: mix together the water, 1 cup flour and starter in a medium bowl. Cover and set in a warm space. Sponge will take 8 to 24 hours to develop. If you are not ready to bake, it will hold for a couple of days in the refrigerator.
• Set bread machine to dough cycle. Place sponge and all remaining ingredients in pan in order recommended by the manufacturer. When the dough is completed, transfer it to a large oiled bowl, cover and let rise until doubled.
• Remove and shape loaf as desired. Cover and let rise until doubled. The dough is slightly sticky, and I like to turn it out onto an oiled, not floured, board.
• Bake in preheated 400 deg. oven for 30 minutes, or until it reaches an internal temperature of 200 to 205 degrees.
• Note1: Starters vary considerably about how much time they need to double the loaf. If you are not confident about your starter, you can add 1 teaspoons instant yeast with the dry ingredients to ensure a prompt rise.
• Note2: As with all bread recipes, check the texture of the bread early in the cycle and add additional flour or water, as needed. Feta is variable in the amount of moisture it contains.
• Note3: Unless you know that your sourdough is strong, you may wish to shape immediately after the dough finishes kneading, and let it rise only once.