Bread Machine Sourdough Recipe
This easy and delicious Bread Machine Sourdough recipe uses sourdough discard combined with bread flour and yeast to create a soft, flavorful sourdough loaf with minimal effort. Perfect for beginners and busy bakers, you can bake it fully in a bread machine or use the dough setting followed by oven baking for a traditional crust. The recipe includes tips for measuring flour correctly and storing or freezing the bread to keep it fresh.
- Prep Time: 15 minutes
- Cook Time: 3 hours (including bread machine cycle) or 40 minutes oven baking after dough preparation
- Total Time: 3 hours 15 minutes
- Yield: 1 loaf (1 ½ lb) 1x
- Category: Bread
- Method: Baking
- Cuisine: American
Ingredients
Scale
Liquid Ingredients
- 1 cup sourdough discard, stirred down (270g)
- ¾ cup warm water (170g)
- 2 tablespoons vegetable oil (25g)
Dry Ingredients
- 1 ½ teaspoon granulated sugar (6g)
- 1 ½ teaspoon coarse kosher salt (8g)
- 3 cups bread flour (400g)
- 1 ½ teaspoon instant or bread machine yeast (6g)
Instructions
- Combine liquid ingredients: In the bread machine baking pan, add the sourdough discard, warm water, vegetable oil, granulated sugar, and fine sea salt. Stir to combine.
- Layer dry ingredients: Add the bread flour over the liquids, then sprinkle the instant or bread machine yeast on top of the flour, making sure it doesn’t touch the liquid. Alternatively, create a small well in the flour and add the yeast there.
- Set bread machine: Insert the pan into the bread machine and select the Basic, Light Crust, and 2 lb loaf options. If those options aren’t available, use the Basic or White bread setting. Start the cycle.
- Finish baking in bread machine: Once the cycle finishes, promptly remove the pan to prevent the keep warm mode from drying out the bread. Turn the loaf out onto a wire cooling rack. Brush the top with softened butter for a golden finish.
- Allow bread to cool: Let the bread cool completely before slicing, ideally to room temperature, which allows the crumb to set properly.
- Alternative oven baking: For oven baking, after combining ingredients and layering as above, place the pan in the bread machine and select the dough setting.
- Shape the dough: When the dough cycle ends, transfer it to a floured surface. Shape into a boule or loaf and place it in a greased baking dish.
- Proof the dough: Cover the baking dish with a towel and let it rise for 45-60 minutes or until nearly doubled. Preheat the oven to 350°F near the end of the rising time.
- Bake in oven: Bake the loaf for about 40 minutes until golden brown and an internal temperature between 195-200°F is reached, indicating doneness.
- Cool and butter: Turn the baked loaf onto a wire rack, brush the top with softened butter, and cool completely before slicing.
Notes
- If your sourdough discard is thick, add 2 extra tablespoons of water and monitor dough consistency during kneading, adding more water if needed.
- Measure flour using the scoop and level method (stir flour in container, spoon into cup, level with knife) for consistent results.
- This recipe yields one 1 ½ lb loaf; due to bread machine size constraints, it cannot be doubled.
- Store cut bread cut-side down on a board for up to 12 hours; afterward, place in a bread or sealed plastic bag to keep fresh 2–3 days at room temperature.
- Freeze whole loaves wrapped tightly in plastic and foil for up to 3 months; thaw at room temperature before use.
- Freeze slices individually on a baking sheet before transferring to freezer bags for easy grab-and-go portions; toast or thaw before serving.
Keywords: sourdough, bread machine, easy bread, homemade bread, sourdough discard, baking, bread recipe
Find it online: https://frommamamaya.com/bread-machine-sourdough-recipe/
