This salad is elevated to a whole new level by the warm goat cheese medallions. This salad is great as a main course when paired with a toasted baguette.
| Prep Time: | 30 mins |
| Cook Time: | 30 mins |
| Additional Time: | 2 hrs |
| Total Time: | 3 hrs |
| Servings: | 15 |
| Yield: | 1 – 9×5 inch loaf |
Ingredients
- 1 (.25 ounce) package active dry yeast
- 1 cup lukewarm water
- 1 cup Herman Sourdough Starter
- 3 tablespoons vegetable oil
- 3 cups all-purpose flour
- 1 tablespoon salt
Instructions
- In a small mixing bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
- In a large mixing bowl, combine the yeast mixture with the Herman Starter, oil, 2 cups flour and salt; mix well. Add the remaining flour, 1/2 cup at a time, stirring after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
- Lightly grease a 9×5 inch loaf pan. Deflate the dough and turn it out onto a lightly floured surface and form into a loaf. Place into the prepared pan. Cover with a damp cloth and let rise until doubled in volume, about 40 minutes. Preheat oven to 375 degrees F (190 degrees C).
- Bake in the preheated oven for 30 to 35 minutes, or until the top of the loaf is golden brown and the bottom sounds hollow when tapped.
- Get the recipe for Herman Sourdough Starter.
Reviews
So easy. Make it weekly. Sharing new ideas with best friend
Love this tall fluffy bread! Have swapped out one cup of flour for whole wheat and my grandson loved it too!!
I had to add a lot of extra flour. Also, the bread was very slow to rise and I thought it was a little heavy.
I buttered the crust just before taking it out of the oven. Delicious and EASY recipe!
Soooo good!!! So easy!! Only problem is we can’t stop eating it!! ??
I also needed to add a bit more flour the first time I made it. Subsequently, I used 3/4 c water to dissolve the yeast. Have made this weekly for the past month. Also made biscuits from the starter
I changed the recipe a bit. I added 1/2 cup sugar as we like a sweeter dough. Instead if 1 Tbsp if salt, I substituted 2 tsp salt. Also more flour -about a cup- was needed to make the proper consistency.
I added 1Tbsp cinnamon and some raisins. My family loves this raisin bread toasted for breakfast.
Everyone loved this bread. Will make again!
Turned out perfect with my 4 yr old starter. I didn’t add as much salt and used dough conditioner. Only had to add 1/4 cup extra flour, but my starter was runny. This is the first to turn out great.
Nice firm loaf, holds up to any sandwich. I like to use different recipes for my sourdough starter, I will keep this in the rotation.
Anyone not familiar with Herman sourdough starters, they are not fed like other starters. It’s fed milk, sugar, and flour, so it’s sweeter and usually liquid like a crepe batter, never refrigerated. Unbleached flours work better, too. To make bread to my tastes, I reduced the sugar in the last feeding to 1/4 normal, and used 1 tsp. less salt in the bread, to balance. Followed the recipe 1st time, didn’t need more than 2 TBSP more flour, used recently fed starter. This time, used just a tad over 3 cups of flour, 2% milk that had started to go off instead of water, and the same starter, which had now gone 6 days without a feeding (because I didn’t give it away), and an egg wash on the proofed loaf for better browning. The dough was marvelously tender both times. The ‘fed” loaf rose better and fast, but the “unfed” loaf was nearly the same just needed double or more time to rise. GREAT use of Herman starter!
This is a great bread, and turned out better than other sourdough breads I’ve tried from this site. I made it with a non-Herman sourdough starter. It was a little salty, so next time I’ll cut the salt back a bit, but other than that it was excellent.
I make this recipe exactly. It always turns out great. Makes the best toast, dinner rolls and cinnamon rolls. I love this recipe.
Made this with very little variation: I used 1 1/2 cups of starter because that’s what I needed to use up, and instant yeast, and it turned out quite nicely! It took forever to rise but it was worth every minute. The bread is soft but with enough density to hold up to sandwich-making; the crust is thin with just a slight crispness, and the taste has just a hint of sweetness, and a nice tang. All told, I will use this for my white bread recipe in the future. Great post! Thanks.
This is a great recipe. I modified the recipe to allow baking the loaf in a 1-quart Dutch oven. Results are consistently great.
This is the easiest bread that I have ever made. I have made many loaves and not one has failed yet. the older my starter gets the better the bread is.
Oh my! I added 1 cup of raisins while kneading the dough. (I also had to add about a cup more flour to make it the right consistancy.) After it rose, I punched down and flattened it and then sprinkled it with 1 cup brown sugar + 2 t. cinnamon and rolled it up jelly roll style for the second rise. Delicious!!
This is a wonderful recipe!! It is easy to make also.
This was excellent! It didn’t raise that much at first but it didn’t matter this turned out perfect! The taste was amazing – I didn’t alter this recipe one bit and it was outstanding! Thanks!
followed directions to a T and turned out awesome! going to be my sourdough bread recipe from now on.