Sourdough Feta Dill Bread Bread Machine Recipes

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.

Steps:

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

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.

Steps:

• Place ingredients in bread machine pan in order instructed by manufacturer.
• Cycle: wheat, sweet, or white Setting: Light.
• Use of timer feature is OK.

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.