Bready or Not Original: Soft Sourdough Loaf or Bratwurst Buns mixed in a bread machine
Today’s Bready or Not features two variations on the same ingredients: a Soft Sourdough Loaf baked in a pan or Soft Sourdough Bratwurst Buns.
This recipe is written for use in a bread machine, for maximum physical and time accessibility, but it can absolutely be made by hand or with a stand mixer.
The recipe includes two leaveners, which means it is done in hours rather than all day or over multiple days, as is usually the case with sourdough. The sourdough flavor still comes through beautifully.
This loaf is ideal for sandwiches or garlic bread. The buns, made by dividing the dough into eighths, are the perfect size for a bratwurst or other large sausage. Yes, it takes practice to get the shaping right by hand. The important thing is to remember to make the top look smooth and nice, and hide the messy seams underneath.
This bread will keep in a sealed, room temperature bag for up to 3 days, and it is fantastic to freeze for later.
By the way, I baked up sourdough recipes like this one because I have maintained a starter for book research reasons: my next release, A House Between Sea and Sky, features a sourdough starter named Mother as an important character. Find out more (and preorder) !
Bready or Not Original: Soft Sourdough Loaf mixed in a bread machineA soft, reliable loaf of bread, perfect for things like sandwiches and garlic bread.Course BreadKeyword sourdough, yeast breadAuthor Beth CatoEquipmentdigital thermometerkitchen scalebread machineloaf pannonstick sprayaluminum foilpastry brushIngredientsDough3/4 cup active sourdough starter room temperature (about 170 to 190 grams)1/3 cup lukewarm milk or half & half (about 100-110 degrees)1 large egg3 Tablespoons melted butter2 Tablespoons white sugar1 1/2 teaspoons sea salt3 cups white bread flour plus more for surface1 1/2 teaspoons instant dry yeastToppingsoftened butter to brush on loaf at endInstructionsAdd ingredients to the bread machine bucket in the order specified by the manufacturer; it is usually wet ingredients first. Set machine on Dough mode and begin. Monitor the dough as it begins mixing, adding a touch more milk if it is lumpy or flour if it is too loose. Dough should come together smoothly.After the cycle ends, apply nonstick spray to the loaf pan.Dump the dough onto a lightly floured surface. Shape, folding and tucking the dough to tighten what will become the top. Place dough in pan. Set in a warm place to rise, such as on a counter, a cabinet, or in an oven on proofing mode.After about 45 minutes to an hour, the dough should rise about 2 inches over the rim of the pan. If it is in the warm oven, remove from there. Preheat oven at 350 degrees.Bake bread about 20 minutes. Cover with shaped foil to prevent overbrowning. Continue to bake for about another 20 minutes. Bread should sound hollow when tapped, and if tested with a digital thermometer, over 190 degrees inside.Immediately tip loaf from pan, carefully setting upright on a cooling rack. Brush on the softened butter.Let cool for at least an hour before slicing. Bread will keep in a sealed bag at room temperature for up to 3 days, and can also be frozen for several months either whole or in slices.OM NOM NOM! Bready or Not Original: Soft Sourdough Bratwurst BunsThese soft yet sturdy buns are perfect for bratwurst and other large sausages!Course BreadKeyword sourdough, yeast breadAuthor Beth CatoEquipmentkitchen scaleparchment paperIngredients3/4 cup active sourdough starter room temperature (about 170-190 grams)1/3 cup lukewarm milk or half & half (about 100-110 degrees)1 large egg3 Tablespoons melted butter2 Tablespoons white sugar1 1/2 teaspoons sea salt3 cups white bread flour plus more for surface1 1/2 teaspoons instant dry yeastInstructionsAdd ingredients to the bread machine bucket in the order specified by the manufacturer; it is usually wet ingredients first. Set machine on Dough mode and begin. Monitor the dough as it begins mixing, adding a touch more milk if it is lumpy or flour if it is too loose. Dough should come together smoothly.After the cycle ends, prepare a sheet pan with parchment paper. Use a kitchen scale to divide the dough by 8.Shape each piece, folding and tucking the dough while elongating it, creating a tightened top. Place each bun slightly spaced out on pan; baker’s choice as to if they touch or not after rising. After all of the buns are shaped, place in a warm place to rise, such as on a counter, a cabinet, or in an oven on proofing mode.After about 45 minutes to 1 1/2 hours, the buns should look rounded and puffy. If pan is in the oven, remove from there. Preheat oven at 350 degrees.Bake bread about 21 to 25 minutes, until they are lightly browned. Bread should sound hollow when tapped, and if tested with a digital thermometer, over 190 degrees inside.Cool on pan or rack for at least an hour before eating. Slice bun from the side or top to insert the bratwurst and other toppings.Buns will keep in a sealed bag at room temperature for up to 3 days, and can also be frozen for several months.OM NOM NOM!
