This easy sourdough breakfast bread is great for slicing and toasting, making French toast, and topping with fresh avocado and tomatoes.
If you have an active sourdough starter, you can make this bread, from start to finish, in just about half a day. It's hard to predict the actual timing because there are variables such as room temperature, humidity, and the flour you are using. However, if you start mixing the dough in the morning, you should have a wonderful loaf of bread by the afternoon.
This overnight sourdough sandwich bread is just right for your everyday bread.
With a mildly sourdough flavor and made with a 30 percent whole wheat dough, this bread is great for toast and sandwiches. The crust is soft and the bread is lightly sweet with just a bit of honey. Plus, it's easy to slice!
This Rosemary Lemon Pain de Campagne is a large, naturally leavened loaf flavored with fresh rosemary, lemon zest, and extra virgin olive oil.
The Bread Baking Babes are baking versions of Pain de Campagne. Our host kitchen is My Kitchen in Half Cups. This marks 18 years of baking bread together.
This pear and cherry sourdough bread is loaded with chunks of fresh Asian pear and dried cherries.
This bread is loaded with chunks of firm Asian pear along with dried cherries, and the contrast of the sweet and tart flavors is pretty tasty. This bread is wonderful warm with butter on the day that it is made. It also makes fabulous toast and sandwiches.
These sourdough Hawaiian-style rolls are soft and fluffy. They will remind you of the soft and tasty rolls sold in grocery stores, but with a little sourdough tang.
You can use Hawaiian-style rolls in so many ways. They are great for all kinds of sliders, sandwiches, and breakfast buns. You can also dress them up to make sticky buns, stuff them with cheese, or use leftovers for bread pudding. Of course, just warm them and toss them in your breadbasket on the table. They also make the most excellent dinner rolls.
These sourdough pumpkin rolls are so soft and fluffy, yet they have just the right amount of tang that you expect from a sourdough bread.
Serve these rolls with your holiday dinner, and, if you have any leftovers, use them to make tasty leftover Thanksgiving dinner sandwiches. So good! In fact, you might want to make an extra batch for just that purpose.
This potato, cheddar, and chive torpedo bread is a "mixed method" loaf, in that it includes both a sourdough starter and instant yeast. You can enjoy the sourdough flavor without the uncertainty!
Between the cooked potatoes and the cheddar cheese, this bread is super soft and totally cheesy. Add some fresh chives and you have a bread that is completely flavorful on its own.
This sourdough focaccia is light and airy, and loaded with flavor. You can top it simply with some olive oil, herbs, and sea salt for a delicious dipping bread to go with your meal.
You can split squares of this bread through the middle to make sandwiches like you might find in an Italian American deli and load it up with deli meats, cheeses, pesto, and veggies. You'll have the perfect sandwich for a picnic.
This sourdough seeded bread with tangzhong is loaded with whole grains and fiber. Plus, it's surprisingly soft enough for making your favorite sandwiches.
This bread may be filled with fiber and nutritious whole grains, but the flavor and the texture of the crumb appeal to any bread lover because.... after all, it's a soft and tender bread!
