Soft, buttery sourdough bread made in a bread machine is the next best thing since, well, sliced bread. Super easy to make, you just dump the ingredients in and allow the bread machine to do all the work.
Recently, I’ve had some requests for a sourdough bread recipe in a bread machine. SoI bit the bullet and made one that is so delicious.
This bread is a take on my sourdough sandwich bread, but made to fit in the bread machine. It is super light, fluffy, buttery, and everything wonderful you want in a sourdough bread, but totally hands off.
The bread machine does all the work. After you dump in the ingredients, you push some buttons and it goes to work.
It really couldn’t be easier, and if you are wanting fresh baked bread for dinner or lunches (a great way to stretch the grocery budget if you ask me), then you have to try this recipe.
Why You Will Love This Recipe:
Hands off: This is a dump and go recipe. Add the ingredients and push the knead button. Kneading and baking all happens in the bread machine. So if you want fresh bread without yeast, but maybe don’t have the time or ability to make bread by hand, this recipe is a must.
Super simple: Goes along with the whole hands off thing. This recipe couldn’t be simpler.
Delicious: This recipe is one of my absolute favorites. It is so fluffy and buttery with a hint of sweetness. Any sandwich would be happy to have this as its main component.
Tips For Making Bread Machine Sourdough Bread:
- Although you can make this bread from start to finish without ever touching the dough, you have the option to remove the dough from the bread machine after kneading and remove the paddle. This will keep you from having to pull the kneading paddle out of the finished product.
- Though you could get away with just one knead cycle, I actually like to do it one more time. This ensures proper gluten formation for soft bread.
- Spritz the top of dough with water a few times to make sure the dough doesn’t dry out on top during rising. This is an optional step, but also helps the crust to turn golden in the baking step.
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FAQ:
Do all bread makers make sourdough?
Yes! Thought this will depend on the type of sourdough you are trying to make. It will make soft sourdough bread, but not that crusty, no-knead sourdough from start to finish. To get that crusty type boule, it will need to be baked in a dutch oven.
Can you use machine to knead sourdough?
Yes. You can definitely just use the bread machine to knead the dough, and then bake in the oven, if desired.
Is it cheaper to make your own sourdough?
Yes! Making sourdough bread is very inexpensive (about $.75-$1 a loaf by rough estimation using the cheapest organic flour I’ve seen at Costco). Buying a similar loaf at a bakery can cost you easily $7-8 or more.
Ingredients:
- Water – Preferably filtered.
- Unsalted butter – Using unsalted butter allows you to be able to control the salt in recipes.
- Bread flour – Bread flour yields a softer, fluffier bread. All-purpose can be substituted. Bread flour has a higher protein content, which allows more gluten strands to be produced giving you a fluffier bread.
- Granulated sugar – This helps feed the sourdough starter and gives it a slightly sweet flavor.
- Salt – Bread without salt is blah. I promise.
- Active sourdough starter – This is sourdough starter that has been fed within 4-12 hours and is super bubbly and active.
Tools you may need:
Measuring cups and spoons
How To Make Sourdough Bread In A Bread Machine
Add the water and melted butter to the bread machine.
On top of that, add the bread flour, sugar and salt.
Lastly, add the sourdough starter.
Use the kneading function on the bread machine (for my machine this is function 8). Mine is set to knead for 25 minutes. Though you could get away with just one knead cycle, I actually like to do it one more time.
After the first knead cycle finishes, I press the button again and let it knead the dough one more time, for an additional 25 minute cycle.
Next (optional), remove the dough from the dough machine and take out the paddles. That way you don’t have to pull them out later after baking.
Allow the dough to sit in the bread machine for about 6 hours, or until the dough nearly rises to the top of the bread pan.
I like to spritz the top with water a few times to make sure the dough doesn’t dry out. This is an optional step, but also helps the crust to turn golden in the baking step.
After the dough has risen for several hours, I go to the baking function (function 13 on my bread maker) and select the option for dark crust. This makes the bake time one hour.
Allow the bread to cool, then remove from the pan.
Storage:
Unsliced bread can be stored in a paper or linen bag. Once cut, store cut side down on a cutting board lightly covered or in a storage bag.
Baker’s Schedule:
9 PM: Feed sourdough starter so it will be nice and active the next morning.
8 AM the next day: Add ingredients to the bread machine and allow it to work its magic. Do two rounds of kneading.
9 AMish: Allow the dough to rise for about 6 hours.
3-5 PM: Bake for 1 hour. Usually it will take 6-8 hours for your bread to double to be ready to bake.
6 PM: Slice and serve.
Find More Sourdough Recipes:
- Spelt Sourdough Bread
- Sourdough Oatmeal Cookies
- Best Sourdough Banana Muffins
- Sourdough Pizza Dough
- Sourdough Pumpkin Bread
If you try this recipe and love it, I would love if you could come back and give it 5 stars!
Sourdough Bread In A Bread Machine
Equipment
Ingredients
- 1 1/4 cups water
- 1/4 cup unsalted butter, melted
- 4 cups bread flour
- 2 tablespoons granulated sugar
- 1/2 tablespoon salt
- 1/2 cup sourdough starter, bubbly and active
Instructions
- Add the water and melted butter to the bread machine.
- On top of that add the bread flour, sugar and salt.
- Lastly, add the sourdough starter.
- Use the kneading function on the bread machine. (For my machine this is function 8) Mine is set to knead for 25 minutes.
- Optional: After the first knead cycle finishes, I press the button again and let it knead the dough one more time, for an additional 25 minute cycle.
- Next, I just allow the dough to sit in the bread machine for about 6 hours, or until the dough nearly rises to the top of the bread pan. I like to spritz the top with water a few times to make sure the dough doesn't dry out on top. (Optional , but also helps the crust to turn golden in the baking step.)
- After the dough has risen for several hours, I go to the baking function (function 13 on my bread maker) and select the option for dark crust. This makes the bake time 1 hour.
- Pull the bread out of the bread maker and allow to cool.
Notes
- Although you can make this bread from start to finish without ever touching the dough, you have the option to take out the dough from the bread machine after kneading and remove the paddle. This will keep you from having to pull the kneading paddle out of the finished product.
- Though you could get away with just one knead cycle, I actually like to do it one more time. This ensures proper gluten formation for soft bread.
- Spritz the top of dough with water a few times to make sure the dough doesn’t dry out on top during rising. This is an optional step, but also helps the crust to turn golden in the baking step.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made this once and it turned out great! I’m trying again tonight but removing the dough after the second knead and letting it rise in a loaf pan to bake in the morning. Fingers crossed it is just as good!
Good luck! I would think that would work just fine!
Hi! Can’t wait to try this – do you think that using honey rather than granulated sugar will yield the same result?
– thanks!
I would think that should be just fine.
How would you alter this recipe for einkorn flour?
I haven’t experimented with that yet. If you do, let us know how it turns out!
None of the reviews mention if this sour dough bread is actually sour. I think when you mention the sweet flavor that this is just using natural yeast but not making real sour dough bread. I don’t want to waste ingredient and just get good bread, I want real sourdough bread.
Not criticizing your recipe, just want to be sue what I’d be making.
Yes it has that tangy sourdough flavor. It is a true sourdough bread since it has no commercial yeast in it. The sourness depends on how sour your starter is.
2 Qs.
1. My bread machine does not have a kneading function; should I use the dough function instead? My dough function runs for an hr and a half..
2. After the kneading is done (when you let it sit in the machine to rise), do you turn off the machine/unplug it? Or simply leave it alone?
Thank you! Excited to try out your method!!
1. Yes, I believe the dough function is the same thing. 2. I turn mine off. Good luck!
I have a similar issue. There is not a separate baking function. If I select the dough function, to bake the bread I would have to pick the one of the bread functions which would start the kneading process all over again. It takes 3hr10m to make a loaf of bread in my machine.
Wondering if there is a healthier sub for the butter or no oil at all.. ?
I’ve only tried this with butter. I do suggest using grass-fed butter for more nutrients!
Thank you for this reccipe! You mention removing from the bread machine and baking in the oven but don’t give details. If I wanted to cook in a loaf pan, about how long would I bake and at what temperature?
Hi there! I bake the bread in the bread machine. You have the option to take out the dough from the bread machine after kneading and remove the paddle. This will keep you from having to pull the kneading paddle out of the finished product. But I still put it back in to bake. Hope that helps!
Thank you for posting this! My bread maker doesn’t have the exact functions necessary, but I was able to knead it with the dough setting and then I used the express bake setting after it rested. It looked a little weird because the express function had a knead cycle programmed into it as well and I wasn’t able to choose a dark crust color. I’ll definitely try it in a loaf pan next time, it was very tasty!
Glad it still worked out for you even with the different functions.
Hi Lisa I have a question.
I would like to bake using cast iron method. I tried at 500 degrees baked for 30 minutes and it was already brown crust I baked for an extra 10 min with lid off and it came out burn on bottom and crust too hard. What do u suggest for temp and length of time? In the past I have baked using this recipe in loaf pan and came out great! Thanks!
I would reduce the first temp to 475. You can also put a baking sheet underneath to keep it from burning on the bottom.
If mine seems a little dense what would I do to make less dense ?
Allow it to rise longer.