Makes: 2 loaves
Ingredients:
1 C sourdough starter
1.5 C warm water (aim for 110F for optimal rise)
*1 tbsp yeast
2 tbsp sugar
1 tbsp salt
2 tbsp olive oil
3-4 C flour
* Look, I said this was a cheater sourdough recipe, didn't I? Use the yeast, enjoy the bread. Then go and watch your other "real" sourdough continue to rise for 10 more hours.
Instructions:
1. Mix together starter, water, sugar and yeast in a large bowl. Let sit for 5min until the yeast starts blooming.
2. Add salt, olive oil, and 2C of flour. Start mixing together with your hands. This will be sticky. Add more flour gradually while kneading until the dough is no longer sticky like paper mache glue but rather lightly tacky like those sticky slap hand toys from the 90s after you've slapped a few people. If you don't know what those are, ask any 8yr old. Or google it.
3. Knead dough for a few more minutes, or until the dough is looking smooth, flour is well incorporated, and dough feels soft and slightly elastic.
4. Lightly cover dough in a bit of olive oil and let rise in container in a warm spot until doubled in size. If it's cold where you are, turn on the oven to 200F for a few minutes and then turn off heat. Put the container in the oven to proof there. Make sure you cover the top with either a damp cloth or plastic wrap so the dough doesn't form a weird dry crust. This usually takes 45-90min.
5. Once dough has doubled, dump onto a clean floured surface and cut in half**. Fold dough into itself a couple of times and place into well buttered bread pans. Score top with a sharp knife. Let double again (this should only take 45-60min).
6. Bake at 375F for 20-25min. For my oven it takes exactly 23m, but ovens differ so make sure you just check at 20min and add more time as needed. Tops will be a lovely golden colour when cooked.
7. Once cooked, remove bread from pans and butter tops. Let cool on wire rack.
These are obviously best when eaten fresh with way to much butter, but they also freeze well. They are the best bread for grilled cheese sandwiches. Also, they don't take 29hrs to bake so you can even make these after this pandemic is over.
**This recipe is also great for dinner rolls so if you would rather have rolls instead of loaves, cut dough into 12 equal pieces after the first rise, knead lightly into balls, and put onto well buttered rectangular baking dish. Leave about an inch between the buns to allow for rise. Cover with oiled plastic wrap to prevent dough from drying out during second rise. You may need two baking dishes depending on how active your starter is. Same baking temperature and time.
