San Francisco Sourdough Bread

Made  times
Bernice Phillips-Ingram 5

This white bread brings yeast and starter together for a guaranteed rise. A topping of diced onion gives extra kick.

Modified from: San Francisco Sourdough Bread

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Serving size has been adjusted!

Original recipe yields 24 servings



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  1. In a large bowl, combine 1 cup flour, sugar, salt, and dry yeast. Add milk and softened butter or margarine. Stir in starter. Mix in up to 3 3/4 cups flour gradually, you may need more depending on your climate.
  2. Turn dough out onto a floured surface, and knead for 8 to 10 minutes. Place in a greased bowl, turn once to oil surface, and cover. Allow to rise for 1 hour, or until doubled in volume.
  3. Punch down, and let rest 15 minutes. Shape into loaves. Place on a greased baking pan. Allow to rise for 1 hour, or until doubled.
  4. Brush egg wash over tops of loaves, and sprinkle with chopped onion.
  5. Bake at 375 degrees F (190 degrees C) for 30 minutes, or till done.
  7. 1 cup bread flour
  8. 1 cup water
  9. Mix well. Place in large glass bowl. Place in oven for three days with oven light on. Stir down once a day.


The bread turned out great . . . . didn't quite get enough of that "sour" taste, but will let my starter continue to incubate and try it again soon. Thanks!