Caesar's Sourdough Bread Machine
Submitted by MEMEJO
A savory sourdough bread machine loaf loaded with Parmesan, anchovies, garlic, and lemon zest. Whole wheat and bread flour give it hearty texture with a tangy, Caesar-inspired crumb.
YIELD
24 servingsPREP
20 minCOOK
20 minREADY
40 minImagine Caesar salad flavors baked right into a crusty loaf of bread. That’s exactly what this is.
Sourdough starter gives the base its signature tang. Then anchovies, crushed garlic, grated Parmesan, and a whisper of lemon zest fold into a blend of bread flour and whole wheat.
Toss everything into your bread machine and let it do the work.
The result is a golden, aromatic loaf with a crumb that’s savory and complex. Slice it thick for sandwiches, toast it for croutons, or serve it alongside a crisp green salad.
Kitchen Tips
- Bring every ingredient to room temperature before loading the machine. Cold sourdough starter can slow the rise.
- In humid weather, cut the water by about 2 tablespoons. Too much moisture makes a dense, gummy loaf.
- The crusty heel ends make outstanding homemade croutons. Cube them, fry in a little olive oil, and toss into salads.
Ingredients
Directions
Bring all ingredients to room temperature and pour into bakery, in order.
Set “baking control” at 10 o’clock.
Select “white bread” and push Start.
In hot and humid weather, use ⅛ cup less water.
Sandwich with lettuce and tomatoes or tuna salad, or serve it with a green salad.
For an hors d’oeuvre, toast slices and top with steak tartare or a sliver of rare roast beef.
The crusty ends can be cut into croutons, toasted in a frying pan, and tossed in a salad.
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