Sourdough bread, tangy and light on the inside with a crisp and crunchy crust, complements many different meals. Add sourdough bread alongside soups and stews to balance the savory flavors of your down-home entree. Sourdough bread also accompanies meats, poultry and eggs deliciously. Serve warm and tender sourdough bread with creamy butter to round out a meal with simple style.
Cool sourdough bread on a cooling rack for several hours -- until the bread is completely cool.
Transfer the bread to a cutting board.
Slice sourdough bread into thick slices while it is cool -- at least 1-inch thick. Slicing warm sourdough bread creates an unattractive crust.
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Tear off a sheet of aluminum foil large enough to wrap up the sliced loaf of sourdough bread.
Place the bread into the center of the aluminum foil and wrap up the bread, leaving a small opening in the foil to allow steam to escape. This will keep the sourdough crust crispy and crunchy.
Preheat the oven to 250 degrees Fahrenheit.
Place the bread into the oven and allow it to warm for about 10 to 15 minutes.
Remove the bread from the oven and unwrap it.
Transfer the bread from the aluminum foil to a breadbasket lined with a cloth napkin. Wrap the napkin around the bread, and serve the bread with butter while it is warm.
References
- "The Bread Bible"; Beth Hensperger; 1999
Writer Bio
Kathryn Hatter is a veteran home-school educator, as well as an accomplished gardener, quilter, crocheter, cook, decorator and digital graphics creator. As a regular contributor to Natural News, many of Hatter's Internet publications focus on natural health and parenting. Hatter has also had publication on home improvement websites such as Redbeacon.