What is a good sourdough bread recipe (and cheese bread)?

I am looking for 2 recipes, a sourdough bread recipe and a cheese bread recipe. I don't want the cheese bread recipe to have anything but lots of cheese, no onion or garlic or mustard or other strong flavors. I'd like recipes for homemade loaves, not bread machines. Anyone have a good recipe to share or know where I can find them?What is a good sourdough bread recipe (and cheese bread)?
Commercial yeast is a 20th century invention. REAL sourdough does NOT have commercial yeast in its starter culture. Using this 20th century invention and calling it sourdough is a slap in our ancestors face. That is like comparing a paint by number to the Mona Lisa and saying the paint by number is LIKE the Mona Lisa. Leo would turn over in his grave. LOL





If you want sourdough bread, you must have a mature, viable sourdough culture teaming full of yeasty beasties and the right bacteria. It takes time to develop the right pH and ratio of bacteria to yeast. It is possible to cultivate a starter and make something out of it in 10 days, but it is in its infancy at that time. For good bread, it takes a number of weeks to months of nurturing to get something worth calling bread.





Something tells me you don't have a sourdough starter, so what you could do that will have some nice flavor is make a preferment overnight. Different countries call it by different names.. poolish, biga, etc.





Peter Reinhardt makes fantastic breads using bigas. I cannot put any of his recipes here as that would violate copyright laws. I suggest doing a search for Peter Reinhardt, and also purchasing one of his books like Crust and Crumb





For the cheese bread, King Arthur Flour just posted a fantastic cheese bread recipe: http://tinyurl.com/cheesebread





If you want to delve into the sourdough world and start a culture yourself, KitchenAid has a forum where experts share their recipes and how-to's. http://tinyurl.com/sourdoughinfoWhat is a good sourdough bread recipe (and cheese bread)?
cream cheese bread





Cream cheese bread


1 lb loaf


1-3/4 teaspoons active dry yeast


2 cups bread flour


3/4 teaspoon salt


2 tablespoons white sugar


2 tablespoons and 2 teaspoons margarine


2/3 cup cream cheese, diced


1 egg


3 tablespoons and 1-3/4 teaspoons milk





1 1/2 lb loaf


2 1/2 teaspoons active dry yeast


3 cups bread flour


1 teaspoon salt


3 tablespoons white sugar


1/4 cup margarine


1 cup cream cheese, diced


1 egg


1/3 cup milk











DIRECTIONS:


Place ingredients into the pan of the bread machine in the order suggested by the manufacturer. Select the White Bread and Light crust settings.








If you don't have a bread machine:


Simply do it all by hand or by standmixer. Proof your yeast in the water called for in the recipe, put the flour in the mixer bowl. Add the proofed yeast and water to the flour along with the other ingredients. Knead with the standmixer on speed 2 for several minutes until the dough feels right (passes the window pane test for gluten development). Cover bowl and place in a warm but not hot place to rise till doubled. Then shape the bread, either in a round bowl to be free formed and baked or place in your loaf pan. Cover and let rise again till almost doubled. Preheat the oven to about 400 degrees. Then place your bread in the oven and bake for about 30 minutes or so.





Check to see if it is done and bake more if needed. The internal temp of the bread should be around 200 degrees to be done. You can stick a meat thermometer in it to take its temperature. That should do it!



I can't help with the cheese bread (though it sounds tasty!) but the links below are my trusty sourdough recipes, the first link is for the starter and the second is the recipe for the bread. They are both really simple.
SOURDOUGH BREAD





THE SOURDOUGH STARTER:





1 pkg. dry yeast


3/4 c. sugar


3 tbsp. instant potato flakes


1 c. warm water





Take the sourdough starter out of the refrigerator and feed with the following:





3/4 c. sugar


3 tbsp. instant potato flakes


1 c. warm water





Mix these ingredients well and add to the starter. Let stand in warm place for 8 to 12 hours. Will be very bubbly. Take out 1 cup to make bread and refrigerate remaining starter for 3 to 5 days and feed again.





To make bread, make a stiff dough of the following:





1/3 c. sugar


1 tbsp. salt


1/2 c. corn oil


1 c. starter


1 1/2 c. warm water


6 c. Pillsbury bread flour





Put dough in large oiled bowl. Pat top of dough with oil. Cover lightly with foil and let stand for 12 to 14 hours. Do not refrigerate. Punch dough down and knead a little and divide in 3 parts. Knead each part on a floured board 8 to 10 times. Put into loaf pans, brush with oil, cover lightly with wax paper, and let rise 5 to 6 hours. Bake at 325 degrees for 30 to 45 minutes. Brush top with butter and cool on rack. Wrap well and refrigerate or freeze to store. Stores real well.


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CHEESE BREAD





2 cups flour


4 tsp. baking powder


1 1/2 teaspoons salt


1 1/2 cups shredded Cheddar cheese


1/4 grated Parmesan cheese


2 eggs, beaten


1/4 cup butter, melted


1 cup milk


2 tablespoons grated Parmesan cheese





Preheat oven to 350F degrees.





Combine flour, baking powder, and salt. Stir in Cheddar cheese and 1/4 cup Parmesan. Mix together eggs, butter and milk. Add to the dry ingredients. Stir only until moistened. Batter will be somewhat lumpy. Do not over mix.





Pour into a greased 9x5'; loaf pan. Smooth down the center with a wet spatula to flatten top. Sprinkle evenly with 2 tablespoons Parmesan cheese.





Bake about 45 minutes.





Serve warm, or sprinkled with cheese and toasted the next day.


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hope this helped and good luck

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