• Preparation Time 20 minutes plus 2 hours 15 minutes rising
  • Baking Time 40 minutes
  • Makes 2 loaves (about 16 slices each)
  • Freezing Excellent


Follow our interactive recipe guides for fool-proof instructions that will make baking a breeze.


  • 2 tsp sugar
  • 1 1/2 cups warm water  (105ºF-115ºF/40ºC-56ºC)
  • 1 pkg (8 g) active dry yeast
  • 1 cup Sherwood Sourdough Starter
  • 5 1/2 cups Robin Hood® Best For Bread Homestyle White Flour
  • 2 tsp salt
  • 1/2 tsp baking soda

Serving Size: 2 loaves (about 16 slices each)


Serving Size: 2 loaves (about 16 slices each)

  • Dissolve sugar in warm water in large mixing bowl. Sprinkle in yeast. Let stand 10 minutes, then stir well. Stir in Sherwood. Add 3 cups (750 mL) of flour and salt. Beat with wooden spoon or low speed of electric mixer for 3 minutes.
  • Cover bowl with greased waxed paper and tea towel. Let rise in warm place (75°-85°F/24°-29°C) until doubled (about 1 1/2 hours).
  • Combine baking soda with 2 cups (500 mL) of remaining flour. Stir into dough. Add enough of remaining flour to make a soft dough which leaves sides of bowl. Turn out onto lightly floured surface.
  • Knead dough for 10 minutes, adding enough flour until dough is smooth, elastic and no longer sticky. Divide in half. Cover with tea towel and let rest 10 minutes.
  • Preheat oven to 375°F (190°C). Grease or line a baking sheet with parchment paper.
  • Shape each portion into a round loaf. Place on greased baking sheet. Cover with tea towel and let rise until light and doubled (about 45 minutes).
  • Bake in preheated oven, on lower oven rack, for 35 to 40 minutes, or until light golden.


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