Monthly Archives: April 2020

SOURDOUGH BREAD

SOURDOUGH BREAD

This is one of the best recipes for sourdough bread! I’ve used this recipe in the bread machine and I have allowed the bread machine to do the work – then baked it in the oven, both ways turn out great each time!

1 1/4 cups sourdough starter
1/3 cup water
3 cups all-purpose flour
1 tablespoon white sugar
1 tablespoon vegetable oil
1 teaspoon salt
2-1/4 teaspoons yeast

If your starter has been in the refrigerator allow it to come to room temperature.
Place all ingredients in the bread machine in the order suggested by the manufacturer.
Select Basic or White Bread cycle, and Medium crust setting. Start.

OR

Use the dough setting – when the dough cycle is done place dough in a loaf pan or baking sheet – shape and allow the dough to rise for 45 minutes to an hour and a half, or until it is doubled in size. A good indication that it has risen enough is if the dough has risen a little past the top of the pan. Preheat your oven about 20 minutes before the bread will finish its rise.

Place loaf in the preheated oven. The temperature depends on the types of bread; consult a bread cookbook to find the most similar type of bread to your recipe. Typically, doughs that are made with whole grains or large amounts of rich ingredients like butter or eggs will bake at 350 or 375º. The bread will probably take 30 to 40 minutes to bake; check it for doneness after 30 minutes. Bread will be done when its crust is firm and browned, and the underside of the loaf is also firm and makes a hollow sound when tapped. Remove the bread from the pan immediately and cool on a rack.


Recipe By: Kim Wallace 🤎 Smile & Enjoy 🤎

Sourdough Starter

 

SOURDOUGH STARTER

Here is an excellent Sourdough Starter that you can use to add rich flavor to bread and rolls. This starter takes time to mature, but the taste is well worth the wait. Nothing beats the tang and chewy texture of sourdough bread, especially when it comes straight out of your own oven. From its firm crust to its soft interior, this bread is in a class of its own.

Day 1 – STARTER Ingredients
2 Cups Water, Warm
1 Envelope Yeast (2 1/4 Tsp)
2 T. Sugar
2 Cups Flour

Day 2 & 5 Ingredients
1 Cup Flour
1 Cup Water
2 T. Sugar

DAY 1: Dissolve yeast and sugar in 2 cups of the warm water in a large glass bowl or jar. DO NOT USE METAL BOWL. Stir in the flour. Stir until partially smooth – if there are lumps it’s okay, they will work themselves out. Cover bowl with a lid (not tightened – I just sit my lid on top) or plastic wrap and leave it on the countertop (not in direct sun-light).

DAY 2: Add Day 2 ingredients to Sourdough mixture in bowl. Mixing until blended. Cover and let sit on the countertop.

DAY 3: Mix until blended. Cover and let sit on the countertop.

DAY 4: Mix until blended. Cover and let sit on the countertop.

DAY 5: Add Day 2 ingredients to Sourdough mixture in bowl. Mixing until blended. Cover and let sit on the countertop.

DAY 6-10 – Stir well once a day. Your sourdough starter should have grown and should be the consistency of thin pancake batter. If it is thicker, add lukewarm water until the desired consistency is achieved before using it in a recipe. Give 1 cup away to a friend or use it. Use the rest for your own baking. When your Sourdough is down to 1 cup OR once every 10 days, feed it as on Day 2 and let it grow again. If you don’t need to use any – refrigerate it.

You can freeze Sourdough mixture for up to 3 months. Before using, thaw slowly in refrigerator for 24 hours. Feed it as on day 2 and leave at room temperature overnight before using.

Recipe By ~ Kim Wallace 💜 Smile & Enjoy 💜