No Knead Ultimate Sourdough Sandwich Bread

 So far this really is the ultimate that I've found...easy enough with a super soft texture.  I really love it and especially since it fits my schedule. This is from "thesourdoughlady.net)

600 g. (2 2/3c.) water

200 g. (1 c.) active sourdough starter

80 g. (1/4 c.) honey or pure maple syrup

40 g. (2 1/2 Tbsp.) avocado oil or other mild flavor oil...butter or olive oil works

1050 g. (7 c.) bread flour ... all-purpose will also work

24 g. (4 tsp.) salt

 

Step 1: Feed your Sourdough Starter

     Option 1:

To mix your sandwich bread dough in the morning, feed your starter the night before for an overnight activation, depending on your house temperature, feed a higher ration.  Example: 1:4:4 (25 g. fridge starter; 100 g. water; 100 g. flour)

    Option 2:  

 To prepare starter in the morning, so it peaks by afternoon feed your starter early in the morning with warm water a 1:1:1 ratio.

Example: (75g fridge starter; 75g very warm water; 75g flour 

 Tip: Make sure your starter comes to peak before using it to mix your dough. Give it time to rise, level off, and then start slightly descending and bubbling up. 

 

Step 2: Mix and Rest - Bulk Fermentation

    1. Mix. In a large bowl, whisk together the water and active starter until dissolved. Add honey and oil, whisk again. Add flour and salt, stirring until no dry bits remain. You can use a dough whisk or mix by hand. The dough will be shaggy and sticky. Use a dough scraper to clean the sides of the bowl and gather the dough to the middle.

    2. Let the dough rest. Cover the bowl with plastic wrap, wet towel, a lid, or a shower cap and let the dough rest for 1 hour. This helps the flour hydrate and starts gluten development without the need for excessive kneading.

    Tip: I highly recommend using a digital kitchen scale for the most consistent results. 

 

Step 3: Strengthen the Dough (Stretch and Folds)

     1. 1st Stretch and Fold

After the dough has rested for 1 hour, perform a set of stretch and folds. Wet your hands slightly, grab a section of the dough with your fingers from the outside, stretch it upward about 4-6 inches, and fold it over itself to the other side of the bowl. Grab another section of the dough and repeat the process going around the bowl until everything comes into a rough ball and the dough starts to resist being stretched and tugged. Cover the bowl and set aside for 45 minutes. 

    2. 2nd Stretch and Fold

After a 45 min. rest, the dough has relaxed and is ready to be stretched and folded again. Repeat the process as in the 1st set.

 

Step 4: First Rise

    Cover the bowl and let the dough ferment at room temperature until it has increased b about 50percent in volume. This may take 3-6 hours, depending on your kitchen temperature.

 

Step 5: Cold Proof/Cold Ferment

    Cover with a shower cap or plastic wrap and refridge overnight for 8-16 hours to develop flavor and make the dough easier to handle. Cold fermentation develops incredible flavor and firms up the dough for easier scoring.

 

Step: 6: Shape and Second Rise

    Divide and Shape:

Remove the dough from the fridge and turn it onto a floured surface. Divide it into two equal pieces. Gently stretch each piece into a rectangle, pressing out air bubbles. Roll each rectangle tightly into  log.

    Prepare Pans:

Line two 9x5 inch loaf pans with parchment paper and lightly grease them.  Place each dough log seam-sidedown into the prepared pans.

    Final Proof:

Cover the pans and let the dough rise at room temperature until it has doubled in size and domed over the pan edges. This may take 2-4 hours.

 

Step 7: Score and Bake

    Preheat Oven:

Preheat oven to 375 degrees

    Score and Bake:

Using a sharp knife or bread lame/razor, score the tops of the loaves. Bake for 40 minutes, or until the crust is golden brown and the internal temperature reaches 198 degrees.

 

Step 8: YUM

Wait 1 hour before slicing or slice and eat the whole thing at once after slicing fresh out or the oven. 

 

Roasted Garlic Italian Sourdough Bagels

I've taken a real interest in everything sourdough.  I really like the sourdoughhoe (She's a bit irreerent and sometimes throws in a word or two, but I love her bagels). I'm also following another girl that I'm learning a lot from.  I think it's called earlyriser.  This recipe is super yummy and easy enough. I just use jarred minced garlic, olive oil, salt, on a piece of foil in the toaster oven for about 15-20 minutes.   
I love to use these bagels for sandwiches.  I only make them 140g. in weight so they're a bit smaller.

Bagel Dough
- 332g active sourdough starter
- 464 g water
-1112g bread flour
- 55.5g raw cane sugar
- 55.5g pure maple syrup
- 22g salt
- 10g Italian seasoning
- 66g roasted garlic

Roasted Garlic (make first + cool completely)
- 66g garlic (about 3 whole heads)
- Olive oil (enough to lightly coat)
- Pinch of salt

Bagel Method
1. Combine starter, water, maple syrup, sugar, and salt in your mixer bowl.
2. Add floir and mix on low until shaggy.
3. Add in your roasted garlic and Italian seasoning, then mix until smooth and elastic (about 10 minutes)
4. Rest 1 hour, then shape into a tight ball.
5. Cover and let bulk ferment until doubled (about 4-6 hours at room temp. or overnight if your house sits around (70 degrees)

Shape and Bake
1. Divide into 12 pieces (about 170g each) and shape into balls.
2. Cover and let rest 20 minutes
3. Poke a hole through each center and stretch into bagels
4. Place onto squares of parchment and place in a covered container for their final rise until puffy and jiggly.
5. Boil each bagel 30 sec. per side in water with 50 g. honey.
6. Bake at 425 degrees for 15-18 minutes until golden and glossy.
7. Cool at least 1 hour before slicing for that perfect chewy texture.

Sourdough Bagels

 I'm starting to get a lot more interested in all things sourdough so when I saw this blogger make bagels with it, I was intrigued.  I've had my starter (named Mad dog) for a few years now and it's a really good one.  I found a recipe on Pinterest tonight so I tried it and the bagels were great :).  It makes 8 good size bagels weighed out to be about 158 grams each.  (I've also found it's so much easier and more accurate to use a kitchen scale).

 

4 c. bread flour 

1 Tblsp. sugar

1 tsp. salt (or a little more)

 

1 c. active sourdough starter fed an bubbly

1 1/4 c. filtered water

1 Tblsp. olive oil

 

Boiling Solution:

8 c. water

2 Tblsp. baking soda

1 Tblsp. honey

 

Optional Toppings

sesame seeds

poppy seeds

Everything Bagel

Kosher salt

 

1. Combine the flour, sugar, and salt in a large mixing bowl.

2. In a separate bowl, mix the sourdough starter, water, and oil.

3. Gradually pour the wet mixture into the dry ingredients, stirring until a sticky dough forms.

4. Turn the dough onto a lightly floured surface and knead it for 8-10 minutes until smooth and elastic.

5. Place the dough in a lightly oiled bowl and cover it with a damp towel.

6. Let the dough rise agt room temperature for 4-6 hours, or refrigerate overnight for a tangier flavor.

7. Punch down the dough to remove air bubbles and divide it into 8 equal pieces.

8. Roll each piece into a ball, then poke your thumb through the center to form a hole about 1-2 inches wide.

9. Place the shaped bagels onto small squares of parchment. (That makes them easier to plop into the water). Cover with a damp towel and let them rest for 30-45 minutes.

10.Bring 8 c. of water to a gentle boil in a large pot.

11.Stir in the baking soda and honey

12.Carefully drop 2-3  bagels into the boiling water at a time, boiling each side for 30-60 seconds.

13.Remove the bagels with a slotted spoon and place them onto a parchment lined baking sheet.

14.Sprinkle the wet bagels with your desired toppings immediately after boiling.

15.Preheat your oven to 425 degrees

16.Bake the bagels for 20-25 minutes, rotating the tray halfway through for even browning.

 

 

 

 

 

 

 

 

 

Super Soft Sourdough Sandwich Bread

 I've been on the search for the best, soft, easy, sourdough sandwich bread and I think this is it.  I've tried probably 10 different recipes...some with olive oil, or butter, or sugar, or honey, and I've found they are all about the same.  This recipe, though, is super simple and very soft.  Not as soft as the recipe I found that also has yeast, but very close and it has no yeast just 100 per cent sourdough starter, which is exactly what I've been looking for. I found this on Pinterest courtesy of "Beauty that Moves".

1/2 to 3/4 c. sourdough starter (if the starter is runny, add less, thick, add more)

2 Tblsp. maple syrup (This contributes to the softness of finished loaf) I might try honey sometime

1 1/2 tsp. salt

2 Tblsp. olive oil or melted butter

1 c. water

3 - 3 1/2 c. All Purpose flour (I use bread flour)

 

1. Mix starter, maple syrup, salt, olive oil and water together in a stand mixer with dough hook or by hand. Add flour until dough does not stick to side of mixing bowl (or hands if kneading with hands). Remove from mixer. After the first rise, it's time to shape your loaf.  Dump dough onto floured counter and knead for about 30 seconds on a lightly floured surface, place in a large oiled bowl, cover with towel for 30 minutes.

2. After 30 minutes, knead for a few minutes till soft and form into a ball.  Put into a greased bowl and cover with plastic wrap and a towel overnight.  In the winter I put it into the oven to stay warmer.

3.Allow to rise overnight or until at least doubled in size.

    -Winter - first rise 12-18 hours/second rise 2-3 hours

    -Summer - first rise 6-8 hours/second rise 1-2 hours

4. After the first rise, it's time to shape your loaf.  Dump dough onto floured surfaced.  Gently press into a 6x8" rectangle, fold into thirds (like a letter) with long sides in, turn so it is seam side down on the floured board and let it 'bench rest'  10 minutes - this makes the loaf taller.

5. Prep loaf pan.  Do this by lightly oiling the pan.  After the bench rest, turn dough seam side up, press into a rectangle again, but this time roll it up, and tuck sides under to make a tidy loaf, and place dough into the loaf pan.

6. Set aside for a second rise (see seasonal times above).  Preheat oven to 350 degrees.  

7. Bake for 30-35 minutes.  I turn the pans halfway so they brown evenly.  The bread should be 180 degrees to 200 degrees if you insert a thermometer into the side.

4. 

Overnight Sourdough Bread

 This is the best and easiest sourdough bread I could find.  The day before I want my bread, I get my starter fed around noonish, depending on if the house is warm or not. If the house is warm, I can start my starter a little later in the day.  Around 9ish I check my starter to make sure a drop of it floats in a glass of water to make sure it's ready to make into bread.  If it floats, I start. I can usually make the actual bread sometime around 9 in the a.m., again, depending on how warm my house is.  If the house is cool, I put the bread to rise in my oven.  Anyway, sometime that morning I'll have nice, hot bread.

158.33 g. bubbly starter (3/4 c.)

300.83 g. room temperature filtered water (1 1/4 c.)

527.78 g. bread flour (4 c.)

10 g. sea salt (I just use reg. table salt - 2 tsp.)

 

1. Squelch all of the ingredients together briefly (just for a minute is enough) with your hand.  Cover the bowl with plastic wrap and let the dough rest for 30 minutes.

2. Stretch and fold the dough into the bowl several  times for about a minute.  Cover and leave it out on the counter overnight. In the morning it will have doubled in volume at least.

3. Pre-heat the oven to 475 and place your lidded pot or pizza stone inside to heat up.  You can usean enamel dutch oven or aluminum roaster. 

4. Dust your counter with rice flour or flour.  (I do this on a large piece of parchment paper so I can just lift it into the pot). Don't punch the dough down.  You want to keep as many of those bubbles as you can.

5. Pull the outside thirds into the middle and shape as you wish.  Try to pull the outside of the dough as tightly as possible so it will hold its shape well.

6. Cover with some oiled plastic wrap loosely.  Allow the dough to rest for 30 minutes.  Don't go over this time.

7. Remove the plastic wrap and and slash with a sharp knife or lame.

8. Carefully remove the pot from the oven and remove the lid.  Place the dough into the pot by lifting using the parchment paper.

9. Reduce the heat to 425. Bake for 20 minutes.  Remove the lid, rotate and bake for an additional 20 to 25 minutes.

10. Immediately remove from the pot and cool on a cooling rack completely before slicing.

Sourdough Disard Sandwich Loaf

I got into baking sourdough bread (which I absolutely love), but wanted a much softer sandwich bread that was also sourdough. After going through baking many loaves, I've decided this is the winner.  It uses the discard from the starter, it's easy, it's soft, it doesn't take all day, (3 hrs. 20 min.), it's perfect! I use my larger loaf pan (it only makes 1 loaf). 

 

100 g. Sourdough Discard (unfed sourdough starter)

250 g. Water

500 g. Bread Flour (all purpose is fine)

10 g.(2 tsp.) Salt

20 g. Sugar

60 g. Butter, soft

7 g. Instant Yeast

 

1. Combine the sourdough discard, water and flour into the bowl of your stand mixer and mix until it forms a shaggy dough (around 30 seconds). Let the dough rest for 30 minutes.

2. Add the salt, sugar, butter, and yeast to the bowl and knead the dough for around 3 to 6 minutes. Put into a greased bowl, spray with oil, put seran wrap on top and let rise.

3. Let the dough rise. If your house is warmer, it will rise quickly.  If your house is cool it will take more time. (I slightly warm my oven to make it rise more quickly).  It should be doubled before moving on.

4. Once the dough has doubled, tip it out onto a counter, oil your hands, and fold the top down to the bottom many times till you form a soft, round ball.  Shape and put into the greased bread pan.

5. Leave the dough to rise until it's just above the rim of the tin.  This should take about 1 hour-ish.

6. Once the dough has risen it's time to bake. Set oven at 350.  Spray the top of your loaf with oil and bake for about 40-45 minutes or if you use a temp. probe, till 180-200 degrees. 

 

 

 

Basic White Bread

This is a really good recipe for white bread that I got from our ward in Boston.  I used to make it all the time, but now I like the whole wheat recipe - gotta use my storehouse wheat (plus, I need the fiber).
Makes: 2 loaves

5 3/4 to 6 1/2 c. all purpose flour (although I think bread flour makes better bread)
2 pkgs. or 2 Tblsp. yeast
2 c. milk (or 1 c. dry and 2 c. water)
1/3 c. sugar
1/3 c. shortening (5 1/3 Tblsp.)
2 tsp. salt
2 eggs

Pour all ingredients into a large mixing bowl.  Heat water to 120 degrees or till it feels very warm-not hot-on your wrist. Add to the dry ingredients.  Mix the bread for approximately 10 minutes. When adding the flour, start with less flour mix well, and then add the remaining cup or two a little at a time; just till dough pulls away from the sides of the bowl and forms a ball.  It still should be just slightly sticky.
Let rise till double.
Don't use flour when working with the dough, just slightly oil your hands.  Divide the dough in half and knead each half well then form into loaves and put into greased pans.  Allow to rise again till double.  Bake at 375 degrees for about 28 minutes or till nicely brown and sounds hollow when tapped on top.

Biscuits

I don't even remember where I got this recipe.  I've used this as long as I can remember and they always turn out great.  Making good biscuits is like making good pie crust.  Cut in the shortening (which should be pretty cold) and don't over-handle them. I make three different size batches which makes either 8, 16, or 24 if you use a green chili can that has both top and bottom lids removed as the cutter.

2 (4) (6) c. sifted flour
2 (4) (6) tsp. sugar
4 (8 tsp.) (4 Tblsp.) baking powder
1/2 (1) (1 1/2) tsp. salt
1/2 (1) (1 1/2) tsp. cream of tartar
1/2 (1) (1 1/2) c. crisco
2/3 (1 1/3) (2) c. milk or use powdered milk

Put all dry ingredients into a large bowl.  Cut in the shortening using a pastry blender.  Form a hole in the center of the dry ingredients and pour in the milk.  Using a fork mix the dry with the liquid just till combined, then with floured hands, form into a flattened ball on a well floured surface and let sit for 5 or ten minutes. After sitting, flatten disc to 1" and use the can dipped in flour to cut circles very close together.  Don't twist when you cut.  Put biscuits fairly close together on a cookie sheet.  Form remaining dough into a flattened disc. without kneading too much or they'll be tough.  Cut more biscuits. I just take the remaining dough and stick it together to make 1 or 2 more biscuits.
Bake 450 degrees for 12-15 min. or till nicely browned.

Navajo Fry Bread

This is something my dad has made since I can remember.  He said he had Navajos on the ranch in Flagstaff when he was growing up and they taught him how to make it.  He always made it with self-rising flour, but I never have that stuff, so I just use this recipe.  This is something you always find at the AZ state fair sprinkled with powdered sugar or drizzled with honey.  I like them made into Navajo tacos.  They're really more like a tostado though, so don't ask me who came up with that name. You take the fry bread, spread it with chili, cheese, lettuce, tomatoes, onions,and whatever else you want.

6 c. unsifted bread flour

2 Tblsp. baking powder

1 Tblsp. salt

1/2 c. powdered milk

2 1/2 c. warm water
(I like to cut in 1/4 c. crisco for a much softer bread)

Lard or shortening for frying

Sift together dry ingredients in a large bowl.  Add water gradually and mix with a fork or your fingers until you have a soft dough.  Knead dough about 3 minutes, until texture is fine and dough is elastic.  Cover and let sit for at least 5 minutes.

Make dough balls about the size of golf balls.  Flatten with your hands or a rolling pin on a lightly floured surface.  Use your finger nail and make a hole in the center of each disk of dough (to let the evil spirits out - so say the Navajos).  Fry on both sides till lightly brown and stack randomly on newspaper covered with paper towels on a large cookie sheet.  Put in a 200 degree oven to keep warm. 

Spinach and Three Cheese Calzone

I got this recipe off the food network...can't remember the guys name on the show, but I made them and they were really good. If you make a bunch to freeze you need to triple the dough but just double the filling.

Dough:  Makes 12
1 pkg. rapid-rising dry yeast
3/4 c. warm water
1 Tblsp. sugar
3 c. flour
1/4 c. olive oil
1 tsp. salt
egg wash
cornmeal, for dusting

For Dough:  In the bowl of a standing mixer fitted with a dough hook, bloom the yeast by combining it with warm water and sugar.  Stir gently to dissolve, then let stand 5 minutes until foam appears.  Turn mixer on low and slowly add the flour, 1 c. at a time.  Pour in 1/4 c. olive oil and add salt.  When the dough starts to come together, increase the speed to medium.  Stop the machine periodically to scrape the dough off the hook.  Mix until the dough pulls away from the sides of the bowl, about 10 minutes.
Turn the dough out onto a lightly floured work surface and fold over itself a few times.  Form dough into a round and place in an oiled bowl, turn to coat the entire ball with oil so it doesn't form a skin.  Cover with plastic wrap or damp towel and let rise in a warm place until doubled in size, about 45 minutes.  Test the dough by pressing 2 fingers into it.  If indents remain, the dough is adequately risen.  When ready, knead the dough gently and divide in 4 balls.  Sprinkle the rounds lightly with flour, cover, and let rest for 15 minutes.  This will relax the dough, making it easier to stretch.  In the meantime prepare filling.
For calzones:
Place a pizza stone in the oven and preheat to 400 degrees F.  If you don't have a stone simply grease a baking pan.  Roll or spread the dough discs into 10inch discs, leave the dough slightly thick so the the filling will not ooze out.  Spoon a quarter of the filling onto 1 side of the dough round and brush the outer edge with egg wash to help form a seal.  Fold dough over to enclose the filling and form a large turnover.  Roll up the edges with your fingers to close tightly and prevent leading..  Cut a few slashes in the top to allow steam to escape during baking and brush with egg wash.  Repeat with remaining rounds.  Sprinkle a pizza peel (or prepared baking pan) with cornmeal and carefully transfer the calzones.  Bake directly on pizza stone for 25 to 30 minutes until golden brown.  Let the calzones rest 10 minutes before cutting to allow the cheese to set.  Serve with basic tomato sauce if desired.
Filling:
2 Tblsp. olive oil
2 garlic cloves, minced
1 lb. baby spinach, washed and dried
salt and pepper
15 oz. ricotta
1 c. grated parmesan
1/2 c. shredded fontina
1 egg
1/2 tsp. red pepper flakes
Filing:
In a saute pan, heat oil over medium heat.  Add gaarlic and cook 2 minutes until lightly browned.  Add the spinach, season, and continue to cook until wilted, about 5 minutes.  Transfer to a colander and squeeze out the excess liquid.  If necessary, drain the ricotta in a sieve to remove excess moisture also.  Calzone filling should be fairly dry, because it may leak out or make the dough mushy.  Combine spinach, cheeses, egg, and pepper in a large bowl.

Tortillas

I made this with half wheat and half white flour so I'll write the recipe for both white and half and half
tortillas.  If you have the time, there's nothing like homemade tortillas (although the Costco uncooked
ones are most excellent too).

5 c. flour
2 Tblsp. shortening
2 tsp. baking powder
1/4 tsp. salt
1 1/2 c. boiling hot water
or
2 1/2 c. all purpose flour
2 1/2 c. wheat flour
1/4 c. shortening
2 tsp. baking powder
1 tsp. salt
2 1/4 c. boiling hot water

Mix together the flour, baking powder, and salt in large bowl.  Cut in shortening to resemble cornmeal.  Add water slowly, mixing with your hands to make a soft dough.  You may not need all the water.
Knead a few minutes on floured surface until smooth and elastic.  Lubricate top with oil, put back in bowl and let rest, covered for 10 minutes.
Divide into smll balls the size of golf balls and proceed on a floured counter to roll out into size and thickness you prefer.
Cook on top of stove over medium heat using a cast iron grill or heavy skillet until top is slightly bubbly then turning on opposite side for a minute or two.
Keep stacked and warm inside a clean dish towel (I use a slightly damp cloth)

Pumpkin Bread (from Leslie Wray)

4 1/2 c. flour
4 1/2 c. sugar
2 1/4 tsp. cinnamon
2 1/4 tsp. nutmeg
2 1/4 tsp. baking soda
12 eggs
2 1/4 pumpkin cans (15 oz.)
2 1/2 c. oil
3 pkg. instant coconut cream pudding mix

Mix wet ingredients in a large bowl.  Mix dry ingredients in a separate bowl and then add to the wet ingredients.  Bake at 350 degrees for 40 min. then cover with foil and bake 18 min longer.
Makes 4 large loaves.

This came from Lesley Wray.  She got it from Tim Baker who was the wonderful man that sold us our house in Chicago.  He and his wife Cheryl were in our ward when Dan and I were growing up in Phx. and taught us a few dances for our dance festival when I was 16.  Then we happened on him when we moved here.  He was in real estate and helped us out so much in being able to buy our house.  Lesley had to make tons of this bread to give to everyone Tim had sold a house to.  He was a very generous man.

Pumpkin Bread (mom's version)

This is the pumpkin bread recipe that I grew up with.  It's very moist and yummy.  You can also add a
tsp. of ginger if you'd like, but I prefer this just the way it is. Some like it with chocolate chips, which is fine but if I do add them, I only do mini chocolate chips...but I really prefer straight-up pumpkin bread.

3 c. sugar
3 1/2 c. flour
1 tsp. nutmeg
1 tsp. cinnamon
2 tsp. soda
1 1/2 tsp. salt
1 c. oil
1 c. water
2 c. pumpkin
4 eggs

Combine all wet ingredients and mix well.  Combine dry ingredients in a separate bowl and add slowly to the wet ingredients.
Bake 350 degrees and pour into greased loaf pan.  Bake 1 hour or until done.

7-up biscuits

I think these are absolutely amazing !! Got this off Pinterest and debated making it because I didn't want it to be delicious because of all the butter.  But I figured you put butter on them anyway, and I did use light sour cream, so I went for it, and, I guess I'll just make them once in a while.  It's going to be hard to go back to regular biscuits now...
Makes: 9

2 1/2 c. Bisquick
1/2 c. regular 7 up
1/2 c. sour cream (I used light and they were great)
6 Tblsp. butter

Preheat oven to 450.  While the oven is heating, put the butter in a 9x9 pan to melt.  While it's melting, dump the remaining ingredients in a bowl and stir them up.  With floured hands on a floured surface, shape dough and cut out biscuits.  Put them into the pan on top of the butter and bake about 12 minutes or until lightly browned.

Zucchini Bread

This is my old recipe that I'd forgotten about but I really like.

Mama's Banana Bread

I got this out of Paula Deens magazine and I think it's very good.  It takes slightly different ingredients and slightly more oil/butter and also takes way more sour cream.  I like it, but you can choose which you like better.

Banana Bread

6051094

Ingredients

• 1/2 c. butter
• 1 c. sugar
• 2 beaten eggs
• 1 tsp. vanilla
• 3 tsp. sour cream
• 3 mashed bananas
• 2 c. flour
• 1 tsp. salt
• 1 tsp. baking powder
• 1/2 tsp. baking soda

Instructions

Sift dry ingredients together. In a separate bowl, beat eggs and add bananas, vanilla, and sour cream. Cream butter with sugar. Add wet ingredients and mix. Add dry ingredients. You may also add choc. chips and/or nuts if you like. Pour into a greased loaf pan (you can sprinkle with sugar) and bake 350 degrees for about 45-50 minutes or till a toothpick comes out clean and it's golden brown.

Powered by Recipage

Mom's Giant Cinnamon Rolls

(one dozen of these babies made $150 at the ward auction for Baylie's girls camp)

I studied cinnamon rolls from everywhere, including sitting at the mall and watching Cinnabon make their's.  These were always the biggest auction item at our Woodridge 1 ward YM/YW auction. They would sometimes sell for as much as $14 each! Too funny, but really yummy ;-) .

8 to 81/2 c. bread flour

2 c. very warm water

1/4 c. powdered milk

2/3 c. sugar

1 tsp. salt

2 pkg. or 2 1/4 tsp. yeast

3 eggs, lightly beaten room temp.

1 c. butter, melted and cooled

Filling:

1 1/2 c. packed brown or dark brown sugar

1/2 c. butter

1 heaping tsp. cinnamon

Frosting:

1 stick butter, softened

4 c. sifted powdered sugar

3-5 Tblsp. milk

1 tsp. vanilla

3 oz. cream cheese, room temp

Wondra flour (Comes in a can - I use it to make gravy)

Combine 2 c. flour, water, sugar, salt and yeast in a large mixing bowl and mix. Add eggs and butter. Stir in flour till it forms a sticky ball and knead with mixer for about 10 min. Add more flour till dough just starts to form a ball that doesn't stick to the bowl. Let dough rise in warm place till double in size.

Punch dough down with fist. Turn dough out onto lightly floured surface and knead till air bubbles are out, 10-15 times. Divide dough in half and roll each half into a thin rectangular triangle.

For filling, combine brown sugar, butter and cinnamon in small bowl; stir well. Spread soften butter onto rectangle of dough leaving a 2-inch border along top long side. Generously spread with sugar-cinnamon mixture. Sprinkle with Wondra flour to prevent sugar mixture from leaking out. Press into dough with your hands. Starting at one end, start tightly rolling dough up into a long tube of dough. Play around with the tube a little to get it to approximately the size you want. Cut into slices with serrated knife. For big rolls I cut into 2 1/2 inch pieces.

Let rise till doubled.

Heat oven to 375 degrees. Bake until golden brown, about 20 minutes. Let cool slightly. For frosting, stir together butter and cream cheese. Add powdered sugar, milk and vanilla. Beat till smooth. Generously frost rolls while warm.

You can freeze unfrosted baked rolls up to 1 month in freezer bags. Thaw rolls and reheat. Frost while warm.

Aunt Midge's Sourdough Bread

Starter:

3/4 c sugar

3 T instant potato flakes

2 1/4 t yeast

1 c warm water (120-130 degrees)

Combine 1st three ingredients in small jar. Stir in warm water. Leave lid off jar and refrigerate 3 to 5 days. Remove from fridge and let stand at room temperature for 1 hour. Stir well. Remove 1 cup of starter.

Feed every 3-5 days (in the A.M.) with:

3 T potato flake

1 c warm water

3/4 c sugar

Mix well. Let stand out all day uncovered. At bedtime, take out 1 cup and return the rest to refrigerator (covered). Will keep in the refrigerator 3-5 days. At that time, feed again.

REMINDER: Keep the lid ON in the refrigerator, and OFF after feeding when the starter is sitting out.

Bread:

With 1 cup of starter add the following in a large bowl and make a stiff batter:

1/3 c sugar

1/2 c corn oil

1 T salt

2 1/4 t yeast

1 1/2 c warm water

6 c bread flour

Grease another large bowl. Put dough in and turn over so that oil side is on top. Cover lightly with foil and let stand overnight. (Do not refrigerate). Next day punch down and knead a little. Divide into three parts and knead 8-10 times. Put into greased loaf pans and brush tops with oil. Let rise to tops of pans (4 hours or more) and bake at 350 degrees for 30-40 minutes or till very brown on top. Remove from pans, brush tops with butter and cool on rack. Wrap well and store in refrigerator. Freezes well.

Whole Wheat Bread (Fast)

6-7 c. white wheat kernels
If you just use 6 c. wheat you can also add 1/2 c. barley, farro, or any other grain
1/2 c powdered milk
1/2 c oats
2T yeast
4 Tblsp. Dough enhancer or 2 Tblsp. white vinegar and 1/2 c. potato flakes (not pearls)
1/2 c. vital wheat gluten
2 T salt

In separate bowl, add:
4 c warm water
1/2 c oil
1/2 c honey

Mix all ingredients together to form a sponge. In the meantime, grind 3 c wheat and sift to remove large kernels.  Grind the additional wheat and any other grain with it and sift (or grind it all together if your grinder allows you to).

Add all but about 1 c. wheat to the sponge and allow to knead for 10 minutes at a pretty good speed.  Add in remaining flour till the dough isn't sticky.

Knead until dough pulls away from the bowl. Turn out onto counter and knead by hand until smooth and elastic. Cut in 1/2, set one half aside (I weigh each half to keep them the same size). Pour several tablespoons of oil on the counter top to use as needed ( I put some on my hands so it's easier to handle.  Don't use flour for this).  I form the dough into a ball and in a circular motion kind of pull the top and tuck it underneath without stretching the dough . Form the bread into a loaf and oil well. Place into bread pan and form the second loaf. Allow to rise at room temperature until doubled in size.

Preheat oven to 350 degrees. Bake for 33 min if you're using 2 pans or 28 min. if you're using 3 pans. I cover lightly with heavy duty foil about 2/3 of the way through. Remove from oven and butter the tops while still hot. Remove from pans and allow to cool. Slice and enjoy. Try to not slice while the bread is piping hot.  Have some self-control and wait at least 15 min.