Category Archives: bread

Sourdough English Muffins

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I got this recipe from http://www.thefreshloaf.com/node/3241/sourdough-english-muffins

Sourdough English Muffins

Makes about 12

1/2 C starter (mine is a 100% hydration white starter)

1 C milk

2-3/4 C AP flour

1 TBSP sugar

3/4 tsp salt

1 tsp baking soda

Semolina or cornmeal, for dusting

Combine starter, 2 C of flour and milk in a large bowl.  Stir to combine, cover with plastic wrap, and leave out for 8 hours or overnight.

After the overnight rest, add remaining flour (I didn’t add any), sugar, salt and baking soda and mix well.  Turn onto a lightly floured surface and knead for 4-5 minutes.  Roll out to 3/4″ and cut with a biscuit cutter into rounds.  You can reroll the scraps, but you may need to let the dough rest before cutting more muffins from them.  Place muffins on a piece of parchment dusted with semolina and let rest for 45 minutes.

Spray griddle or skillet lightly with spray oil.  Heat to medium and cook muffins for about 6-8 minutes on each side, or until browned on the top and bottom and cooked through.  These have great griddle spring and rise quite a bit during the “baking”.

Split with a fork and enjoy with your favorite topping!  I don’t even toast them if I want to eat them right off the griddle–they don’t have that raw taste that storebought english muffins have.

Enjoy!

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Sourdough Biscuits

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Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 cup cold butter
  • 1 cup Sourdough Starter (recipe also in Recipe Finder)
  • 1/2 cup buttermilk
  • Additional butter, melted

Directions

  • In a large bowl, combine the flour, baking powder, salt and baking soda; cut in butter until mixture resembles coarse crumbs. Combine Sourdough Starter and buttermilk; stir into crumb mixture with a fork until dough forms a ball.
  • Turn onto a well-floured surface; knead 10-12 times. Roll to 1/2-in. thickness. Cut with a floured 2-1/2-in. biscuit cutter. Place 2 in. apart on a greased baking sheet.
  • Bake at 425° for 20-25 minutes or until golden brown. Brush with melted butter. Remove from pan to a wire rack to cool. Yield: 1 dozen.
  • I got this recipe from Taste of Home
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French Bread

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I got this recipe from my blogger friend Cheryl at https://holcombfamilyrecipes.wordpress.com/  I did alter it some as I wanted to use my bread machine to make the dough.

1 cup warm water, 3 1/4 cups all purpose flour, 4 tbsp. sugar, 1 tsp. salt and 1 1/2 tsp. yeast.  Put into bread machine and set on dough cycle.  When cycle is finished, take out on floured surface, flatten dough and roll into a long roll.  Pinch ends and let rise for about l hr.  I put mine in my oven and turn the oven light on.  Then bake at 350 degrees for 15 min.

Garlic butter for making garlic bread

1 stick butter- softened, 2 tsp. minced garlic, 1 tbsp. dried parsley.  Spread onto bread and toast.

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Homemade Flour Tortilla

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I got this recipe from http://thepioneerwoman.com/cooking/2010/05/homemade-flour-tortillas/

Recipe: Homemade Flour Tortillas

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Ingredients

  • 2-1/2 cups All-purpose Flour
  • 2-1/2 teaspoons Baking Powder
  • 1 teaspoon Kosher Salt
  • 1/2 cup Lard Or Vegetable Shortening
  • 2 Tablespoons (additional) Lard Or Vegetable Shortening
  • 1 cup Hot Water

Preparation Instructions

Combine flour, baking powder and salt in a large wooden bowl. Stir together.

Add spoonfuls of lard or shortening (use 1/2 cup PLUS 2 tablespoons), then use a pastry cutter to combine the ingredients. Cut mixture until it resembles coarse crumbs.

Slowly pour in hot water, stirring to bring mixture together. Lightly knead dough 30 to 40 times, or until it becomes a cohesive ball of dough and is less sticky. Cover with a tea towel and allow dough to rest for at least an hour.

Roll into ping pong size balls, place on a tray, cover with a tea towel, and allow to rest for another 20 to 30 minutes.

When you’re ready to make the tortillas, head a dark or cast iron griddle to medium/medium-high heat. One by one, roll out balls of dough until very, very thin. Throw tortillas (one by one) onto the griddle. Cook on each side for 20 to 30 seconds, removing while tortillas are still soft but slightly brown in spots. Remove and stack tortillas, and cover with a towel to keep warm. Serve immediately or allow to cool before storing tortillas in a container. To warm, nuke tortillas in the microwave, or wrap in foil and warm in the oven.

Helpful tips:

* Make sure the water you pour in is very warm.
* Allow the dough to rest, both after kneading and after forming into balls.
* Roll out very thin.
* Get the heat right on your stove: Too hot, and the tortilla will burn in spots. Not hot enough, and the tortilla will begin to crisp before you can get it to brown. I get my stove between medium and medium high heat; that seems to do the trick.
* Use a dark griddle or cast iron skillet to brown the tortillas.
* Cook just long enough to lightly brown the tortilla in spots; don’t cook too long or tortillas will crisp. You want them to be soft and pliable when you serve them.
* Finally: Have fun! And enjoy them. They’re absolutely scrumptious.

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Butter Rich Roll and Bread Dough

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1 cup water-room temperature.  I put use regular tap water heated in microwave for 20 sec.  1 egg beaten.  1/4 cup butter-cut into cubes, 3 1/4 cups bread flour (I use 1 cup fresh ground wheat flour and 2 1/4 cups bread flour), 4 tbsp sugar, 3 tbsp powdered milk, 1 tsp salt, and 1 1/2 tsp yeast placed in the center of the pan.  Set bread machine on dough cycle. 

When cycle is finished, turn dough out on floured surface.  Knead slightly, just enough to punch down dough.  Choose now what you want to make with your dough.  If making dinner rolls or hamburger buns, shape small sections of dough into round shapes.  This will make about 15 rolls depending on how large or small you make them.  Place rolls on cookie sheet, spray tops with oil spray.  Let rise 1 hr.  Bake at 400 for 12 min. Remove from oven.   Brush tops generously with melted butter.  Enjoy!!

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Pizza Dough

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Pizza Dough/Breadsticks
 

3 cups bread flour

1 cup warm water

2 Tbsp sugar

1 Tbsp honey

1 Tbsp olive oil

2 Tsp salt

1 Tbsp yeast

Mix flour and salt.  Put yeast and half the flour in the mixer.  Mix the sugar and honey into the hot water until dissolved.  Pour mixture into bowl and use dough hook for about 2 minutes.  Stop mixer. Add olive oil and the rest of the flour.  Knead for 5 minutes stop mixer for 5 minutes then start mixer and knead again for 5 minutes.  Turn out on a lightly floured surface and shape into a ball.  Place in the refrigerator in a lightly sealed container coated with olive oil for overnight up to three days.

I did not put mine in the fridge and it turned out great.  I rolled out 16 breadsticks and 1 personal pan pizza from this recipe.  I let them rise for about 30 min.   Bake at 400 degrees for 12 min.  I then removed the breadsticks and turned the oven up to 450 degrees for an additional 5 min for the pizza.  On the breadsticks, I spread garlic butter while they were hot then sprinkled parmesan cheese mixed with a little kosher salt on top. 

Note:  This recipe was adapted from a recipe I found on line at pizzamaking.com

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