Sourbreads are delicious and are not difficult to make at home. Of course, if you live ina metropolitan area, buying good bread is not a problem. Where I live it is. You do need a stater and I bought mine from The King Arthur Baking company and follow their directions. Here is their guide: Sourdough Baking.
No-Knead Sourdough Bread
Ingredients
1 cup (227g) sourdough starter
1 3/4 cups (397g) lukewarm water
5 cups (602g) Unbleached Bread Flour
1 tablespoon (18g) salt
Directions
Stir together all of the ingredients (or use a stand mixer) to make a sticky dough. Continue to work the dough enough to incorporate all the flour, or beat for several minutes in a stand mixer.
Cover the bowl with plastic wrap, and let it rest at room temperature overnight, or for at least 8 hours; it’ll become bubbly and rise quite a bit, so be sure your bowl is large enough.
Turn the dough out onto a lightly floured surface. To make a single loaf, choose a 14″ to 15″ long lidded stoneware baker; a 9″ x 12″ oval deep casserole dish with cover; or a 9″ to 10″ round, 4″ deep lidded baking crock.
Shape the dough to fit, and place it in the lightly greased pan of your choice, smooth side up. Cover and let rise at room temperature for about 1 hour, until the dough has become puffy and fills the pan about 1/2 full.
Slash the loaf in 3 diagonal slashes just before placing it into the oven.
If baking in a lidded crock or pan, place it into a cold oven. Set the oven temperature to 450°F. Bake the bread for 45 to 50 minutes, then remove the lid and continue to bake for another 5 to 15 minutes, until the bread is deep brown, and an instant-read thermometer inserted into the center registers about 205°F.
To bake on a baking sheet, preheat the oven to 400°F, and bake for about 25 to 30 minutes until bread is a deep brown. Remove the bread from the oven, turn it out onto a rack, and cool before slicing.
Yield: 1 large loaf.
Sourdough Rye Bread
Makes 1 large (about 2-pound) loaf
1 cup sourdough starter
2 1/4 cups Unbleached All-Purpose Flour
1 3/4 cups rye flour
1/4 cup potato flour
1/4 cup nonfat dry milk
1 1/2 teaspoons Deli Rye Flavor
1 tablespoon vital wheat gluten
1 tablespoon caraway seeds
2 1/4 teaspoons salt
2 tablespoons honey
2 teaspoons instant yeast
3 tablespoons vegetable oil
1 1/4 cups lukewarm water
Directions
Combine all of the ingredients, stirring until the dough comes together.
Knead the dough until smooth, adding additional water or all-purpose flour if needed — the dough should be soft and somewhat sticky.
Cover the dough, and let it rise until puffy, 60 to 90 minutes.
Lightly grease a hearth bread pan (or other 2-pound capacity loaf pan); a 10″ x 5″ loaf pan; or a long covered baker or 13″ pain de mie pan, both without the cover, work well here. Use long hearth metal pan
Gently deflate the dough and shape it into a log the length of your chosen pan. Place it in the prepared pan, and let the dough rise until it’s just about doubled in size, 60 to 90 minutes. If you’re using a long baker, it will crown about 1/2″ over the lip of the pan. Towards the end of the rising time, preheat the oven to 350°F.
Bake the bread for 40 to 45 minutes, tenting it with aluminum foil after about 20 minutes to prevent it from getting too dark. The bread should be a nice golden brown when finished, and its internal temperature will register at least 200°F on a digital instant-read thermometer.
Remove the bread from the oven, turn it out of the pan, and allow it to cool completely before slicing.
Yield: 1 large (about 2-pound) loaf.
My veggie purchases also yielded extra for a few soups. We like soup for lunch, so I usually make then weekly. The cabbage and broccoli were large enough for a few meals. Don’t forget some healthy bread to go with these meals.
Italian Beef and Cabbage Soup
Ingredients
1 tablespoon olive oil
1 lb lean ground beef
1 large onion, diced
1 garlic clove, minced
1 cup shredded carrot
1 teaspoon sea salt
1/4 teaspoon black pepper
1 head of green cabbage
2 cups green beans, cut into one-inch lengths
2 cups diced Italian tomatoes (with liquid)
6 cups beef broth
1 tablespoon Italian dried seasoning
2 medium bay leaves
½ teaspoon crushed red pepper flakes (chili)
Directions
Remove 8 outer layers of cabbage leaves and reserve for stuffed cabbage.
Cut the remaining head in half. Reserve half of the cabbage for coleslaw or for a side dish of sautéed cabbage. Shred the remaining half for the soup.
Heat the oil in a Dutch Oven over medium heat. Add the chopped onions. Cook for about 10 minutes, stirring occasionally, until the onions soften.
Add ground beef to the pan. Season with sea salt and black pepper. Increase heat to medium-high. Cook, breaking apart with a spatula, until the beef is browned.
Add the remaining ingredients. Stir to combine. Season with more salt and/or pepper to taste.
Cover the pan and simmer the soup on low for 45-60 minutes or until the vegetables are tender. Remove the bay leaves before serving.
Creamy Cauliflower Broccoli Cheese Soup
Serves 6
1 tablespoons olive oil
1 yellow onion, chopped
2 large cloves garlic, minced
1 head of cauliflower, core removed and chopped into small florets
¼ teaspoon cayenne pepper
½ teaspoon dry mustard
4 cups of chicken broth or vegetable broth
4 cups broccoli fresh florets, chopped, divided
2 cups shredded sharp cheddar cheese
Salt and pepper to taste
1/2 cup heavy cream, optional
Directions
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onions and garlic. Sauté until the onions are tender, about 4-5 minutes.
Add the cauliflower, half of the chopped broccoli, dry mustard, cayenne and salt and pepper and saute for a minute or two.
Add the chicken broth, bring the mixture to a boil and simmer, uncovered, for 25 minutes, or until the cauliflower is very tender.
Use an immersion blender, or transfer the mixture to a blender, and puree until smooth and creamy.
Return the soup to the pot over medium heat and add the remaining broccoli. Bring to simmer and cook 25-30 minutes, or until the broccoli is tender.
Reduce the heat to low and stir in the cheese a little at a time until melted. Season to taste with salt and pepper.
Add the cream if you want it creamy and warm through. Do not boil.
Sourdough Oat Round
Delicious with soup.
Makes 1 loaf
Ingredients
3/4 cup oat flour
1/2 cup old-fashioned oats or steel-cut oats
2 cups bread flour
2 tablespoons vital wheat gluten
1 teaspoon instant yeast
1 tablespoon honey
1 1/2 teaspoons salt
1 1/4 cups water
1 cup firm sourdough starter
Directions
Combine all the ingredients in a mixing bowl or an electric mixer bowl. Mix either by hand or with the electric mixer’s paddle attachment until well combined.
Move the dough to one side of the bowl and spray with olive oil cooking spray. Repeat with the other side of the dough. Cover the bowl and let rise for 18 hours.
After 18 hours turn dough onto well floured surface and gently flatten enough to fold dough back onto itself a couple of times to form a roundish blob.
Take a sheet of parchment paper and lightly spray with cooking spray. Place the dough in the middle of the sheet of parchment.
Let the dough rest while the oven is preheating.
Turn the oven to 500 degrees F and place a stone baking vessel on a low rack.
When the oven reaches 500 degrees F remove the baking vessel and turn down the oven to 450 degrees F.
Using the parchment as a sling, gently lower the sling containing the dough into the preheated baker, leaving the parchment in place.
Be careful not to touch the baker as it is very hot!
Place the lid on the baker and put the baker into the oven.
Bake for 30 minutes with the lid on. After 30 minutes remove the lid and bake an additional 15 minutes or until the crust is golden brown.
Remove the baker from oven. The bread will still bake if left in the hot baker. So very carefully lift out the bread with the parchment.
Discard the parchment and cool the bread on a rack for about 2 hours.
Make dinner with December’s seasonal foods. Here are a few ideas.
Pork Cutlets with Apple-Fennel Sauce
4 servings
Ingredients
1/4 cup all-purpose flour
Kosher salt and pepper to taste
1 egg
1 cup panko breadcrumbs
Four boneless pork cutlets, pounded to 1/4 inch thick
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
1 small fennel bulb, cored and thinly sliced
2 tablespoons fresh lemon juice
1 apple, peeled and thinly sliced
Lemon wedges, for serving
Directions
In a shallow dish, mix the flour with salt and pepper. In another shallow dish, beat the egg.
In a third shallow dish, spread the panko and season with additional salt and pepper. Dredge the pork in the flour, shaking off the excess.
Dip the pork in the egg, then dredge in the panko to coat. Place the cutlets on a large plate.
In a large skillet, melt 1 tablespoon of the butter and 1 tablespoon of the oil.
Add the pork cutlets and cook over moderately high heat until golden, 2 minutes.
Turn the cutlets over, and cook until just golden on the outside and white throughout, about 2 minutes more.
Transfer the cutlets to a paper towel-lined plate.
Add the remaining 1 tablespoon of oil and butter to the skillet.
Add the fennel and onion and cook over moderately high heat, stirring occasionally, until light golden and crisp-tender, about 3 minutes.
Stir in the lemon juice and apple slices and season with salt and pepper. Cook for an additional 2 minutes.
Place the cutlets back in the pan and let them heat in the fennel mixture for a few minutes.
Place the cutlets on a serving platter and top with the fennel mixture. Serve with lemon wedges.
Sautéed Carrots
4 servings
Ingredients
4 medium carrots, peeled
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons unsalted butter
1 teaspoon dried marjoram
Directions
Cut the carrots diagonally into 1/4-inch thick slices.
Place the carrots, 3 tablespoons water, the salt and pepper in a medium skillet and bring to a boil.
Cover the pan and cook over medium-low heat for 4-5 minutes.
Add the butter and marjoram and saute for another minute, until the water evaporates and the carrots are coated with butter.
Cranberry Orange Cake
Topping
1/4 cup unsalted butter, softened
1/2 cup chopped walnuts
1/4 cup packed brown sugar
1 teaspoon ground cinnamon
Cake
2-1/3 cups unbleached all-purpose flour; more for the dusting the pan
1-1/4 teaspoon baking powder
3/4 teaspoon salt
2 cups fresh or defrosted frozen cranberries
1-1/2 teaspoons finely grated orange zest
1-1/2 cups granulated sugar
½ cup softened unsalted butter
3 large eggs
1 cup buttermilk
Directions
Position a rack in the middle of the oven and heat the oven to 350°F. Lightly butter and flour a 9×13-inch baking pan.
Combine the walnuts, brown sugar, cinnamon and butter in a mixing bowl. Using your hands to form the mixture into crumbs. Set aside.
In a medium bowl, whisk together the flour, baking powder and salt. Add the cranberries and orange zest and mix.
In the bowl of a stand mixer, mix the ½ cup butter on low-speed with the stand mixer’s paddle attachment until smooth.
Add the sugar gradually and continue mixing on low until slightly fluffy. Scrape the bowl and beater.
Add the eggs one at a time, mixing until smooth after each addition.
Stop the mixer, scrape the bowl and beater, and add half the flour mixture.
On low-speed, mix until the flour drifts disappear and then add half the buttermilk; mix until just blended.
Repeat with the remaining flour and buttermilk. Scrape down the sides of the bowl and mix until smooth.
Pour into the prepared pan and sprinkle the top with the crumb mixture.
Bake for 55 to 60 minutes or until a cake tester inserted in the middle of the bread comes out clean. Cool on a wire rack.
Italian Sausage Stuffed Acorn Squash
4 servings
Ingredients
2 large acorn squash, halved crosswise, seeds and fibers removed
1 teaspoon unsalted butter
1 small onion, peeled and chopped
1 celery stalk, sliced thin
8 ounces Italian sausage, casing removed
1 teaspoon dried thyme
1/4 teaspoon salt
Freshly ground pepper to taste
2 cups lightly toasted sourdough bread, cut into 1/4-inch cubes
1/3 – 1/2 cup chicken broth, homemade or low-sodium canned
1 tablespoon chopped fresh Italian parsley
Directions
Preheat the oven to 400 degrees F.
Cut the squash in half and remove the seeds.
Cut a thin slice off the bottom of each squash half so that they stand flat, being careful not to cut into the flesh.
Place the squash halves in a baking dish large enough to hold the squash halves and set aside.
Heat the oil in a large nonstick skillet over medium heat. Add the onion and celery and cook until softened, about 5 minutes.
Add the sausage and break up the meat with the back of a spoon. Cook until no traces of pink remain, about 8 minutes.
Transfer the mixture to a large bowl and stir in the thyme, salt, pepper, bread cubes with enough broth to moisten the stuffing and mix until well combined.
Divide the stuffing mixture among the squash halves. Add enough water to the roasting pan to make a depth of about 1/2 inch.
Cover the squash loosely with aluminum foil.
Roast for 45 minutes.Remove the foil and bake for 15 minutes more or until the squash is tender and browned on the top.
Place 1 squash half on each of 4 plates, garnish with parsley and serve immediately.
Creamy Spinach
4 servings
Ingredients
2-10 oz pkgs frozen chopped spinach, defrosted and drained or 2 lbs. fresh spinach
1 garlic clove, minced
1 tablespoon olive oil
2 tablespoons cream cheese
2 tablespoons milk
Salt and pepper
Directions
Heat the oil in small saucepan and add the garlic; cook 1 minute. Add spinach and heat.
Make a well in the center of the spinach and add the milk and cheese.
Heat and stir until the cheese is dissolved throughout spinach. Season with salt & pepper.
Oven Roasted Parmesan Cauliflower
4 servings
Ingredients
1 whole cauliflower head
2 eggs
¼ cup milk
1 cup flour
1 teaspoon salt
1/2 teaspoon black pepper
1 cup grated Parmesan cheese
Directions
Preheat the oven to 400 degrees F. Oil a rimmed baking sheet.
Cut the cauliflower into large florets.
Beat the eggs with the milk in a shallow dish.
Place the grated cheese in a shallow dish.
Place the flour in a plastic bag and add the salt and pepper.
Add the florets to the flour filled bag and give them a shake, rotating the bag until the florets are dusted with flour.
Dip each floret in egg and then in cheese and place on the prepared pan.
Place the pan in the oven and bake for 23-30 minutes.
You may have family or friends visiting for the holidays who follow special diets. If you plan ahead and with just a few ingredients changes, many of the Thanksgiving recipes can be adapted to meet the needs of vegan, vegetarian, gluten-free and low carb diets. Have a wonderful Thanksgiving, Everyone.
Vegan Gravy (or Regular or Gluten-Free)
Kitchen Bouquet is a browning sauce that you can find in the grocery store next to the A1 and Worcestershire Sauce. It helps to add a brown color to the gravy. There are several brands of browning sauce available, but I use this one. Since 2006 this vegan sauce has been gluten-free. It is made from a base of carrots, cabbage, turnips, parsnips, celery and onion.
You can use this same recipe for everyone by make a second batch and using chicken broth in the second batch for regular diets. To make this gravy Gluten-Free, use gluten-free cornstarch to thicken the gravy. Gluten-free gravy also works for low carb dieters.
Ingredients
1 tablespoon olive oil
1 shallot, minced
1 small garlic clove, minced
4 ounces mushrooms, chopped
1 cup low sodium vegetable stock
2 heaping tablespoons unbleached all-purpose flour
1/4 teaspoon each salt, pepper and dried thyme
1/4 teaspoon Kitchen Bouquet, optional
Directions
Warm the oil in a saucepan over medium heat. Add the shallot, garlic and mushrooms and cook for 10 minutes, stirring frequently.
Cook until the mushrooms are soft and brown, and most of their liquid is evaporated.
Stir in the flour with a whisk and reduce heat to low. Cook for another minute or two.
Slowly add the vegetable broth while whisking to reduce clumps. Then add in the salt, pepper and thyme and whisk again.
Stir in the Kitchen Bouquet, if using.
Reduce the heat to a simmer and continue to stir until it reaches the desired thickness, about 5-10 minutes.
Thanksgiving Sausage Stuffing
To make this recipe gluten-free use cornbread instead of Italian bread in the recipe. The gluten-free cornbread recipe is below.
Ingredients
8 cups Italian bread, cut into ½ inch cubes
2 tablespoons olive oil
1 lb sweet Italian sausage, casings removed
1 large onion, diced
2 large ribs celery, cut into 1/4-inch dice
4 cloves garlic, finely chopped
2 teaspoons fresh thyme
1 tablespoon dried poultry seasoning
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon crushed red pepper flakes
1 cup chicken broth
Directions
Place the bread cubes into a very large bowl and set aside. Place a large sauté pan over medium heat and add the olive oil and the sausage.
Cook, breaking up the sausage with a wooden spoon or spatula, until light brown, about 5 minutes.
With a slotted spoon, transfer the sausage to the bowl of cubed bread.
In the fat left in the pan, sauté the onions, celery and garlic until the onions are just beginning to brown, 8 to 10 minutes.
Stir in the thyme, sage, salt and peppers, cook 1 minute and, then, add the mixture to the cubed bread.
Add the broth to the bread mixture; stir until well combined.
Place the stuffing in a large baking dish and bake in the oven for the last hour that the turkey cooks.
Gluten-Free Cornbread
This can be made several days ahead.
Ingredients
2 cups (264 g) coarsely ground yellow cornmeal (gluten-free)
1 teaspoon kosher salt
1 teaspoon baking soda
2 teaspoons baking powder
1 large egg at room temperature, beaten
4 tablespoons unsalted butter, melted and cooled
1 1/2 cups buttermilk, at room temperature
4 tablespoons honey
Directions
Preheat the oven to 400°F. Grease an 8-inch square or round pan, and set it aside.
In a large bowl, place the cornmeal, salt, baking soda and baking powder, and whisk to combine well.
In separate bowl, mix the egg, butter, buttermilk and honey, and whisk to combine well.
Create a well in the dry ingredients and pour in the wet ingredients. Mix until just combined.
Pour the mixture into the prepared pan.
Bake for 20-30 minutes or until lightly golden brown on top, golden brown around the edges, and a toothpick inserted in the center comes out clean.
Cool completely and cut up into cubes.
Vegan Thanksgiving Stuffing
Ingredients
3 cups sourdough wheat bread (made without dairy or eggs) cut into cubes
4 oz mushrooms, sliced
1/4 cup chopped pecans
2 tablespoons olive oil
1/4 cup chopped fresh sage leaves
1 leek white part only, finely chopped (about 1/2 cup)
1 large rib celery finely chopped
1 clove garlic, minced
1 cup vegetable stock
Chopped fresh parsley leaves
Kosher salt and freshly ground black pepper
Directions
Heat oil in a pot over medium-high heat until shimmering.
Add chopped mushrooms and cook, stirring frequently, until all moisture has evaporated, about 8 minutes.
Add sage and continue to cook, stirring, until mushrooms are well browned, about 5 minutes longer.
Add leek, celery, garlic and cook, stirring frequently, until vegetables are softened, about 10 minutes. Add parsley, and chopped pecans.
Add stock to the bread cubes and fold in the cooked vegetables until evenly mixed. Season to taste with salt and pepper.
.
Transfer mixture to a greased baking dish cover tightly with aluminum foil, and bake with the turkey until hot throughout, about 30 minutes.
Remove foil and continue baking until golden brown and crisp on top, about 10 minutes longer.
Vegan Stuffed Squash
Serve this dish instead of turkey for your vegan or vegetarian dinners.
To make this recipe for non-vegans, add a ½ cup of cooked lean ground pork to the stuffing.
Directions for preparing the squash:
Cut a thin slice off from the top & bottom of one acorn squash (just enough to leave a flat edge, so the squash can stand up on both ends).
Cut the squash in half, horizontally, so you have two bowl shapes. Scoop out the membranes and seeds and discard.
Place the squash in a baking dish cut-side up. Brush the inside with the olive oil and sprinkle with salt & pepper.
Roast the squash for about 30 minutes.
Filling
Combine the following:
2 tablespoons minced onion
2 tablespoons diced celery
1/4 cup diced, peeled pear
1/4 cup diced, peeled apple
2 tablespoons fresh cranberries
1 teaspoon chopped fresh sage
1 teaspoon chopped fresh thyme
1/4 cup cooked brown rice
Place the filling mixture in the partially cooked squash halves. Place the filled squash in the oven and bake 20 minutes.
Easy Vegan or Gluten Free Pumpkin Pie
The pumpkin filling can be used for either pie.
Ingredients
Pat-in-the-Pan Vegan Crust
1 1/2 cups unbleached all-purpose flour
1/2 teaspoon salt
1 teaspoon sugar
1/4 teaspoon baking powder
1/3 cup vegetable oil
3 tablespoons water
Vegan Pie Filling Directions
Whisk together the flour, salt, sugar and baking powder. Whisk together the oil and water, then pour over the dry ingredients.
Stir with a fork until the dough is evenly moistened. Pat the dough across the bottom of a 9 inch pie pan and up the sides.
A flat-bottomed measuring cup can help make the bottom even. Press the dough up the sides of the pan with your fingers, and flute the top.
Chill in the refrigerator while you make the filling.
Pat-in-the-Pan Gluten-Free Crust
1 1/3 cups gluten-free flour mix
1/2 teaspoon salt
1/3 cup olive oil (or alternative oil)
5 tablespoons cold milk (or cold plant milk)
Gluten-Free Pie Crust Directions
Mix together the flour and salt in a medium-sized bowl.
Blend oil and milk together in a separate bowl.
Add wet ingredients to dry ingredients and combine.
Place dough into a 9 inch pie plate and press the dough firmly onto the bottom and up the sides of the pie plate.
Place the pie crust in the refrigerator while you make the filling.
Pumpkin Pie Filling
2 1/2 cups pumpkin puree
1/4 cup maple syrup
1/3 cup brown sugar
1/2 cup unsweetened plain almond milk
1 tablespoon vegetable oil
2 1/2 tablespoons cornstarch or arrowroot powder
1 1/2 teaspoons pumpkin pie spice (or a mix of ginger, cinnamon, nutmeg & cloves)
1/4 teaspoon sea salt
Filling Directions
Preheat the oven to 350 degrees F.
Add all the pie filling ingredients to a blender and blend until smooth, scraping down sides as needed. Taste and adjust seasonings, if needed.
Pour the filling into the chilled pie crust and bake for about 60 minutes.
The crust should be golden brown and the filling should still be set.
Remove the pie from the oven and let cool completely before loosely covering and transferring to the refrigerator to fully set overnight.
Low-Carb Pumpkin Pie
Ingredients
Crust
2¼ cups almond flour
½ teaspoon salt
4 teaspoons sugar substitute (1:1 with sugar)
3 tablespoons butter, softened
1 large egg at room temperature, beaten
Filling
2 cups pumpkin puree
1/2 cup heavy cream
1/2 cup 1:1 sugar substitute
2 teaspoons vanilla extract
1 tablespoon pumpkin spice
1/2 teaspoon kosher salt
2 large eggs at room temperature, beaten
Directions
Preheat oven at 350 degrees F.
In a medium bowl, mix together all the crust ingredients until a dough forms.
Press the dough into 9-inch pan and bake for 10 minutes.
Whisk together the beaten eggs, pumpkin puree, vanilla, spices and sweetener. Mix well.
Add the heavy cream until fully combined.
Pour into pie crust and bake for 40-50 minutes or until toothpick (or knife) inserted comes out clean. Let cool completely.
Our favorite bagels are not from a bagel shop but homemade. In my part of the world, there are no bagel shops. You can buy a bagel at the supermarket or at the airport, but no bagel shop where you can go pick out your favorite dozen. So I make my own. I make several different flavors, such as pumpernickel or cinnamon, at different times, but these are our favorite. They are especially good with smoked salmon and red onion.
Sourdough Bagels
Ingredients
4 cups bread flour
1 teaspoon instant yeast
1 teaspoon kosher salt
1 teaspoon onion powder
½ teaspoon garlic powder
¾ cup sourdough starter
1 ½ cups warm water
1 tablespoon honey
Olive oil for the bowl
Everything bagel topping
Directions
Combine the flour, yeast, salt, onion powder and garlic powder in the large bowl of an electric mixer.
With the paddle attachment, mix the dry ingredients thoroughly.
Combine the sourdough starter, warm water and honey in a large measuring cup and pour into the flour mixture in the electric mixer bowl.
Mix the dough with the paddle attachment on low speed until the dough comes together.
Switch to the dough hook and knead the dough for 10 minutes. With a spatula, scrape the dough from the bottom of the bowl to the top.
Cover the bowl and let the dough rest 5 minutes. Remove the cover and continue to knead the dough with the dough hook for 10 minutes. This procedure helps the dough to develop the gluten that bagels need.
Oil a bowl and place the dough in the bowl, turning it several times to coat in the oil. Cover and let rise, about 2 hours.
Place the dough on a floured board. Divide the dough into 12 equal pieces. I use a scale to measure.
On the floured board gently roll the one piece of sough into an 8 inch length and join the ends together to form a ring. Place on a floured kitchen towel. Repeat until all the bagels are formed. Let rise for 30 minutes.
Preheat the oven to 400 degrees F.
Fill a Dutch Oven or other large pot three-quarters of the way with water. Add 1 tablespoon brown sugar and bring to a boil.
Place 3 bagels in the boiling water and let cook for one minute. With a spider or large spoon turn the bagels over in the water and cook for one minute. Remove the bagels to a dry kitchen towel.
Repeat this procedure for the remaining babels.
Top some of the bagels with an everything bagel topping, if desired.
Place the boiled bagels on parchment lined cookie sheets Six bagels to a sheet.
Bake for about 25-30 minutes until golden brown, rotating the pans after half the baking time has elapsed. Remove the pans from the oven and place the bagels on a cooling rack.
Bagels freeze well, so I store them there and defrost them overnight when I want to serve the,
Some great toppings for your homemade bagels:
Cream cheese with chives and scallions. Add slices of cucumber for a lunch treat.
Cream cheese, slices of smoked salmon and slices of red onion.
Eggs Over Easy with slices of cheese and cooked bacon.
Tuna or Turkey Melt
What is your favorite bagel topping?
Sourdough Potato Bread
Adding potato to a bread recipe can make it softer and more moist, which is what you want for a great tasting sandwich bread. This recipe makes excellent sandwich bread, as well as, toast. Make an egg salad sandwich on this bread-so good.
Ingredients
2 ¼ teaspoons instant yeast
6 cups bread flour
1/4 cup sugar
1 large russet (baking) potato, cooked
3/4 cup milk
1/4 cup butter, melted and cooled
2 teaspoons kosher salt
2 large eggs
1 cup sourdough starter, room temperature
Directions
Preheat oven to 350°F.
Remove the skin from the baked potato and mash. Set aside.
In a large bowl of an electric mixer, combine the yeast, bread flour and sugar.
In a large measuring cup or medium mixing bowl, combine the mashed potatoes, melted butter, milk, eggs, sourdough starter and salt. Pour into the flour mixture in the mixer bowl.
Using the paddle attachment, mix the ingredients until a dough forms. Switch to the a dough hook and knead the dough until smooth and elastic (10 minutes).
Place the dough in greased bowl, turning over to grease the top. Cover and let rise in a warm place until doubled ( 2 hours)
Punch dough down. Knead briefly and divide in half.
Shape each half into a smooth ball and then into a loaf. Place the shaped dough in 9 x 5 inch greased loaf pans.
Cover loaves and let rise until almost doubled (1 hour)
Bake in a preheated 350 degree oven for about 35 min. or until loaves are richly browned. Let cool on wire racks.
Makes 2 large loaves.
WINTER MOOD — Oil Painting On Canvas By Leonid Afremov
It’s January and cold outside with temperatures that will be that way for a few days, even here in the South. To give the house a warm feeling, I bake bread. And, of course, the smell is so enticing.
Below are three bread recipes that are sure to warm you up.
Cranberry Sweet Potato Muffins
12-15 muffins
Ingredients
1-1/2 cups all-purpose flour
1/2 cup dark brown sugar
2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 large egg
1/2 cup milk
1/2 cup cold mashed sweet potatoes (without added butter or milk)
1/4 cup butter, melted
1 cup fresh or frozen cranberries
Chopped pecans
Cinnamon-sugar
Directions
In a large bowl, combine the flour, sugar, baking powder, salt, cinnamon and nutmeg.
In a small bowl, combine the egg, milk, sweet potatoes and butter; stir into dry ingredients just until moistened. Fold in the cranberries.
Fill greased or paper-lined muffin cups half full. Sprinkle each with 1 tablespoon of chopped pecans and sprinkle with cinnamon-sugar.
Bake at 375°F for 18-22 minutes or until a toothpick inserted in muffins comes out clean.
Cool in the pan 10 minutes before removing to a wire rack. Serve warm.
Swirled Pumpkin Yeast Bread
This is a large volume dough and if you do not have a heavy-duty large capacity mixer, you will have to make the dough by hand or cut the ingredients in half to make one loaf.
2 loaves
Ingredients
4-1/2 to 5 cups all-purpose flour
3 cups whole wheat flour
2 cups quick-cooking oats
2/3 cup packed brown sugar
2-1/2 teaspoons pumpkin pie spice
1-1/2 teaspoons salt
1 teaspoon granulated sugar
2 packages (1/4 ounce each) active dry yeast
1-1/2 cups warm water (120° to 130°)
1 cup canned pumpkin
1/3 cup unsweetened applesauce
1/3 cup canola oil
2 eggs, lightly beaten
1/4 cup butter, softened
1/2 cup packed brown sugar
1 teaspoon ground cinnamon
Directions
In a large bowl of an electric mixer, combine 2 cups all-purpose flour, the whole wheat flour, oats, brown sugar, pumpkin pie spice, salt, sugar and yeast.
Beat in the warm water, pumpkin, applesauce and oil just until moistened.
Add eggs; beat until smooth. Stir in enough remaining all-purpose flour to form a firm dough.
Turn onto a lightly floured surface; knead until smooth and elastic,about 6-8 minutes or knead in your mixer.
Place the dough in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each portion into an 12-inch x 9-inch rectangle and brush with the softened butter to within 1/2 in. of edges.
Combine the brown sugar and cinnamon and sprinkle over both doughs. Roll up jelly roll style, starting with the short side and pinch seam to seal.
Place seam side down in two greased 9-in. x 5-in. loaf pans. Cover and let rise until doubled, about 30 minutes.
Bake at 350°F for 45-50 minutes or until golden brown. Cool for 10 minutes before removing from pans to wire racks.
Sourdough Ciabatta
This is a great bread to serve with your favorite soup.
2 large loaves
Ingredients
2 teaspoons instant yeast
1 cup sourdough starter
1 1/4 cups water
3/4 cup milk
1 tablespoon olive oil
1 tablespoon kosher salt
6 cups unbleached All-Purpose flour
Directions
Mix the yeast with the flour.
In an electric mixer bowl combine the milk, olive oil and salt with the paddle attachment. Stir in the flour, a cup at a time, until you have a dough the consistency of drop-cookie batter.
Switch to the dough hook and knead, adding more flour as necessary, until the dough is smooth and satiny.
Place the dough in an oiled bowl and cover with plastic wrap or a damp towel. Place the bowl in a warm spot and let the dough rise, undisturbed, about 2 hours, or until doubled in size.
Punch the dough down and turn it onto a lightly floured work surface. Knead the dough gently and divide it into two pieces.
Form the loaves into torpedo shapes, and place each loaf on a parchment-lined baking sheet. With a serrated knife, make three slashes in the tops of the loaves, each 1/2-inch deep.
Cover with a damp towel.
Let the loaves rise until they look puffy. This should take approximately 30 minutes. While the loaves are rising, preheat the oven to 425°F.
Brush or spray the loaves with water; a plant mister is good for this job. Bake for 10 minutes, spraying the loaves with water two more times.
Lower the oven to 375°F and bake for an additional 25 minutes.
For me, store-bought sandwich bread lacks good flavor and texture and usually contains way too many preservatives. The recipes in this post are easy to make and will reward you with great tasting bread for sandwiches and toast. Most ingredients are easy to find, however the ingredients for the rye bread include rye and pumpernickel flour. If you cannot find pumpernickel flour, use all rye flour in the recipe. I also use a flavoring made by the King Arthur flour company called deli rye flavor. If you do not have access to this ingredient, just substitute dried onion.
To always have fresh bread available, I slice each loaf in 1/2 inch slices and place them in a freezer ziplock bag. Bread slices can be removed, a slice at a time, and they defrost within a half hour. This is so handy.
Whole Wheat Sourdough Sandwich Bread
Ingredients
- 1 cup sourdough starter, at room temperature
- 1 cup + 2 tablespoons lukewarm water
- 2 1/2 cups white whole wheat flour
- 2 tablespoons whole grain bread improver or vital wheat gluten
- 2 tablespoons honey
- 1 teaspoon salt
- 1 teaspoon instant yeast
- 2 tablespoons vegetable oil
Directions
Combine all of the ingredients in an electric mixer bowl with the paddle attachment, mixing until a shaggy dough forms.
Let the dough rest, covered, for 20 minutes. (this step helps the gluten develop.
Switch to the dough hook and knead the dough until fairly smooth and slightly sticky.
Place the dough in a lightly greased bowl, cover it, and let it rise until almost doubled, about 90 minutes.
Gently fold the dough over a few times on a lightly floured work surface.
Shape it into an 8″ log, and place it in a 9″ x 5″ loaf pan.
Cover the loaf and let it rise until it’s crowned 1″ over the rim of the pan, about 60 to 90 minutes.
Towards the end of the rising time, preheat the oven to 350°F.
Bake the bread for 40 to 45 minutes, or until the loaf is golden brown and a digital thermometer inserted into the center registers 205°F to 210°F.
Remove the bread from the oven, let it sit in the pan for 5 minutes, then turn it out onto a rack to cool.
Seeded Rye Sandwich Bread
Ingredients
- 2 teaspoons instant yeast
- 2 cups unbleached all-purpose flour
- 1 cup rye flour
- 1/4 cup pumpernickel flour
- 1/4 cup nonfat dry milk powder
- 1 1/2 teaspoons salt
- 1 tablespoon honey
- 1 tablespoon caraway seeds
- 2 teaspoons Deli Rye Flavor or dried onion
- 1 1/4 cups warm water
- 4 tablespoons (1/2 stick) unsalted butter, melted
Directions
Combine all of the ingredients in an electric mixer bowl with the paddle attachment, mixing until a shaggy dough forms.
Let the dough rest, covered, for 20 minutes. (this step helps the gluten develop.
Switch to the dough hook and knead the dough until fairly smooth and slightly sticky.
Place the dough in a large, lightly greased bowl, cover the bowl with a towel or plastic wrap, and allow the dough to rise till doubled in bulk, 1 1/2 to 2 hours.
Turn the dough out onto a lightly oiled surface and shape it into an oval.
Place the dough in a lightly greased 8 1/2 x 4 1/2-inch loaf pan, tent it with lightly greased plastic wrap and set it aside until doubled in bulk and risen 1 inch over the lip of the pan, about 1 hour.
Bake the bread in a preheated 375°F oven for 35 minutes, or until it’s golden brown and tests done (the interior of the loaf will read 190°F on an instant-read thermometer).
Remove the bread from the oven, remove it from the pan, and cool completely on a rack.
The comforting and inviting smell of home-baked bread should be reason enough to try baking at home. Home-baked bread also offers more nutrients than commercially manufactured breads and, of course, there are no preservatives in this bread. Although baking bread takes some time, the taste and nutritional benefits of baking your own bread makes the effort worthwhile.
No-Knead Sourdough Rye
I came up with this recipe for rye bread based on the process for no-knead breads developed by Jim Lahey at the Sullivan Street Bakery. Plus I often think about how I can use my sourdough starter that I always have available in my refrigerator. So I combined the two and the results were a delicious rye bread that goes really well with soup or a salad.
Ingredients
- 1 1/2 cups unbleached all-purpose flour
- 1 1/2 cups rye flour
- 1/2 teaspoon instant rise yeast
- 1 teaspoon kosher salt
- 2 teaspoons caraway seeds
- 1/2 cup sourdough starter, at room temperature
- 1 1/4 cups water
- 1 1/2 teaspoons honey
Directions
You will need a Dutch Oven or a Cloche Baker (round or long) for this recipe.
Mix the flours, salt, yeast and caraway in a large bowl. Combine the honey, starter and water in a measuring cup and, gradually, add the liquids until the dough comes together into a wet dough.
You may need a little more water, 2-3 tablespoons more, if the dough seems dry. The dough should be fairly moist.
Cover the bowl with a damp towel or plastic wrap and let it rise at room temperature for 12-18 hours.
Flour a work surface and gently turn the dough out. Fold the edges in and pinch them to form a ball.
Let the dough rise on a well floured towel or parchment lined bowl.
I like to line a round bread basket with parchment paper, cut to fit the basket, because the bread does not flatten out too much, as no-knead doughs can sometimes do.
After 1-2 hours, the dough should have fully risen.
During the last 45 minutes of the second rise, preheat the oven to 500 degrees F with the cloche baker or dutch Oven on a low rack.
After 45 minutes, remove the baker from the oven and turn the oven down to 450 degrees F. Use well insulted pot holders, as the baker will be very hot.
Using the parchment as a sling, gently lower the dough with the parchment into the preheated baker.
Be careful to not touch the baker as it is very hot! Slash the top of the loaf with a sharp knife.
Place the lid on the baker and put the baker into the oven. Bake for 30 minutes with the lid on.
After 30 minutes, remove the lid and bake an additional 15 minutes, until the bread is deep brown in color and an instant-read thermometer inserted into the center registers about 205°F.
To keep the crust crackly, turn the oven off, crack the door open, and let the bread cool inside the oven for 30 minutes.
Sourdough English Muffins
There are many recipes for English Muffins but this one is a favorite in my family. It is easy to make and tastes great for breakfast, especially with homemade jam. I like making my own English Muffins because they have a fresh, clean taste, that store-bought muffins do not seem to have. Adding a little whole wheat flour gives the muffins some added nutrition. You do need to buy English Muffin rings to make this recipe, but the process I use won’t make a mess from cooking the muffins on the stovetop.
Ingredients
- 1/4 cup dry milk powder
- 1 1/3 cups lukewarm water
- 3 tablespoons soft butter
- 1 teaspoon salt
- 2 tablespoons honey
- 1 large egg
- 3 tablespoons (1 1/4 ounces) potato flour (not starch)
- 2 cups unbleached bread flour
- 1 cup white whole wheat flour
- 2 teaspoons instant yeast
- 1 cup sourdough starter, set out on the kitchen counter, covered, overnight
- Semolina flour or cornmeal
Directions
Combine all of the ingredients except the semolina in the bowl of an electric stand mixer. Mix and then beat at high speed using the flat beater paddle for 5 minutes.
The dough will be soft, sticky and glossy. Scrape down the sides of the bowl, cover it, and allow the dough to rise for about 90-120 minutes, until doubled in bulk.
Grease the rings with cooking spray.
Place 16 rings on two parchment covered sheet pans and sprinkle a little semolina or cornmeal in each muffin ring,
Fill each ring almost to the top. I used a small muffin scoop to make it easier. Pat the dough a little to get it to the sides of the rings.
Place a sheet of parchment paper that has been coated with cooking spray on top of the rings and lay another sheet pan on top. This step helps the muffins retain their shape. Let rise 30 minutes.
Remove the top pan and parchment and sprinkle the tops of the risen muffins with semolina. Replace the parchment paper, sprayed side down, and the baking sheets.
Forgive the view but my pans are very old and have seen a lot of baking.
Towards the end of the rising time, preheat the oven to 400°F.
Bake the muffins (with the baking sheet on top) for 10 minutes. Flip the pans over and rotate the pans on the oven racks. Bake 5 minutes more.
Remove the top pan and parchment, and bake for another 10 minutes, or until the muffins are a light golden brown and the interior of one registers about 200°F on a digital thermometer.
Remove the muffins from the oven. Remove the muffin rings (they will slide right off) and transfer the muffins to a rack to cool.
Grass-fed red meats are leaner and contain proportionally more of many important nutrients that relate to good health. Because grass-fed beef has less fat and marbling (which help keep the juices in the meat), the meat toughens much more rapidly and, therefore, requires more careful cooking. This means it’s essential to rely on a thermometer rather than timing to ensure you don’t overcook the meat. Choose spice rubs or marinades that are oil or herb based, and plan to serve all tender cuts of steak medium rare. Cook the steak to an internal temperature of 120 degrees and let it rest for 5 minutes before serving.
A grass-fed steak should be exposed to high direct heat for no more than 2 minutes per side. After that, in order to guarantee tender and juicy meat, it should be removed from the flames and allowed to finish in indirect or low heat. If you are cooking the steak on the grill, simply move it off the flames and put it on the side of the grill that is not lit, close the grill cover and allow the meat to cook for about 5-7 minutes per pound. During that indirect time, the internal muscle fibers will come up to temperature slowly without contracting too tightly and toughening. Also, the proteins and sugars will have time to caramelize over the surface of the meat, giving the steak that characteristic glossy look and rich taste.
If you are cooking it indoors, once the steak has seared in a hot skillet, transfer the skillet to a 300 degree F oven for about 5-7 minutes per pound (or a 200 degree F oven for about 10 minutes per pound).
Steak
- 2 grass-fed, bone-in ribeye or NY strip steaks, about 14-16 oz each
- Olive oil
- Salt and freshly ground black pepper
Mushroom Topping
- 8 mushrooms, sliced
- 1 shallot, sliced
- 2 tablespoons butter
- 1 teaspoon Worcestershire sauce
- 1/4 teaspoon salt
- 1/4 teaspoon dried oregano or thyme
Arugula Salad
- 4 cups loosely packed baby arugula
- Italian vinaigrette (your favorite)
- 1/4 cup (1 ounce) shaved fresh Parmigiano-Reggiano cheese
- Lemon wedges
Cooking the steak:
Coat the steaks in olive oil and sprinkle with salt and pepper. Let rest at room temperature for one hour.
Heat an outdoor grill and oil the grill grates. Once the grill is hot, turn off one burner or move the hot coals to one side.
Place the steaks over the hot (direct) side of the grill and cook for two minutes. Turn the steaks over and cook for two more minutes.
Move the steaks to the indirect side and cook for 5-7 minutes or until the steaks register 120 on a n instant meat thermometer. Remove to a plate and let rest for 5 minutes.
Cooking the mushroom topping:
Melt the butter in a small skillet. Add add the shallots. Cook for one minute and then add the sliced mushrooms. Cook the mushrooms until their moisture evaporates.
Add the remaining ingredients. Remove the pan from the heat and set aside.
For the salad:
Arrange the arugula on a serving platter and drizzle lightly with Italian vinaigrette. Sprinkle with shaved Parmesan cheese.
Place the grilled steaks on top. Spread the mushrooms over the steaks.
Serve with lemon wedges.
Sourdough Dinner Rolls
These rolls are delicious with the steak and round out the meal.
Yield: 8 rolls
Ingredients
- 3 cups bread flour
- 1 package (2¼ teaspoons) yeast
- 1/3 cup cracked wheat or other whole grain
- 2 teaspoons salt
- 1 tablespoon honey
- 1 cup sourdough starter
- 3/4 cup water
- 1 tablespoon vegetable oil
Directions
In the bowl of a stand mixer fitted with a paddle, combine 1 cup of the flour with the yeast, cracked wheat and salt.
In a microwave-safe bowl or measuring cup, combine the water, honey and the oil. Microwave on high for 30-45 seconds, until warm (but not hot).
Add the warm water mixture and the sourdough starter to the dry ingredients. Beat for 4 minutes on medium speed.
Gradually add the remaining flour, about ½ cup at a time, and switch to the dough hook and knead for 5-7 minutes until the dough is smooth and elastic.
Place in a lightly oiled bowl and turn to grease the top. Cover lightly with a tea towel and let rise until doubled in size, about an hour.
Turn the risen dough onto a lightly floured surface and gently press or “punch” down to remove air bubbles. Divide the dough into 8 equal pieces.
On a lightly floured surface, roll each piece of dough into a 4×6-inch rectangle; then, starting with the longer side, roll up each rectangle tightly, pinching the edges and ends to seal.
Place shaped rolls onto a greased baking sheet. Cover and let rise until doubled again, about 1 more hour. Near the end of the rising time, preheat oven to 400 degrees F.
With a sharp knife, make a lengthwise slash down the center of each roll and brush or lightly spray with cold water.
Bake for 20-25 minutes or until crusty and brown. Remove the rolls from the baking sheet and cool on a cooling rack.
