Sourdough Bread

This recipe makes 2 loaves of bread.
You'll need to get some "starter" from a friend!

Feed your starter once a week and keep it in the fridge until the day you want to use it. After you use the required amount of starter, there will be "discard." Don't put this down the drain. Either use it in a recipe calling for "sourdough discard" OR put it in the garbage.

Feeding your starter:
20 g lukewarm water
5-7 g mature starter
20 g bread flour
Mix well in a small jar. Scrape down the sides. Cap loosley. Allow to double at room temperature. (Repeat the process two more times if your starter has been in the fridge for a week.) When it is healthy and mature, it should look bubbly and airy.

Using a vigorous and healthy starter is crucial in the next step. 
Mixing the levain:
100 g lukewarm water
25 g mature starter
100 g bread flour
Mix well in a quart jar. Scrape down the sides. Cap loosely. Allow to double at room temperature. (Place a rubber band around the jar at the level you want it to be when it is doubled...then you can see when it is ready.)

When it is ready, put 10+ g of the levain in a small jar and use it as your "starter" for the next time: Cap it loosely and put it in the fridge!

Next, mix together:
578 g lukewarm water
859 g bread flour
160 g levain
Using a heavy spoon in a big bowl (or a stand mixer), mix until there are no dry pockets of flour. Sprinkle 19 g fine sea salt on top. Cover and let it sit for 30-40 min. at room temp.

After letting the dough sit for 30-40 min, use a dough hook in a stand mixer and set the mixer on low and let it run for 3-5 min. 

Stretching and folding the dough helps develop the gluten. Starting at one end of the dough, pull it up and then fold it over the top of the dough. Rotate the dough and do this again on each of the 4 sides...stretch it up, fold it over, and rotate. Flip the dough over so the seam side is down. Place the kneaded dough in a large, lightly oiled container (big enough that the dough can double in size). Cover it and let it rest for 15-20 min until the top of the dough is relaxed and smooths out. 

Repeat the stretching and folding step (on 4 sides). Cover and let it sit 15-20 min.

Then do that again...stretch and fold on all sides. Cover with a light towel AND plastic, and let it sit 4-6 hours after the last fold...until the dough doubles in size. You should get some nice big bubbles on the surface. (Don't do this overnight. If you need to let it sit overnight, put it in the fridge and then let it come to room temp and double the next day.)

After the dough has doubled, gently dump it out on the counter. Using a bench scraper, divide the dough in half. Handle it very carefully. Gently pull and fold one end over the middle. Roll the rest of the dough to the side so the seam is down. Gently roll and rotate the dough until the surface is nice and tight. 

Work some bread flour into a light towel. Place the towel in the bottom of a bowl. This is your "proving basket." Gently place the dough into the bowl with the towel seam-side UP. Pinch the seam together to seal. Cover the basket or bowl with a light towel AND plastic and place it in the fridge for 12-15 hours...great to do overnight!

When you are ready to bake, put some dry rice and a little rack in the bottom of your Dutch Oven baking roaster (this keeps the bottom of the loaf from burning). Put the covered Dutch Oven pan in a cold oven and turn the temperature to 475 degrees. Let the oven heat and sit at this temp for an additional 15 min. Place a baking stone on the rack directly below the Dutch oven. (This also will keep the bottom of the loaf from burning.) Once the oven has heated, take one of the proving baskets/bowls out of the fridge. Place a piece of parchment on your counter. Carefully turn out the dough onto the parchment. Using a bread lame or very sharp razor blade, score the top of the loaf lightly in several small cuts (this is where you can create a pretty design). 

Open your hot oven, carefully take the hot lid off of the heated Dutch oven and carefully lower the parchment and dough down into the hot pan. Replace the lid and bake for 35 min. Remove the lid. If the bread is still a light tan color, bake it an additional 5 minutes uncovered until it is a deep golden brown. 

Gently lift out the parchment and allow the loaf to cool for 45 min before slicing. Let the oven and the pan heat up again, and then use the hot Dutch oven to bake the other loaf in the same way.

Breadsticks like Olive Garden

You're welcome to sprinkle Garlic Powder on these when they're done...but who would want to ruin a nice breadstick by doing that?!

1 cup plus 2 Tbls. warm water
1-1/2 tsp. yeast
2 Tbl. sugar
3 Tbl. butter, melted
1-1/2 tsp. salt
16 oz. bread flour

For topping when done:
Melted butter
Coarse, Kosher salt
Parmesan cheese

In the bowl of a stand mixer, combine the water, yeast, sugar, butter, and salt. Start adding in the bread flour on low speed. Increase the speed and use the dough hook to incorporate all the flour, a bit at a time. Allow machine to knead dough for a few minutes.

Remove dough to a greased bowl. Cover and let rise for a while.

Divide dough into 2-oz. balls. Roll balls into 10" long breadsticks...should make 12-13 breadsticks. Put breadsticks on parchment lined baking sheets (or could use silicone mats).  Allow to rise a while. 

Pre-heat oven to 400 degrees. Bake until golden brown. Brust with melted butter and sprinkle generously with coarse, Kosher salt and parmesan cheese.

Blueberry Muffins

1/2 cup (1 cube) butter...room-temp.
1-1/4 cups sugar
2 eggs
1 tsp. vanilla
2 cups flour
1/2 tsp. salt
2 tsp. baking powder
1/2 cup milk
1/4 cup sour cream
1-1/2 cups fresh blueberries
Sanding sugar for tops of muffins (or regular sugar is fine too)

With mixer, combine butter and sugar until light. Add eggs and vanilla and beat well. In separate bowl, whisk together flour, salt, and baking powder. In another bowl, whisk together milk and sour cream. With mixer on low (or even just fold in by hand), alternately add dry ingredients and milk mixture...do not overmix.

With potato masher or back of a spoon, crush 1/2 cup of the fresh berries a bit.  Carefully fold crushed and whole berries into muffin mixture. Spray muffin pan(s) and spoon mixture into 12-14 muffin cups. Sprinkle tops with sanding sugar (or regular sugar).  Bake at 375 degrees until golden.  To store leftovers, don't seal in a container...just cover with a towel so the tops stay crispy.

Fluffy Roadhouse Rolls

If you like the rolls at Texas Roadhouse, give these a try!

2 Tbl. warm water
1-1/2 Tbl. yeast
1 cup milk
6 Tbl. butter
5 Tbl. sugar
1 tsp. salt
1 egg
16.4 oz bread flour (or could use regular flour...what amount?)

Dissolve yeast in warm water with a pinch of sugar. 
Combine milk, butter, sugar, and salt and melt in microwave...not too hot.
In a stand mixer, combine yeast mixture with milk mixture and an egg.
Mix in flour until there is a soft dough...err on the side of less flour, rather than more.  Knead for a few minutes on a floured counter.

Place dough in a greased bowl. Cover and let rise for a long time until it's doubled.
Punch down and roll into a thick rectangle... no larger than 9" square. Cut into 16 squares with a pizza cutter.
Place on a greased pan 1" apart. Let rise until fluffy (but not over-risen) and bake at 350 degrees until golden.
Brush with butter after removing from oven.

Potato Rolls

This soft and delicious dough recipe can be formed into whatever type dinner rolls you desire. They stay soft and yummy for the next day too!  This recipe makes a lot...so share with a neighbor or freeze some for another meal.

3 cups hot milk

3/4 cup sugar

1-1/2 cubes real, unsalted butter (3/4 cup)

1 cup dehydrated potato flakes or pearls

1 Tbl. salt

4 eggs

1 Tbl. yeast

7 cups flour

1/3 cup additional butter, softened--for shaping rolls

In a large saucepan over medium heat, heat the milk until it begins to steam--almost to boiling point, but don't let it boil.  Remove from heat and add the sugar, butter, dehydrated potato flakes, and salt.  Stir thoroughly with a wooden spoon and then allow to cool until it is lukewarm.

Pour mixture in a large mixer bowl and begin mixing on low to allow it to cool faster.  The addition of the eggs will cool it even further.  When it is warm enough for the yeast (but not hot enough to kill the yeast), add the yeast and continue mixing.  With dough hooks attached, add the flour a cup-at-a-time and mix slowly.  This will be a sticky dough, not a firm bread dough.  No need to knead it!  Cover the bowl and let it rise at room temperature for an hour.  

With floured hands, press mixture down and divide it into 6 parts.

For knotted rolls: take one of the mounds and roll it into a rectangular-shape on a floured counter.  Smooth softened butter over half the rectangle and fold the other half over the butter.  Press slightly to seal.  With a pizza cutter, cut dough into 1" wide strips.  Pick up one strip at a time and tie into a knot.  Place on stone or greased baking pan to allow to rise. Continue shaping each roll.  Cover rolls with a towel and allow to rise until almost doubled and ready to bake.  Bake at 350 degrees on the middle rack until golden 15-20 min.  Brush with more softened butter to serve!

For croissant-type twists:  take one of the mounds and roll it into a large, flat circle on a floured counter.  Smooth softened butter over the circle.  Roll out another circle to the same size and place it on top of  the first buttered circle.  With a pizza cutter, cut into small wedges.  Roll up each wedge, starting with the large end.  Place on stone or greased baking sheet to rise until almost doubled and ready to bake.  Bake at 350 degrees on the middle rack until golden 15-20 min.  Brush with more softened butter to serve!

For Parker House-type pull-apart rolls: take one of the mounds and roll it into a rectangle about 12"x6".  Use a pizza cutter and slice rectangle into 1-1/2" strips.  Roll up each strip and place in buttered casserole-type pan with tall edges, about 1" apart.  Allow to rise.  Bake at 350 degrees for 15-20 min.  Brush with melted butter to serve.

Raspberry Honey Butter

Mix all ingredients together with a heavy mixer for 5-8 minutes on high.  It will look separated at first, but will come together and be soft and fluffy the more you mix it.  Store in sealed container in the refrigerator.  Makes a lovely gift in a little jar with a nice loaf of bread or some homemade rolls!

3/4 cup real butter, softened
3/4 cup raspberry jam
1/2 cup honey
1/8 tsp. vanilla

Cinnamon Streusel Muffins

Pre-heat oven to 375 degrees. Spray mini cheesecake pan with non-stick spray (and mini muffin pan.)

In the bowl of a stand mixer, combine until crumbly:

1-1/4 cups flour

1/2 cup sugar

1/2 tsp. baking soda

1/2 tsp. salt

6 Tbl. real butter (cold), cut into pieces

In a separate bowl, whisk together:
1 whole egg

1 egg yolk

1 tsp vanilla
2 Tbl. milk
1/4 cup sour cream
1/4 cup vegetable oil

Add wet mixture to crumbly mixture and mix on low just until combined. Don't overmix.  Using small scoop (about 1-1/2 Tbl.), spoon batter into prepared pans...don't fill them more than half-way...the streusel will fill the rest.  Sprinkle each muffin with plenty of streusel topping before baking.  There will be a lot of streusel topping...use all of it!

For streusel topping, combine:
1-1/4 cups flour
2/3 cup sugar
1 Tbl. cinnamon

1/4 tsp salt
1/2 cup butter, MELTED

Coconut Crunch Mini Muffins

2 eggs
1 cup canned coconut milk
1/4 cup sour cream
2 tsp. vanilla
1 tsp. coconut extract
6 Tbl. melted coconut oil
2/3 cups sugar
1-3/4 cups flour
1/2 cup whole wheat flour
1/2 tsp. baking soda
2 tsp. baking powder
3/4 tsp. salt
1/3 cup coconut
More coconut and sugar for topping muffins before baking

Pre-heat oven to 350 degrees.  This will make 2 pans of mini-muffins.
Whisk together eggs, coconut milk, sour cream, vanilla, coconut extract, and melted coconut oil.
In separate bowl, stir together sugar, flour, whole wheat flour, baking soda, baking powder, and salt.  Gently fold two bowls together and add 1/3 cup coconut.  Scoop into mini-muffin pans.  Before baking, sprinkle tops with additional sugar and a pinch of coconut.  Bake for 12-13 min.

Flaky Biscuits

3-1/3 cups flour
1 tsp. salt
1 Tbl. baking powder
3/4 tsp. baking soda
1 cup (2 cubes) unsalted chilled real butter, cut into little cubes
1/2 cup sour cream
1 cup milk
Additional butter--melted for brushing on biscuits

Put flour, salt, baking powder, baking soda, and butter into a large food processor.  Pulse until it is a fine meal.  Transfer mixture to a mixing bowl.  In a separate bowl, whisk sour cream and milk together.  Add milk mixture to dry mixture and gently fold with a spatula until the dough comes together.  With floured hands, turn the dough on to a lightly floured surface and roll into a 1/2"-thick rectangle.  Fold into thirds.  Dust counter top again and roll the dough out into a 1/2"-thick rectangle again. Fold into thirds. Turn the dough so that the long edge is parallel to your body, pat down with your hands and roll it out again.  Again fold into thirds. You will do this seven times, ending with dough rolled to 3/4" thick.  Cut dough into 2" squares with pizza cutter and put cut biscuits on a baking sheet right close to each other.  (They can be chilled at this point.)  Preheat the oven to 400 degrees.  Brush biscuits with melted butter and bake until they are golden brown--about 20 minutes.  Serve warm.  Can be served with honey butter or homemade jam.  Great with soups!

Scones

These deep-fried scones are also known as "Gerosolums" (with a "j"-sound) in the Packham family!

Made with dough from this White Bread recipe, they're tasty eaten with honey butter, jams, and honey!

After dough has risen at least once, divide into sections desired to use for bread and what you'd like for scones.  Roll scone dough out in smaller portions thinly on a floured counter.  Cut into desired pieces with a sharp knife.  Before placing pieces of dough into oil, gently stretch with fingers, so it flattens again...it will puff up in oil.

In deep pan with oil pre-heated to 350-360 degrees (use thermometer), gently place scone dough into oil.  Allow to fry until golden on one side, then gently turn with tongs.  After both sides are cooked, place on paper towels to drain.

Popovers or Yorkshire Pudding

This is a favorite in two different settings: served with homemade jam for breakfast OR served with roast beef and gravy for Sunday dinner--delicious either way!

Pre-heat oven to 425 degrees.  While oven is heating, prepare pans.  I use a 6-serving popover pan AND a 6-serving metal muffin pan.  Pour 1 tsp. vegetable oil in each popover serving.  Pour 1/2 tsp. vegetable oil in each muffin tin.  Put pans with oil in the oven and allow them to pre-heat with the oil for 10 min.

While pans are pre-heating with oil, mix the following in a blender:
1 cup flour
3/4 cup water
3/4 cup milk
4 large eggs
1/2 tsp. salt

When oil and pans have heated enough, batter should sizzle as it is being poured in to the containers.
Pour 1/3 cup mixture into each popover pan.
Pour 3-4 Tbl. mixture into each muffin pan.

Return pans to oven and bake about 25 minutes until they are golden brown and puffy.  Don't remove from oven when they are only light brown, as they tend to fall easily.

Honey Butter

Great on homemade bread, cornbread, or scones!
1 cup honey
4 cubes real butter
7 oz. Marshmallow cream 

Beat butter in stand mixer until soft and fluffy. Mix in honey and marshmallow cream and mix well. Can be piped into little dishes or jars for serving!

Almond Poppyseed Muffins

3/4 cup sugar

1/3 cup oil

1 egg

1/2 tsp. almond extract

1/2 cup sour cream

1/2 cup milk

1-1/3 cups flour

1/2 tsp. baking powder

1/2 tsp. salt

1/4 tsp. baking soda

1-2 Tbl. poppy seed

Sprinkle on top of each muffin before baking: sliced almonds and about 1/3 tsp. sugar.

Whisk sugar and oil together.  Add egg, extract, sour cream and milk.  Mix well.  Stir in dry ingredients and poppy seeds. Fill greased muffin tins about half full.   Before baking, sprinkle sliced almonds and extra sugar on top.  Bake at 350 degrees until barely golden on edges, about 17-19 min.

Cinnamon Mini Muffins

Bowl #1: Whisk together
1-1/2 cups flour
1/2 cup sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. ground nutmeg
1/8 tsp. salt

Bowl #2: Whisk together
1 egg
2/3 cup milk
1/3 cup sour cream
5 Tbl. butter, melted

Fold together bowls 1 & 2 until combined.  Use a small scoop and put into greased mini-muffin pan and bake at 350 degrees for about 10 min. until edges barely begin to turn golden. (About 17 min. for large muffins)

While still hot, dip tops in melted butter and then in cinnamon-sugar mixture:
3 Tbl. melted butter or margarine (use rest of cube from muffin recipe above)
1/4 cup sugar mixed with 1/2 tsp. cinnamon

Streusel Coffee Cake

Bowl #1: Whisk together
1-1/2 cups flour
3/4 cup sugar
1-1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt

Bowl #2: Whisk together
1 egg
1/2 cup milk
1/4 cup sour cream
1/4 cup oil

Combine Bowls 1 & 2.  
Stir in 3/4 cup chocolate chips (optional)---I like to use mini chips
Pour in greased 9"x 9" baking pan (or rectangle equivalent).
Sprinkle with topping before baking.

Topping: Combine with large fork or pastry blender until crumbly
3 Tbl. quick oats
3 Tbl. packed brown sugar
1-1/2 Tbl. flour
1-1/2 tsp. cinnamon
2 Tbl. margarine--fridge-hard

After crumbling topping over the top of the batter, bake at 375 degrees for about 25 min.

Orange Mini Muffins

With mixer in bowl #1:
1/2 cube (1/4 cup) butter or margarine
1/4 cup vegetable oil
1/2 cup sugar
1/3 cup packed brown sugar
2 large eggs
zest of one orange
1 tsp. vanilla
1 tsp. orange extract
1/2 cup sour cream
1/2 cup milk

Whisk in bowl #2:
2-2/3 cups flour
1-1/2 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt


Fold bowls 1 and 2 together.  Put in greased mini-muffin tin.  (Makes 48)   Bake at 350 degrees for about 10 min.  

When cooled, dip tops in glaze:
Bring ingredients to boil over MED heat and boil for 3 min.
1/3 cup sugar
1/4 cup sour cream
1 Tbl. orange juice (from the orange you used for the zest)
4 Tbl. butter or margarine

Orange-Zucchini Muffins

Bowl #1: Whisk together
1/3 cup sour cream
1/3 cup vegetable oil
2 eggs
1 Tbl. orange zest
2 Tbl. orange juice (use the orange you used for the zest!)
1 tsp. vanilla extract
3/4 cup packed brown sugar

Bowl #2: Whisk together
1-1/4 cups flour
1/2 tsp. ground nutmeg
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. cinnamon
1/4 tsp. salt

Fold both bowls together and add 1 cup finely grated zucchini.  Also stir in 1/2 cup chopped pecans (optional).  

Pour batter into 12 greased muffin cups.  Sprinkle each one with 1/4 tsp. sugar.  Bake at 350 degrees for 15-18 min.

Buttermilk Cornbread or Muffins

This corn bread is great for breakfast with some butter and syrup or for dinner, served with soup or chili!

1 cube butter, melted
2/3 cup sugar
2 eggs
1 cup buttermilk (or 1/2 cup sour cream mixed with 1/2 cup milk)
1/2 tsp. soda
1 cup cornmeal
1 cup flour
1/2 tsp. salt

Mix sugar into melted butter.  Beat in eggs.  Add buttermilk and soda.  Stir in cornmeal, flour, and salt.  It's okay if there are a few lumps.  Pour in greased 8" square pan.  Bake at 350 degrees for 30-40 min.  Or make muffins and bake for about 16 min.

Soft Pretzels

1 Tbl. yeast
3/4 cup warm water
1 Tbl. sugar
1/2 tsp. salt
1-1/4 cups flour

Soften yeast in warm water.  Add rest of ingredients.  Knead on floured counter.  Shape into "snakes" and form into pretzels.  Brush with 1 egg, beaten.  Bake at 425 degrees for 10 min. until golden.  Brush with butter and top with cinnamon/sugar mixture.

Soft and Fluffy Dinner Rolls

This recipe is adapted from the Lion House roll recipe...a favorite!  
2 Tbl. yeast
2 cups warm water
1/3 cup sugar
1/3 cup butter-flavored shortening
2-1/2 tsp. salt
2/3 cup dry milk (or 1/4 cup "Morning Moos")
1 egg
5-6 cups flour

Dissolve yeast in warm water.  Whisk in sugar and shortening and salt.  Add dry milk and egg.  Add enough flour to form a soft dough.  Knead a bit.  Turn into greased bowl and let rise.  Form into rolls (however you want!) and place on greased pan.  Let rise again.  Bake at 350 degrees on middle rack until golden brown.  Brush with melted butter after removing from oven.