French Country Bread



"A simple European style country bread. Just enough whole wheat to give it some flavor but not so much that it's heavy. I use an overnight starter to give it extra flavor."



Original recipe yield:

2 - 9x5 inch loaves

PREP TIME 30 Min COOK TIME 40 Min READY IN 1 Day 2 Hrs 40 Min PHOTO BY: Allrecipes



INGREDIENTS

1/2 teaspoon active dry yeast

1 cup warm water

1 1/2 cups bread flour

2 teaspoons active dry yeast

2 cups warm water

1 cup whole wheat flour

3 cups bread flour

2 teaspoons salt

DIRECTIONS

The night before baking the bread prepare this starter: In a medium sized non-metal mixing bowl dissolve 1/2 teaspoon active dry yeast in 1 cup warm water. Add 1 1/2 cups bread flour and mix well. Cover and let sit overnight at room temperature.

The next day: In a large mixing bowl, dissolve the 2 teaspoons yeast in the 2 cups warm water. Add the starter mixture, the whole wheat flour, 3 cups bread flour and the salt; stir until well combined. Add the remaining bread flour, 1/2 cup at a time, mixing well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.

Grease two 9x5 inch loaf pans. Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. Place the loaves into the prepared pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 45 minutes. Preheat the oven to 425 degrees F (220 degrees C).

Bake in the preheated oven for about 30 minutes or until the top is golden brown and the bottom of the loaf sounds hollow when tapped.

Rustic Country Sourdough Bread



2 pkg dry yeast

1 1/4 cups warm water

1 cup sourdough starter (at room temperature)

1/4 cup granulated sugar

1 tbsp salt

2 eggs, beaten

1 1/4 cup vegetable oil

5 1/2 to 6 cups flour

vegetable oil

melted butter



Dissolve yeast in water in a large nonreactive bowl. Allow to stand for five minutes.

Stir in the sourdought starter, sugar, salt, eggs, oil, and 3 cups of flour. Gradually add the remaining flour. Turn the dough out on a floured surface and knead until smooth and elastic (about 8 to 10 minutes). Place in a well greased bowl, turning to grease top. Cover and allow to rise in a warm place, free from drafts, for 1 to 1 1/2 hours or until doubled in bulk. Punch down the dough. Divide in half and place on a well floured surface. Roll out each half to an 18 x 9 inch rectangle. Beginning at the narrow edge, tightly roll up the dough. Pinch the seam and ends together to seal. Place the loaves, seam sides down, in greased 9 x 5 x 3 inch loaf pans. Brush the tops with the vegetable oil. Cover the loaves. Allow to rise in a warm place, free from drafts, about one hour or until doubled in bulk. Bake at 375 F for 30 to 35 minutes or until the loaves sound hollow when tapped. Remove from pans, and brush with melted butter. Yield: 2 loaves

Alaskan Sourdough Corn Bread



1 1/2 cups cornmeal

1 1/2 tbsp sugar

1 1/2 tsp salt

1 1/2 cups milk

1 1/2 cups sourdough starter

1 1/2 tsp cream of tartar

1 1/2 tsp baking soda

2 eggs, slightly beaten

6 tbsp melted butter





Combine the cornmeal, sugar, and salt in a bowl. Scald the milk. Pour over the cornmeal mixture. Cool to lukewarm. Add the remaining ingredients. Mix well. Pour into a buttered 9 inch square pan. Bake in a 425 F oven for 40 minutes.

Sourdough Biscuits



2 cups flour

1 tbsp sugar

1 tbsp baking powder

3/4 tsp salt

2 cups sourdough starter

2 to 3 tbsp softened butter



Mix the flour, sugar, baking powder, and salt in a large mixing bowl. Pour in the sourdough starter. Mix to make a firm dough. Grease a 12 inch iron skillet. Pinch off walnut size balls. Place in the pan. Let stand in a warm place for 12 to 15 minutes. Bake at 400 F for 24 to 30 minutes. Yield: varies depending on size of biscuits made

CIABATTA

Starter (Biga): 1/4 teaspoon yeast 1 cup lukewarm water (110-115F degrees) 2 cups flour 1/4 cup whole wheat and/or rye flour 3/4 cup water Dissolve the yeast in the lukewarm water and allow to sit for 10 minutes. Measure out 1 teaspoon of the yeasty water and add to the second quantity of fresh (3/4 cup) water. This second batch of water is what you will use - discard any yeasty water remaining from the first cup in which the yeast was dissolved. The purpose of this step is only to measure out a tiny amount of yeast for the biga so that you will have a slow, controlled fermentation which takes overnight to develop. Knead the ingredients together and set aside overnight or for 24 hours before use. Dough: 2 1/4 cups flour 1 teaspoon yeast 2 1/4 teaspoons salt 1 1/2 cups lukewarm (110-115F degrees) water Biga (prepared the day before) Mix together the dry ingredients in a bowl. Stir in the water and the biga and turn out onto a clean surface or bread board. Knead 5 minutes, creating a soft, sticky dough. Do not add more flour or the bread will not be light and airy and instead will be tough and heavy. It helps to oil your hands with olive oil when handling the dough. Oil a large bowl and turn the dough around in it a few times to coat, then cover with plastic wrap or a damp cloth (depending on whether your house is drafty or not). Place in a warm place, free from drafts, and allow to rise about 3 hours until it is doubled in bulk. When dough has risen, turn out onto a floured work surface and divide into two equal pieces. Handle dough lightly to avoid deflating the air pockets created during fermentation. Fold each piece loosely into thirds, business-letter style. Place seam side down onto a clean, heavily floured bread cloth or couche, sprinkle with flour and allow to rise again for about another hour. About 45 minutes after setting aside the dough to rise, preheat oven to 450F degrees. A baking stone, if you have one, is beneficial. Place on center shelf or slightly above. When oven is ready slip dough onto stone, seam-side up and bake until browned, about 35-45 minutes (check often during the last minutes of baking but try not to open oven for very long). Serving Suggestions: When cooled, slice down the center lengthwise, drizzle with your best olive oil and layer with your favorite Italian cold cuts, vinegar peppers, black oil cured olives and provolone cheese, and thinly sliced ripe tomatoes. This would be a good time to use a panini grill if you have one, or press and grill it outdoors, or just use a black cast iron frying pan. If you're doing these on the grill, you can press it under a hot, clean brick which has been pre-heated in the grill. Sprinkle with oil dressing (below) and serve. Oil Dressing: Combine 1/2 cup olive oil, 1 teaspoon each basil and oregano, 1/4 teaspoon hot red pepper flakes, 1 teaspoon balsamic vinegar, 1-2 cloves minced garlic (for extra kick you can optionally add one of the following: 1-2 anchovies, 1/4 teaspoon mustard, 1/2 teaspoon Frank's hot sauce, or chopped hot red peppers from a jar, more or less). Store tightly covered in refrigerator.

Sourdough Popovers



1 cup milk

3 large eggs

1/2 cup sourdough starter

1/2 teaspoon salt

1 cup All-Purpose Flour



In the microwave or in a small saucepan, warm the milk

until it feels just slightly warm to the touch. Whisk

in the eggs, sourdough starter and salt, then mix in

the flour. Don't over-mix; a few small lumps are OK.

The batter should be thinner than a pancake batter,

about the consistency of heavy cream.



Heat a muffin or popover pan in the oven while it's

pre-heating to 450°F. Carefully remove the hot pan

from the oven, and spray it with nonstick pan spray,

or brush it with oil or melted butter. Quickly pour

the batter into the cups, filling them almost to the

top. (If you're using a muffin tin, space the popovers

around so there are empty cups among the full ones;

this leaves more room for expansion.) Bake the

popovers for 15 minutes, then reduce the oven heat to

375°F and bake for an additional 15 to 20 minutes.

Remove the popovers from the oven and serve

immediately.



Yield: 6 popovers.

Start your own Sourdough Starter



2 cups warm water

1 tablespoon of sugar or honey (optional)

1 tablespoon or packet active dry yeast

2 cups Unbleached All-Purpose Flour



Pour the water into a two-quart glass or ceramic jar

or bowl, add and dissolve the sugar or honey and the

yeast in that order. Stir in the flour gradually.

Cover the jar or bowl with a clean dishcloth and place

it somewhere warm. By using a dishcloth instead of

plastic wrap, you'll allow any wild yeast in the area

to infiltrate and begin to work with the domestic

yeast which itself is beginning to develop "wild"

characteristics and flavors.



The mixture will begin to bubble and brew almost

immediately. Let it work anywhere from 2 to 5 days,

stirring it about once a day as it will separate. When

the bubbling has subsided and a yeasty, sour aroma has

developed, stir your starter once more and refrigerate

it until you are ready to use it. The starter should

have the consistency of pancake batter.

AMISH BREAD STARTER

2/3 c. sugar
2/3 c. milk
2/3 c. flour
2/3 c. oil
3 eggs
1/2 tsp. salt
1/2 tsp. vanilla
1 to 1 1/2 tsp. cinnamon
1 c. sugar
2 c. flour
1 1/4 tsp. baking powder
1 tsp. baking soda

Combine ingredients in large airtight container with lid. Store
at room temperature, do not refrigerate. Stir every day for
17 days. The recipe makes more than the 1 cup needed.
But allows for evaporation. Now the starter is ready.
For the next 10 days handle starter according to the following
instructions. Day 1, receive the starter Day 2, 3 & 4 -stir Day
5, Add 1 cup each flour, sugar and milk. Day 6 & 7,
stir Day 8 & 9, stir Day 10, Add 1 cup flour, sugar and milk.
Divide into 3 containers of 1 cup each for friends.
After removing the 3 cups of batter, mix in the following
ingredients: Using a fork, beat by hand until well blended.
Add 1 cup raisins and 1 cup nuts (optional).
Grease pans with butter, sprinkle with sugar instead of flour.
Bake at 325 for 1 hour. Cool 10 minutes, remove from pans.

Alaska Sourest Dough Starter



1 pkg yesat

1 tbsp vinegar

2 1/4 cups warm water

1 tsp salt

2 tbsp sugar

2 cups flour



Dissolve the yeast in 1/4 cup warm water. Add the sugar, vinegar, salt, and flour. Add remaining water. Stir until a creamy batter is formed. Place in a glass bowl, cover, and let sit in a warm, draft free, place until it starts to ferment. It will become bubbly. Let it sit in a warm, draft free, place for three days. Each day, stir the starter. It will take on a powerful boozy smell. At the end of three days, stir again until creamy. After three days, you can now use your starter. When you remove the amount called for in a recipe, replenish starter with equal amounts of flour and water. Store your starter in the refrigerator and bring to room temperature before using. I let my sourdough sit out overnight after I feed it. This sourdough takes about 1 to 1 1/2 months to really become sour.

Classic Sourdough Bread



1 cup sourdough starter

1 1/3 cups warm water

5 to 6 cups flour

1 tbsp salt

1 tbsp sugar

1 tsp baking soda

cornmeal to sprinkle in the baking pans



For the sponge: Place 1 cup of the starter into a large glass mixing bowl. Add to the starter, the warm water and about 3 cups of the flour. Mix well using a wooden spoon. Cover the sponge with plastic wrap and set aside for 24 hours. For the Dough: After the sponge has bubbled and expanded, remove the plastic wrap. Blend salt, sugar, and baking soda into 2 cups of flour. Mix this into the sponge using a wooden spoon. When the dough begins to hold together, turn it onto a floured board and knead it for 3 or 4 minutes. Add flour as needed to make a fairly stiff dough. Give the dough a rest and clean the bowl. Grease the bowl after. Continue kneading for another 3 to 4 minutes. Place the kneaded dough back into the bowl, turning it to grease the top. Cover and let rise for 2 to 4 hours. Punch down the dough and shape it into 2 long loaves. Place them on a cornmeal sprinkled cookie sheet. Cover and let rise for another 2 hours or until doubled. Heat oven

to 450 F. Begin heating a kettle of water. Just before you place the bread loaves in the oven, slash the tops diagonally with a knife. Slash every two inches at 1/4 inch deep. Brush with cold water. Place a baking pan on the oven bottom and put in 3 or 4 cups of boiling water. Place the loaves to be baked on the rack over the steaming water, close the oven, and bake for about 25 minutes.