Baking Bread at Home Using Sour Dough Recipes

!±8± Baking Bread at Home Using Sour Dough Recipes

Sour dough is not something you make in a hurry. Not the first time anyway. The starter takes at least 24 hours to get ready, but some people would say one week or more. But don't panic. Most of that time it is doing its own thing.

Originally bread was flat. Then long, long ago someone left a bowl of dough exposed and some wild yeast got in. There are still those who believe that this is the only authentic way to make sourdough, but most of us will want to bought yeast.

Alaskan Sour Dough Starter

You will need

1 packet of instant yeast

1 tablespoon vinegar

2 1/4 cups hand warm water

1 teaspoon salt

2 tablespoons sugar

2 cups strong bread flour

Dissolve the yeast in 1/4 cup of the warm water. Add sugar vinegar, salt and flour. Add the rest of the water and stir. Place in a non metallic bowl, cover and let it sit until it starts to ferment. About 3 days for a fairly sour taste, but you can use it after 24 hours. Stir again until and measure out the amount you need for your recipe. Bring this to room temperature before using. You then need to replenish the starter with equal volumes of flour and water.

Sourdough Bread

1 cup of starter

1 1/3 cups of hand warm water.

About 6 cups of flour. This can be any ratio you like of white and wholemeal strong bread flour.

1 dessert spoon of salt and the same of sugar.

A little cornmeal or semolina to sprinkle on pan.

Method

Pour 1 cup of starter into a large bowl. Add to this the warm water and about 3 cups of the flour. Mix well and then cover and leave for at least 2 hours in a warm place. You could also leave it in a cooler place for up to 24 hours. Mix the salt and sugar into 2 cups of the flour and mix this into the yeast mixture. Now turn it out onto a floured board and knead. Add more flour until you have a fairly stiff dough. Grease bowl. Place the dough back in the bowl, turning so that dough is coated with grease. Cover and let it rise. Knock down the dough and shape it into two large loaves or into rolls. Sprinkle tins or baking sheets with cornmeal or semolina, place loaves an d then let rise for further 2 hours. Preheat oven to hot, gas mark 8, 450F, 230C. and boil some hot water. Just before baking slash tops of loaves and brush with cold water. Place in oven. On the bottom of the oven place a dish with 3 cups of boiling water to create a steamy atmosphere. Close oven and bake for 25 minutes or so.

Tips

Check loaves are done by tapping bottoms. They should sound hollow.
Different glazes will produce different effects - try milk, beaten egg or salt water.
You could try sprinkling your dough with chopped herbs, sesame seeds, poppy seeds, caraway, coriander, pumpkin seeds and so on. More elaborate finishes could include onion rings or grated cheese. If the bread is well colored, but still sounds dull, try placing back in oven for 10 minutes with heat turned off.

Yes, it is a complicated process, but most of the time you are free to do something else. One of the busiest surgeons I know bakes bread like this every week as a total relaxation, so if he has time what excuse have the rest of us got.

Baking Bread at Home Using Sour Dough Recipes

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Light and Fluffy Bread

!±8± Light and Fluffy Bread

This recipe is for a very light and airy bread. I was raised in a donut shop (no pun intended) and have baked all my life.

However, I just couldn't find or create a bread recipe to my satisfaction...one that would knock your socks off, if you know what I mean...that is until I found this one. I got this recipe from a very dear old Italian lady who was like a second mother to me when I was younger. She was always cooking and baking and feeding teenagers.

This is the bread of love that you will love.

INGREDIENTS:

2-4 LOAVES (Depending on Size of Pans)

6 cups all-purpose flour

3 rounded tablespoons sugar

1 teaspoons salt

1 packages fast-rising dry yeast

Combine the above ingredients in a mixer bowl first.

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3/4 cups buttermilk

1-3/4 cups water

Combine the above ingredients in a bowl or large measuring cup and heat to 125-130 degrees in the microwave to add to the mixing bowl.

Note: This amount will fit in the two medium size bread pans and one small or two large bread pans.

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INSTRUCTIONS:

1. Combine the above in a Kitchen Aid or similar type of mixer bowl with a flat hook. If you don't have a mixer, you can do it by hand fairly easily.

2. Blend the ingredients with a dough hook until it all comes together. Finish it up with oiled hands, flattening it out in the bowl. You will not be kneading the dough, but just blending it until smooth. It will be a very wet and sticky dough. Don't worry about getting too much oil from your hands in the dough; it helps the final product.

3. Let the dough rise in the pot or bowl in a warm place (an oven warmed to 90-100 degrees is perfect) for 30-40 minutes or until doubled.

4. Punch the dough down and form to fit in greased baking pans, The pans should be about half full. Allow the covered dough to rise in a warm place until doubled, or the edges are to the top of the pan and the round is above the top.

5. Bake in a 350 degree oven for 20 minutes or until done.

6. Remove the bread from the baking pans immediately and let cool on a rack.

Note: To keep the bread fresh, line a big pot with a sheet, add the bread, and then cover with towels. The bread should be good for 2-3 days, but it is best eaten on the same day.This also makes great pizza dough.

Light and Fluffy Bread

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How to Make Outback Steakhouse Honey Wheat Bushmans Bread (Breadmaker version)

!±8± How to Make Outback Steakhouse Honey Wheat Bushmans Bread (Breadmaker version)

www.RecipeSecrets.us Ialways wanted to improve my cooking despite the fact that I am very bad at it, and nothing seems to come out well out of my hands. But I still got my hope and decided to start looking for some good recipes (what I mean by this is something that tastes good even with my clumsy skills). And I think I might have found it. I absolutely love restaurant food and the spices they use to make it so much different from what we make at home. I always wondered what made it so delicious despite the fact that we use the seemingly same ingredients at home, with worse results. Then I found a recipe book written by Ron Douglas, named (conveniently) "America's Secret Recipes", that advertised the fact that the book held restaurant secrets and recipes that the billion dollar companies like KFC, Pizza Hut, Red Lobster and many others are trying to keep away from the public. Who doesn't want to learn how to cook up a Pizza Hut house special huh? Yes, the book has it's share of Pizza Recipes and deserts! Yeah, actually I always wanted to know how they make those exceptionally tasty Tiramisu cakes. I always had it in for those. http The book also tries to make use of easy recipes in a sense of presenting the recipes by their signature companies, for example if you're looking for KFC specials, you will find them all in one spot so you don't need to read every recipe in the book to actually find what you're looking for. Overall, the book is worth that special price tag I got ...

How to Make Outback Steakhouse Honey Wheat Bushmans Bread (Breadmaker version)

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