Unleavened Bread - Feeding the Flock 23

 

If you have been following a long,  you know I have been trying to come up with recipes for the sourdough starter that my friend gave me at Christmas time.  All of the recipes I could find have all included YEAST in the recipe.  Of course I've been working mine in the bread machine (because it's faster and easier). Any hoot, I did not use any yeast in these two loaves. 

SUNFLOWER SEED BREAD                                        BASIC UNLEAVENED

½ cup beer sourdough starter                                              ½ cup sourdough starter 

½ cup buttermilk                                                                 ½ cup buttermilk   

2 tbsp. grapeseed oil                                                            2 tbsp. melted butter

¼ cup brown sugar                                                              1½ tsp honey

2 cups all-purpose flour                                                       3 cups all-purpose flour

1 cup whole wheat flour                                                      1½ tsp. salt

2 tbsp. slivered almonds

¼ cup raw sunflower seeds

1½ tsp. salt

Place ingredients in bread machine in order listed. (Note there are two different loaves of bread there).  Set for the dough cycle.  Once cycle stops, remove from bread machine, create loaf and let rise 45-60 minutes.  (It will not rise much...it's unleavened).  Bake in 375º oven for 30-35 minutes.  This is a very dense bread.  I thought it was going out to the offering corner (where the wild animals feed), but I tried it as toast, and it makes really good toast.   Not one of my best recipes, but I couldn't find the Unicorn Kibbles that I wanted to make.

Enjoy,

Are you user-friendly or uncomfortable?

Sourdough Starter - Feeding the Flock 23

 

BEER SOURDOUGH STARTER

1 cup Sam Adams Alpine lager

¾ cup all-purpose flour

2 tbsp. rice flour 

1 tbsp. whole wheat flour

Open bottle of beer 24 hours in advance of making dough and let it go flat.

Mix dry ingredients together.  Add beer and stir well to combine.

Cover with cheesecloth and then plastic wrap.  Let stand 24-48 hours, stirring every 12 hours. After the 48 hours, either refrigerate or feed.

It will be bubbly and smell strongly fermented.

You can find out how to "feed" and maintain your sourdough starter here.

I do not have the recipe for the white sourdough starter because it was given to me.  The recipes that I have found use a commercial dry sourdough starter (there must be a better way)!

I'm going to use my beer starter for the first time today.

Enjoy.

Don't forget to check out what's going on over at the Step in Time.

Naughty Sourdough Bread - Feeding the Flock 23

The reason I called it naughty is because I fed it and it bubbled all over the counter and made a wicked mess.  Sometimes sourdough will do that.  In my theme reveal I said I was going to incorporate sourdough into my recipes.  I'm not coming up with as many as I hoped but it's fun when I create something new. This bread is so tasty and moist, I will definitely make it again.

2 tbsp. grapeseed oil

¼ cup agave nectar

¾ cup buttermilk (microwave about 20 seconds to about 70º)

8 oz. sourdough starter

3 tbsp. Nocino (I'm thinking any kind of liqueur would work)

4 cups bread flour

2 tsp. salt

2¼ tsp. yeast

Place all ingredients in the bread machine in the order given. Select the dough cycle and let process.  Remove from bread machine and divide dough into two loaves.  Place on baking pan, lined with parchment paper.  Let rise for 45 minutes to an hour.  Preheat oven to 355º.  Before backing slit tops of bread with sharp paring knife.  Bake 25 minutes.  Remove from oven, pat with butter if desired, cover with towel and let cool. Makes 2 loaves

Enjoy,

Don't forget to check out the N devotional.

Irish Sourdough Soda Bread - Feeding the Flock 23

 

3 Cups flour

1¾ tsp. Kosher salt

1-1/8 tsp. baking soda

1 cup sourdough starter

1¼ cups buttermilk

Preheat oven to 450º

Line cast iron Dutch oven (with cover) with parchment paper. 

Whisk flour, salt and baking soda together for one minute to combine well.

Add the sourdough batter and the buttermilk together and shake well.

Pour buttermilk mixture into flour combination and using a wooden spoon stir until fully moistened.

Scrape sticky dough mixture into the prepared Dutch oven.  

Smooth with rubber spatula to make a rough boule shape.  

Score deeply with sharp knife, cutting into quarters.  

Cover and bake 45 minutes.

Remove cover and bake 15 minutes longer.

Remove from pan and let cool on wire rack for at least 30 minutes.

Enjoy.  This is great bread for brushetta. 

Cheers,

Don't forget to check out my Interpretation.

Pumpernickel Bread

Pumpernickel Bread

1½ cup warm water

1½ tbsp. vegetable oil

2 tbsp. molasses

1½ tsp. salt

2 cups all-purpose flour

2 cups whole wheat flour

¹/₃ cup wheat gluten

¼ cup dry milk

1 tbsp. flax seed

1 tbsp. cocoa (add 1-2 tbsp. more for darker bread)

2 tsp. yeast

Combine all ingredients in bread machine in order given and select dough setting.  Once cycle is complete transfer dough to a lightly greased 9x5 loaf pan. Let bread dough rest while preheating oven to 350º.  Bake 350º45 minutes.  Remove from pan immediately and butter top, if desired.

© Crackerberries 2015

Dill Pickle Bread

Dill Pickle Bread

1 cup warm water

¼ cup molasses

2 tbsp. butter

1 cup chopped dill pickles

2 cups whole wheat flour

1 cup all-purpose flour

½ cup oatmeal

2 tbsp. dry milk

1 tsp. salt

2 tsp. yeast

Combine all ingredients in order given in bread machine. Set to dough setting. Once complete, transfer dough to lightly greased bread pan. Cover and let rise while oven preheats to 350º. Bake at 350º for 40 minutes. Remove from pan immediately. Rub with butter and sprinkle lightly with kosher salt.

·         This is my first try at making dill pickle bread. I want more pickle taste, although Tall Cool ☺ne says it’s fine just the way it is.  Next time I’m going to add a little more pickle and some dill weed to the batch.

© Crackerberries 2015

Pumpkin Bread

Pumpkin Bread

3½ cups all-purpose flour

2 tsp. baking soda

1½ tsp. cinnamon

½ tsp. baking powder

2 cups sugar

2/3 cup butter flavored Crisco

4 eggs

2 cups pumpkin, cooked, mashed, cooled

1 cup fig conserves

*Preheat confection oven to 325º.

Spray two bread loaf pans (9x5”) with cooking spray, or grease with shortening.

Combine flour, baking soda, cinnamon, and baking powder; set aside.  Beat Crisco and sugar together until light and fluffy; add eggs one at a time and then add pumpkin. Blend well.  Stir in flour mixture and conserves.  Divide amongst the two loaf pans.  Bake 40-45 minutes or until wooden toothpick inserted near center comes out clean. Cool ten minutes and remove from pans to cool on wire racks completely.

*If using a conventional oven preheat to 350º and cook 55-60 minutes.

© Crackerberries 2014

Amish Cinnamon Bread

Amish Cinnamon Bread (A.K.A. Friendship Bread Dough)

A starter dough was given to me back in June and I thought it would be fun to share.  I am still experimenting with it.

DO NOT USE ANY TYPE OF METAL SPOON OR BOWL FOR MIXING.  DO NOT REFRIGERATE!  If air gets in the bag, let it out.  It is normal for the batter to rise, bubble and ferment.

DAY 1 Mash bag

DAY 2 Mash bag

DAY 3 Mash bag

DAY 4 Mash bag

DAY 5 Mash bag

DAY 6 Add to bag: 1 cup flour, 1 cup sugar, 1 cup milk: mush bag

DAY 7 Mash bag

DAY 8 Mash bag

DAY 9 Mash bag

DAY 10        Pour entire contents of bag into large NON metal bowl. 

Add 1½ cups of flour, 1½ cups sugar, 1½ cups milk; mix well. 

Measure out 4 separate batters of 1 cup each into 4 gallon size zip lock bags. Keep one starter for yourself and give three to friends with a copy of this recipe.

Use the remaining batter in your non-metal bowl:
Follow these instructions to bake your bread:

Preheat oven to 325°

Add the following ingredients to the remaining batter in the bowl:

3 eggs

1 cup vegetable oil (or ½ cup oil and ½ cup applesauce)

½ cup milk

1 cup sugar

2 tsp cinnamon

½ tsp vanilla

1½ baking powder

½ tsp baking soda

½ tsp salt

2 cups flour

1 large box instant vanilla pudding

Grease 2 loaf pans.  Mix an additional ½ cup sugar and 1½ tsp. cinnamon.  Dust pans with this mixture.  Pour batter evenly into the pans and sprinkle with remaining sugar/cinnamon mixture over top.  Bake for 1 hour (check after 45 minutes).  Cool until bread loosens from the pans evenly (about 10 mins).  Turn bread onto serving dish.  Serve warm or cold.

If you keep a starter for yourself you will bake every 10 days.  The bread is very good and makes a great gift.  Only the Amish know how to create a starter, so if you give them all away you will have to wait until someone gives you one back.                                                                              

© Crackerberries 2013

Sweet Potatoes — Bread Machine Yeast Bread

Sweet Potato Yeast Bread

We are on week #7 of the sweet potato challenge.  Can you believe Thanksgiving is almost here?  EMAIL me your favorite sweet potato recipe and you can see it right here next Friday.

½ cups mashed sweet potatoes

1 cup warm (75º) half & half

2 tbsp brown sugar

2 tbsp butter, softened

1 tsp salt

3¼ cups all purpose flour

1/3 cup pecans, finely chopped

1 tsp pumpkin pie spice

2¼ tsp dry active yeast

Place all ingredients in bread machine in order given.  Set to basic 1½ loaf.  Remove from bread pot immediately.  Let cool completely before slicing into 14 portions lengthwise and then cut each slice in half.  Each half slice equals 68½ calories.

© Crackerberries 2011

Pecan Zucchini Bread

2 cups shredded zucchini

2 cups sugar

2 eggs

1 cup vegetable oil

3 tsp vanilla

1 tsp salt

2 tsp cinnamon

1 tsp nutmeg

3 cups flour

1 tsp baking soda

1 tsp baking powder

1 cup chopped pecans

Preheat oven 350º.  Grease two 8x4x2 inch loaf pans.  In medium bowl combine flour, cinnamon, nutmeg, baking soda, salt and baking powder.  Make a well in center of mixture and set aside.

In another bowl beat eggs and add sugar, vanilla, oil and zucchini.  Add to flour mixture and stir just until moistened.  Fold in pecans.  Pour into greased loaf pans and bake 350º for 50-55 minutes or until toothpick inserted in center comes out clean.

Cool in pans on wire rack for 10 minutes and then remove from pans.  Slice and serve with soft butter or whipped cream cheese.

© Crackerberries 2011

Whole Wheat Sesame & Poppy Seed Bread

3½ cups whole wheat flour
1 packet active dry yeast
2 Tbsp warm water
¼ cup vegetable oil
¼ cup honey
¼ cup non-fat dried milk
1½ cup warm water
1¼ tsp salt
1 Tbsp poppy seeds
1 Tbsp sesame seeds
1 tsp olive oil

Dissolve the yeast in two tablespoons of warm water. In a large bowl, combine all ingredients except the poppy and sesame seeds and mix until the dough starts to leave the side of the bowl. Transfer the dough to a lightly greased surface. Oil your hands and knead it for 6-8 minutes. Transfer dough to a lightly greased bowl, twirling to grease all sides of the dough. Cover with clean dish cloth and allow rising in warm place until doubled in bulk (about 60 minutes).

Transfer dough to lightly oiled work surface and shape into 8-inch roll. Place in greased 8½”x4½” bread pan and cover loosely with greased plastic wrap. Allow the bread to rise for 30-60 minutes or until it’s crowned about an inch above the edge of the bread pan. Rub with olive oil and sprinkle with poppy seeds and sesame seeds. Bake in preheated 350º oven for about 40 minutes. Remove from bread pan immediately and cool on wire rack. Pictured above with sirloin steak and tossed salad.


© Crackerberries 2009