This is part of the A-Z blogging challenge. Don’t forget to visit some of the other bloggers in the challenge and also check out Crackerberries
This is part of the A-Z blogging challenge. Don’t forget to visit some of the other bloggers in the challenge and also check out Crackerberries
1½ cup
sourdough starter
½ cup
warm water
2 tbsp.
butter
1 egg
¼ cup
sugar
3½ cups
all-purpose flour
2 tsp.
yeast
Combine the sourdough starter with the warm water and mix to combine. (If you don’t have 1½ cups of starter, just add enough water to equal 2 cups of liquid). Place ingredients in the bread machine in the following order: butter, starter mixture, egg, sugar, flour, salt, (optional herbs or spices) and finally the yeast.
Select dough setting. Once the bread machine has stopped, remove dough and let rest about 5 minutes. Cut into 12-16 equal portions and roll in balls. Place on parchment paper line cookie sheet and press to flatten just slightly. Cover with towel to rise for about 45-60 minutes. Preheat oven to 375º. If desired, brush tops of rolls with beaten egg or milk and cut little crosses in the tops. Bake 12-15 minutes. Remove, cool, serve.
Other options.
Herb Garlic Rolls: add ½ tsp. thyme, ½ tsp. garlic powder, ½ tsp. basil, and ½ tsp. oregano.
Sweet Spice Rolls: increase sugar to ½ cup and add ½ tsp. cinnamon, ½ tsp. allspice, ½ tsp. nutmeg.
PS if you want to read more about Christmas and newsletters check out the post over on Crackerberries writings.
Another A-Z challenge completed. This is something I’ve been doing since 2015. I actually dabbled in it in 2014 but was not very successful. It disciplines me to actually take the time to write. I always have full intentions of continuing to write throughout the year, but life seems to get in the way. We all have priorities and each one takes a different precedence over someone else’s concerns. What is important to me is probably not important to you. My cousin Eric writes a newsletter every month about rocks. For the life of me I don’t know what is so special about rocks? click here if you really want to know., But he loves it. I applaud him for all the work he puts into that newsletter every month, even though I don't understand most of what I read.
I enjoy this challenge very much. Every year I get to reconnect with the fellow blogger’s I’ve met over the years. Every once in awhile I'll make a few new friends. It’s like a family reunion online.
This year I stretched myself too far. My theme this year had to do with The Great Commission: “Go and make disciples of all the nations…” FEEDING THE FLOCK 23 was my theme. Check out W-WAKE UP. That’s where my theme idea originated.
I took on more than I should have by opting in to do both blogs. I learned a lot throughout this challenge. I didn’t think I was going to be able to finish. I lost my stepdad on Earth Day and I still had seven days (14 posts) to go. How was I going to function and go to work and post a blog each day? Do you know what God said to me?”…O you of little faith.” If GOD leads you to it, He will see you through it. (praise Lord!)
I was successful at posting to both blogs for every letter. I did slack at visiting others and I apologize for that. I do want to say thank you to those who visited me. Kristin was consistent at leaving a comment on every recipe I posted. ☺ Little comments mean a great deal in bloggy world.
At this time, I don’t have any suggestions about improving the challenge. I liked the graphics and KUDOS to whoever took the time to do them this year. If anyone who is reading this post is interested in volunteering to get your talent out there…click here
Here are the links for each of the posts this year… the food was supposed to go with the devotion but somehow I meandered and got lost along the way. It happens. Hope to see you all next year. And you never know, I might come up with a post here and there. Stay tuned.
Combine all ingredients
in small sauce pan and cook until butter is melted and mixture is thick and
bubbly.
¾ cup sourdough
2 eggs
1-1/3 cup buttermilk
2½ cups all-purpose flour
½ cup brown sugar
½ cup white sugar
½ cup slivered toasted
almonds
¼ cup candied ginger
½ cup fig preserves
1 tsp. vanilla
2 tsp. baking powder
½ tsp, baking soda
½ tsp. cinnamon
½ tsp. nutmeg
Preheat oven to 350º
In large bowl, combine flour,
sugars, baking powder, baking soda, cinnamon, and nutmeg. Make a well in the center and set aside.
Mix together candied ginger,
toasted almonds and fig preserves in a small bowl.
In another bowl combine
sourdough starter, buttermilk, eggs, and vanilla. Add mixture to well in flour
mixture all at once. Stir just until
moistened. Batter will be lumpy.
Spoon half of the mixture
into a greased Bundt pan. Spoon mounds
of fig mixture over the batter, then cover with remaining batter. Bake in preheated oven for 40-45 minutes,
until golden brown. Let cool for about
10 minutes and then remove from Bundt pan and let cool completely. Sprinkle with powdered sugar.
Enjoy,
Don't forget to check out the devotional.
Sourdough Peanut Butter Cookies
I've
recently come across this new obsession of cooking with sourdough starter. My friend, Kathy gave me the starter back in
December. At first I was keeping it on the counter, feeding it daily and using
it every other day. After the holidays,
I started storing it in the fridge and using it on the weekends. I’ve been doing a lot of experimenting and
have come up with quite a few yummy recipes.
A lot of my posts for the A-Z challenge , as I mentioned in the theme reveal will
incorporate the dough starter.
I’ve
yet to try building my own sourdough starter; perhaps April 22nd
with the letter S. Once you successfully
create your own sourdough starter, you will want to keep it healthy with
regular feedings. If you bake a lot you
may choose to keep it on the counter at room temperature and feed it twice a
day. If you don’t bake a lot, then you
would want to keep it in the refrigerator and only will feed it once a week.
Instructions
for keeping your sourdough starter healthy.
Keeping
dough at room temperature
½ cup sourdough starter
1 scant cup
½ cup lukewarm water
Stir
the starter. Spoon ½ cup into a bowl,
discard or use remaining starter. Add 1 scant cup flour and ½ cup warm water to
the ½ cup starter dough, mix until smooth, return to the jar/crock and cover with
cheesecloth.
Repeat
this process every 12 hours, feeding twice a day. Remove the starter to bake with as soon as it
is expanded and bubbly, then feed the ½ cup and revert to the normal 12-hour
schedule.
Keeping
dough in the refrigerator
Keeping
dough at room temperature
½ cup sourdough starter
1 scant cup
½ cup lukewarm water
Take
the starter out of the fridge. There may
be a bit of liquid (it’s a byproduct from the yeast fermenting) on top. Stir it
into the starter. Spoon ½ cup into a
bowl, discard or use remaining starter. Add 1 scant cup flour and ½ cup warm
water to the ½ cup starter dough, mix until smooth, return to the jar/crock and
cover with cheesecloth.
Let
the starter rest at room temperature for about two hours, this gives the yeast
a chance to warm up and get feeding.
Then return to fridge and repeat this process at least once a week.
Cheers