Sunday, March 25, 2012

Oatmeal Sourdough Bread

I love, love, love this bread.  I believe it is my most favorite of all the sourdough breads I have made yet.  So  I had to share a picture of it first.

It is slightly sour with a sweet oaty background, darn that sound like I am describing a fine wine, not a loaf of bread.  The recipe I used was for the bread machine so it had added yeast, but I left it out because I only used the dough cycle of my machine and baked it in the oven.  I will include it here with the recipe because that's how the original had it listed.

Oatmeal Sourdough Bread

Makes 1  1/2 pound loaf

3/4 cup sourdough starter
3/4 cup milk
3 cups bread flour
1/3 cup rolled oats or quick oats
2 tablespoons butter or margarine
1 tablespoon sugar
3/4 teaspoon salt
1 teaspoon yeast ( I left this out because I used the dough cycle, feel free to use it if you plan on baking in machine or even in dough cycle.)

Put stuff in your bread machine as your manufacturer recommends.  I used dough cycle.  When mine was done I let it rise about 1 hour till doubled and baked in a 350 degree oven for 35 minutes.

So there you have it, one of my favorites so far in the sourdough journey, I have started.  I hope everyone will give it a try !!!


The Bread Fairy

Saturday, March 17, 2012

Sally Lunn Bread, Is it a Cake or Bread ?

I was invited this month to participate in a Latte' with Ott, A March's Iron Chef Challenge with RedStar Yeast . 

So this recipe has been on my "you must try list" for a while. While I was reading about all over the web, I found out it is really a batter bread.  But  the Bread Fairy wanted a bread machine recipe.  I found one in a book I bought at a garage sale for a quarter. 

Sally Lunn Bread
From Better Homes and Gardens
More Bread Machine Bounty
Makes a 1 pound loaf

1/4 cup evaporated milk
2 eggs
3 tablespoons butter or margarine
2 cups bread flour
2 tablespoons sugar
1/2 teaspoon salt
1 teaspoon yeast ( I used Red Star)

Add all ingredients to the machine according to manufacturers directions.  Use light setting if available, choose loaf size. 

I used the dough cycle and baked mine in a 8 1/2 by 4 loaf pan at 350 degrees for 35 minutes.

Here is the finished product. It has great color and flavor, kinda a combination of a bread and a cake.  It has a gorgeous yellow color from the eggs and a great sweetness from the sugar.

Here is a view of the inside of my bread machine, with the eggs and the other liquids before adding the flour, look how yellow the yolks of the eggs are that's the color of the bread .

And last but not least the rest of the pictures...

This was a great bread just to eat plain or with slabs of butter.  I think I will use the rest of if for french toast on Sunday morning.

I hope everyone will give it a try.  Please go visit all the other great recipes in this months challenge.

Forever yours

The Bread Fairy

Sunday, March 11, 2012

Montana SourDough Doughnuts

My friends over at the The Gingered Whisk  are having a sourdough challenge this week and the theme is Doughnuts.  So I was invited to participate in this, since I now have a nice almost three month old starter just sitting and waiting to be used.

The only requirement was the recipe use sourdough.  So off I went into the wonderful world of the Internet looking for a recipe to use or change a little for my uses.  I found this one, all over the Internet and I have adapted it to my preferences.

Montana Sourdough Doughnuts
Adapted From The Woman's Day Encyclopedia Of Cookery
2 eggs
1 cup sugar
1 cup sourdough starter
1/2 cup buttermilk
1 tablespoon oil
4 1/2 cups bread flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
oil for frying

Beat eggs and sugar together.  Add starter and buttermilk, oil and dry ingredients.  Mix well. Turn out dough and knead on a lightly floured board until smooth.  Roll or pat out to 1/2 inch thickness and cut with donut cutter.  Put on parchment lined cookie sheet and let rise about 45 minutes.  Fry in hot oil at 370 degrees until golden brown and done.
Roll in sugar or cinnamon sugar or make a simple glaze.
I got 13 doughnuts and 13 doughnut holes from this recipe.

The only thing I really changed in this recipe was I used bread flour not all purpose like the recipe originally stated.

Oh my these are very good a combination of a cake doughnut and a yeast risen doughnut.  I will admit I love my doughnut pans to make baked doughnuts but you just gotta get out the oil and fry some, sometime to get the real thing.

Here are some of my picture of the lovely yummy doughnuts !!

I hope that everyone will go check out all the recipes that will be included in this linky party.  I cannot wait to see what other kinds of sourdough doughnuts everyone comes up with !!!

These are just YUMMY !

Thanks for stopping by !!

The Bread Fairy

Saturday, March 3, 2012

Sourdough Biscuits

Well my sourdough starter is 2 months old and it just keeps on giving and going.  It smells like a fine aged whiskey.

So I have done bread, pancakes, rolls, bread bowls so far I wanted biscuits so I went a internet searching and found this fine recipe on, Mary Roger's Sourdough BiscuitsThis recipe is very easy to follow and made the best biscuits ever, at least in my humble opinion.

Here is a lovely picture of my sponge after it had sat in a nice warm place for about 4 hours.

These are the biscuits cut and risen for about 45 minutes, like the recipe states.

Now all baked up and waiting for butter and jam or maybe some sausage gravy.......

All I can say that these by far are the best biscuits that I have ever made !!
If you have sourdough starter, I highly recommend that you try this recipe ( just click on the link at the top of the post)

More of my adventures with sourdough are coming up, so stayed tuned !

Thanks for stopping by and reading my little old blog.


The Bread Fairy