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| This Sourdough Beer Bread is one of my favorite "go to" quick breads. |
I love that this Sourdough Beer Bread is quick and easy. I also love that I can use up my sourdough starter discard - even straight from the fridge.
Showing posts with label bread. Show all posts
Showing posts with label bread. Show all posts
Friday, February 23, 2018
Sourdough Beer Bread
Don't you just love soup season? I have to admit, I try and drag it out as long as I can. And for me, soup season also means homemade bread season. But I don't always wanna be spending precious time and energy coddling dough and waiting hours for it to proof, so I have a few quick bread recipes I turn to for fresh homemade bread in a flash. This Sourdough Beer Bread is one such recipe.
I love that this Sourdough Beer Bread is quick and easy. I also love that I can use up my sourdough starter discard - even straight from the fridge.
I love that this Sourdough Beer Bread is quick and easy. I also love that I can use up my sourdough starter discard - even straight from the fridge.
Wednesday, December 27, 2017
Gorgonzola & Toasted Pecan Sourdough Wreath
2018 is just around the corner, folks! This last recipe of the year goes out to all my peeps with a sourdough starter. I just love fancy-ing up my sourdough for celebrations, and this braided wreath has New Year's Eve cocktail party written all over it. If you don't have a sourdough starter, fear not. You can still make this lovely bread. Just see the directions at the bottom of the recipe.
This Gorgonzola and Toasted Pecan Sourdough Wreath is so festive. It's packed with chunks of Gorgonzola and loads of toasted pecans. It's also gorgeous and delicious and perfect for that New year's Eve cheese board.
I started with the basic sourdough bread recipe I use to make bread. I mixed up the dough the night before and left it to ferment on the counter overnight.
The next day I punched down the dough, rolled it out into a large rectangle, and covered it evenly with half a stick of very soft butter.
Then, I sprinkled on the cheese and pecans and pushed them down into the butter and dough.
Now comes the fun part. Roll into a long log and pinch the seam closed.
Use a sharp knife to cut the roll in half lengthwise, exposing the goodies.
Gently braid the two halves trying to keep the filling in the roll as best you can and then twist into a wreath tucking the ends underneath. It's okay if stuff falls out. I just pushed stray pieces of filling back into the dough.
Set on your baking sheet and put it in a proofing bag or large clean garbage bag to prevent a draft from drying out the surface.
After the wreath has almost doubled in size (about 2 to 4 hours at room temperature) bake at 400 degrees for 35 to 40 minutes.
Wait about 15 minutes before you slice into your bread as the bread will continue to bake out of the oven.
Packed with chunks of cheese and pecans in every slice, this show-stopping bread is bound to impress your new year's guests.
Gorgonzola & Toasted Pecan Sourdough Wreath
Ingredients
3 1/4 cups flour + about 1/2 cup more
1 tsp salt
1 cup sourdough starter
1 cup water
4 Tbsp unsalted butter, room temperature
6 oz crumbled Gorgonzola
2 cups toasted pecans, chopped
Directions
1. Mix 3 1/4 cups flour with the salt, sourdough starter, and water. Cover with plastic wrap and a clean towel and leave on the counter overnight.
2. The next morning, punch down the dough adding in more flour if your dough is too sticky. Roll out into a large rectangle and spread with butter leaving 1 inch of the length bare for the seam.
3. Sprinkle on the cheese and pecans and gently push them down into the butter and dough.
4. Roll into a long log ending at the bare edge and pinch the seam closed.
5. Roll log so that the seam is on the bottom and cut in half lengthwise using a sharp knife.
6. Gently braid the two halves trying to keep the filling in the dough. Then, twist into a wreath tucking the edges underneath.
7. Gently set on a baking sheet and place in a proofing bag or clean garbage bag to prevent a draft from forming a crust.
8. Proof 2 to 4 hours at room temperature or until almost doubled in size.
9. Preheat oven to 400 degrees. Bake for 35 to 40 minutes.
10. Allow bread to cool for 15 minutes before slicing.
* If you don't have a sourdough starter you can find ready-to-use bread dough in your grocery store's freezer section. Thaw according to the package directions and skip to step 2.
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| Elevate your holiday cheese tray with this gorgeous Gorgonzola & Toasted Pecan Sourdough Wreath! |
This Gorgonzola and Toasted Pecan Sourdough Wreath is so festive. It's packed with chunks of Gorgonzola and loads of toasted pecans. It's also gorgeous and delicious and perfect for that New year's Eve cheese board.
I started with the basic sourdough bread recipe I use to make bread. I mixed up the dough the night before and left it to ferment on the counter overnight.
The next day I punched down the dough, rolled it out into a large rectangle, and covered it evenly with half a stick of very soft butter.
Then, I sprinkled on the cheese and pecans and pushed them down into the butter and dough.
Now comes the fun part. Roll into a long log and pinch the seam closed.
Use a sharp knife to cut the roll in half lengthwise, exposing the goodies.
Gently braid the two halves trying to keep the filling in the roll as best you can and then twist into a wreath tucking the ends underneath. It's okay if stuff falls out. I just pushed stray pieces of filling back into the dough.
Set on your baking sheet and put it in a proofing bag or large clean garbage bag to prevent a draft from drying out the surface.
Wait about 15 minutes before you slice into your bread as the bread will continue to bake out of the oven.
 |
| Each slice of this Gorgonzola & Toasted Pecan Sourdough Wreath is studded with chunks of cheese and toasted nuts. |
Packed with chunks of cheese and pecans in every slice, this show-stopping bread is bound to impress your new year's guests.
Gorgonzola & Toasted Pecan Sourdough Wreath
Ingredients
3 1/4 cups flour + about 1/2 cup more
1 tsp salt
1 cup sourdough starter
1 cup water
4 Tbsp unsalted butter, room temperature
6 oz crumbled Gorgonzola
2 cups toasted pecans, chopped
Directions
1. Mix 3 1/4 cups flour with the salt, sourdough starter, and water. Cover with plastic wrap and a clean towel and leave on the counter overnight.
2. The next morning, punch down the dough adding in more flour if your dough is too sticky. Roll out into a large rectangle and spread with butter leaving 1 inch of the length bare for the seam.
3. Sprinkle on the cheese and pecans and gently push them down into the butter and dough.
4. Roll into a long log ending at the bare edge and pinch the seam closed.
5. Roll log so that the seam is on the bottom and cut in half lengthwise using a sharp knife.
6. Gently braid the two halves trying to keep the filling in the dough. Then, twist into a wreath tucking the edges underneath.
7. Gently set on a baking sheet and place in a proofing bag or clean garbage bag to prevent a draft from forming a crust.
8. Proof 2 to 4 hours at room temperature or until almost doubled in size.
9. Preheat oven to 400 degrees. Bake for 35 to 40 minutes.
10. Allow bread to cool for 15 minutes before slicing.
* If you don't have a sourdough starter you can find ready-to-use bread dough in your grocery store's freezer section. Thaw according to the package directions and skip to step 2.
Monday, November 27, 2017
Fluffy Pumpkin Sourdough Dinner Rolls
I'm a sourdough fanatic. You may already know this about me. I've been converting some of my favorite bread recipes to sourdough starter only recipes in order to eliminate the use of any commercial yeast.
If you've been thinking of jumping on the sourdough band wagon, do it! It is so incredibly rad - and rewarding. You can get started on making your own sourdough starter with instructions from King Arthur Flour.
Lemme just take a second to get a little real with y'all. I used to be intimidated by recipes using yeast, much less a sourdough starter. Trust me when I say that it isn't rocket science. Also, bread dough is VERY forgiving. Keep reading to see some of my bread making imperfections.
These Fluffy Pumpkin Sourdough Dinner Rolls are soft and fluffy with subtle hints of pumpkin and spice, and a sourdough flavor that really shines through! They are tremendous slathered with salted butter and go perfectly with any soup or stew you can throw at 'em.
I like to start my process the night before. The longer the dough ferments, the more sourdough flavor your bread will have. I mix up my sponge, cover it tightly, and leave it on the counter to do its thing overnight. The sponge will about double in size and smell delectably yeasty in the morning.
Knead in the pumpkin, the pumpkin pie spice, and enough flour to make a workable dough. I ended up adding 2 more cups of flour. It just depends on how wet your pumpkin puree is.
Cut the dough into 4 "equal" pieces (as with most things, I just eyeball it). Then, cut each piece into 3 for a total of 12 rolls. My rolls were not all exactly the same size or shape - more or less is good enough for me.
With floured hands, roll each piece into a ball.
Place your rolls in a buttered pan, cover with plastic wrap, and let rise at room temperature for 2 to 4 hours, or in a warm place for 1 to 2 hours, or until doubled in size. Again, the slower the proof, the more sourdough flavor your rolls will have.
As you can see, my kneading didn't get the pumpkin as thoroughly mixed in as it could have been. No biggie. The swirl is pretty and the rolls end up just as fluffy and pumpkin flavored as a thoroughly mixed dough.
Bake the rolls at 400 degrees for about 25 minutes and then brush with melted butter.
Hope I've calmed any sourdough or bread making jitters. Give it a try! Experiment! You won't regret it.
Fluffy Pumpkin Sourdough Dinner Rolls
(makes 12 large rolls)
INGREDIENTS
2 1/2 cups all purpose flour
1 Tbsp sugar
1 tsp salt
1 cup sourdough starter
3/4 cup water
1 tsp pumpkin pie spice
1 cup pumpkin puree
1 to 2 cups more flour
2 Tbsp melted salted butter
DIRECTIONS
1. Mix the first 5 ingredients to make the sponge. Knead a few minutes until ingredients are well incorporated. Cover with plastic wrap and a clean towel and leave to rise on your countertop overnight or for 7 hours.
2. Knead in the pumpkin puree, pumpkin pie spice, and enough flour to make a workable dough. I used about 2 cups more flour.
3. Use a sharp knife or a bench scraper to cut dough into 4 equal pieces. Then, cut each piece into 3 to make a total of 12 equal portions.
4. Roll each piece into a ball with floured hands.
5. Place rolls with the smoothest side up in a buttered 9 x 13 inch baking pan or dish, cover with plastic wrap, and let rise 2 to 4 hours, or until doubled in size. The rolls will rise faster in a warm place, but will have more sourdough flavor if they rise slower at room temperature.
6. Preheat oven to 400 degrees and bake for about 25 minutes.
7. Immediately brush tops with melted butter.
If you've been thinking of jumping on the sourdough band wagon, do it! It is so incredibly rad - and rewarding. You can get started on making your own sourdough starter with instructions from King Arthur Flour.
Lemme just take a second to get a little real with y'all. I used to be intimidated by recipes using yeast, much less a sourdough starter. Trust me when I say that it isn't rocket science. Also, bread dough is VERY forgiving. Keep reading to see some of my bread making imperfections.
 |
| These Fluffy Pumpkin Sourdough Dinner Rolls are just perfect alongside any soup or stew. |
These Fluffy Pumpkin Sourdough Dinner Rolls are soft and fluffy with subtle hints of pumpkin and spice, and a sourdough flavor that really shines through! They are tremendous slathered with salted butter and go perfectly with any soup or stew you can throw at 'em.
I like to start my process the night before. The longer the dough ferments, the more sourdough flavor your bread will have. I mix up my sponge, cover it tightly, and leave it on the counter to do its thing overnight. The sponge will about double in size and smell delectably yeasty in the morning.
Knead in the pumpkin, the pumpkin pie spice, and enough flour to make a workable dough. I ended up adding 2 more cups of flour. It just depends on how wet your pumpkin puree is.
Cut the dough into 4 "equal" pieces (as with most things, I just eyeball it). Then, cut each piece into 3 for a total of 12 rolls. My rolls were not all exactly the same size or shape - more or less is good enough for me.
With floured hands, roll each piece into a ball.
Place your rolls in a buttered pan, cover with plastic wrap, and let rise at room temperature for 2 to 4 hours, or in a warm place for 1 to 2 hours, or until doubled in size. Again, the slower the proof, the more sourdough flavor your rolls will have.
As you can see, my kneading didn't get the pumpkin as thoroughly mixed in as it could have been. No biggie. The swirl is pretty and the rolls end up just as fluffy and pumpkin flavored as a thoroughly mixed dough.
Bake the rolls at 400 degrees for about 25 minutes and then brush with melted butter.
Hope I've calmed any sourdough or bread making jitters. Give it a try! Experiment! You won't regret it.
 |
| Just look at the fluffiness of these Fluffy Pumpkin Sourdough Dinner Rolls! |
Fluffy Pumpkin Sourdough Dinner Rolls
(makes 12 large rolls)
INGREDIENTS
2 1/2 cups all purpose flour
1 Tbsp sugar
1 tsp salt
1 cup sourdough starter
3/4 cup water
1 tsp pumpkin pie spice
1 cup pumpkin puree
1 to 2 cups more flour
2 Tbsp melted salted butter
DIRECTIONS
1. Mix the first 5 ingredients to make the sponge. Knead a few minutes until ingredients are well incorporated. Cover with plastic wrap and a clean towel and leave to rise on your countertop overnight or for 7 hours.
2. Knead in the pumpkin puree, pumpkin pie spice, and enough flour to make a workable dough. I used about 2 cups more flour.
3. Use a sharp knife or a bench scraper to cut dough into 4 equal pieces. Then, cut each piece into 3 to make a total of 12 equal portions.
4. Roll each piece into a ball with floured hands.
5. Place rolls with the smoothest side up in a buttered 9 x 13 inch baking pan or dish, cover with plastic wrap, and let rise 2 to 4 hours, or until doubled in size. The rolls will rise faster in a warm place, but will have more sourdough flavor if they rise slower at room temperature.
6. Preheat oven to 400 degrees and bake for about 25 minutes.
7. Immediately brush tops with melted butter.
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