Sourdough Cinnamon Swirl Bread

January 7, 2022 by

If you’ve made my Buttermilk Sourdough Sandwich Bread then this recipe is going to look very familiar. I saw a recipe on King Arthur Baking for cinnamon swirl bread that used an egg wash to adhere the cinnamon swirl and thought I would try it with this recipe I love. I’ve made it about 4,875 times in the last few months and can vouch it is surely delicious and turns out amazing every time!

Adding that egg wash really seams to help the cinnamon sugar stay put and minimize separation of the layers.

This recipe makes 2 loaves and while you could scale down by half for one loaf I’ve never had an issue with both being used! It makes for a wonderful gift if 2 is too much or you can slice and freeze one and toast or make french toasts straight from the freezer.

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Buttermilk Sourdough Bread

October 26, 2021 by

I didn’t think I could improve on my sourdough sandwich bread…. until I replaced the water with buttermilk. This is a very soft bread and stays fresh and soft for quite a few days. Even over a week later it’s still very tender and soft. Buttermilk adds a richness to breads and keeps them softer and fresher longer. This makes excellent toast and grilled cheese which is basically the test for bread greatness in our house. And it makes 2 loaves so the first can be destroyed immediately while still hot from the oven with your favorite jam.

I often make it with half whole wheat with great results. Pictured above is a loaf with half whole wheat and all whole wheat. While both look good (maybe slightly smaller rise compared to the regular) The all whole wheat wasn’t quite as good as my whole wheat sourdough bread recipe which is really designed to make an excellent all whole grain bread.
But if using just half whole wheat there really isn’t much difference.

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Whole Wheat Sourdough Bread

May 15, 2020 by

This is the bread my family lives on. It is soft, tender, slices well, and my favorite soft sandwich loaf bread to make. As much as I love making artisan bread loaves and experimenting with different add ins this is the bread I use for toast at breakfast, grilled cheese, peanut butter sandwiches, or my daughters favorite- smeared with my favorite lime marmalade (can’t keep that hidden well enough!)
While this does contain yeast it is a fairly small amount. The sourdough flavor is mild and great for kids who don’t like the stronger sourdough flavor. I have chilled the bread overnight for the second rise but usually I bake the same day. I adapted this recipe from King Arthur Flour and after tweaking it I love it even more.
I usually make at least 3 loaves of bread at a time, just triple all ingredients.
What won’t get eaten within a couple of days I thinly slice and freeze. To defrost I just put in the toaster.
A note on whole wheat: White whole wheat is my go to choice. I have a wheat grinder and keep a stock of white wheat berries on hand fortunately so I don’t worry about running out. White wheat has all the nutritional benefits of red wheat but is lighter in color and softer in texture and will make a lighter loaf. If you only have red wheat you could even use a third all purpose flour to keep it from being too heavy.

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Sourdough Bagels and Sourdough Soft Pretzels

April 23, 2020 by

I worked at a popular local bagel shop when I was in high school. I remember having to sign a non disclosure and there was much secrecy around their technique. Except… it wasn’t actually anything groundbreaking or different. Making good bagels is super easy. They just need a quick bath to get that chewy crust. If you brush them with water they just don’t get the same crust and will come out more like rolls.
One other thing. Soft Pretzels are actually made from the same dough! So when I make bagels you can bet I make a double batch and make half into soft pretzels to make my kids and hubby happy.

Shaping bagels is super easy. I just make shape a ball, poke my thumb through the middle and pull while going around to make the hole bigger. Remember they will expand some while in the water and baking so make the hole a little bigger than desired.

If I’m feeling lazy I do some simple quick sticks (great for dipping in salted caramel sauce, mustard, cheese sauce, etc!)

Or classic twists…

Or bagel dogs even!

But the ones that are gobbled up fastest? Topped with smoked cheddar and crumbled cooked bacon. Yum!

Double yum! Serve with garlic and herb cream cheese… if you’re into that kind of thing.

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Sourdough Bread

April 22, 2020 by

After much experimentation I am ready to share my favorite sourdough loaf! It has a great medium crumb, some holes but not so many that you can’t make the most amazing grilled cheese, or butter will fall through all the holes of your toast!

Sometimes I make it with all white flour like below. I never have bread flour on hand so I use unbleached all purpose with great results.

But most of the time I use half whole grain. Many times a mixture of white whole wheat and dark rye.

This dough comes together easily and can be mixed by hand or in a stand mixer. It should cling to the dough hook but will still be quite sticky.
Some sourdough recipes tell you not to add salt at the beginning. The amount of salt we’re using won’t make a difference and will be fine.

Now for the 1st rest!

Pulls and stretches. No, we’re not exercising. I usually do this after an hour. Or sometimes I do a little after half an hour, then again after another half an hour.

With wet hands pull the dough up from one corner and fold it down over the center.

Do this to each corner

Up to 20 times. Sometimes I do 5 or 6. Sometimes I do 20.

Cover and rest at room temperature for a long rest.
Dough should be doubled in size. Look at all those natural bubbles! No commercial yeast needed here! This dough is even half whole wheat and dark rye flour. But you wouldn’t guess by how light it is!

If you haven’t used your banneton before brush or mist evenly with water then dust well with rice flour. If you don’t have a banneton you can do the same thing with a bowl. Or line a bowl with parchment paper.

Shape your loaf. Using a lightly floured surface turn out the dough. I like to half half floured and half unfloured.

Use a bench scraper to shape your loaf.

Use the bench scraper to fold it into itself.

The goal is to get a tighter ball with some tension on the surface.

The surface should feel tight. This will help with scoring later.

Place pretty side down, as this will be the top of the loaf later when turned out.
Alternatively, if you are just lining a bowl with parchment paper, place pretty side up as you will just lift dough directly out of bowl using the parchment as a sling, and into your dutch oven.

Dust top with rice flour and cover with shower cap or plastic wrap.
Chill in the refrigerator for another long rest. This is where the flavor comes in!

After the 2nd long rest dough should have raised some but not by double.

Cut a parchment “sling” to transfer your dough.

Place on top of banneton and then turn over quickly.

Remove banneton.

Now score. The “ear” is a very popular scoring look right now but even a straight slash or 2 across the top works. It allows for oven spring. You’ll get a better rise in the oven if you score as you’re giving the expansion a place to go. For an ear, cut dough with a sharp lame, or razor, across the side like so, holding the blade as pictured.

Use parchment to place in a dutch oven. No need to preheat dutch oven.

Here it is after 40 minutes of baking. Remove lid to get some color now.

About 20 more minutes is just right to me but bake to your color preference. This loaf is half whole grain but look at that rise!

I’ve included 2 options, one for beginning in the morning, and the other for beginning in the evening. Times are approximate and can be adjusted a little if needed. You did read that right, you can use active or straight from the fridge sourdough starter! After some experimenting I’ve found that because there is a long bulk fermentation time it works either way. Be sure to still feed your sourdough at least once a week still though.

A Note on baking vessels:
Baking vessels will really vary results. I prefer the covered dutch oven. I use an enameled cast iron DO with great results. These 4 loaves were cooked for the same amount of time, the top 2 were shaped in pyrex containers and baked on a pizza steel.
The bottom left was my DO, the bottom right was a stainless steel pot.
Experiment to find what you like!

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Sourdough Naan

April 21, 2020 by

When you think of sourdough usually what comes to mind is a crusty round loaf, right? But sourdough lends well to so many other things.
This is pretty much the only way I make naan now and it’s our absolute favorite. The tang from the yogurt really plays well with the sourdough flavor. The longer you let the dough rest in the refrigerator the more flavor it will have. All though honestly, even with just an overnight rest you’ll be rewarded with some pretty amazing sourdough flavor.
While they do require some time and thinking ahead that’s also a benefit.
The dough comes together quickly and when you’re ready to make them they’ll be ready and waiting for quick cook.

Baking them on a baking steel is my favorite, I mean c’mon. LOOK AT THOSE BUBBLES!

A cast iron pan will work too. You won’t get as big of bubbles but no one will notice that as they are begging for seconds. If you use a higher heat on a cast iron pan you will get more bubbles forming but you’ll have to watch a little closer because they’ll also burn faster.

I promise I’ll share a recipe soon for a sourdough loaf bread. But a flatbread is such a great way to dive in and they taste like they were so much more difficult than they are!

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Hoagie Buns and Bread Making Basics

April 14, 2020 by

Bread making is a wonderful skill to have. There is nothing quite like the smell of warm bread coming out of the oven. While I love making whole grain and sourdough breads there is a place for simple breads like this too. If you are trying bread making this is a great place to start. Once you learn to make white bread successfully you can advance to the next step with confidence and knowledge of how a good bread dough feels and should look. This is a simple easy bread and my family LOVES when I make it. Even if you haven’t made bread before you can do this! And if you are an advanced bread maker you’ll appreciate these tasty rolls as well!

Now for some tips for successful bread making:

1. Instant Yeast and Active Dry Yeast are the 2 main yeast products available for home use. Instant yeast is my go to. It can be mixed easily directly into dough while active dry yeast should be dissolved into warm water first. You can adapt any recipe for either. For instance, in this recipe you would just add the active dry yeast to the warm water and let bloom for about 5-10 minutes or until bubbly before mixing the dough together.

2. Water temperature. I’ve made bread so much this is second nature for me but for newbies this can be an issue. If you are unsure, use a thermometer. You basically want warm baby bath temperature water so as to bloom the yeast without killing it. Shoot for around 105 degrees Fahrenheit.

3. “proofing” your dough. This basically is just a rest period for your dough to allow the yeast to do it’s job and allow the dough to rise. I like to use dough buckets found at restaurant supply stores or Amazon. Grease using nonstick spray or misting of oil for easy release. You can tell your dough is proofed properly when you poke it with your fingertip and it remains indented. A good rule of thumb for yeasted breads is 1 hour for the 1st rise and 30 minutes for the 2nd rise.

4. Salt. I use fine sea salt in most my baked goods anymore but if you don’t have any kosher salt with work too.

5. Flour, maybe this should have been #1! Bread flour is great for making bread, especially artisan style breads but honestly, I hardly have it on hand! I use unbleached all purpose flour for most of my baking, unless I’m using whole wheat but that’s a WHOLE other post and category. Some bakers are total bread snobs but honestly, if you have good technique there isn’t much you CAN’T make with a basic unbleached all purpose flour.

6. Oil, not all doughs with use oil in them but for ones that do neutral oil like canola works well but olive oil can work well too. And you usually won’t really taste the difference either. You can also substitute melted butter in equal amounts. I use unsalted butter but if you’re using salted I would omit the salt from the recipe.

7. Plastic wrap. I kind of hate the stuff just because I don’t like one use items. But it really does help to cover breads both in the 1st raise and the 2nd after being formed. It keeps a skin from forming and allow the dough to raise uninhibited. I use these awesome food grade shower cap type bowl covers from King Arthur Flour but some people use regular old shower caps and you can just use plastic wrap too. I cover my baking sheets with greased plastic wrap for the 2nd rise and haven’t figured a way around that one. You can use a tea towel but it doesn’t work as well.

8. Resist over flouring! Always use less flour than a recipe calls for. You can always add more, but you really can’t take it back out. Adding too much flour can make bread dry and tough. Dough should start to leave the sides of the bowl and cling to the dough hook but still be tacky and not dry.

9. Sweetener. I usually use honey but white granulated sugar can be substituted in equal parts as well.

10. Potato flakes are a bakers friend. They add a tenderness to bread dough and help it to stay soft a little longer and while I usually use them in this recipe the rolls are still great without them so if you don’t have any on hand don’t worry!

11. Eggs. Eggs add a richness to bread dough but if you are running low you can omit, it will still be good!

12. Perfection is over rated! Even experienced bakers have flops! Don’t let it discourage you if something doesn’t turn out perfect. You can always make bread crumbs! Keep trying, the more you make bread the more you learn and will find things that work well for you and you’ll find your own preferences.

13. One last tip. If you have a bread dough you love you can adapt it! Mix in other flavorings, make different shapes, etc. This dough makes amazing pan rolls! Just keep in mind when adapting recipes that your bake time may be less or more. If you aren’t sure take the temperature. Bread is done at about 190 degrees Fahrenheit. (A little higher for heavier doughs).

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Whole Wheat Potato Rolls

March 30, 2020 by

These rolls are 100% whole grain and 100% delicious. As tender and fluffy as white bread but with all the benefits of whole grains!
I’m including lots of adaptions in case you’re out of ingredients. As far as whole wheat goes I grind my own white wheat, I don’t use red wheat anymore. Red and white wheat are both whole grain but white wheat is lighter in flavor and also makes a lighter bread but still has all the health benefits. Don’t confuse this with whole wheat pastry flour as that is a finer ground flour meant for things like cookies and biscuits that don’t have yeast.

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Sourdough Popovers

December 5, 2013 by
 
Something about popovers makes me think of Christmastime.  Maybe it’s from “Little Women”?  Regardless, they are so yummy and quick too.  Having  a fresh bread item with dinner always makes it feel more special in my opinion, and popovers are really handy to have in your arsenal because they are so quick and easy.
My mom made popovers often when I was a kid, usually for Sunday dinner.  We always used muffin tins, and they were wonderful… and then I bought a popover pan.  Once you try one you’ll be hooked.  They rise so much better and just taste… yummier somehow. 🙂  But if you don’t have one, no worries, use a muffin tin and they will still be great.  My go to popover recipe can be found here and while I still make them mostly I love making these sourdough on occasion, they only have a slight tang from the sourdough so even if you don’t care for sourdough bread you’ll probably like these.
Oh yes, and if you don’t have a sourdough starter and don’t want to make one, I bought mine from King Arthur Flour and have been very happy with it.
 
 
SOURDOUGH POPOVERS
Makes 6 standard popovers or 10-12 if using a standard muffin tin
1 cup milk
3 eggs
1/2 cup sourdough starter
3/4 tsp salt
1 cup flour
2 T butter
 
Warm the milk on the stove top or in the microwave until it is just slightly warm to the touch.  Whisk in the eggs, sourdough starter and salt.
Next add the flour and mix just until it comes together (some lumps are fine).Place 1 tsp butter in each tin of your popover pan and place  in the oven while it’s preheating to 450 degrees.  (If using a muffin pan, place 1/2 tsp butter in each tin).
When hot remove pan from oven and quickly pour the batter in tins, filling almost to the top.  Bake for 15 minutes, then reduce heat to 375 degrees and bake for 15 to 20 more minutes.  Serve immediately.
Recipe slightly adapted from King Arthur Flour
 
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Chocolate Chip Pumpkin Bread

November 13, 2011 by
 
I don’t usually post on weekends, but I just had to get out one last pumpkin recipe. : )
And then, I PROMISE I will not be posting pumpkin recipes for a good while.
This bread is perfect for these blustery days (as pooh says) and while it freezes well, ours didn’t have much of a chance to make it to the freezer.  It’s a little dense but still very moist, and I love the combination of pumpkin and chocolate.  I think next time I’ll try using mini chocolate chips so they’ll be a little more evenly dispersed.  But either way, this one’s a winner!
 
PUMPKIN CHOCOLATE CHIP BREAD
 
2 1/2 cups flour
1 cup whole wheat flour
3 cups sugar
2 tsp baking soda
2 tsp cinnamon
1 tsp nutmeg
1 tsp salt
15 oz (about 1 3/4 cups) pumpkin puree
1 cup oil, canola or vegetable
4 eggs
2/3 cup water
1 cup semi-sweet chocolate chips
 
Mix flours, sugar, baking soda, cinnamon, nutmeg, and salt together in a large bowl.
In another bowl, whisk together pumpkin, oil, eggs, and water until well combined.
Stir wet mix into dry mixture, just until combined.  Stir in chocolate chips.
Divide batter between two greased 9 by 5 loaf pans.
Bake at 350 degrees for about 60 to 70 minutes or until a toothpick inserted in the center comes out clean.
Let cool in pan about 10 minutes, then transfer to a wire rack to cool completely before slicing.
 
Recipe source: Mel’s Kitchen Cafe
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