Easy Sourdough Bread

I love the smell of bread baking! Sourdough Bread is a favorite and a staple at our house.  I make it almost every other week.  It's an easy two-day process and worth the wait!  

Often, I make one big loaf, but lately I've been making two smaller loafs and I freeze the other one.  

This recipe assumes you already have sourdough starter.  If you don't, there are recipes out there that can teach you how to make it, or maybe a friend has some to share!

Day 1:

Feed the Starter

Feed your starter first thing in the morning; the earlier the better.

1 cup Flour, 1/2 cup Sourdough Starter, 1/2 cup lukewarm water.

Mix well, place in quart jar, leave on the counter, and wait most of the day to watch the goodness explode into nice healthy bubbles.  

All that goodness is ready!

Make the Bread

You will want to start this process at least four hours before going to bed. 

Measure one cup of freshly made sourdough starter into measuring cup.  Set aside for bread.

Use the remaining 1/2 cup to feed another batch of starter, using the recipe above. Once made, leave it on the counter for 2 hours and then refrigerate until needed.

Using a stand Mixer with the paddle blade, add 1 cup starter (that was set aside), 3 cups unbleached flour, and 1 1/2 cups of lukewarm water to stand mixing bowl.  Mix well.  Pour mixture into large glass mixing bowl. Cover with plastic wrap and let rest at room temperature for 4 hours. 

Day 1: Mix using paddle blade

After 4 hours place the bowl in the refrigerator.  

Day 2: Finish the Bread

Remove bread dough from refrigerator.  Move bread to a heavy duty stand mixing bowl.  With the dough blade in place, add 2 cups unbleached flour, 2 1/2 teaspoons kosher salt.  Mix/knead well on speed two until a smooth ball. 

Day 2: Mix using dough blade

Place back in glass bowl and cover with plastic wrap. Let rest at room temperature 5 hours. 

For best results, gently deflate the dough once an hour by turning it out onto a lightly floured work surface, stretching and folding the edges into the center, and turning it over before returning it to the bowl.  Adding these folds will give you a better sense of how the dough is progressing, as well as strengthen it.  

Next divide dough in half and shape in two loaves (or one large). Place both loaves in a 5 1/2-quart cast iron Dutch oven lined with parchment paper. 

Cover with plastic wrap and let rest at room temperature for 4 hours.

After 4 hours, preheat oven to 425 degrees, remove plastic wrap, brush top with a small amount of warm water, then make slices in top using a bread lame (or serrated knife) and cover with cast iron lid. 

You can make any design you want with your lame. 

Bake 30 minutes with lid on, then remove lid and bake another 10-15 minutes (or 15 minutes for one loaf) or until golden brown (internal temperature of 200 degrees).  Baking time isn't much difference between two loaves or one loaf since they are both in the same pan.  

Remove from oven, lift the bread out of the pan holding on to the parchment paper, and set on a rack to cool.

 

Once cooled, pull the two loaves apart in the middle. Wrap the first loaf in wax paper, and place in zip lock freezer bag and freeze.  Wrap the 2nd loaf in the used parchment paper and place in zip lock bag.  Store at room temperature for a week. 

Cut with bread knife and enjoy!

Tools I use: Links are provided for your convenience. We appreciate your support by clicking through our links if you find them helpful.  Thank you! 

5 1/2 Quart Dutch Oven

Bread Lame

Parchment Paper

(Above links redirect to Amazon)

Get the Recipe: Easy Sourdough Bread

One larger loaf using the same recipe

Happy Baking!

Vanilla Ice Cream

My favorite dessert is ice cream. A big tub of homemade creamy goodness in the summertime was a special treat that I looked forward to every year.  It was a lot of work preparing it.  The bags of ice, boxes of rock salt, and a whole lot of patience are needed when using the old-style ice cream makers.  

This recipe is designed for an electric ice cream maker machine and is made without cooking the eggs.  It uses raw eggs, which I have used in ice cream my entire life.  It just tastes better! 

I want to include what the USDA does say about raw eggs, so you are able to make an informed decision for yourself.

From USDA website: Eggs are pasteurized but are best used in a cooked product, especially if served to high-risk persons such as infants and young children, pregnant women, older adults and people with weakened immune systems.  The USDA does not recommend eating raw shell eggs that are not cooked or are undercooked due to the possibility that Salmonella may be present.

This recipe makes 2 quarts of Ice Cream.  

It took me a bit to get this recipe just right, but I did.  It's amazing!  One key ingredient is vanilla bean paste for the best flavor!  It's a bit expensive, but worth the extra cost.  I use Madagascar Bourbon Pure Vanilla Bean Paste for its wonderful taste.

I make it so often that I buy Vanilla Bean Paste by the quart!

Don't confuse it with Vanilla Extract.  The bottles are similar!

Making the Ice Cream:

Using a stand mixer with a whisk attachment (or electric hand mixer)

Whisk 3 egg yolks.  Add 1 tablespoon vanilla bean paste.  Whisk again.

Gradually add 1 cup sugar, whisking in a few tablespoons at a time, until sugar is dissolved.  Add 1/8 teaspoon salt.  Whisk again.

The speckled flakes are flecks from the vanilla bean seed which give it a richer flavor.  

Next add: 2 cups half-n-half, 2/3 cup heavy cream, and 1 1/3 cup milk. 

Cover the bowl to avoid splatters

Whisk until well blended, scraping the bottom of bowl as needed. 

Place the ice cream in a two-quart electric ice cream machine (following the manufacturer's instructions).  

Let it churn for about 28 minutes or until the desired constancy.

Move to storage container and place in freezer.  For firmer texture (which I prefer) chill for several hours in the freezer before serving.  Makes 2 quarts.  

This ice cream sets up nice and makes perfect scoops!  

Enjoy and Happy Cooking!

Tools I use:  Links are provided for your convenience. We appreciate your support by clicking through our links if you find them helpful.  Thank you!

Cuisinart Ice Cream Maker Machine

Madagascar Bourbon Vanilla Bean Paste

Ice Cream Container

(Above links redirect to Amazon)

Recipe: Vanilla Ice Cream

Overnight Cinnamon Rolls

Nothing is better than the smell of fresh cinnamon rolls baking in the oven first thing in the morning!  This easy and oh so tasty recipe is made the day before and baked the next day.  

In your Stand Mixer add these 7 ingredients to the bowl:

1 cup milk, warmed to 110 degrees

2 eggs, room temperature

1/3 cup butter, melted

4 1/2 cups bread flour

1 teaspoon salt

1/2 cup sugar

2 1/2 teaspoons quick rise yeast

With your dough hook in place, turn on mixer to speed 2 and let it mix and knead until a nice smooth ball.

Remove ball from bowl, knead a couple more times before placing in a medium size glass bowl.  Cover bowl with plastic wrap, and let it rise for 90 minutes, or double in size.

Next, stir together

1 cup brown sugar

2 1/2 tablespoons cinnamon

Set aside.

Roll dough out on a lightly floured surface into a 14x22-inch rectangle.

I love a marble rolling pin. 

1/3 cup butter, softened.

Soften, not melted.

Spread the butter evenly on the dough 

Next, sprinkle with the cinnamon and sugar mixture

then sprinkle with 1 cup chopped walnuts (optional).

Raisins might be good too. (I haven't tried them.)  

Beginning on 22-inch side, roll it up pinching edges of dough to hold it together. 

 Using a knife, cut about 14 rolls.

Place rolls in parchment paper lined (or greased) 15x10.25-inch cast iron roaster.

 The parchment paper is key for baking

 cinnamon rolls.  I highly recommond using it!

Cover with plastic wrap and place in refrigerator.

Note: If you decide to bake right away, then cover, and let rise until double, about 30 minutes. 

The next morning, remove pan from refrigerator, and bring to room temperature, about 45 minutes.

Preheat oven to 400 degrees.  Bake uncovered for 15-20 minutes or until golden brown.

Frost with Cream Cheese frosting or serve on the side: 

Make the frosting ahead, so it's ready to go in the morning!

Mix all the following ingredients together and spread on warm cinnamon rolls.

1 1/2 cups powdered sugar

2 to 3 tablespoons milk

4 tablespoon butter, soften

1/2 teaspoon vanilla

3-ounce cream cheese, soften

Enjoy and Happy Cooking!

Tools I use: Links are provided for your convenience. We appreciate your support by clicking through our links if you find them helpful.  Thank you!

Rectangular Roaster

Parchment Paper

Spatula Spreader

(Above links redirect to Amazon)

Recipe: Overnight Cinnamon Rolls