martes, 31 de enero de 2017

Whole Wheat Sourdough Bread

Whole Wheat Sourdough Bread

With the added goodness of the whole wheat starter and flour, this dough can be used either to make loaves or to shape into sandwich or dinner rolls.

Yield: 1 loaf

Ingredients

Small Loaf (1 lb machine)

· ½ cup, plus 3 TBSP water

· 1 TBSP, plus 1 tsp vegetable oil

· ¾ cup whole wheat sourdough starter

· 2¼ cup whole wheat flour

· 1 tsp salt

· 2 tsp sugar

· 1½ tsp Red Star Active Dry Yeast

Medium Loaf (1½ lb bread machine)

· ¾ cup, plus 2 TBSP water

· 2 TBSP vegetable oil

· 1 cup whole wheat sourdough starter

· 3 cup whole wheat flour

· 1½ tsp salt

· 1 TBSP sugar

· 2¼ tsp Red Star Active Dry Yeast

Large Loaf (2 lb bread machine)

· 1 cup, plus 3 TBSP water

· 2 TBSP, plus 2 tsp vegetable oil

· 1¼ cup whole wheat sourdough starter

· 4 cup whole wheat flour

· 2 tsp salt

· 1 TBSP, plus 1 tsp sugar

· 1 TBSP Red Star Active Dry Yeast

Instructions

1. This recipe is featured at Food Wanderings.

3. Click here for Whole Wheat Sourdough Starter recipe.

Bread Machine Method

1. Have water and oil at 80º F and all other ingredients at room temperature. Place ingredients in pan in the order listed. Select whole wheat or basic cycle and medium/normal crust. Do not use the delay timer. Check dough consistency after 5 minutes of kneading. The dough should be in a soft, tacky ball. If it is dry and stiff, add water, ½ to 1 TBSP at a time. If it is too wet and sticky, add 1 TBSP of flour at a time. Remove bread when cycle is finished; cool. See our Bread Machine section for more helpful tips and information.

Mixer Methods

1. Using ingredient amounts listed for medium loaf, combine yeast, 1 cup flour, and other dry ingredients. Combine water and oil; heat to 120º to 130º F.

3. Hand-Held Mixer Method

5. Combine sourdough starter, dry mixture, and liquid ingredients in mixing bowl on low speed. Beat 2 to 3 minutes on medium speed. By hand, stir in whole wheat flour and enough remaining flour to make a firm dough. Knead on floured surface 5 to 7 minutes or until smooth and elastic. Use additional flour if necessary.

7. Stand Mixer Method

9. Combine sourdough starter, dry mixture, and liquid ingredients in mixing bowl with paddle or beaters for 4 minutes on medium speed. Gradually add remaining flour and knead with dough hook(s) 5 to 7 minutes until smooth and elastic.

10.

Food Processor Method

1. Have all ingredients at room temperature. Put sourdough starter and dry mixture in processing bowl with steel blade. While motor is running, add egg and liquid ingredients. Process until mixed. Continue processing, adding remaining flour until dough forms a ball.

Rising, Shaping, and Baking

1. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe. Turn dough onto lightly floured surface; punch down to remove air bubbles. Roll or pat into a 14 x 7-inch rectangle. Starting with shorter side, roll up tightly, pressing dough into roll. Pinch edges and taper ends to seal. Place in greased 9 x 5-inch loaf pan. Cover; let rise until indentation remains after touching. Bake in preheated 375º F oven 30 to 40 minutes. Remove from pan; cool.

3. *You can substitute Instant (fast-rising) yeast in place of Active Dry Yeast. When using Instant Yeast, expect your dough to rise faster. Always let your dough rise until ripe. Traditional methods: use equal amounts; Bread Machine: use ½ tsp Instant Yeast OR ¾ tsp Active Dry Yeast per cup of flour in your recipe. Visit our Lessons in Yeast & Baking for more information on baking.

Sourdough Sandwich Rolls

Sourdough Sandwich Rolls

These rolls are an excellent choice for burgers or sandwiches.

Yield: 8 rolls

Ingredients

Dough:

· ¾ cup water

· 1 cup sourdough starter

· 1 Tbsp vegetable oil

· 1 egg, room temperature

· 1½ tsp salt

· 1 Tbsp sugar

· 3 cups bread flour

· 2¼ tsp (one package) RED STAR Active Dry Yeast

Egg Wash:

· 1 egg

· 1 Tbsp water

Instructions

1. Sourdough Starter recipe.

Bread Machine Method

1. Have water and oil at 80º F and all other ingredients at room temperature. Place ingredients in pan in the order specified in your owner's manual. Select dough/manual cycle. Do not use delay timer. Check dough consistency after 5 minutes of kneading. The dough should be in a soft, tacky ball. If it is dry and stiff, add water, ½ to 1 TBSP at a time. If it is too wet and sticky, add 1 TBSP of flour at a time. Take out dough when cycle is finished. Follow Shaping, Rising and Baking section below. See our Bread Machine section for more helpful tips and information.

Mixer Methods

1. Dry mixture: Combine yeast, 1 cup flour, and other dry ingredients. Liquids mixture: Combine water and oil; heat to 120º to 130ºF.

3. Hand-Held Mixer Method

4. Combine sourdough starter, dry mixture, and liquid ingredients in mixing bowl on low speed. Beat 2 to 3 minutes on medium speed. Add egg and beat 1 minute. By hand, stir in enough remaining flour to make a firm dough. Knead on floured surface 5 to 7 minutes or until smooth and elastic. Use additional flour if necessary. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe.

6. Stand Mixer Method

7. Combine sourdough starter, dry mixture, and liquid ingredients in mixing bowl with paddle or beaters for 4 minutes on medium speed. Add egg and beat 1 minute. Gradually add flour and knead with dough hook(s) 5 to 7 minutes until smooth and elastic. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe.

9. Food Processor Method

10. Put sourdough starter and dry mixture in processing bowl with steel blade. While motor is running, add egg and liquid ingredients. Process until mixed. Continue processing, adding remaining flour until dough forms a ball. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe.

11.

Shaping, Rising and Baking

1. Turn dough onto lightly floured surface; punch down to remove air bubbles. Divide dough into 8 pieces. On lightly floured surface, shape each piece into a smooth ball. Place on greased cookie sheet. Flatten to a 4-inch diameter. Cover; let rise until indentations remains after touching. With sharp knife, make an “X” on the top of each roll. If desired, brush with egg wash (combine egg and water). Brush tops of rolls. Bake in preheated 400º F oven 15 to 20 minutes. Remove from cookie sheet; cool.

3. *You can substitute Instant (fast-rising) Yeast in place of Active Dry Yeast. When using Instant Yeast, expect your dough to rise faster. Always let your dough rise until ripe. Traditional methods: use equal amounts; Bread Machine: use ½ tsp Instant Yeast OR ¾ tsp Active Dry Yeast per cup of flour in your recipe. Visit our Lessons in Yeast & Baking for more information on baking.

5. Recipe featured at Thyme In Our Kitchen.

Sourdough English Muffins

Sourdough English Muffins

Full of nooks and crannies, these homemade English muffins will turn any morning into a special day.

Yield: 14-16 English muffins

Ingredients

· ½ cup water

· 2 TBSP vegetable oil

· 1 cup sourdough starter

· 3 cup bread flour

· 1 tsp salt

· 1 Tbsp sugar

· One package (2¼ tsp, ¼oz, 7g) RED STAR Active Dry Yeast

Instructions

1. Click here for Sourdough Starter recipe.

Bread Machine Method

1. Have water and oil at 80º F and all other ingredients at room temperature. Place ingredients in pan in the order listed. Select dough/manual cycle. Do not use delay timer. Check dough consistency after 5 minutes of kneading. The dough should be in a soft, tacky ball. If it is dry and stiff, add water, ½ to 1 TBSP at a time. If it is too wet and sticky, add 1 TBSP of flour at a time. When cycle is complete, remove dough and follow directions under the Shaping, Rising and Baking section. See our Bread Machine section for more helpful tips and information.

Mixer Methods

1. Combine yeast, 1 cup flour, salt and sugar. Combine water and oil; heat to 120º to 130º F.

3. Hand-Held Mixer Method

4. Combine sourdough starter, dry mixture, and liquid ingredients in mixing bowl on low speed. Beat 2 to 3 minutes on medium speed. By hand, stir in enough remaining flour to make a firm dough. Knead on floured surface 5 to 7 minutes or until smooth and elastic. Use additional flour if necessary. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe.

6. Stand Mixer Method

7. Combine sourdough starter, dry mixture, and liquid ingredients in mixing bowl with paddle or beaters for 4 minutes on medium speed. Gradually add flour and knead with dough hook(s) 5 to 7 minutes until smooth and elastic. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe.

9. Food Processor Method

10. Put sourdough starter and dry mixture in processing bowl with steel blade. While motor is running, add liquid ingredients. Process until mixed. Continue processing, adding remaining flour until dough forms a ball. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe.

Shaping, Rising and Baking

1. On surface sprinkle with cornmeal, roll dough to ¼-inch thickness. Cut into 14 to 16 circles (3 to 4 inches in diameter). Turn to coat topside with cornmeal. Place on greased cookie sheet. Cover; let rise until indentation remains after touching. Carefully place muffins on a greased and preheated 325ºF electric griddle or fry pan. Bake 10 minutes on each side or until sides are deep golden brown. Cool. To serve, split and toast.

White Chocolate Cherry Bread –

per serving cals

http://www.breadworld.com/recipes/White-Chocolate-Cherry-Bread-

The bread machine makes this bread a cinch to prepare. Plus the action of the bread machine breaks up the cherries for an extra pink bread!

Difficulty

Moderate

Yield

2 loaves

Prep Time

30 minutes

Rise Time

55 minutes

Bake Time

25 to 30 minutes

BREAD
1/2 cup maraschino cherries, drained (reserve juice)
3/4 cup plus 2 tablespoons water
1 teaspoon Spice Islands® Pure Almond Extract
2 tablespoons butter OR margarine
2 tablespoons sugar
1 teaspoon salt
3-1/4 cups bread flour
2-1/4 teaspoons Fleischmann's® Bread Machine Yeast
OR 1 envelope Fleischmann's® RapidRise Yeast
FILLING
1/2 cup chopped white chocolate chips
1/3 cup chopped, slivered almonds
2 tablespoons sugar
2 tablespoons butter OR margarine, softened
1/4 cup maraschino cherries, cut in quarters and well drained
1 egg slightly beaten
GLAZE
1/2 cup powdered sugar
2 to 4 teaspoons reserved cherry juice

Directions

Add the bread ingredients in the order given (or the recommended order for your bread machine) to the machine pan. Select Dough/Manual cycle. Do not use delay cycles.

After bread machine turns off, remove dough from machine and place on lightly floured surface; cover. Let rest for 10 minutes. Mix white chocolate baking chips, almonds and sugar in a small bowl. Grease a large baking sheet (or 2 baking sheets). Divide dough in half. Roll each half into a 12 x 9- inch rectangle. Spread 1 tablespoon butter over each rectangle. Sprinkle with half the white chocolate mixture and cut cherries. Press into dough. Roll up dough from long side. Pinch loaf to seal bottom and ends. Place on baking sheet(s). Cover and let rise in warm place about 45 minutes or until double.

Brush with egg. Bake on center rack of preheated 350°F oven for 25 to 30 minutes or until golden brown. Note: if using 2 baking sheets, switch the position of the sheets halfway through baking.

Transfer loaves to wire rack placed on top of waxed paper. Cool. Mix glaze ingredients until smooth and of desired consistency. Drizzle each loaf with glaze.

Recipe tip: A 10-ounce jar of maraschino cherries contains just enough cherries and juice for this recipe!