Sourdough Sandwich Bread
Gut healthy Sandwich Bread
Equipment
- Stand Mixer
- Plastic Wrap
- Two 9 inch x 9 inch loaf Pan
- Measuring Cups
- Measuring Spoons
Ingredients
Wet Ingredients
- 1/2 cup Salted Butter softened or coconut oil (Room Temperature)
- 2 TBL Honey or Sugar If using Sugar, note that it will be 24g
- 1 cup Sourdough Starter bubbly and active
- 2 1/2 cups Water Spring water
- 1 Egg Egg wash
Dry Ingredients
- 8 cups All Purpose Flour
- 1 TBL Salt
Instructions
- To a stand mixer, add all of the ingredients. I like to add the flour last, so I can add a bit less or more depending on my starter's hydration.
- Knead until dough is stretchy and smooth. You want it to pull away from the sides of the mixing bowl and be smooth and elastic – about 10 minutes. It should pass the windowpane test.
- Allow to bulk rise for 10-12 hours in a warm place like on top of a stove or refrigerator.
- Divide dough in two equal parts.
- Shape by rolling the dough flat into a rectangle and rolling it up.
- Add dough to buttered loaf pans.
- Second rise for 2-4 hours at room temperature, or until doubled.
- Bake at 375 for 35-45 minutes, or until golden on top. You can add an optional egg wash for more browning. *Depends on your oven*
- Allow to cool completely before slicing.
Notes
- *Some people have said making two loaves is too much for their stand mixer to handle. This depends on the type of stand mixer you have. If you have a standard KitchenAid mixer, you may want to halve the recipe and make one loaf.
- Use really soft butter and cube it up so it blends easier.
- Don’t over ferment the dough. It will turn into a wet sloppy disaster that won’t rise well. Still edible. Maybe. It could also be turned into sourdough croutons.
- When making the dough, using a stand mixer makes the process much easier and hands off. You can also do this with your hands.
Sourdough Sandwich Bread
Gut healthy Sandwich Bread
Equipment
- Stand Mixer
- Plastic Wrap
- Two 9 inch x 9 inch loaf Pan
- Measuring Cups
- Measuring Spoons
Ingredients
Wet Ingredients
- 1/2 cup Salted Butter softened or coconut oil (Room Temperature)
- 2 TBL Honey or Sugar If using Sugar, note that it will be 24g
- 1 cup Sourdough Starter bubbly and active
- 2 1/2 cups Water Spring water
- 1 Egg Egg wash
Dry Ingredients
- 8 cups All Purpose Flour
- 1 TBL Salt
Instructions
- To a stand mixer, add all of the ingredients. I like to add the flour last, so I can add a bit less or more depending on my starter's hydration.
- Knead until dough is stretchy and smooth. You want it to pull away from the sides of the mixing bowl and be smooth and elastic – about 10 minutes. It should pass the windowpane test.
- Allow to bulk rise for 10-12 hours in a warm place like on top of a stove or refrigerator.
- Divide dough in two equal parts.
- Shape by rolling the dough flat into a rectangle and rolling it up.
- Add dough to buttered loaf pans.
- Second rise for 2-4 hours at room temperature, or until doubled.
- Bake at 375 for 35-45 minutes, or until golden on top. You can add an optional egg wash for more browning. *Depends on your oven*
- Allow to cool completely before slicing.
Notes
- *Some people have said making two loaves is too much for their stand mixer to handle. This depends on the type of stand mixer you have. If you have a standard KitchenAid mixer, you may want to halve the recipe and make one loaf.
- Use really soft butter and cube it up so it blends easier.
- Don’t over ferment the dough. It will turn into a wet sloppy disaster that won’t rise well. Still edible. Maybe. It could also be turned into sourdough croutons.
- When making the dough, using a stand mixer makes the process much easier and hands off. You can also do this with your hands.
Sourdough Bagels
Gut Healthy Bagels
Equipment
- Stand Mixer Preferred
- 9 x 13 pan
- Parchment Paper
- Plastic Wrap
- Measuring Cups
- Measuring Spoons
- Large Pot
Ingredients
Wet Ingredients
- 1/2 cup Sourdough Starter bubbly and active
- 1 cup Water Spring Water
- 2 TBL Honey
Dry Ingredients
- 2 tsp Salt
- 4 cups All-purpose flour
For Boiling the Bagels
- 2 Quarts Water Spring Water
- 1 TBL Baking Soda
- 1 TBL Dark Brown Sugar
Instructions
- Add sourdough starter, water, honey, salt, and two cups flour to a stand mixer.
- Mix until it comes together, about 10 minutes on low speed. The dough will be really stiff and difficult to incorporate.
- Add remaining flour, half a cup at a time. Use a dough hook and knead until it is smooth and pliable.
- Cover dough with wet tea towel, plastic wrap, or beeswax wrap and allow to ferment for 8 to 12 hours.
- After fermentation, divide into 8 equal pieces.
- Roll the dough into balls, flatten them down a bit, and poke a hole in the middle with your finger. Stretch the hole a bit to widen.
- Cover with a tea towel and allow the dough to rise in a warm spot for 1-4 hours or until puffy.
- Preheat oven to 425 degrees.
- Bring a large pot of water to a boil and add the baking soda and sugar.
- Using a slotted spoon, gently add bagels to the water and boil for one minute, flip, then boil for another minute.
- Shake off excess water and dip into desired toppings (optional).
- Place boiled bagels on parchment-lined baking sheet.
- Bake for 15-25 minutes, or until golden on top. *Timing depends on your oven*
Notes
- Use a slotted spoon or ‘spider’ strainer to flip and to pull the bagels out of the boiling water.
- Cook 2-4 bagels in the baking soda water at a time. Don’t overcrowd your pot.
- You can knead the dough by hand or use a stand mixer. A stand mixer is much easier and less time consuming.
Fudge Brownies
Rich & Fudgy Brownies
Equipment
- Stand Mixer Optional
- Large Mixing Bowl
- Small Mixing Bowl
- 9 x 13 Sheet Pan
- Measuring Cups
- Measuring Spoons
- Aluminum Foil Optional
- Plastic Wrap Optional
Ingredients
Wet Ingredients
- 1 cup Salted Butter melted 2 sticks (I use salted butter, but unsalted can be used as well)
- 2 1/2 cups Granulated Sugar
- 3 tsp Vanilla Bean Paste
- 4 Large Eggs
Dry Ingredients
- 1 1/2 cups All-purpose flour
- 1 cup Cocoa Dutch Process or Dark Chocolate
- 1/2 tsp Salt leave out if using salted butter
Instructions
- Preheat the oven to 350°.
- Butter a 9×13" pan or spray lightly with a baking spray.
- In a large mixing bowl or stand mixer whisk butter, sugar, and vanilla until smooth.
- Add in the eggs one and a time and mix after adding each egg.
- In a small mixing bowl whisk together flour, cocoa, and salt *(skip salt if you used salted butter)*. Then add in flour, cocoa, and salt to the large mixing bowl and stir to combine.
- Place batter on top of the buttered pan, spread evenly, and smooth the top, or use a toothpick to create a swirl pattern.
- The batter is thick, so press it down with an offset spatula and slowly spread it to the corners for the best result.
- Bake for 15-25 minutes or until a toothpick come out without "wet" batter but can have chocolate on it, don't overbake until the toothpick comes out clean the brownies will be dry. Remember they will remain hot until cooled which will continue to bake the brownies once you remove the pan from the oven. *Timing depends on temperature of your oven*
- Take brownies out and cover with Aluminum Foil or Plastic Wrap to keep fresh.
Notes
This will make 12 large brownies and 24 small brownies.
Chocolate Chip Banana Bread
Family Recipe
Equipment
- Stand Mixer Preferred
- 3 Small loaf pans
- Large Mixing Bowl
- 2 Small Mixing Bowls
- Measuring Cups
- Measuring Spoons
- Plastic Wrap
- Aluminum Foil
Ingredients
Wet Ingredients
- 3 Very Ripe Bananas (Mashed) Medium or Large
- 1/2 cup Salted Butter Room Temperature, Softened
- 3/4 cup Granulated Sugar
- 2 Large Eggs Lightly Beaten
- 1/2 tsp Vanilla Bean Paste
Dry Ingredients
- 1 1/2 cups All-Purpose Flour
- 1 tsp Baking Soda
- 1/2 tsp Salt exclude if using Salted butter
- 1 cup Chocolate Chips add more or less to your liking
Instructions
- Preheat the oven to 350°F. Grease and butter 3 small a bread loaf pans.
- In a mixing bowl or stand mixer, cream together 1/2 cup (8 Tbsp) softened butter and 3/4 cup sugar (or honey if using honey).
- In a separate small bowl, mash bananas with a fork until the consistency of chunky applesauce and add them to the batter along with 2 eggs, mixing until blended. Then add 1/2 tsp of vanilla bean paste
- In a second separate bowl, whisk together: 1 1/2 cups of flour, 1 tsp of baking soda and 1/2 tsp of salt *Only use salt if you didn't use salted butter* then add to batter.
- Pour batter into the 3 small prepared loaf pans. Bake at 350˚F for 40-60 min or until a toothpick inserted into the center comes out clean. Let banana bread rest for 10 min before transferring to a wire rack to cool. *Timing with depend on temperature of your oven*. Cover banana breads with Aluminum Foil or Plastic wrap after they come out of the oven the best freshness.