Sourdough Bread

Ingredients

• 1 cup "fed" sourdough starter
• 1 1/2 cups lukewarm water
• 2 teaspoons instant yeast
• 1 tablespoon sugar
• 2 1/2 teaspoons salt
• 5 cups Unbleached All-Purpose Flour

Instructions

1. Combine all of the ingredients, kneading to form a smooth dough.
2. Allow the dough to rise, in a lightly greased, covered bowl, until it's doubled in size, about 90 minutes.
3. Gently divide the dough in half; it'll deflate somewhat.
4. Gently shape the dough into two oval loaves; or, for longer loaves, two 10" to 11" logs. Place the loaves on a lightly greased or parchment-lined baking sheet. Cover and let rise until very puffy, about 1 hour. Towards the end of the rising time, preheat the oven to 425°F.
5. Spray the loaves with lukewarm water.
6. Make two fairly deep diagonal slashes in each; a serrated bread knife, wielded firmly, works well here.
7. Bake the bread for 25 to 30 minutes, until it's a very deep golden brown. Remove it from the oven, and cool on a rack.

Maintaining a sour dough starter -  http://blog.kingarthurflour.com/2012/04/08/maintaining-your-sourdough-starter-food-water-and-time/

http://www.kingarthurflour.com/recipes/rustic-sourdough-bread-recipe

Focaccia Bread

INGREDIENTS:

Bread:

5 cups bread flour

2 teaspoons salt

2 teaspoons instant yeast

6 tablespoons olive oil

2 cups water, at room temperature

Extra olive oil, for greasing the pan

Herb olive oil (recipe below)

Herb Oil:

1/2 cup olive oil

1 cup chopped fresh herbs (any combination of basil, parsley, oregano, tarragon, rosemary, 
     thyme, cilantro, savory, and sage) - OR - 1/8 cup dried herbs  (I used basil, parsley, oregano, 

     thyme, and rosemary)

1 tsp coarse kosher salt

1 garlic clove, minced

DIRECTIONS:

1. To Make the Herb Oil: Heat olive oil to about 100 degrees F. Add herbs. Add the salt, pepper, and garlic. Stir together and allow to steep while you prepare the dough.

2. Stir together the flour, salt, and yeast in a large mixing bowl. Add the olive oil and water and mix on low speed with the paddle attachment until all the ingredients form a sticky ball. Switch to the dough hook and mix on medium speed for about 5 to 7 minutes, or until the dough is soft and sticky. The dough should clear the sides of the bowl but stick to the bottom of the bowl.

3. Sprinkle enough flour on the counter to make a bed about 6 inches square. Using a scraper or spatula dipped in water, transfer the sticky dough to the bed of flour and dust liberally with flour, patting the dough into a rectangle. Let the dough relax for 5 minutes.

4. Coat your hands with flour and stretch the dough from each end to twice its size. Fold it, letter style, over itself to return it to a rectangular shape. Mist the top of the dough with spray oil, again dust with flour, and loosely cover with plastic wrap.

5. Let rest for 30 minutes. Stretch and fold the dough again; mist with spray oil, dust with flour, and cover. After 30 minutes, repeat this one more time.

6. Allow the covered dough to ferment on the counter for 1 hour. It should rise but not double in size.

7. Line a 17 by 12-inch sheet pan with baking parchment paper and drizzle olive oil over the paper. Spread the oil with your hands or a brush to cover the entire surface. Lightly oil your hands and, using a plastic or metal pastry scraper, lift the dough off the counter and transfer it to the sheet pan, maintaining the rectangular shape as much as possible.

8. Spoon half of the herb oil over the dough. Use your fingertips to dimple the dough and spread it to fill the pan simultaneously. Only use your fingertips to avoid tearing or ripping the dough. Try to keep the thickness as uniform as possible across the surface. Dimpling allows you to degas only part of the dough while preserving gas in the non-dimpled sections. If the dough becomes too springy, let it rest for about 15 minutes and then continue dimpling. Don’t worry if you are unable to fill the pan 100 perfect, especially the corners. As the dough relaxes and proofs, it will spread out and fill the pan. Use more herb oil as needed to ensure that the entire surface is coated with oil.

9. Loosely cover the pan with plastic wrap. Refrigerate the dough overnight (or for up to 3 days).

10.Remove the pan from the refrigerator 3 hours before baking. Drizzle additional herb oil over the surface and dimple it in. This should allow you to fill the pan completely with the dough to a thickness of about 1/2-inch. Cover the pan with plastic and proof the dough at room temperature for 3 hours, or until the dough doubles in size, rising to a thickness of nearly 1 inch.

11. Preheat the oven to 500 degrees F. Place the pan in the oven. Lower the oven setting to 450 degrees F and bake for 10 minutes. Rotate the pan 180 degrees and continue baking the focaccia bread for 5 to 10 minutes, or until it is lightly golden brown. The internal temperature of the dough should register above 200 degrees F (measured in the center of the loaf).

12. Remove the pan from the oven and immediately transfer the focaccia out of the pan onto a cooling rack. Allow the focaccia to cool for at least 20 minutes before cutting and serving.

Adapted from 

http://www.twopeasandtheirpod.com/focaccia-bread/

Lion House Dinner Rolls

• 2 tablespoons active dry yeast
• 2 cups warm water
• 
  
• In a large bowl, combine the yeast and water. Let stand 5 minutes (no need to do this if using instant yeast – just add the yeast and water together with the other ingredients).
• 
  
• 1/3 cup sugar
• 1/3 cup butter, softened
• 1 egg
• 2 1/2 teaspoons salt
• 2/3 cup nonfat dry milk
• 5-6 cups flour (see note)
• 
  
• Add sugar, butter, salt, dry milk, 2 cups flour and egg. Beat together until very smooth. Add remaining flour gradually (about 1/2 cup at a time) until a soft but not sticky dough is formed.  Knead the dough for at least five minutes if using an electric mixer and for at least 10 minutes if mixing the dough by hand. When the dough is smooth, supple and elastic, place it in a lightly greased large bowl covered with greased plastic wrap and let it rise until doubled.
• 
  
• Separate the dough into two portions. Roll each section out to an 11X14-inch rectangle. Brush the top with melted butter. Using a pizza cutter or sharp knife, cut the dough into two pieces, the long way (see photos below). Then slice the dough into five or six strips across so you end up with 10 to 12 small rectangles. Roll each small rectangle up like a snail and place on a silpat-lined or lightly greased baking sheet with the roll resting on it’s open edge. Repeat with the second portion of dough.
• 
  
• Cover the rolls with lightly greased plastic wrap and let them rise until doubled. Bake at 375 degrees for 12-14 minutes until they are nicely browned.

Homemade whole Wheat Bread (Single and Double Recipe)

Ingredients

• 3 1/2 cups white whole wheat flour
• 1/3 cup vital wheat gluten
• 4 teaspoons instant/quick-rise yeast

In the bowl of a stand mixer fitted with a dough hook, mix together first three ingredients.

• 2 1/2 cups very warm water (120°F to 130°F)

Add water and mix for one minute, scraping down bowl halfway through if necessary. Cover bowl with a kitchen towel and allow to rest for 10 minutes.

• 1 tablespoon salt
• 1/3 cup coconut oil (melted and cooled) OR vegetable oil
• 1/3 cup honey
• 4 teaspoons lemon juice

Add and Beat for 1 minute

• 2 1/2 cups white whole wheat flour

Add remaining flour 1 cup at a time, beating between each cup.  Knead dough in mixer using dough hook for 10-15 minutes  or until dough pulls away from the side of the bowl and feels smooth rather than sticky.

Preheat oven to lukewarm by setting it to 350°F and then turning it back off after exactly 1 minute. Grease two nonstick bread pans (8 1/2" x 4 1/2" x 2 1/2" or 9? x 5? x 2 1/2") or grease two regular bread pans and line with parchment paper. Turn dough onto greased surface. Evenly divide into two loaves and place into prepared bread pans, gently pressing dough into corners.

Place pans in warm oven and allow to rise for 20 to 40 minutes, or until dough is nicely domed above the tops of the pans. Without removing pans from the oven, turn on oven to 350°F and set timer for 30 minutes. Once baked, immediately remove hot bread from pans and cool on rack.

Notes

*I use coconut oil in this recipe. It works wonderfully and doesn't make the bread taste like coconut at all.

Doubled Whole Wheat Bread Recipe

(Makes 4 loaves)

Ingredients

• 7 cups white whole wheat flour
• 1/4 cup vital wheat gluten
• 4 teaspoons instant/quick-rise yeast
• 2 TBSP dough enhancer

In the bowl of a stand mixer fitted with a dough hook, mix together first three ingredients.

• 5 cups very warm water (120°F to 130°F)

Add water and mix for one minute, scraping down bowl halfway through if necessary. Cover bowl with a kitchen towel and allow to rest for 10 minutes.

• 1 1/2 tablespoon salt
• 2/3 cup coconut oil (melted and cooled) OR vegetable oil
• 2/3 cup honey
• 2 Tbsp lemon juice

Add and Beat for 1 minute

• 6 cups whole wheat flour

Add remaining flour 1 cup at a time, beating between each cup.  Knead dough in mixer using dough hook for 10-15 minutes  or until dough pulls away from the side of the bowl and feels smooth rather than sticky.

Preheat oven to lukewarm by setting it to 350°F and then turning it back off after exactly 1 minute. Grease two nonstick bread pans (8 1/2" x 4 1/2" x 2 1/2" or 9? x 5? x 2 1/2") or grease two regular bread pans and line with parchment paper. Turn dough onto greased surface. Evenly divide into two loaves and place into prepared bread pans, gently pressing dough into corners.

Place pans in warm oven and allow to rise for 20 to 40 minutes, or until dough is nicely domed above the tops of the pans. Without removing pans from the oven, turn on oven to 350°F and set timer for 30 minutes. Once baked, immediately remove hot bread from pans and cool on rack.

*Yeast - doesn't need to double

*Salt multiplied by 1.5

*Active Dry yeast use 25% more than SAF

*This makes 3 large loaves and 2 medium loaves

*9 C. Wheat = 13 C. Wheat flour

 Recipe Adapted from: http://www.fivehearthome.com/2013/07/08/the-very-best-homemade-whole-wheat-bread-plus-free-printable-kitchen-labels/

Biscuits

2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon salt

1/4 teaspoon baking soda

7 tablespoons unsalted butter, chilled in freezer and cut into thin slices

3/4 cup cold buttermilk

2 tablespoons buttermilk for brushing

1.Preheat oven to 425 degrees F (220 degrees C).

2.Line a baking sheet with a silicone baking mat or parchment paper.

3.Whisk flour, baking powder, salt, and baking soda together in a large bowl.

4.Cut butter into flour mixture with a pastry blender until the mixture resembles coarse crumbs, about 5 minutes.

5.Make a well in the center of butter and flour mixture. Pour in 3/4 cup buttermilk; stir until just combined.

6.Turn dough onto a floured work surface, pat together into a rectangle.

7.Fold the rectangle in thirds. Turn dough a half turn, gather any crumbs, and flatten back into a rectangle. Repeat twice more, folding and pressing dough a total of three times.

8.Roll dough on a floured surface to about 1/2 inch thick.

9.Cut out 12 biscuits using a 2 1/2-inch round biscuit cutter.

10.Transfer biscuits to the prepared baking sheet. Press an indent into the top of each biscuit with your thumb.

11.Brush the tops of biscuits with 2 tablespoons buttermilk.

12.Bake in the preheated oven until browned, about 15 minutes.

http://allrecipes.com/Recipe/Chef-Johns-Buttermilk-Biscuits/Detail.aspx?event8=1&prop24=SR_Title&e11=biscuit&e8=Quick%20Search&event10=1&e7=Home%20Page&soid=sr_results_p1i1

Cheesy Biscuits

2 cups Bisquick

2/3 cup milk

½ cup shredded cheddar cheese

2 Tbsp melted butter

1/8 tsp garlic salt

parsley

Heat oven to 450.  Stir Bisquick, milk and cheese until soft dough forms. 

Drop by  large spoonfuls onto ungreased cookie sheet.

Bake 8-10 minutes or until golden brown.

Stir together butter, garlic salt and parsley to brush over warm biscuits.

Hamburger Buns

2 cups warm milk (110 degrees F/45 degrees C)

• 1/4 cup margarine, melted
• 1/4 cup warm water
• 1/4 cup white sugar
• 1-1/2 Tbsp yeast
• 2 teaspoons salt
• 6 cups all-purpose flour, or as needed

Directions

1. In a large bowl, stir together the milk, margarine, warm water, sugar and yeast. Let stand for about 5 minutes.
2. Mix in the salt, and gradually stir in the flour until you have a soft dough.  Mix until well blended.  Knead a few times before Dividing into 25 pieces, and form into balls. Place on baking sheets so they are 2 to 3 inches apart. Let rise for 20 minutes.
3. Preheat the oven to 375 degrees F (190 degrees C). Bake the rolls for 15 minutes in the preheated oven. Cool slightly, then split them in half horizontally to fill with your favorite burgers.

*I halved this recipe and it made the perfect amount for our family of 6.

http://allrecipes.com/recipe/hamburger-buns/

Multigrain Bread

Ingredients
1 1/4 cup (6 1/4 ounces) seven-grain hot cereal mix
2 1/2 cups boiling water
3 cups (15 oz) all-purpose flour (not bread flour)
1 1/2 cups (8 1/4 oz) whole wheat flour
1/4 cup honey
4 tablespoons unsalted butter, melted and cooled*
2 1/2 teaspoons instant or rapid-rise yeast
1 tablespoon salt
Optional (I omitted): 3/4 cup unsalted pumpkin seeds or sunflower seeds
1/2 cup (1 1/2 oz) old-fashioned rolled oats or quick oats

*If you’re using salted butter, just decrease the additional salt by just a bit.

Instructions
Place cereal mix in bowl of stand mixer fitted with dough hook and pour boiling water over it; let stand, stirring occasionally, until mixture cools to 100 degrees and resembles thick porridge, about 1 hour.  Whisk flours together in separate bowl.

Once grain mixture has cooled, add honey, butter, and yeast and mix on low speed until combined.  Add flour mixture, 1/2 cup at a time, and knead until cohesive mass starts to form, 1 1/2-2 minutes; cover bowl tightly with plastic wrap and let dough rest for 20 minutes.  Add salt and knead on medium-low speed until dough clears sides of bowl, 3-4 minutes (if it does not clear sides, add 2-3 tablespoons additional all-purpose flour and knead until it does.  Don’t add more!) continue to knead dough for 5 more minutes.  Add seeds (if using) and knead for another 15 seconds.  Transfer dough to lightly floured counter and knead by hand until seeds are dispersed evenly and dough forms smooth, round ball.  Place dough in large, lightly greased bowl; cover tightly with plastic and let rise at room temperature until nearly doubled in size, 45-60 minutes.

Grease two 9×5 inch loaf pans.  Transfer dough to lightly floured counter and divide in half.  Press 1 piece of dough into 9×6 inch rectangle, with short side facing you.  Roll dough toward you into firm cylinder, keeping roll taut by tucking it under itself as you go.  Turn loaf seam side up and pinch it closed.  Repeat with second piece of dough.  Spray loaves lightly with water or vegetable il spray.  Roll each loaf in oats to coat evenly and place seam side down in prepared pans, pressing gently into corners.  Cover loaves loosely with greased plastic and let rise at room temperature until nearly doubled in size 30-40 minutes.  Dough should barely spring back when poked with knuckle.

Thirty minutes before baking, adjust oven rack to middle position and heat oven to 375 degrees.  Bake until loaves register 200 degrees, 35-40 minutes.  Transfer pans to wire rack and let cool for 5 minutes.  Remove loaves from pans, return to rack, and let cool to room temperature, about 2 hours, before slicing and serving.

http://www.ourbestbites.com/2012/01/multigrain-bread/

*This bread was really good!!

Modified Recipe for 3 loaves
1-2/3 C 7-Grain Cereal
3-1/3 C Boiling Water
4 C Flour
2 C.  Whole Wheat Flour
1/3 C Honey
5 T Butter - melted and cooled
3-1/3 tsp yeast
1-1/3 T Salt