bookmark_borderSANDRA’S OVERNIGHT NO-KNEAD AGAVE ROSEMARY ARTISAN BREAD

The easiest bread recipe I’ve created to date,
and it’s very versatile in that you can substitute the herbs,
i.e. instead of rosemary, use thyme, fennel seeds, etc…

Yield: 1 round loaf

Prep: 10 Mins.
1st rise: 9-12 Hrs.
2nd rise: 1-1/2 Hrs.

INGREDIENTS:

Wet:
1-1/2 cups warm water

1/2 teaspoon active/rapid dry yeast (not regular)
1 TB amber agave (or honey)

Dry:

3 cups all-purpose flour
2 teaspoons dried rosemary (not ground)
1-1/4 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper

–1 TB melted butter, (to brush top while hot out of oven)

METHOD:
Note: I proof my bread (let it rise) in the oven, no heat ~ A must in Alaska as this method provides for more of a consistent, non-draft environment.
Turn on pilot light in oven (no heat).
In a 2-cup glass-measuring cup, measure the warm water. Add the active/rapid yeast and agave, and stir to combine; set aside.
In a medium bowl, add the flour, salt, and pepper; whisk to evenly incorporate.  Add the wet mixture  and use a wooden spoon to combine, until the dough has pulled away from the sides and is somewhat shaggy.
Cover bowl with plastic wrap that has been sprayed on its underside.
Turn off pilot light in oven (no heat or light), then place the bowl of bread into oven to rise overnight.
The next morning, after 9-12 hours, remove the bread dough proofing in oven.
Turn on pilot light in oven (no heat).
Spray hands with oil and fold dough from outside to inner side (over on itself), working around in circles about 20 times.  Spray hands again, then place the dough ball into a sprayed 10″ heavy round ceramic baking dish, Dutch oven, or cast iron skillet. Cover with plastic wrap with underside sprayed, then let rise for 1-1/2 hours, once again in the oven, turning off pilot light (no heat).
15 minutes prior to last rise, remove dough from oven to finish rising on counter top, then preheat oven to 450F.
After second rise is complete (the last 15 minutes) and dough has doubled in size, remove plastic wrap. Use a sharp knife and cut and ‘X’ on the top 1/4″ deep to control its expansion area while baking.
Bake for 30 minutes, or until the internal temp reads 190F with an instant read thermometer.
Remove dough to a wire rack, brush with melted butter, then top with clean kitchen towels to cool.  You can either serve the bread warm or at room temperature.
Store leftover bread in an airtight container for up to 3 days, or refrigerate up to 5 days. ~ Enjoy!
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Tips: If you like your bread with a crispy crust this is how it is when it comes out of the oven. If you like your bread with a softer crust, place it a plastic Ziploc bag and it’ll soften overnight stored on the counter top.

bookmark_borderSANDRA’S SOURDOUGH and AVOCADO PANZANELLA

It’s terrific how these pickled red onions become so crispy
while being refrigerated in this flavorful brine

giving you a delicious sweet-salty vib…

Servings: 4
Prep: 10 Mins.
Toast bread cubes: 12 Mins.
Let stand: 10 Mins.
Sourdough Baguette (recipe)
INGREDIENTS
Panzanella:
2 cups cubed sourdough baguette (measure after cubing)
2 cups chopped tomatoes (measure after chopping)
1/2 teaspoon kosher salt
3 tablespoons extra-virgin olive oil
1 tablespoon red wine vinegar
1/4 cup sliced pickled red onions
2 tablespoons thinly sliced fresh basil leaves
1/4 teaspoon freshly ground black pepper
Final addition:
1 avocado, cut into 1/2″ cubes
METHOD
Preheat the oven to 325 degrees F. Arrange the bread cubes on a rimmed baking sheet in a single layer. Bake until lightly toasted, about 12 minutes.
Pickled Red Onions (recipe)
Meanwhile, place chopped tomatoes in a colander placed over a bowl, and toss them with 1/2 teaspoon kosher salt. Let stand 10 minutes to allow excess liquid to drain, discard juices in bowl.
Whisk the olive oil and vinegar together in a large bowl. Add the toasted sourdough cubes, chopped tomatoes, pickled red onions, basil, and pepper; toss to coat.  Let stand for 10 minutes for flavors to meld.
Just prior to serving, gently fold in the cubed avocado, and then serve. ~ Enjoy!

bookmark_borderSANDRA’S SOURDOUGH TWISTED BAGUETTES

Oh, the aroma of freshly baked bread loaves!!!!!

These sourdough twisted baguettes are absolutely divine…

Yield: 2 twisted baguettes
Prep: 15 – 20 Mins.

Rising: (Appx 2 – 2-1/2 hrs total)
Bake: 20 Mins.
INGREDIENTS
1 cup lukewarm water
1 cup sourdough starter, unfed
2-1/4 cups all-purpose flour, divided
1 teaspoon kosher salt
1 teaspoon honey
2 teaspoons instant yeast
–1 egg lightly beaten with 1 tablespoon water, for glaze
METHOD
In the bowl of the stand mixer fitted with the dough hook, combine water, starter, and 1-1/4 cups of flour, mixing until smooth.
Mix in the salt, honey, and instant yeast, then the additional 1 cup of flour. Mix until dough pulls away from the sides of the bowl, On low (#2), let machine knead the dough for 7 minutes in the stand mixer.
Transfer dough to a oiled bowl (also, oil top of dough ball) to rise, covered with plastic wrap, for about 1 to 1-1/2 hours, or until doubled in size.
Gently deflate dough, and divide it into four pieces. Knead each slightly on an oiled work surface to remove excess air bubbles. Shape each piece into a 14″ long rope, and twist two together to form baguette; pinching ends and tucking them under. Repeat with other two ropes.
Place two twisted loaves, at least 3″ apart, on a silpat- or parchment-lined baking sheet. Cover the loaves with lightly sprayed plastic wrap, and let them rise for 1 hour, or until doubled in size. Near the end of the rising time (about 15 minutes remaining), preheat oven to 450F.
Gently brush the risen loaves with egg-water glaze.
Bake loaves for 20 minutes, turning half way for even baking. (Loaves are perfectly cooked when an internal temp reaches 190F on an instant-read thermometer.)
Remove loaves from oven, transfer to a baking rack. Cover with a clean kitchen towel to completely cool before slicing or storing. ~ Enjoy!

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Here is my newest recipe using one of these baguettes:

bookmark_borderSANDRA’S MORNING ALASKA WHOLE-WHEAT SOURDOUGH BREAD LOAF

This is a 1-hour initial rise ~ No stand-mixer required:

The longer the initial dough ball rise,
the stronger the sourdough flavor becomes
(e.g., 1-hour vs a 9-12 hour rise time)…

Yield: (1 loaf)

Prep: 7 Mins.
Total rising time: 1-2 hours
Bake: 35 Mins.
INGREDIENTS
Proof:
1-1/2 cups lukewarm water
1 teaspoon active yeast (not rapid or instant)
1 tablespoon light agave (or honey)
Sponge:
1/2 cup ripe (fed) sourdough starter
Dry:
2 cups All-Purpose Flour
1 -1/2 cups Whole-Wheat Flour (I use King Arthur)
1-1/4 teaspoons kosher salt
–2 teaspoons Mazola oil
(For top and bottom of dough ball, so it doesn’t stick or form crust while rising)
–2 tablespoons unsalted butter, melted
(For brushing top of loaf through mid-baking time, and post-baking time if you desire a more-tender and golden brown crust)
METHOD
Add to a small glass/plastic bowl, the lukewarm water, yeast, and agave; stir to combine. Let proof for 5 minutes.
Meanwhile, in a medium glass/plastic bowl, add the flours, kosher salt, and sponge. Once the yeast mixture has proofed, add it to this mixture. Mix with a wooden spoon to combine. The dough will look rough and shaggy. Use clean hands to shape into a ball.
Place 2 tablespoons Mazola oil into a separate medium/glass bowl. Place the dough ball into the oiled bowl, swirling it around to coat; turn over and swirl a bit more. Spray bottom of plastic wrap and cover bowl. Place in a warm, non-draft area and let rise for 1 hour, or until doubled. (Save plastic wrap.)
Spray a loaf pan and set aside.
Lightly oil working surface (not flour), and knead dough for 5-10 minutes, just until smooth and dough bounces back when depressed with your thumb.  Roll into a loaf shape, and place in prepared pan. Cover with reserved plastic wrap, and let rise until doubled, about 1 hour.
Meanwhile, 15 minutes prior to final rise, preheat oven to 375F.
After loaf has fully risen, spray a sharp knife with oil and cut a 1/2″ slit lengthwise across the top of loaf.
Bake for 15 minutes, and note which direction you take pan out of oven, turn pan and brush top of loaf with melted butter then return to oven to continue baking an additional 20 minutes, or until the internal temperature reaches 192F.

Remove from oven, leaving loaf in pan and place, uncovered, on rack to cool for 5 minutes. Remove loaf from pan and place upright on rack, cover with clean kitchen towel and allow to completely cool before slicing.  


Wrap loosely in plastic wrap to store at room temperature up to 2 days. ~ Enjoy!

bookmark_borderSANDRA’S OVERNIGHT ALASKA SOURDOUGH BREAD LOAF

This is a 9-hour initial rise ~ No stand-mixer required:

The longer the initial dough ball rise,
the stronger the sourdough flavor becomes
(e.g., 1-hour vs a 9-12 hour rise time)…
Yield: (1 loaf)
Prep: 7 Mins.
Total rising time: 9-12 hours
Bake 35 Mins.
INGREDIENTS
 
Proof:
1-1/2 cups lukewarm water
1 teaspoon active yeast (not rapid or instant)
1 tablespoon light agave (or honey)
Sponge:
1/2 cup ripe (fed) sourdough starter
Dry:
3-1/2 cups All-Purpose Flour
1-1/2 teaspoons kosher salt
–2 teaspoons Mazola oil
(For top and bottom of dough ball, so it doesn’t stick or form crust while rising)
–2 tablespoons unsalted butter, melted
(For brushing top of loaf through mid-baking time, and post-baking time if you desire a more-tender and golden brown crust)
METHOD
Add to a small glass/plastic bowl, the lukewarm water, yeast, and agave; stir to combine. Let proof for 5 minutes.
Meanwhile, in a medium glass/plastic bowl, add the flour, kosher salt, and sponge. Once the yeast mixture has proofed, add it to this mixture. Mix with a wooden spoon to combine. The dough will look rough and shaggy. Using clean hands, shape into a ball.
Place 2 tablespoons Mazola oil into a separate medium/glass bowl. Place the dough ball into the bowl, swirling it around to coat; turn over and swirl a bit more. Spray bottom of plastic wrap and cover bowl. Place in a warm, non-draft area and let rise overnight for 9-12 hours…the longer the rise time, the more sourdough flavor you’ll achieve. (Save plastic wrap.)
Spray a loaf pan and set aside.
Lightly oil working surface (not flour), and knead dough for 3-5 minutes, just until smooth and dough bounces back when depressed with your thumb.  Roll into a loaf shape, and place in prepared pan. Cover with reserved plastic wrap, and let rise until doubled, about 1 hour.
Meanwhile, 15 minutes prior to final rise, preheat oven to 375F.
After loaf has fully risen, spray a sharp knife with oil and cut a 1/2″ slit lengthwise across the top of loaf.

Bake for 15 minutes, and note which direction you take pan out of oven, turn pan and brush top of loaf with melted butter then return to oven to continue baking an additional 20 minutes, or until the internal temperature reaches 192F.

Remove from oven, leaving loaf in pan and place, uncovered, on rack to cool for 5 minutes. Remove loaf from pan and place upright on rack, cover with clean kitchen towel and allow to completely cool before slicing.  



Wrap loosely in plastic wrap to store at room temperature up to 2 days. ~ Enjoy!

bookmark_borderSANDRA’S HOMEMADE CINNAMON-RAISIN SWIRL BREAD

A quick 5-minute no-knead dough to prepare the night before,
then easy to roll out and add swirl filling upon waking the next morning
to enjoy throughout the day…

Yield: (1 loaf)

O/N Prep: 5 Mins./Overnight rise time: 9 -12 hours
Next Morning Prep: Roll/Add Spiral Filling: 10 Mins.
2nd Rise 1 Hr.
Bake 35 to 40 Mins.
INGREDIENTS
3 cups all-purpose flour
1/2 cup granulated sugar
1 teaspoon active yeast (not rapid or instant)
1-1/2 teaspoons kosher salt
1-1/2 cups slightly warm water (tepid)

–2 teaspoons Mazola oil
(For top and bottom of dough ball so it doesn’t stick or form crust while rising in bowl)
Swirl filling
2 teaspoons ground cinnamon
1/2 cup raisins

Brushing top
2 tablespoons unsalted butter, melted

METHOD
Add flour and sugar to a medium-size bowl. Add yeast and kosher salt and stir thoroughly. Add barely warm (tepid) water, then stir thoroughly. The dough will look rough and shaggy.
Lightly oil top of dough using a paper towel, then oil your hands (to prevent dough sticking to them); turn dough in the bowl so the whole ball of dough is slightly coated with the oil.

Cover the bowl with plastic wrap. Throw a kitchen towel over top and underneath of bowl and set it in a warm corner. Leave it alone for 9-12 hours. (Save plastic wrap).

When risen, roll dough into a 8×12″ rectangle, sprinkle with ground cinnamon, then raisins. Use the rolling pin to roll these ingredients into dough by pressing across them.  Start at the short end of the dough rectangle and roll into a loaf, and pinch final rolled edge to seal.  Place loaf seam-side down into sprayed loaf pan.
Cover dough with same plastic wrap and let it rise for 1 hour.
About 15 minutes before the hour is up, preheat oven to 375F.

After the full hour, the dough will have risen and nearly doubled in size.

Use the tip of a sharp knife to score loaf top down the middle. Brush loaf with melted butter. Bake for 15 minutes, turn in oven, then bake for a final 20 – 25 minutes (until internal temp reaches 190F).

Remove bread from oven. Brush a final time with melted butter. Remove to a baking rack and wrap loaf in a clean kitchen towel to cool. Slice and serve! ~ Enjoy!


bookmark_borderSANDRA’S EASY NO-KNEAD DUTCH OVEN CARAWAY BREAD

REVISED RECIPE to make “CARAWAY BREAD,” as follows:

An easy 5-minute no-knead dough to prepare the night before,
then quick to prepare upon waking the next morning
to enjoy throughout the day…

Yields: (1 loaf)

Prep: 5 Mins.
Total rising time: 9 -12 hours
Bake 45 to 50 Mins.
INGREDIENTS
3 cups all-purpose flour
1 teaspoon active yeast (not rapid or instant)
1-1/2 teaspoons kosher salt
1-1/2 cups slightly warm water (tepid)
1-1/2 tablespoons caraway seeds
–2 teaspoons olive oil
(For top and bottom of dough ball so it doesn’t stick or form crust while rising)
–Dutch oven (should be at least 4 quarts in size) with its lid.
Note: (Do not oil Dutch Oven, bread will not stick while baking).
METHOD
Add flour to bowl. Add yeast and sea salt and stir thoroughly. Add barely warm (tepid) water and caraway seeds, then stir thoroughly. The dough will look rough and shaggy.
Lightly oil top of dough using a paper towel, then oil your hands (to prevent dough sticking to them); turn dough in the bowl and do so on this side so the whole ball of dough is slightly coated with the oil.
Cover the bowl with plastic wrap. Throw a kitchen towel over top and underneath of bowl and set it in a warm corner. Leave it alone for 9-12 hours. (Save plastic wrap).
When risen, in the bowl, fold dough over on itself at 3 times, then reform into ball. Using a bit more olive oil on hands and bowl, if need be, to prevent sticking.
Cover dough with same plastic wrap and let it sit for 1 hour.
About 20 minutes before the hour is up, turn on oven to preheat at 450 degrees. Place an oven-safe Dutch Oven in oven to preheat at the same time as well.


Note: When removing Dutch Oven lid/pot from hot oven, 
be sure to do so using heavy pot holders, 
to a baking rack or stove top ‘cold burner’ 
as they will be hot enough to scorch standard kitchen towels.
After the full hour, the dough will have risen and nearly doubled in size. Quickly shape the dough into a round ball and drop it into the preheated Dutch Oven (be careful because it’s really, really hot). Slash an ‘X’ on top of the dough with the tip of a sharp knife that’s been sprayed w/oil. Place lid on hot Dutch Oven and carefully place in oven and bake for 30 minutes.
Remove lid from the Dutch Oven and bake for an additional 15 to 20 minutes, until crust is golden. Bread is done when an instant-read thermometer inserted in center reads 190 degrees.

Remove bread from oven, and lift loaf out to cool on a baking rack.. To keep warm for serving, wrap loaf in a clean kitchen towel. Slice and serve! ~ Enjoy!

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Tips: 

This bread is quite forgiving and can be left to rise from 9 to 12 hours, although the longer you let rise the more yeast flavor you’ll end up with.