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 SMASHED-AVOCADO BRUSCHETTA

A little bit of heaven in every bite,
and these snacks are so easy to prepare 

with ingredients I generally have on hand…

Yield: 8 slices as a side, or 16 as an appetizer

Prep: 10 Mins.
Bake: 10 Mins.
INGREDIENTS
Sourdough:
Click here for recipe:
sourdough baguette

1 (12″) sourdough baguette

1 fresh garlic clove, halved crosswise (for rubbing on hot toasted bread)
Spread:
1 smashed avocado
Bruschetta:
1 (14.5-oz can) diced Italian seasoned tomatoes*, drained (then squeezed with hands, and chopped finer)
3 large fresh basil leaves, julienned
1 tablespoon balsamic vinegar
1 tablespoon Mazola oil
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
Garnish:
Feta cheese crumbles
METHOD
Preheat the oven to 350F.
In a small bowl, add the tomatoes, basil, balsamic vinegar, oil, and salt and pepper. Mix thoroughly and let sit for 10 minutes at room temperature.
Smash the avocado in a separate small bowl; set aside.
Cut baguette in half lengthwise, place on a baking sheet, and bake until golden brown, about 10 minutes.
Remove from oven, while bread is hot, rub each slice with garlic clove halves. Spread each with smashed avocado, then top with tomato mixture. Garnish with feta crumbles. Slice crosswise into 8 (to serve as a side), or 16 pieces (to serve as an appetizer). ~ Enjoy!

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Tip:

* Feel free to use (as I sometimes do when I have them on hand), fresh roma tomatoes vs canned – it will take about 1-1/2 cups, de-seeded and juiced, then finely chopped.

bookmark_borderSANDRA’S ALASKAN SOURDOUGH CINNAMON ROLLS

A spectacular recipe that you’ll be making again and again,
making you want to maintain your sourdough starter over time…

Yields: 12 Rolls

Prep: 30 min. + rising
Bake: Appx. 35 mins.
INGREDIENTS
DOUGH:
–Proof:
2-1/2 teaspoons rapid rise yeast
3/4 cup warm 2% milk
–Additional dough ingredients:
1 cup ‘unfed’ sourdough starter (stirred, and let it come to room temp–before feeding)
1/2 cup granulated sugar
1/3 cup unsalted butter, melted
2 large eggs, beaten
1/2 teaspoon table salt
3-1/2 to 4 cups all-purpose flour
1 TB water, if needed
FILLING:

1/2 cup packed dark brown sugar (or light)
1/2 cup granulated sugar
1 tablespoon ground cinnamon (depending upon your preference)
1/3 cup unsalted butter, room temperature
–3/4 cup raisins and/or chopped pecans (optional)
FROSTING:

1/4 cup unsalted butter, softened
3 oz. cream cheese, softened
1 teaspoon vanilla extract
1/8 teaspoon table salt
1-1/2 cups confectioners’ sugar, sifted
1 TB milk, if needed
METHOD
Add yeast and 1 tablespoon honey in warm milk in the stand mixing bowl with the hook attachment; mix to combine and let set 5 minutes to proof.
To the stand mixer with the yeast mixture, add the sourdough starter, sugar, butter, beaten eggs, flour and salt; beat on low speed until dough is combined and wrapping around hook; adding 1 TB of water, if needed. Turn speed to medium to knead dough in stand mixture for 8 minutes.
Place in a greased medium glass bowl, turning once to grease the top of dough. Cover with plastic wrap (underside sprayed) and let rise in a no-draft warm place until doubled, about 1 to 1-/12 hours. (I do so in my oven, no heat.)
Roll dough out on a lightly floured surface into an 21″ x 16 rectangle. Spread softened butter in an even layer, retaining 1” on top long edge for sealing roll. Next, sprinkle brown sugar, granulated sugar, and raisins; each to within 1” of top edge. Roll up jelly-roll style, starting with a long side; pinch seam to seal. (Dough should shrink into a 13″ long log when rolling up.) Cut into 12 equal slices; place rolls in a sprayed glass 13×9″ baking dish, cut side down and seams facing in. Cover with plastic wrap (underside sprayed), and let rise in a warm place just until doubled, about 40 mins to 1 hour. (Do not over-rise or roll centers will begin to pop up, as they will rise a bit more during baking.)
Meanwhile, prepare frosting, using a hand mixer and a medium bowl; beat butter, cream cheese, vanilla and salt until blended; gradually beat in the sifted confectioners’ sugar until smooth, cover; set aside.
When rolls in baking dish have risen. Preheat oven to 400F.
Bake, uncovered, for 15 minutes, turning half way. Reduce heat to 300F and finish baking for 20 minutes until golden brown.
While hot, spread all the frosting evenly over roll tops. Finish cooling completely, uncovered in baking dish on a wire rack, until frosting has fully cooled and set. ~ Enjoy!

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Tip:


To quickly reheat, simply place a roll on a serving saucer and place in microwave on high for 20 seconds.


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!