Sour Dough Bread

sour dough breadOver 30 years ago I received a mason jar containing the sticky substance called, Sour Dough Bread Starter.  I have kept that dough going all these years, making untold number loaves of bread, English Muffins, and  Cinnamon Rolls!  If you’ve ever had sour dough, you know what a delicious flavor the “sour” starter gives the bread.  I don’t know the science behind it, I only know it’s good and I want it the rest of my life!

Sour dough is also a very easy dough to put together.  Beginning a starter can be a little tricky, so if you know someone who has a starter already, ask for a cup of theirs to be sure it will be active and cause your bread to rise!

But if you want to try your hand a beginning a starter here’s what you need:

To start: Place in a mason type jar:
1 cup warm water
3/4 Cup sugar
3 tbl. instant potato flakes

Stir and let set on counter all day. It should be in a place that is a little warm.  Place lid on jar and cover lightly (don’t fasten all the way down). Let set 3-4 days.

The starter will have a fermented fragrance.  It will also have little bubbles on top and kind of “sizzle.”

To make bread with that starter:

Add the same ingredients again to starter. Let set all day on counter.
The Next day you can make bread:
Ingredients
6 cups bread flour
2 1/2 tsp. yeast
1 tbl. salt
1/3 C sugar
Mix, then add:
1 C of the starter (place remaining cup back in the fridge)
1 1/2 C very warm water (110 degrees)
1/2 C oil

Mix, then turn out on floured board and knead lightly. Place dough back in oiled bowl. Cover and set in warm place ’til dough is doubled in size.

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Punch down dough. Divide in half. Place in two greased loaf pans. Let rise ’til about an inch higher than bread pan.

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Bake at 375 degrees about 25 min.  Allow to cool before slicing (if you can resist!).

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As I mentioned, you can make all kinds of other breads from this starter. My favorite way to eat this bread is toasted – either for breakfast or as a grilled sandwich.  It’s fantastic!!

I hope you’ll give this a try.  Maybe in 30 years you’ll still be making up hot loaves from the starter your received in 2017!

Who else has used sour dough starter?  Who loves sour dough?  

With love from my country kitchen,

Denise Signature 150 px

(L)Oven Monday – Easter Dinner 2017 Recap

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If you’ve been reading my blog more than a week, you know how I treasure Sunday dinner.  It makes my heart sooo happy! But how does Sunday dinner get even better?  It’s when Sunday dinner is Easter Sunday dinner.  On top of good food, there’s the blessing of remembering Christ’s resurrection from the dead and celebrating that truth that He lives!

So, yesterday, we did indeed have a big Sunday meal, but we started with a wonderful church service where Christ was exalted! We sang of His resurrection and heard God’s truth about how to be sure you can have eternal life!  Then we came home for dinner and included our daughter and son-in-law and a couple of other special people.  We also incorporated a few family traditions, which brings memories and makes memories.  It was a great day!

Here’s the menu:

 Brown Sugar Glazed Ham
Ruth’s Chris’ Sweet Potato Casserole
Tarragon Asparagus – New recipe
Deviled Eggs
Caesar Salad in Parmesan Bowls
Bunny-Shaped Breadsticks – New recipe
Coconut Cake with Lemon Filling

Let me roll the pictures so you can have a peek into our day and see that I also incorporated all the principles I’ve recently shared about Sunday dinner!

I worked early in the week and got the Coconut Cake baked and layers put in the freezer.  Then at the end of the week, I made the lemon curd and the icing.  It simplifies the process so much!  By Saturday night here’s what was already prepped:

The cake, the rolls, the Sweet potato Casserole, Deviled eggs, and the salad ingredients were totally ready. The table was all set, too.  I also had the roasting pan for the ham set out and ready to bake the main entree.

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When I got home from church it only required to put the finishing touches on everything and bake the casserole.

Here’s how things turned out on Sunday~

Caesar Salad in Parmesan Cups –

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Sweet Potato Casserole – The best in my book!

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Terragon Asparagus – This was new, and it was pretty good.  My asparagus wasn’t as fresh as I’ve ever gotten, so I’m going to try this again before giving it a final verdict!

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Bunny Breadsticks – Another new recipe.  These were fantastic on Saturday when I made them, but they don’t really do well the next day.  Sooo, I won’t make these for Sunday any more, but I sure will use this recipe for other days when I have time to make them for that day.  They were delicious right out of the oven!!  And how cute are they???? They can be baked into regular bread sticks if you want to make them other times of the year!

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Coconut Cake

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One tradition that we’ve had for years is Easter sunrise service outside at home.  That was a challenge (and very cold) when we lived in Indiana, but we would don our coats and head to the tree house where we would have our own Sunrise service!  Then we would come inside and have Cinnamon rolls and scrambled eggs.  Now that it’s just my husband and me, we simply eat breakfast on the patio and read Scripture together.  It’s usually warm enough that we don’t shiver, thank the Lord!  Here’s what we had yesterday:

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We had Fresh farm eggs, Prosciutto, Cream Cheese Coffee Cake, Fresh fruit and Coffee.
It was a great way to start Easter Sunday!  This is a reminder that traditions aren’t just for when your kids are at home.  Keep those traditions going even when they’re gone.  It will continue to build strong home ties, and will also give your grown kids the security of knowing that you’re still making the most of your marriage!

So, another Easter dinner is in the (memory) books, and I’ll have to say, it’s a memorable chapter!  I thank the Lord for the blessing of celebrating our Savior’s life and getting to do it at church AND at home around the Sunday dinner table.

Did you have Easter dinner?  Did you cook?  What made it special for your family?

With love from my country kitchen,

Denise Signature 150 px

Baking Bread in the Crockpot

We’ve all used the crock pot for that great Chili recipe or to cook a Roast, but have you done much baking in that little crock? Me either…until I found this great recipe for an Artisan Loaf of bread that is baked inside the crock pot, and then made golden under the broiler for just a few minutes! Here’s the result of my recent experiment:

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I love this recipe because you mix up a dough and then refrigerate it. The mixing up takes less than ten minutes. Then it goes in the fridge overnight. The next day you can pull off a pound loaf and bake it, or wait up to two weeks to bake it. The dough will take on a Sour dough type flavor the longer it’s refrigerated. The dough will make four Artisan loaves.

Here’s the dough in my container that has been in the refrigerator:

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The recipe tells you that the dough is easier to handle after refrigeration. So simplify your life and do that step! The site has a video to show you how to form a loaf, if you’re not sure what to do with the dough after you pull off what you need. It’s super easy, and fast!

Here’s my loaf in the crock pot. I didn’t have Parchment paper, so I used my Silpat mat. It worked fine.

wpid-20150730_192132.jpgAll crock pots will vary the time the loaf needs to bake. Mine took about 90 minutes to get firm and not squishy on top. I took it out and put it under the broiler a few minutes to brown the outside. The hardest part is waiting until it’s cooled to slice into it!

Here is their recipe for the dough, and you can also find the videos to help if you have any questions.

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Of course you can also bake this bread in the oven, but on a hot summer day, or a day when your oven is being used for something else, this is a great way to bake up a delicious loaf of homemade bread! Hope you’ll try it!

Have you done any baking in your crock pot?

With love from my country kitchen,