Sourdough Sandwich Bread

 Farm House On Boone

SERVINGS: 24

• 1/2 cup butter, softened or coconut oil
• ▢2 tablespoons honey or sugar, If using sugar, note that it will be 24 g
• ▢1 tablespoon salt
• ▢1 cup starter, active and bubbly
• ▢2 1/2 cups water
• ▢8 cups all purpose flour*

Instructions 

• 1- In a bowl mix by hand, 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.
• 2- 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.
• 3- Allow to bulk rise for 10-12 hours in a warm place like on top of a stove or refrigerator.
• 4- Divide in two equal parts.
• 6- Shape by rolling the dough flat into a rectangle and rolling it up.
• 7- Add to parchment lined or buttered loaf pans.
• 8- Second rise for 2-4 hours at room temperature, or until doubled.
• 9- Bake at 375 for 45 minutes, or until golden on top. You can add an optional egg wash for more browning.
• Allow to cool completely before slicing.

-----------------------------Sandwich Bread sourdough process------------------------------------

Take sourdough mix out of  fridge let sit for 30 min to warm up to room temperature

4/5pm            Add flour and water, to the starter-      mix and let sit for 30min-4 hours

8/9pm         To make the Sandwich bread- Add and mix All the ingredients above ( butter, honey, salt, starter, water, flour)

9pm               1st rise- let sit overnight or all day on the counter (10-12 hours)                

The next day

7am                2nd rise- separate into two loves. put into buttered bread pans, let rise for 2-4hours

12pm               Cook the dough

Alli's Baked French Toast with lemon curd

Baked French Toast 

serves 8

For the French Toast: 
Butter, for greasing
1 loaf crusty sourdough or French bread ( I added an additional 1/2c of leftover crushed cereal)
8  whole eggs
2 c. whole milk (egg nog instead)

1/2 c.  heavy cream

1/2 c. sugar

1/2 c. brown sugar

2 tbsp.  vanilla extract

1 t salt ( I added, it was not from original recipe)

For the Topping:
1/2 c.  flour
1/2 c. firmly packed brown sugar
1 tsp.  cinnamon
1/4 tsp.  salt
Freshly grated nutmeg (optional)
1  stick cold butter, cut into pieces
Warm syrup, for serving
Butter, for serving
1 c. 
fresh blueberries, for serving

You assemble it the night before and let it sit and get even more luscious in the fridge overnight

1. For the French toast: Grease the baking pan with butter. Tear the bread into chunks, or cut into cubes, and evenly distribute in the pan. Crack the eggs in a big bowl. Whisk together the eggs, milk, cream, granulated sugar, brown sugar and vanilla. Pour evenly over the bread. Cover the pan tightly and store in the fridge until needed (overnight preferably). Or you can make it and bake it right away---delicious no matter what!
2. For the topping: Mix the flour, brown sugar, cinnamon, salt, and some nutmeg in a separate bowl. Stir together using a fork. Add the butter and use a pastry cutter to mix it all together until the mixture resembles fine pebbles. Store in a plastic bag in the fridge.
3. When you're ready to bake the casserole, preheat the oven to 350 degrees F. Remove the casserole from the fridge and sprinkle the topping over the top. Bake for 45 minutes for a softer, more bread pudding texture or for 1 hour-plus or more for a firmer, crisper texture.
4. Scoop out individual portions. Top with butter, drizzle with warm pancake syrup, and sprinkle with blueberries.

Some comments from readers-

Caramelized some bananas and brown sugar

doubled the cinnamon

generally double the topping because people always ask for more of it

fried apples

12/22/21 made it in the morning and didn't have it soak overnight. Turned out delicious. I had 3 different types of leftover breads and they all tasted and worked out well together. I mixed half plain yogurt and half whipped topping for one of the toppings and frozen blue berries

Can add Lemon curd (pudding) to the top of the cooked French toast- makes one cup

Lemon Curd

Dbl    Original Recipe
1c        1/2 c. 

granulated sugar

1/2c    5 tbsp. 

unsalted butter, diced

1/2c     1/4 c. 

fresh lemon juice (from 3 lemons)

6          3 

large eggs + 1 egg yolk, lightly beaten

1/2t      1/4 tsp. 

kosher salt

Combine the sugar, butter and lemon juice in a small saucepan over medium-low heat. Cook just until the butter melts. Whisk in the eggs. Cook, stirring frequently with a rubber spatula, until the mixture thickens and coats the back of a spoon, 6-8 minutes. Do not let the mixture bubble. Pour then press through a fine-mesh strainer into a bowl. Press plastic wrap over top and let cool to room temperature. Refrigerate until set, about 2 hours.

Artisan Bread

  Preheat oven 450 degrees 

3 cups warm water 100 degrees

1 and 1/2 T yeast

1 and 1/2 T salt

6-7 cups flour

    We got this recipe from North Ogden magazine.

     3 cups of water put in large bowl, 1.5 T of yeast, then add 1.5 T salt. Add 6-7 cups of flour. And mix together. Let the dough sit in the bowl 1 hour, or if overnight put it in the fridge. 

    Once it has risen put flour on counter, take the dough out of the bowl put it in the flour. Form a giant burrito shape, cut in half and form two balls of dough. Let rise on a cookie sheet with corn meal and put the two balls on the cookies sheet,  for 30-40 minutes. 

    Preheat oven 450 degrees. Cook for 20-30 minutes.  Before putting in the oven get a knife and cut a X shape on the bread. Put the cookie sheet in the oven before closing pour one cup of water at the bottom of the oven then quickly shut the door. 

    Let cool enjoy!

    Mediterranean flavors- Olive, Rosemary, Sage, Parmesan cheese, 

You can also add, Cinnamon, raisins, sugar.

#2 Overnight French Toast

Epicurious

YIELD- 

Makes 6 servings

INGREDIENTS
For the french toast:                                                                                                                                  1/4 cup (1/2 stick) butter, room temperature
12 3/4-inch-thick French bread slices
6 eggs
1 1/2 cups milk
1/4 cup sugar
2 tablespoons maple syrup
1 teaspoon vanilla
1/2 teaspoon salt
Powdered sugar
                                                                                                                                                                    For the maple syrup:
2 cups maple syrup
1 cup chopped walnuts, toasted

PREPARATION
To make the french toast:Spread butter over bottom of heavy large baking pan with 1-inch-high sides. Arrange bread slices in pan. Beat eggs, milk, sugar, syrup, vanilla and salt to blend in large bowl. Pour mixture over bread. Turn bread slices to coat. Cover with plastic and refrigerate overnight.
Preheat oven to 400°F. Bake French bread 40 minutes. Transfer cooked toast to plates and sprinkle with powdered sugar. Serve immediately, passing Maple-Walnut Syrup separately.
To prepare maple syrup:
Combine syrup and walnuts in heavy medium saucepan. Bring to simmer. Serve syrup hot. Makes about 3 cups.

This could be doubled and freeze one for a later time in the freezer.

Overnight Baked French Toast

10/3/21 I made it and it was delicious. Next time double it for our family of 6

Our Best Bites

DBL  SLG

16     8 eggs
4       2 cups half and half (one pint)
2       1 cup milk (whatever kind you have on hand)
3/4c  6 tablespoons brown sugar
3t      1 1/2 teaspoon cinnamon
1t      1/2 teaspoon kosher salt (a little less if using table salt)
2       1 tablespoon vanilla extract
2       1 lb loaf of french bread
softened butter for greasing baking dish (2-3 tablespoons)

Topping
4 tablespoons packed brown sugar
4 tablespoons white sugar
1/2 teaspoon cinnamon
1/4 teaspoon ground nutmeg
2 tablespoons cold butter

For Serving
melted butter
maple syrup
powdered sugar
berries
whipped cream

Can prepare a couple days before hand.
Crack eggs into large mixing bowl and whisk to combine.  Whisk in half and half and milk.  Add brown sugar, cinnamon, salt and vanilla.  Set aside.

Use softened butter to butter bottom and sides of a 9×13 baking dish.  Cut bread into  1 inch chunks and place in dish.  Whisk egg mixture one more time and then pour evenly over bread.  Use a rubber spatula to very gently toss bread, moving bread on bottom to top, and making sure all of the piece on top get dipped in egg mixture.  Spread out evenly, cover dish, and place in fridge overnight.

To make topping, place brown sugar, white sugar, cinnamon and nutmeg in a bowl and stir to combine.  Cut cold butter into very small pieces and add to bowl. Use clean hands to break up butter and combine mixture until crumbly.  Cover and place in fridge until morning.

When ready to bake preheat oven to 350 degrees.  Remove plastic from dish and sprinkle topping evenly over top.  Bake for 40-50 minutes or until top is golden brown.  You can stick a knife or skewer in the casserole to make sure the egg mixture is set on the bottom.  *Note I have left a generous baking time window because it varies on ovens and the size of your bread cubes.  I used to cook this closer to 60 minutes at my old house, but in my new convection ovens it’s done closer to 45.  Keep an eye on it and let me know how long yours takes to bake!

Let cool for 5-10 minutes before cutting into squares.  Drizzle with melted butter and syrup, top with berries, whipped cream and a sprinkle of powdered sugar if desired.

Whole Wheat Batter Bread and Cinnamon Rolls

Whole Wheat Batter Bread and Cinnamon Rolls- original recipe by Jen Coon, green highlights are amy's comments

4c whole wheat flour
2 envelopes rapid rise yeast (2 1/4t in one envelope) or 1T plus 2t yeast (I used more 2-3T) amy's additions
2 tsp salt
1 3/4c water and (1/4-1/2c powdered milk)
¼ cup honey
3 Tbsp coconut oil
1/4c flax
1/2 t cinnamon

Follow step 1 and let sit for 30-60min.  Add the flax/wheat bran and flour till it is a not sticky, compact ball. Let sit 30-60min.  then form into bread, rolls, or cinnamon rolls

Original Recipe

4 cups whole wheat flour
2 envelopes rapid rise yeast
2 tsp salt...
1 ½ cups water
¼ cup milk
¼ cup honey
3 Tbsp coconut oil
½ cup wheat bran or flax

Directions
1.  Combine 2 cups flour, undissolved yeast, and salt in a large bowl (or large food processor). Heat (on stove or microwave) water, milk, honey, and oil until very warm (120-130 degrees). Add the warm liquid to the flour mixture. Beat with an electric mixer at medium speed for 2 minutes, scraping the bowl occasionally.  Allow the mixture to sit for 30-60 minutes. This is called the sponge. It will get very big and bubbly.
2.  Add ½ cup flour and the wheat bran; beat 2 minutes at high speed. Stir in remaining flour to make a stiff batter.  At this point, you can do several things.
For Bread: I only add 1-2T of honey. Place dough in a greased 9”x5” loaf pan. Cover, let rise in a warm, draft-free place until doubled in size, about 1 hour. Preheat oven to 375 degrees. Bake for 45 minutes or until done. Remove from pan; let cool on a wire rack.

For Cinnamon Rolls: Shape the dough into a compact ball and place in a lightly greased bowl. Cover with plastic wrap or a damp towel. Place in a warm, draft-free place until doubled in size, about 1 hour.  Meanwhile, measure ¼ cup coconut oil, ½ cup honey, cinnamon and mix together. You may need to warm slightly to get the oil to melt into the honey, but then put it in the fridge so it gets a little more viscous. It needs to be spreadable but not runny.
Lift the dough out (without punching it down) and lay it onto a clean floured surface. Using your hands or a rolling pin, shape the dough into a large flat rectangle. Dough should be about 1/3rd inch thick.
Spread the honey butter mixture evenly over the rectangle. Sprinkle generously with cinnamon. Then add whatever things you like! Like raisins, walnuts, pecans, chopped chocolate, coconut, candied ginger or orange peel, dried fruits like cranberries, apricots, etc. Sometimes I soak the dry fruits in juice or milk before adding them, so they soften up. Get creative!
Roll the dough up into a log, trying to wind it up firmly. Cut log into even slices and place into an oiled casserole pan. (12-14 rolls) Leave even spacing between them for the dough to rise.
Cover and let rise in a warm place until they begin to fill the pan.
Bake at 350 degrees in the middle of the oven for 15-20 minutes until golden. Brush honey butter on top for a golden finish.