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

Lion House Rolls

House of Nash Eats 

Serves 24

• 2 cups warm water
• ▢⅔ cup instant nonfat dry milk powder
• ▢2 tablespoons active dry yeast
• ▢¼ cup sugar
• ▢2 teaspoons salt
• ▢⅓ cup salted butter softened
• ▢1 large egg beaten
• ▢5-6 cups all-purpose flour or bread flour
• ▢¾ cup salted butter melted to use during shaping and after baking

INSTRUCTIONS

 

• Stir together the water and dry milk powder in a large bowl of a stand mixer until the milk powder dissolves. Add the yeast and let it proof for 5 minutes until foamy.
  2 cups warm water,⅔ cup instant nonfat dry milk powder,2 tablespoons active dry yeast
• • Mix in the sugar, salt, butter, egg, and 2 cups of flour and beat on medium speed for 2 minutes.
    ¼ cup sugar,2 teaspoons salt,⅓ cup salted butter,1 large egg beaten,5-6 cups all-purpose flour
  • Switch to the dough hook and add remaining flour, ½ cup at a time, until a soft, only slightly sticky dough forms and pulls away from the sides of the bowl. I almost always use 5 ½ cups of flour, but you might need a little more or less. Knead for 5 minutes by mixer or 10 minutes by hand until the dough is smooth, supple, and elastic.
  • Transfer the dough to a large bowl greased with 1 tablespoon of vegetable oil. Turn the dough over in the bowl so it is coated on all sides with oil, then cover the bowl tightly with plastic wrap and let rise in a warm spot until doubled in size, about 1 to 1½ hours.
  • When the dough has doubled in size, generously dust a clean counter with flour, then turn out dough onto the floured surface and divide it in half using a bench scraper. Working with only half of the dough at a time, roll out into a large, approximately 11"x14" rectangle, about ¼-inch thick, and brush with ¼ cup of melted butter.
    ¾ cup salted butter
  • Using a pizza cutter or sharp knife, slice the rectangle in half lengthwise, then crosswise into 12 small rectangles, approximately 2″x4″ each. A good guide is by making an “L” shape by holding your palm out flat with the thumb extended and cutting the rectangles to be the same length and width as the “L” shape.
  • Roll each rectangle up and transfer to a baking sheet lined with parchment paper, placing the tail edge of each roll flat on the pan. Repeat with the remaining dough, then cover loosely with plastic wrap or a clean dish towel and let rise in a warm spot until doubled in size, about 1 hour.
  • 
    
  • Close to the end of the rising time, 
  • 
    
  • heat the oven to 375°F and melt the remaining ¼ cup of butter. When the oven is hot, bake the rolls for 14-16 minutes, until golden brown. Remove from oven and brush with melted butter while still hot.

  • 
    

  • 
    
  • NOTES- Make Ahead:

    To make-ahead, freeze the dough before the second rise. Shape the rolls like normal, then wrap the baking sheet with the shaped rolls in a couple of layers of plastic wrap and pop them in the freezer before they begin to rise for the final time. When you are ready to bake them, remove the tray from the freezer and allow the rolls to sit at room temperature for 4 hours until they have had a chance to thaw and complete their final rise before baking, then follow the baking instructions like normal.

    Storage:

    Store: Place rolls in an airtight container, freezer bag, or covered in plastic wrap, in the refrigerator for up to 7 days.

    Freeze: Baked Lion House rolls will freeze well as long as they are already completely cool before you put them in the freezer. Just use a Ziploc bag or freezer-safe container to protect them.

Sourdough Pancakes

 Tastes Of Lizzy

DBL     (Original recipe)

4 c     2 cups all-purpose flour
4t       2 teaspoons baking powder
2t       1 teaspoon baking soda
4T      2 tablespoons granulated sugar
2t       1 teaspoon salt
2c      1 cup sourdough discard (discard is runnier and works best in this recipe)
3c      1 1/2 cups milk (or more to thin the batter)
2        1 large egg beaten
4T      2 tablespoons vegetable oil

Instructions

 

• In a large bowl, whisk together the flour, baking powder and soda, sugar and salt.
• Add the sourdough starter, milk, egg and oil. Mix well just until combined.
• Spray a pancake griddle with cooking spray or grease well with butter. Heat to about 300-350 degrees.
• Pour ¼ cup pancake batter on the hot griddle. Cook until the pancake starts bubbling on top, then flip the pancake.
• Cook for an additional 1-2 minutes or until the pancake is cooked through.
• Serve warm with butter and syrup.

Christi Zulim Chocolate Cake

 Our Journey To Home

Chocolate Cake

• 2¼ cups flour
• 1⅔ cups sugar
• ⅔ cup cocoa powder
• 1¼ tsp baking soda
• ¼ tsp baking powder
• 1 tsp salt
• 1 tsp vanilla
• 2 large eggs
• ¾ cup butter
• 1¼ cups water

Instructions

• Preheat the oven to 350°. Butter and flour 3 round 8-inch pans, 2 round 9-inch pans, or 9×13 pan.
• Add all the ingredients to a large bowl. Mix on low for 30 seconds then scrap the bowl with a spatula to make sure all the ingredients are combined. Then beat on medium high speed for 3 minutes.
• Bake for 30 minutes for 8 inch pans, 30-35 for 9 inch, and 40-45 minutes for 9×13. When a toothpick inserted in the center comes out clean, remove from the oven and let cool for 10 minutes. Transfer to a wire rack and cool completely for 1 hour.
• Frost and serve!

Frosting

Add A Pinch

• 1½ cups butter, softened
• ▢1 cup unsweetened cocoa powder
• ▢5 cups confectioner’s sugar
• ▢½ cup milk
• ▢2 teaspoons vanilla extract

• Add cocoa powder to a large bowl or bowl of stand mixer. Whisk through to remove any lumps.
• Cream together butter and cocoa powder until well-combined.

• Add sugar and milk to cocoa mixture by adding 1 cup of sugar followed by about a tablespoon of milk. After each addition has been combined, turn mixer onto a high speed for about a minute. Repeat until all sugar and milk have been added.
• Add vanilla extract  and combine well.
• If frosting appears too dry, add more milk, a tablespoon at a time until it reaches the right consistency. If it appears to wet and does not hold its form, add more confectioner’s sugar, a tablespoon at a time until it reaches the right consistency.

Ultimate Dinner Rolls

Tasty

 for 16 servings

• 1 cup whole milk
• ½ cup warm water
• ¼ cup unsalted butter, melted
• ¼ cup sugar
• 2 ¼ teaspoons active dry yeast, 1 packet
• 4 cups all-purpose flour, plus more for dusting
• 1 ½ teaspoons kosher salt
• 2 large eggs, room temperature
• neutral oil, for greasing
• sea salt, for sprinkling

1. In a liquid measuring cup or small bowl, combine the warm milk, warm water, melted butter, and sugar.
2. Sprinkle the yeast evenly over the wet ingredients, stir to combine, and let stand for 5 minutes, until foamy
3. In a large bowl, combine the flour and salt, and stir to combine. Beat 1 egg, then add to the bloomed yeast mixture. Pour the wet ingredients into the flour and use a knife to stir until the mixture just comes together and forms a dough. Turn the dough out onto a lightly floured surface and knead for 5-10 minutes, or until the dough becomes smooth. Add more flour as needed to keep the dough from sticking. To test if it’s done, tear off a small piece of dough and stretch into a thin layer. If the dough doesn’t rip, it’s ready. Or, press a finger into the dough to see if it bounces back.
4. Lightly grease a large glass bowl with oil. Add the dough, cover with plastic wrap, and let rest for 1 hour, or until doubled in size.
5. Punch down the dough, then turn out onto a floured surface. Knead for a few more minutes, just until the dough is smooth, about 2 minutes.
6. Divide the dough into 16 equal balls, roughly the size of tangerines.
7. Knead the balls, gathering the edges of the dough toward the center to make a taut, round ball with a smooth top.
8. Place the rolls on a parchment paper-lined baking sheet. Cover with plastic wrap and let rise for 30 minutes.
9. Preheat the oven to 375˚F (190˚C).
10. Beat the remaining egg in a small bowl. Uncover the rolls and brush with the egg wash. Lightly sprinkle the rolls with sea salt.
11. Bake for 25-30 minutes, or until the rolls have lightly browned and doubled in size.
12. Enjoy!

Delicious Chicken Legs

 Low Carb life

4 pounds chicken drumsticks
4 tablespoons avocado oil
2 teaspoon SMOKED paprika
2 teaspoon garlic powder
2 teaspoon onion powder
2 teaspoon chopped parsley
1 teaspoon salt
1 teaspoon cracked pepper

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• Preheat oven to 425 degrees. Spray a baking sheet with non-stick spray.
• Add all of the ingredients to a large zip top bag and seal. Smush the chicken around in the bag to coat in the seasoning.
• Arrange chicken on the baking sheet and bake for 40-45 minutes or until a thermometer reads 165 degrees.
• Serve immediately.
• Serve with a side of dipping sauce or Blue Cheese dressing

4/13/22 

I cooked at 440 degrees for about 55 minutes. we all definitely really enjoyed these flavorful drumsticks. I would've liked them to be more crunchy and crispy on the outside. Not quite sure how to achieve that yet.

Afro's Amazing Pico De Gallo

By The Awesome Afro

 Ingredients-
6 tomatoes- thinly sliced and diced
1/2 thinly sliced and diced onion
1 head of cilantro (discard stems)
2-3 fresh limes squeezed (buy smooth, not bumpy skin, dont get any that brown spots on outside. Those indications reveal the lime is bitter)
lots of salt and pepper
1 jalapeno thinly sliced and diced  (or serrano, I just used half the serrano, its more spicy)

Directions-
1. Thinly slice and dice tomatoes & onion put in a bowl.
2. fold over the bunch of cilantro into each other, then start chopping in small pieces, put in a bowl
3. Add squeezed lime & salt and pepper to bowl. Taste the amount of lime, salt, and pepper. Add more now if you desire.
4. Add the jalapeno or serrano pepper
5. EAT IT and Go straight into Delicious Heaven

I was surprised there wasn't any garlic in it. I think i'll make two batches next time and put garlic in one batch see how it turns out.
After 24 hours the serrano pepper wasn't spicy anymore. Next time cut the whole serrano, but put half the serrano in the first day, then the 2nd day put the rest of the chopped serrano in.
Afro said this recipe usually lasts her family of 4, for a whole week. 
But my family 6 devoured it so quickly it was gone in 3 days. 

4 Ingredient Waffles

Creme De La Crumb

1. In a large bowl, combine flour (3 c white and 1 c wheat flour) and salt. In a small bowl, beat egg yolks on low speed. Gradually pour in cream and beat for 1 minute. Add wet ingredients to flour mixture and mix until smooth.
2. In another bowl (make sure your beaters are clean) beat egg whites on high until stiff peaks form. Gently fold into batter.
3. Bake in a preheated waffle iron according to manufacturer's directions. Serve warm with desired toppings.

Notes

*I love to add 1 teaspoon vanilla and 1/2 teaspoon ground cinnamon to the waffle batter for a fun flavor variation. Try it!

Nutrition

Calories: 488 kcal, Carbohydrates: 34 g, Protein: 11 g, Fat: 34 g, Saturated Fat: 20 g, Trans Fat: 1 g, Cholesterol: 272 mg, Sodium: 287 mg, Potassium: 165 mg, Fiber: 1 g, Sugar: 1 g, Vitamin A: 1404 IU, Vitamin C: 1 mg, Calcium: 83 mg, Iron: 3 mg

1/13/22 Im happy with how they turned out. 

It was time intensive to separate egg yolks, then mix on high the eggs whites(5min) and then to fold into the whipping cream. I had whipped the whipping cream a few days before for a different dessert and didn't use it all, so it was ready. These waffles are very filling and they better be with 12 eggs in them.  My kids all just had 2 triangles (waffles have 4 triangles) each, they were super filling.

I frozen them in a gallon ziplock with parchment or freezer paper between each waffle.