Sourdough Bread Dip Recipes

Steps:

• Preheat oven to 350F (180c).
• Cut off the top of bread and save it for the lid.
• dig out pieces bread and save for dipping.
• Cook the bacon till crispy and put aside.
• Mix sour cream and cream cheese till soft.
• Add rest of ingredients.
• Place mixture in hollowed out bread.
• replace lid.
• Wrap in foil with shiny side inches.
• Bake for 1 1/2 hours till dip is warm inside.
• Have bread for dipping and whatever vegetables.

Steps:

• Pre-heat oven to 350.
• Cut off the top of the Sourdough round.
• Hollow out the bread to form a bowl shape (Save the left over bread).
• Combine onions, Cream Cheese, Sour Cream, Ham and Cheese.
• Mix until completely blended.
• Fill the Bread shell with the cream cheese mixture and replace the top of the bread.
• Bake for 25 minutes.
• Cut up the left over bread into bite size pieces and use for dipping.
• I cut up extra sourdough bread or serve crackers with this dip.
• Enjoy!

Steps:

• Pulse the shrimp in a food processor until finely chopped but not pureed. Transfer to a large bowl. Add the cream cheese, dill, tarragon, parsley, scallions, mayonnaise and sour cream to the food processor and process until smooth.
• Add the cream cheese mixture to the shrimp along with the lemon zest and juice; mix well. Season with ½ teaspoon salt, a few grinds of pepper, and hot sauce to taste. Cover with plastic wrap and refrigerate at least 30 minutes and up to 4 hours.
• Preheat the oven to 400 degrees F. Using a small serrated knife, hollow out the bread loaf, leaving a 1/2-inch-thick shell; set aside. Slice the cut-out bread into pieces and arrange on a baking sheet; drizzle with olive oil and add a few dashes of hot sauce. Bake until toasted, 5 to 8 minutes. Fill the loaf with the dip and top with dill. Serve with the toasted bread and crackers and/or crudites.

Steps:

• Mix 2 tablespoons sugar with water until dissolved. Add yeast and let sit until foamy, 5 to 10 minutes.
• Meanwhile, mix remaining sugar, flour, and salt in a large mixing bowl. Combine sourdough starter and egg yolk in a separate bowl. Whisk egg white lightly and reserve in the refrigerator.
• Pour yeast and sourdough mixtures over the flour mixture. Mix with a wooden spoon until dough starts to form and all dry ingredients are incorporated. Turn out onto a work surface and knead into a smooth ball.
• Spray the inside of the bowl with cooking spray. Place dough in the bowl and cover with a cloth. Let rise for 1 hour.
• Punch down dough and divide into 12 portions. Roll out into small balls; shape into 3- to 4-inch-long sticks. Divide bread sticks between 2 greased or nonstick pans. Cover with cloths and let rest for 45 minutes.
• Preheat the oven to 350 degrees F (175 degrees C).
• Bake in the preheated oven until light brown, 15 to 20 minutes. Remove 1 pan at a time and brush tops with egg white. Continue baking until medium brown, 5 to 10 minutes more.

Steps:

• Mix sugar, corn oil, salt, water, and 1 cup of sourdough starter together in a large bowl. Sift the flour and add to the mixture. Grease or oil the dough. Place the dough in an oiled bowl, cover, and let rise overnight.
• The next day, knead the dough for 10 minutes. Divide in half, and place into two greased 4 x 8 inch bread pans. Allow the dough to double in size.
• Bake at 350 degrees F (175 degrees C) for 40 to 45 minutes, or until bread is golden brown and taps hollow. Turn out to cool on wire racks.

Steps:

• Mix water, starter discard, and yeast together in a large bowl; whisk or swish around with your fingers. Let mixture sit for 10 minutes.
• Combine 2 cups plus 4 teaspoons whole wheat flour and 2 cups plus 4 teaspoons bread flour in another bowl; sprinkle over the entire yeast mixture and sprinkle salt on top of the flour. Mix well by hand until you can form a ball. Let this dough ball sit covered with a kitchen towel for 30 minutes.
• Knead dough on a floured surface until you have a nice, tight ball; once you notice the surface of the dough start to tear, stop kneading. Be sure not to add too much flour while kneading, you should only need about 1 tablespoon or 2.
• Line a bread basket with a kitchen towel and liberally sprinkle 1/4 cup bread flour on the towel so the dough won't stick while rising. Place dough into the bread basket with the bottom of the loaf facing up. Let rise for 2 hours.
• Place a Dutch oven in the oven and preheat oven to 475 degrees F (245 degrees C).
• Turn dough over onto a piece of parchment paper. Cut a shallow "X" across the surface of the dough using a very sharp knife.
• Using hot pads, carefully remove the Dutch oven from the oven. Place it on the stovetop and remove the lid. Hold the sides of the parchment paper to lift the loaf and carefully lower it into the Dutch oven. It's totally fine for the bread to bake with the parchment paper, it makes it easier to handle.
• Cover the Dutch oven and bake in the preheated oven for 40 minutes. Reduce oven temperature to 450 degrees F (230 degrees C) and continue to bake until golden, about 20 minutes more. Remove from the oven and place on a wire cooling rack. Let bread cool for at least 2 hours before cutting.

Steps:

• Mix well all ingredients except bread.
• Slice top off bread round and hollow out carefully, making sure there are no weak places in bread shell.
• Fill bread shell with chipped beef mixture and put top back on the shell.
• Wrap shell in foil and bake at 300 degrees for 1 1/2 hours.
• Use soft bread from the interior of the loaf to dip in hot mixture.

Steps:

• Preheat oven to 350 degrees.
• Cut a circle off of the top of the sourdough and scoop out the inside, reserving the inside as "chunks"for dipping.
• Combine remaining ingredients and spoon into boule.
• Wrap the bread in foil and place on baking sheet. Bake for 20-25 minutes.
• Serve warm with reserved bread chunks.

Steps:

• Autolyse: Add 400 grams of warm water and the sourdough starter to a medium bowl. Stir with a rubber spatula to dissolve the starter.
• Add the bread flour and whole wheat flour. Use a spatula or your clean hands to mix until combined and there are no dry spots. Cover with a clean cotton kitchen towel and let sit in a warm place for 60 minutes.
• Bulk fermentation: After resting the dough, add the salt and remaining 10 grams water. Use your hands to incorporate the salt, squishing the dough through your fingers to make sure it is evenly distributed.
• Set a bowl of water nearby. Once the salt is incorporated, dip your hand in the water to prevent sticking. Use your wet hand to stretch the dough from the edge of the bowl upwards, then fold toward the center. Repeat a total of 8 times, rotating the bowl slightly after each fold.
• After the folds, carefully lift the dough up, flip it over, place it back in the bowl and tuck the edges under the dough. Scrape down the edges of the bowl, then cover with the kitchen towel and let rest in a warm place for 60 minutes.
• Repeat the stretching and folding process 2 more times, waiting 60 minutes after each folding session before beginning again. You should see signs of fermentation in the form of an increase in volume and bubbles along the edges and top of the dough. Wait a little longer, up to 30 more minutes between folds, if you don't see those signs yet.
• Preshape: An hour after the final stretch and fold, dip your hands in the water. Think of the dough as the face of a clock. Slide your hands into the bowl at 3 o'clock and 9 o'clock. Partially lift the dough from the bowl and let it fold under itself. Rotate the bowl and repeat the lifting and fold under 5-6 times, until dough has begun to come together in a ball.
• Carefully lift the dough onto a clean surface. Lightly sprinkle the dough with the dusting flour. Using a bench scraper, or lightly floured hands, carefully rotate and drag the dough towards yourself along the surface, building tension until you have a round, taut ball of dough. Do not make the ball too tight, as it may tear. Lightly flour the dough, cover with the towel, and let rest for 30-40 minutes.
• Final shape: Dust a proofing basket or a medium bowl lined with a cotton towel lightly with flour.
• After 40 minutes, the dough should look relaxed and have spread out slightly. Lightly flour the top of the dough again. Using the bench scraper, or a silicone spatula and lightly floured hands, carefully flip the dough over, so the unfloured part is facing upwards.
• Think of the clock again. Fold in 12 o'clock towards the center, then 6 o'clock, 3 o'clock, and 9 o'clock, then each of the remaining 4 diagonal corners. Carefully transfer the dough, seam-side up, to the prepared proofing basket or bowl. Pinch the seams to ensure they are sealed. Cover the bowl with the towel.
• Final proof: Transfer the dough to the refrigerator to finish proofing overnight, 12-18 hours. If you want to bake the same day, leave at room temperature for 2-3 hours, then transfer to the refrigerator while you preheat the oven. (Overnight proofing is highly recommended!)
• When you are ready to bake, preheat the oven to 500°F (260°C). Place a Dutch oven or cast iron combo cooker in the oven while it preheats. Make sure your oven has come up to temperature before baking, at least 30 minutes.
• Prepare a piece of parchment paper about the size of the bottom of your baking vessel. Place the parchment over the proofing basket and gently flip the basket over so the dough drops onto the parchment.
• Carefully remove the baking vessel from the oven. Use the parchment paper to carefully lift the dough into the pan. Use a sharp paring knife or bread lame to slash the top of the dough a few times. This scoring will allow steam to escape. Cover the vessel with the lid and carefully place in the oven.
• Bake for 25 minutes, then remove the lid and reduce the oven temperature to 450°F (230°C). Continue baking for another 15-20 minutes, until the crust is amber brown.
• Remove the bread from the oven and carefully transfer to a wire rack. Check to make sure it is done baking by tapping on the bottom--you should hear a hollow sound. Though it may be tempting to dive right in, let the bread cool completely, at least 2 hours, before slicing with a serrated knife.
• Store the loaf cut-side down on a cutting board, or in a plastic bag. You can freeze the whole loaf, or pre-slice, then freeze and pull out slices as needed.
• Notes: If you are using all-purpose flour, use 375 grams of water instead of 400 grams of water for the initial mix. If you don't have a Dutch oven or cast iron combo cooker, you could bake in a cast iron skillet, a pizza stone or a sheet pan, uncovered. You could also bake the bread in a greased 9 x 5-inch (22 x 12 cm) loaf pan (place the bread in the pan seam-side down instead of in a proofing basket.) Bake at 475°F (240°C) for 40-45 minutes, until amber brown. Reduce the oven temperature for the last 20 minutes of baking if the bread is getting too dark on top. The bread won't look as shiny and have as crispy of a crust, but will taste just as good!
• Enjoy!

Steps:

• In a saucepan, combine sour cream, cream cheese, onions and Worcestershire sauce; cook and stir over low heat until blended. Add cheese and ham; cook and stir until cheese is melted and ham is heated through. Cut off top of loaf; carefully hollow out top and bottom, leaving a 1/2-in. shell. Cut bread into cubes. Pour dip into shell; sprinkle with parsley if desired. Serve with bread cubes.

Steps:

• Heat oven to 350 or so --
• cut out hole in top of bread and take out bread making it into a bowl --
• set aside.
• Mix the rest of the ingredients together in a large bowl.
• Spoon mixture into bread bowl.
• Wrap bread bowl (with dip inside it) with aluminum foil --
• bake in oven for about 45 minutes or until heated thoroughly.
• Corn chips or tortillas.