SOURDOUGH JACK BREAD
I love bread, and I thought this recipe sounded really tasty. From "The Florida Keys Cookbook".
Provided by kitty.rock
Categories Breads
Time 30m
Yield 10-12 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F.
- With a sharp bread knife, cut bread in a grid-like (cross-hatch) pattern, taking care NOT to cut through the bottom crust.
- Insert cheese slices between each deep cut (about 2 dozen slices).
- Place melted butter, scallions, and poppy seeds in a small bowl. Stir to mix well. Make a blanket of aluminum foil large enough to totally encompass the bread. Place bread in the center of the foil. Drizzle butter mixture over bread and cheese.
- Wrap foil tightly around bread and place it on a baking sheet. Bake for 15 minutes; open foil and bake 10 minutes more, until cheese is melted.
- To serve, place unwrapped bread in a napkin-lined bread basket. Guests serve themselves by ripping pieces of cheese bread from the loaf.
- SUBSTITUTE: You can substitute a flavored artisan bread for the sour dough.
SOURDOUGH PANCAKES
Steps:
- In a large mixing bowl, beat eggs.
- In a separate bowl, add sugar, salt, baking soda, and water and mix until incorporated. Add to beaten eggs. Add Sourdough Starter to mixture and beat with wooden spoon. Do not beat too long.
- Spoon on griddle in 1/4 cup amounts. When bubbles appear on top of pancakes, turn over. Cook until golden brown.
- In a large bowl, combine the water, yeast, and honey and mix well. Add the flour and mix until all of flour is incorporated. Cover with a towel or loosely with plastic wrap and let sit in a warm place overnight. Refrigerate.
- When using the starter, remove 2 cups to use for the pancakes. Add 2 cups flour and 2 more cups warm water to the starter. Cover and refrigerate. If you don't use your starter for more than 3 days, it needs to be fed. Remove 1 cup and discard. Add 1 cup flour and 1 cup warm water, cover and refrigerate.
YUKON SOURDOUGH FLAPJACKS (PANCAKES)
Old fashioned pancakes just like the prospectors used to make on the trail. Prep time does not include proofing time.
Provided by Donna M.
Categories Sourdough Breads
Time 16m
Yield 12-15 pancakes
Number Of Ingredients 7
Steps:
- To proof your starter, feed it with equal amounts of flour and water (start with 1 cup of starter and at least 1 cup each of flour and water); cover and let sit overnight.
- Next morning, measure 2 cups of the proofed starter into a mixing bowl.
- Add egg, oil, sugar, and salt to the starter and mix briefly.
- Add enough flour to attain the desired consistency and mix until lump-free.
- Just before cooking the pancakes, dissolve baking soda in 1 Tbsp of warm water and gently blend into batter (See Note).
- Once baking soda is blended in, do not stir again.
- With a pitcher or ladle, pour 2 to 3-inch rounds on a hot (400 F) griddle.
- Cook 2 to 4 minutes, until bubbles form on surface.
- Turn and cook for an additional 2 minutes; serve hot.
- NOTE: If time permits, omit baking soda and stir 1 cup white flour and 1/2 cup of milk into batter.
- Proof, covered, for 1 hour at 85 degrees F, and then without stirring pour batter onto hot griddle--this will make pancakes extraordinary.
Nutrition Facts : Calories 34.1, Fat 2.7, SaturatedFat 0.4, Cholesterol 15.5, Sodium 155.3, Carbohydrate 2.1, Sugar 2.1, Protein 0.5
SOURDOUGH
Baking a loaf of this dense, chewy bread requires making a fermented 'starter' from flour, but it's worth the effort
Provided by Cassie Best
Categories Lunch, Side dish
Time 1h
Yield Makes 1 loaf
Number Of Ingredients 5
Steps:
- First make your starter. In a large jar (a 1litre kilner jar is good) or plastic container, mix 100g of the flour with 125ml slightly warm water. Whisk the batter until smooth and lump free, whisking will help incorporate some airborne yeast particles to get your starter going. Leave the jar or container lid ajar for an hour or so in a warm place (around 25C is ideal), then seal and set aside for 24 hrs.
- For the next 6 days you will need to 'feed' the starter each day. To do this, tip away half the original starter and add an extra 100g of flour and 125ml slightly warm water, whisking well each time, try to do this at roughly the same time everyday. After 3-4 days you should start to see bubbles appearing on the surface, and it will smell yeasty and a little acidic. This is a good indication that the starter is working. The time it takes for fermentation to begin can vary between 1 to 5 days depending on temperature and environment, persevere for up to 6 days, if you still don't see any signs of life, or the starter smells unpleasant, throw it away and start again. On the 8th day the starter should be quite bubbly and smell much sweeter. It is now ready to bake with.
- Now you can make your first loaf. Tip the flour, 225ml warm water, salt, honey and sourdough starter into a large bowl, or a table top mixer fitted with a dough hook. Stir with a wooden spoon, or on a slow setting in a machine, until combined, adding a little extra flour if it's too sticky or a little extra warm water if it's too dry. Tip onto a work surface and knead for about 10 mins until soft and elastic, if using a mixer, turn the speed up a little and mix for 5 mins. The dough is ready when it bounces back when gently pressed with a finger.
- Place the dough in a large, well oiled bowl and cover with an oiled sheet of cling film. Leave in a warm place to rise for 3 hrs. You may not see much movement after this time, but don't be disheartened, sourdough takes much longer to rise than a conventional yeasted bread.
- Line a medium-sized bowl with a clean tea towel and flour it well, if you have a proving basket you can use this. Tip the dough back onto your work surface and knead briefly to knock out any air bubbles. Shape the dough into a smooth ball and dust it with flour. Place the dough, seam side up, in the bowl or proving basket, cover with a sheet of oiled cling film and leave for 6-8 hrs, until roughly doubled in size.
- Place a large baking tray in the oven, set to 230C/210C fan/gas 8, to heat up. Fill a small roasting tin with a little water and place this in the bottom of the oven to create some steam. Remove the large tray from the oven, sprinkle with flour then carefully tip the risen dough onto the tray.You can slash the top a few times with a sharp knife if you like. Bake for 35-40 mins until golden brown and hollow sounding when tapped. Leave to cool on a wire rack for 20 mins before serving.
Nutrition Facts : Calories 245 calories, Fat 1.1 grams fat, SaturatedFat 0.2 grams saturated fat, Carbohydrate 47.9 grams carbohydrates, Sugar 1.4 grams sugar, Fiber 1.6 grams fiber, Protein 8 grams protein, Sodium 0.4 milligram of sodium
More about "sourdough jack recipes"
SOURDOUGH JACK | JACK IN THE BOX WIKI | FANDOM
From jackinthebox.fandom.com
SOURDOUGH JACK SOURDOUGH RECIPE | THE QUEST FOR …
From questforsourdough.com
- Just the usual. I set out the soudough adding an equal amount of water and I little more than the same amount of King Arthur All Purpose Flour.
SOURDOUGH JACK® - JACK IN THE BOX
From jackinthebox.com
JACK IN THE BOX SINGLE SOURDOUGH PATTY MELT NUTRITION FACTS
From fastfoodnutrition.org
JACK IN THE BOX HAS GOOD NEWS FOR FANS OF ITS SOURDOUGH ...
From mashed.com
JACK IN THE BOX ADDS NEW BACON DOUBLE SOURDOUGH PATTY MELT
From wp.foodbeast.com
FOOD - JACK IN THE BOX
From jackinthebox.com
WHY LONGTIME ALASKA RESIDENTS ARE CALLED 'SOURDOUGHS ...
From atlasobscura.com
HOW TO MAKE SOURDOUGH LIKE FAST FOOD PLACES? : SOURDOUGH
JACK IN THE BOX - SOURDOUGH JACK BURGER CALORIES, CARBS ...
From androidconfig.myfitnesspal.com
FAST FOOD: 10 GREATEST JACK IN THE BOX MENU ITEMS OF ALL-TIME
From guiltyeats.com
10 RESULTS FOR SOURDOUGH JACK - EBAY.CA
From ebay.ca
WHAT IS SOURDOUGH? | BBC GOOD FOOD
From bbcgoodfood.com
SOURDOUGH JACK RECIPE - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
SOURDOUGH JACK BURGER RECIPE - THERESCIPES.INFO
From therecipes.info
JACK IN THE BOX ADDS NEW BACON DOUBLE SOURDOUGH PATTY MELT
From foodbeast.com
JACK IN THE BOX SOURDOUGH JACK® NUTRITION FACTS
From fastfoodnutrition.org
JACK IN THE BOX: SOURDOUGH JACK SANDWICH REVIEW
From reviewstream.com
JACK IN THE BOX MENU PRICES 2022 (LATEST & OFFICIAL)
From menupriceshub.com
SOURDOUGH JACK'S JERKY - HOME | FACEBOOK
From facebook.com
REVIEW: JACK IN THE BOX - SOURDOUGH JACK | BRAND EATING
From brandeating.com
CALORIES IN SOURDOUGH JACK - CALORIE, FAT, CARB, FIBER ...
From sparkpeople.com
JACK IN THE BOX SOURDOUGH JACK CALORIES - FAST FOOD CALORIES
From fastfoodcalories.com
NUTRITION FACTS FOR JACK IN THE BOX SOURDOUGH JACK ...
From myfooddiary.com
SOURDOUGH JACK : CA_KITCHEN
From reddit.com
SOURDOUGH JACK NUTRITION FACTS - EAT THIS MUCH
From eatthismuch.com
JACK IN THE BOX - SOURDOUGH JACK CALORIES, CARBS ...
From myfitnesspal.com
SOURDOUGH JACK - NO BACON, CHEESE OR MAYO - JIB CALORIES ...
From myfitnesspal.com
JACK IN THE BOX INTRODUCES NEW BACON DOUBLE SOURDOUGH ...
From chewboom.com
SOURDOUGH JACK NUTRITION FACTS - EAT THIS MUCH
From eatthismuch.com
I TRIED JACK IN THE BOX'S NEW CHICKEN SANDWICH, AND IT WAS ...
From insider.com
JACK IN THE BOX BRINGS BACK FAN-FAVORITE SOURDOUGH PATTY ...
From thrillist.com
THE SOURDOUGH JACK FROM JACK IN THE BOX
From foodpixer.wordpress.com
SODIUM IN SOURDOUGH JACK - NUTRITION FACTS FOR SOURDOUGH JACK
From mydietmealplanner.com
CARL'S JR. INTRODUCES NEW SOURDOUGH STAR | BRAND EATING
From brandeating.com
SOURDOUGH JACK BREAD RECIPE - FOOD NEWS
From foodnewsnews.com
JACK IN THE BOX HAS SAD NEWS FOR FANS OF ITS SOURDOUGH JACK
From mashed.com
JACK IN THE BOX SAYS IT'S "DISCONTINUING" ITS MOST POPULAR ...
From eatthis.com
JACK IN THE BOX: THE SOURDOUGH PATTY MELT IS BACK ON THE MENU
From guiltyeats.com
SOURDOUGH JACK BREAD FOOD- WIKIFOODHUB
From wikifoodhub.com
SOURDOUGH JACK SOURDOUGH RECIPE - FOOD NEWS
From foodnewsnews.com
You'll also love
Related Search