Sourdoughfetadillbreadbreadmachine Recipes

Steps:

• Prepare sponge: mix together the water, 1 cup flour and starter in a medium bowl. Cover and set in a warm space. Sponge will take 8 to 24 hours to develop. If you are not ready to bake, it will hold for a couple of days in the refrigerator.
• Set bread machine to dough cycle. Place sponge and all remaining ingredients in pan in order recommended by the manufacturer. When the dough is completed, transfer it to a large oiled bowl, cover and let rise until doubled.
• Remove and shape loaf as desired. Cover and let rise until doubled. The dough is slightly sticky, and I like to turn it out onto an oiled, not floured, board.
• Bake in preheated 400 deg. oven for 30 minutes, or until it reaches an internal temperature of 200 to 205 degrees.
• Note1: Starters vary considerably about how much time they need to double the loaf. If you are not confident about your starter, you can add 1 teaspoons instant yeast with the dry ingredients to ensure a prompt rise.
• Note2: As with all bread recipes, check the texture of the bread early in the cycle and add additional flour or water, as needed. Feta is variable in the amount of moisture it contains.
• Note3: Unless you know that your sourdough is strong, you may wish to shape immediately after the dough finishes kneading, and let it rise only once.

Steps:

• Add ingredients in order giving.
• Bake on "basic" bread setting.

Steps:

• For the levain: Combine the all-purpose flour, whole-wheat flour, water and starter in a medium bowl and mix to combine. Cover and let sit at room temperature until bubbly and increased in volume by about 20 percent, about 8 hours.
• For the dough: Add the all-purpose flour, water and whole-wheat flour to the bowl of a stand mixer fitted with a dough hook. Weigh out 7 ounces of the levain (about 1 cup) and add to the mixer (discard any remaining levain). Mix on low until a shaggy dough forms. Cover the bowl and let sit at room temperature for 30 minutes.
• Add the salt to the dough and mix on medium speed for 2 minutes; the dough should feel a bit sticky and wet but look smooth and very stretchy. Scrape the dough into a plastic or glass container about twice its size. Cover and let sit at room temperature until puffed, about 45 minutes.
• Put the dough on a floured work surface, flatten it gently, then fold in thirds like a business letter. Transfer it back to the container. Cover and let sit at room temperature for 45 minutes.
• Repeat the folding process one more time, transfer back to the container, cover and let sit at room temperature for another 45 minutes. After the third 45-minute rest, the dough should feel soft and pillowy; when pressed with a finger, it should leave an indentation that begins to spring back.
• Gently scrape the dough onto a lightly floured work surface. Divide in half using a bench scraper. Shape each piece loosely into a round by gently tucking the edges under. Cover with a kitchen towel and let rest for 30 minutes.
• Drape 2 kitchen towels into 2 medium (8-inch) bowls and dust very generously with flour. Dust the top of the dough rounds very lightly with flour and flip over using a bench scraper. Flatten one piece of dough into a circle, then fold the left and right sides of the dough over the center. Keeping tension in the dough, begin folding down from the top edge in 3 segments, sealing the bottom edge with the last fold. Loosely cup the dough and, using your hands and the tension between the board and the dough, pull the bread very slowly towards yourself while creating a taut ball. Gently flip the dough ball over and into one of the prepared bowls. Cover loosely with another kitchen towel. Repeat the process with the second piece of dough. Place both in a warm place to rise until about 1 1/2 times their size, 2 to 2 1/2 hours.
• About 20 minutes before baking, position an oven rack in the lower third of the oven, put a 4-quart Dutch oven and lid on the rack and preheat to 500 degrees F. When preheated, carefully transfer the hot Dutch oven to a heatsafe surface with oven mitts (leave the lid in the oven). Flip one round of dough over into the Dutch oven. Using a sharp knife, scissors or bread lame, score the top of the bread in a cross or desired pattern. Return to the oven, immediately cover with the lid and bake for 20 minutes. Lower the temperature to 425 degrees F, uncover and bake until dark brown, about 10 minutes more. Transfer the bread to a cooling rack to cool completely. Return the empty Dutch oven to the oven, raise the temperature to 500 degrees F and let heat for 10 minutes before repeating the baking process with the second dough round.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a large baking sheet.
• Mix 2 cups of flour and salt together in a large mixing bowl. Add sourdough starter, egg, and vegetable oil. Mix well. Add remaining flour as needed. Dough should not be very sticky; if it comes out sticky, add more flour as needed, until it reaches a consistency that can be easily kneaded.
• Knead dough until smooth, 5 to 8 minutes.
• Roll dough out until it is fairly thin, roughly 1/4 inch. Place dough on the prepared baking sheet.
• Bake in the preheated oven until golden brown, about 30 minutes.

Steps:

• Spray bread machine pan.
• Bake as per instructions for your machine.

Steps:

• Place all ingredients into the bread machine bowl except the yeast, cheese and spinach.
• Place yeast in yeast hopper, and with 10 minutes left in the last kneading cycle add spinach and cheese.
• Walk away!

Steps:

• Place all the ingredients in the machine following manufacture's directions. Program for basic white bread.
• Set the temperature control to Dark and press Start.
• Suggestion: to flatten beer, pour it into a small saucepan and heat it to a simmer. By the time the beer cools down, it will be flat.

Steps:

• Spray your bread pan with Olive Oil spray and add ingredients in this order:.
• 10 ounces of Sourdough Starter.
• 4-6 ounces (about ½ cup) Warm water (not hot).
• ½ tsp salt.
• 2 TBSP Sugar.
• Once you have all these ingredients in bottom of pan add the flour on top and make a slight hole in the middle to add yeast and cover with flour
• Don't upset the wet ingredients with flour or yeast.
• 3 ¼ cups BREAD Flour.
• 1 ½ tsp Yeast (I have used BEER yeast in blocks you can get at some grocer's, this is great too).
• In Bread Maker Machine:.
• Bake as a normal (white) loaf with desired crust color.
• I always check the blending to be certain it is not too wet or too dry - you can adjust with water or bread flour - you can even remove the (lump) from the breadmaker and hand knead for a minute on floured countertop.
• There should be no problem for this dough to rise and cook nicely.
• Lastly, once it's DONE - be there to remove from pan ASAP. (If it sits the moisture in the breadmaker can deform loaf and make soggy.).

Steps:

• Measure out starter into a bowl. Add water, salt, and bread flour. Mix until ingredients are well blended into a very sticky dough. Cover with aluminum foil; let rest 4 hours at 70 to 75 degrees F (22 degrees C).
• With wet hands, fold dough over on itself 3 or 4 times. Cover with foil and allow dough to ferment for 2 more hours.
• Generously dust a bread form with rice flour (see Chef's Note for banneton substitution).
• Scrape dough out onto a lightly floured work surface (you can use bread flour or all-purpose flour). Shape into a ball with a smooth, unbroken surface, using just enough flour on the surface to keep it from sticking. Transfer smooth-side down to banneton. Pinch together the rougher edges of the surface toward the center to smooth them and maintain the round ball shape.
• Cover and refrigerate 12 hours to slow the fermentation process.
• Remove loaf from the refrigerator and let it rise in a warm spot until the dough springs slowly back and retains a slight indentation when poked gently with a finger, about 3 to 5 hours.
• Preheat oven to 450 degrees F (230 degrees C). Line a rimmed baking sheet with parchment paper.
• Dust surface of dough with flour. Gently invert banneton over the baking sheet and transfer dough onto parchment paper. Gently brush off excess rice flour. Score the top of the dough about 1/8-inch deep with a sharp knife to create a shallow slit running across the center. Mist entire surface lightly with water.
• Bake in the center of preheated oven until beautifully browned, 25 to 30 minutes.
• Transfer to a rack to cool completely (do not slice loaf while it is still warm).

Steps:

• Combine 2 cups flour, water, sourdough starter, butter, sugar, and salt in a bowl. Mix into a stiff batter. Beat for a few minutes using a wooden spoon or an electric mixer; the dough should be quite moist and sticky.
• Turn dough into an oiled bowl, flipping to coat all sides. Cover the bowl with a clean towel and leave at room temperature to ferment 8 hours to overnight.
• Turn dough onto a liberally floured surface. Knead for at least 10 minutes, adding an additional 1/2 cup flour or more as needed; the dough should be very smooth and elastic when done.
• Butter a loaf pan. Shape dough into a loaf and place in the prepared pan. Cover with a clean towel and let rise in a warm place until doubled in bulk, 4 to 12 hours depending on temperature.
• Preheat the oven to 350 degrees F (175 degrees C).
• Brush the top of the loaf with beaten egg. Cut a 1/4-inch slash down the center lengthwise using a sharp knife.
• Bake in the preheated oven until an internal temperature of at least 180 degrees F (82 degrees C) is reached, 25 to 30 minutes.
• Turn loaf out onto a rack and cool completely before slicing.

Steps:

• Put first 4 ingredients in bread machine and stir gently. (yes, this works...).
• Let sit for about 10 minutes. Starter should start to bubble a little.
• Add flour, then spread oil and salt evenly over the flour.
• Select basic course or following custom settings if your bread maker has them:.
• Custom settings for Zojirushi BB-CEC20: Preheat - 20 Minutes ( I start cycle after mixing first four ingredients then add remaining three ingredients after ten minutes), Knead - 20 minutes, Rise1 - 40 minutes, Rise2 - 40 minutes, Rise3 - OFF, Bake - 58 minutes Medium or Dark crust setting ( I use medium), Keep warm - OFF.
• Check a few minutes into kneading and add flour or water as needed to get a just slightly tacky dough that sticks to your fingers like a strong post it note and stretches smoothly without tears when kneading. Sourdough bread dough is a little gloopier then regular white bread.
• See directions for making a starter or order a starter online.
• Like all sourdough breads wait until at room temperature before cutting or insides will clump up and tear the insides out of the loaf.

Steps:

• In a medium bowl, dissolve 2 1/4 teaspoons yeast in 1/2 cup warm water. Stir in 2 cups flour, 2 cups lukewarm water, 1 tablespoon sugar, and 1 teaspoon salt. Beat smooth with rotary beater. Let stand 3 to 5 days uncovered at room temperature stirring 2 or 3 times a day. Cover at night to prevent drying.
• In a large bowl, dissolve 2 1/4 teaspoons yeast in 1/2 cup warm water. Blend in starter batter, 2 teaspoons sugar, and 1 1/2 teaspoons salt. Add 3 1/2 cups flour, and beat with a rotary beater for 3 to 4 minutes. Cover, and let rise till double in bulk.
• Mix soda with remaining flour; gradually mix into risen dough, adding enough to make the dough stiff. Turn out onto a floured board, and knead 8 to 10 minutes. Shape into one large or 2 medium loaves, and place on a lightly greased baking sheet. With a sharp knife, make diagonal cuts across top of dough. Let rise till double.
• Bake at 400 degrees F (205 degrees C). Remove medium loaves after 35 to 40 minutes, large loaf after 40 to 45 minutes. Brush with melted butter and let cool before serving.

Steps:

• Mix all ingredients in a bread machine using the Manual cycle. That's usually two mix cycles of approximately 15 to 20 minutes with the rise cycle between them of about an hour.
• Turn the dough out onto a lightly floured surface. Form the dough into a single round loaf. Place the loaf on a baking stone or baking sheet which has been lightly oiled and sprinkled with cornmeal. Cover loaf and let rise in a warm place until nearly doubled in size, about 40 minutes.
• Preheat oven to 425 degrees F (220 degrees C).
• Bake in preheated oven for 20 to 30 minutes, until golden brown and loaf sounds hollow when tapped. Let cool on a wire rack.

Steps:

• In a glass bowl, add water and yeast. Mix the yeast into the water and let it sit for a couple minutes.
• Add in the rest of the ingredients for the starter. Mix well until everything is fully incorporated.
• Wrap the bowl with clear wrap, making sure not to tightly seal the bowl. Let the starter breathe a little and keep it in a dark place at room temperature. Stir every 12 hours until making the dough. The starter will rise and shrink each day and you should see bubbles, letting you know that the yeast is being activated!
• On day 5, combine all ingredients into a bowl, and knead for 10 minutes on low if using a machine; if kneading by hand, knead for 20 minutes until dough is stretchy yet doesn't stick to your hands.
• While the dough is kneading, store your starter for future use. Your starter will last forever as long as you maintain and care for it. It can stay in the fridge and be fed once a week with a teaspoon of sugar. To replenish your starter, simply add 1 cup of flour (125g) and ½ cup of water (120ml), mix, and place it back in the fridge. Leave it out overnight to get to room temperature before preparing the dough.
• Place kneaded dough into a large floured bowl with a towel over the top, then sprinkle flour and let it rise for 12 hours.
• Place risen dough onto a floured board and knead for a few minutes. Place it into a floured proofing basket or a medium bowl, sprinkle flour and let it rise for another 4 hours.
• Preheat oven to 480°F (250°C).
• Flip the dough onto a parchment paper, and transfer the dough and paper into a large cast-iron dutch oven.
• Score the top of the bread.
• Place the lid on top and bake for 30 minutes.
• Take the lid off and bake for another 15 minutes or until the crust is golden brown.
• Transfer onto a cooling rack and let it rest for an hour. Knock the bottom of the bread to listen for a hollow knock.
• Nutrition Calories: 1615 Fat: 4 grams Carbs: 340 grams Fiber: 11 grams Sugars: 19 grams Protein: 42 grams
• Enjoy!