Sunday, November 23, 2014

Sourdough bread

4 3/4 cups regular all purpose flour (I prefer King Arthur)
1 1/2 tbs sugar
2 1/2 tsp salt
1 .25 oz pk o. Active dry yeast
1 cup warm water
2 tablespoons softened butter
1 1/2cup sourdough starter

1. In mixing bowl combine 1 cup flour, sugar, salt, yeast. Add water and butter.  Stir in starter.  Mix in remander of flour gradually.

2. Knead until dough is pliable andsoft. Place in grease bowl,turn once so all surfacesare oiled. Coverand let rise until doubled. This can take up to 4 hours depending on house temperatures

3. punch downand let rest for 15 minutes.  Shape loaf.  Place on baking sheetor stone that hasbeen sprinkled with cornmeal. Using sharp knife cut 1/2 inch deep slashes across top.  Spritz top with water.  Allow to rise until double. Do not cove

4. Preheat oven to 350 degrees.  Place baking pan with inch of water on bottom of oven.  After 10 minutes, mist top and sides.  Repeat misting process every 10 minutes.  Bake 30~45 minutesuntil done. In temp should be around 190 degreesand loaf should spund hollow when thumped.

Cool on  baking rack

Friday, November 14, 2014

Lion House Rolls

  • 2 cups warm water
  • ⅔ cup nonfat instant dry milk
  • 2 tablespoons active dry yeast
  • ¼ cup sugar
  • 2 teaspoons salt
  • ⅓ cup butter, softened
  • 1 egg
  • 5-5½ cups flour (you can use all-purpose or bread flour)
  • 3 tablespoons butter, melted, plus softened butter for brushing on top after the rolls are bake

  1. In the bowl of a stand mixer, combine the water and the milk powder and stir to dissolve the milk. Add in the yeast and a tablespoon or so of the sugar and allow the yeast to bloom for 5-10 minutes. Add in the remaining sugar, salt, butter, egg and 2 cups of the flour.
  2. Mix on low speed until all of the ingredients are wet, then mix on medium for 2 minutes. Stop the mixer and add 2 more cups of flour, mix on low until combined, then on medium for 2 minutes. The dough will be getting stiffer at this point. Continue adding flour, ½ cup at a time, until the dough is soft and tacky, but not sticky.
  3. Place the dough in a greased bowl and turn to coat. Cover with plastic wrap and allow to rise in a warm spot until doubled in size.
  4. Sprinkle a work surface lightly with flour. Divide the dough in half. Roll out one half of the dough into an 11x14-inch rectangle. Brush the top of the dough with half of the melted butter. Using a pizza cutter, cut the dough in half horizontally right down the center. Slice the dough into rectangles about 2x4" big. If you hold your hand out so that your hand forms an "L" shape, it can help to be your guide for sizing.
  5. Roll or flip the rectangles, buttered side in, and place on a greased baking pan with the end resting on the baking sheet. Repeat with the second half of the dough.
  6. Cover with a towel or plastic wrap and allow to rise until doubled.
  7. Preheat the oven to 375F. Uncover the rolls and bake until they are browned and cooked through, 15-20 minutes. Brush with softened or melted butter while they are still hot.

Video link for cutting and rolling the rolls: