SANDRA'S SOURDOUGH-AGAVE HOAGIE ROLLS

 

Soft and perfect sourdough-agave hoagie rolls, my 3 favorite ways I use them are:
- Italian Subs
- Italian Meatball Subs
- Moose/Venison French Dips

Yield: 10 Hoagie Rolls

Bake: 20 Minutes

INGREDIENTS:

Sponge:

1/4 cup pre-fed sour dough starter (stir beforehand)

1 cup AP (All-Purpose) Flour

1 cup warm water

Mix together all the sponge ingredients in a large glass measure, cover with plastic wrap, and let sit a minimum of 12 hours before making rolls.

Sponge you'll prepare 12 hours
prior to making sour dough bread
and will leave at room temperature

Replenish Starter (replenish, cover and let sit out for 12 hrs, then return to frig):

1 cup warm water

1 cup AP flour

Using a wooden spoon and a glass measuring cup, mix together replenish starter ingredients and pour into jar with sour dough starter. Cover and let stand at room temperature 12 hours before refrigerating.

Don't forget to replenish your
starter after removing
a portion for your sponge
~~~~
Sandra's Sour Dough Starter
recipe

Dough:

2-1/4 teaspoons regular yeast

1/2 cup warm water

1 tablespoon agave

2-1/3 cups all-purpose (AP) flour; plus

1/2 cup whole wheat flour (or the same AP)

2 teaspoons kosher salt

4 tablespoons 'cold' butter, cut into small cubes

1 tablespoon melted butter, for brushing rolls halfway through baking

METHOD

For the dough, in a stand mixer bowl fitted with a dough hook, dissolve yeast and 1/2 cup warm water, add agave, stir with a spoon and allow to proof for 5-10 minutes.

Stir in sponge, add AP flour (and whole wheat flour, if using), and kosher salt. Turn mixer on #2 to combine, increase speed to #3 and continue mixing until dough comes away from sides of bowl to form ball (adding additional water 1 TB at a time if needed, depending upon surrounding humidity environment). Continue to knead on #3 for 4 minutes.

While mixer is running, add the cold butter a few cubes at a time and give mixer time to incorporate, then repeat process until all the butter has been added (do not rush this step).  Let the dough continue to knead for 3 additional minutes.

Place dough on oiled plastic wrap. Clean mixing bowl, then lightly spray with canola oil, place dough ball back into bowl and turn over to coat in oil all around. Cover with plastic wrap. Nest bowl on kitchen towels, both underneath and around it.  Let dough rise until doubled for approximately 1 hour.

Prepare a rimmed baking sheet (1/2-sheet pan size) by lining it with parchment paper; set aside.

Turn dough out onto a lightly oiled surface; knead into a flat disc, cut into 8 equal balls. Shape each ball into 6" long rolls. Place rolls onto the prepared baking sheet, cover with a plastic wrap and allow to rise until doubled, about 30-40 minutes.

Meanwhile, allow oven to preheat to 375 degrees at end of dough rising time. Set aside an instant read thermometer.

Cut light lengthwise slashes atop of each roll. Bake for 10 minutes, removed par-baked rolls and brush with melted butter, then return to oven and continue baking 10 minutes longer, or until internal temperature reads 192 degrees.

Remove rolls from oven and place them right-side-up onto a cooling rack. Cover rolls completely with clean kitchen towels and let cool for a minimum of 2 hours before storing in a plastic bag.

Store at room temperature for 2 days, then refrigerate to store longer. If you freeze the rolls, be sure to double wrap each roll individually in plastic wrap, then place them in a Ziploc bag that you'll need to label and date. ~ Enjoy!

SANDRA'S ROSEMARY-THYME-AGAVE NO-KNEAD OVERNIGHT CAST IRON BREAD

The best savory herb yeast bread that is so quick and easy to make...

Yield: 1 Loaf - (12 Servings)

Made with my fresh Rosemary (above)
and Thyme (below) plants...

Prep: 15 Mins.

Rise: 1 Hr.

Bake: 35 Mins.

INGREDIENTS

2 cups lukewarm water

2-1/4 teaspoons active dry yeast (not rapid or instant)

1 TB agave

4-1/3 cups all-purpose flour

1/2 tablespoon kosher salt

Mazola oil

1 TB chopped fresh rosemary (tender leaves only)

1 TB chopped fresh thyme (tender stems and leaves only)

Brushing (during and after baking):

2 tablespoons of butter, melted

METHOD

In a 2-cup glass measure, add 2 cups lukewarm water, yeast and agave; stir to combine and set aside to proof for 10 minutes.

Meanwhile, in a large bowl, add 2 cups flour and mix with kosher salt, rosemary, and thyme using a wooden spoon.  Add the proofing mixture and stir to combine, and then add the remaining 2-1/3 cups flour and stir to incorporate until mixture begins to form a ball. Cover with plastic wrap sprayed on the underside, and let proof for 8 hours (or overnight).

Oil a pre-seasoned 10" cast iron skillet on its inside bottom and sides; set aside.

Use Mazola oil to coat clean hands. Punch down dough, and it over on itself working from outside to center about 10 times. Pick up dough ball with oiled hands and form dough into a smooth ball by tucking edges underneath itself. Place into prepared 10" cast iron skillet, pressing it slightly toward the skillet edging.  Spray underside of plastic wrap, cover, and let proof for 1 hour (or until doubled in size).

Meanwhile, when there are 15 minutes left of proofing - preheat oven to 400F.

When 1-hour (or doubled in size) rising of loaf is compete, use a sharp knife to cut and 'X' 1/4" deep across the top of loaf.

Bake for 15 minutes, and removed hot bread to brush top evenly with melted butter.  Return bread to oven and continue to bake for 20 minutes longer (internal temp should be 192F).  Remove from and brush with melted butter a second time.

Let loaf rest 5 minutes in cast iron skillet. Use a knife to ensure edges are loosened. Flip bread out onto a baking rack, and turn right side up. Cover with a clean kitchen towel and let cool. ~ Enjoy!

Tip: 

If you do not have fresh herbs and are intending on using dry:

--When converting fresh herbs to dry, it's 1TB fresh (or 1 tsp dry). 

That is, 1 TB of fresh rosemary above would be converted to 1 tsp dry rosemary; same for the thyme.

Sandra’s Chilled Oolong-Citrus Tea

The perfect blend of flavors
without being overly sweet...

Yield: 7 cups
Prep: 5 Mins.
Steep: 1 Hr.
Chill: 1Hr.

Ingredients

7 cups filtered water, divided


3 Oolong tea bags


2 lemons, juiced and strained


2 TB orange juice, strained of pulp


3 Tablespoons of Agave

Steps

Bring 4 cups of water to a boil in a medium saucepan. Remove from heat and add tea bags. Let the tea steep for 1 hour. When finished brewing, squeeze, then toss the tea bags.


Meanwhile, juice your lemons and strain the seeds and pulp. Strain the orange juice.


Once the tea is brewed, mix with 3 cups of remaining cold water in a pitcher. Add lemon and orange juice, and Agave, then stir. Do a taste test and add more Agave if needed.


Chill, covered, for 1 hour to let flavors meld, then serve (over ice, or not). ~ Enjoy!

SANDRA'S EASY NO-KNEAD ROSEMARY-AGAVE BREAD (In a Cast Iron Skillet)

A 10" cast iron skillet is a must to provide this most-excellent bread
with the perfect crust it so deserves. It's an easy recipe
that you'll be making time and time again...

Yield: 1 Loaf - (12 Servings)

Made with my fresh Rosemary
(this is one of three plants...all are hearty
and doing absolutely fabulous!)

Prep: 15 Mins.

Rise: 1 Hr.

Bake: 35 Mins.

INGREDIENTS

2 cups lukewarm water

2-1/4 teaspoons active dry yeast (not rapid or instant)

1 TB agave

4-1/3 cups all-purpose flour

1/2 tablespoon kosher salt

Mazola oil

1 TB chopped fresh rosemary

Brushing (during and after baking):

2 tablespoons of butter, melted

METHOD

In a 2-cup glass measure, add 2 cups lukewarm water, yeast and agave; stir to combine and set aside to proof for 10 minutes.

Meanwhile, in a large bowl, add 2 cups flour and mix with kosher salt and rosemary using a wooden spoon.  Add the proofing mixture and stir to combine, and then add the remaining 2-1/3 cups flour and stir to incorporate until mixture begins to form a ball. Cover with plastic wrap sprayed on the underside, and let proof for 8 hours (or overnight).

Oil a pre-seasoned 10" cast iron skillet on its inside bottom and sides; set aside.

Use Mazola oil to coat clean hands. Punch down dough, and it over on itself working from outside to center about 10 times. Pick up dough ball with oiled hands and form dough into a smooth ball by tucking edges underneath itself. Place into prepared 10" cast iron skillet, pressing it slightly toward the skillet edging.  Spray underside of plastic wrap, cover, and let proof for 1 hour (or until doubled in size).

Meanwhile, when there are 15 minutes left of proofing - preheat oven to 400F.

When 1-hour (or doubled in size) rising of loaf is compete, use a sharp knife to cut and 'X' 1/4" deep across the top of loaf.

Bake for 15 minutes, and removed hot bread to brush top evenly with melted butter.  Return bread to oven and continue to bake for 20 minutes longer (internal temp should be 192F).  Remove from and brush with melted butter a second time.

Let loaf rest 5 minutes in cast iron skillet. Use a knife to ensure edges are loosened. Flip bread out onto a baking rack, and turn right side up. Cover with a clean kitchen towel and let cool. ~ Enjoy!

Tip: When cleaning bread bowls and utensils used in preparing bread dough, soak them in hot water for 10 minutes beforehand. Do not use your kitchen brush, sponge or dishcloth; it will ruin them. Instead, use your fingers to do so. First, pour out hot water, then loosen the dough using your fingers and warm water. Then clean them with soapy water as usual.

Serve with Sandra's Herb Dipping Oil/Sauce (for Homemade Bread)...shown below ~ 

Click title for recipe!!

SANDRA'S OVERNIGHT NO-KNEAD AGAVE ROSEMARY ARTISAN BREAD

The easiest bread recipe I've created to date,

and it's very versatile in that you can substitute the herbs,

i.e. instead of rosemary, use thyme, fennel seeds, etc...

Yield: 1 round loaf

Prep: 10 Mins.

1st rise: 9-12 Hrs.

2nd rise: 1-1/2 Hrs.

INGREDIENTS:

Wet:
1-1/2 cups warm water

1/2 teaspoon active/rapid dry yeast (not regular)

1 TB amber agave (or honey)

Dry:

3 cups all-purpose flour

2 teaspoons dried rosemary (not ground)

1-1/4 teaspoon kosher salt

3/4 teaspoon freshly ground black pepper

--1 TB melted butter, (to brush top while hot out of oven)

METHOD:

Note: I proof my bread (let it rise) in the oven, no heat ~ A must in Alaska as this method provides for more of a consistent, non-draft environment.

Turn on pilot light in oven (no heat).

In a 2-cup glass-measuring cup, measure the warm water. Add the active/rapid yeast and agave, and stir to combine; set aside.

In a medium bowl, add the flour, salt, and pepper; whisk to evenly incorporate.  Add the wet mixture  and use a wooden spoon to combine, until the dough has pulled away from the sides and is somewhat shaggy.

Cover bowl with plastic wrap that has been sprayed on its underside.

Turn off pilot light in oven (no heat or light), then place the bowl of bread into oven to rise overnight.

The next morning, after 9-12 hours, remove the bread dough proofing in oven.

Turn on pilot light in oven (no heat).

Spray hands with oil and fold dough from outside to inner side (over on itself), working around in circles about 20 times.  Spray hands again, then place the dough ball into a sprayed 10" heavy round ceramic baking dish, Dutch oven, or cast iron skillet. Cover with plastic wrap with underside sprayed, then let rise for 1-1/2 hours, once again in the oven, turning off pilot light (no heat).

15 minutes prior to last rise, remove dough from oven to finish rising on counter top, then preheat oven to 450F.

After second rise is complete (the last 15 minutes) and dough has doubled in size, remove plastic wrap. Use a sharp knife and cut and 'X' on the top 1/4" deep to control its expansion area while baking.

Bake for 30 minutes, or until the internal temp reads 190F with an instant read thermometer.

Remove dough to a wire rack, brush with melted butter, then top with clean kitchen towels to cool.  You can either serve the bread warm or at room temperature.

Store leftover bread in an airtight container for up to 3 days, or refrigerate up to 5 days. ~ Enjoy!

~~~~~~~~~~~~~

Tips: If you like your bread with a crispy crust this is how it is when it comes out of the oven. If you like your bread with a softer crust, place it a plastic Ziploc bag and it'll soften overnight stored on the counter top.

SANDRA'S STRAWBERRY-BANANA-ORANGE SMOOTHIE

A perfect, sinfully scrumptious afternoon snack...

Serving: (1)

Prep: 5 Mins.

INGREDIENTS

1 cup Dole Pineapple-Orange-Banana juice

1 ripe banana

1 cup frozen, whole strawberries

1 (5.3 oz container) Chobani Greek Yogurt (I used strawberry)

1/8 teaspoon ground cinnamon

2 teaspoons Organic Light Agave (or honey)

METHOD

Add all ingredients in order listed to the blender pitcher, cover, and blend until smooth. ~ Enjoy!

SANDRA'S LAYERED FRUIT-LADEN LEMON JELLO DESSERT

Top layer: Lemon jello, pineapple, pears
Middle Layer: Sweet creamy mixture
Bottom Layer: Lemon jello, pineapple, peaches

Servings: (8 to 10)
Prep: 15 Mins.
Refrigerate: 1st time-1-1/2 hrs; 2nd time-4 hrs.

INGREDIENTS:

2-Layer Jello-Fruit Mixture:
2 (3 oz. boxes) fat-free lemon jello, divided
2 cups boiling water, divided
1 15 oz. can peaches in light syrup, drained (reserve juice)
1 15 oz. can pears in light syrup, drained (reserve juice)
1 20 oz. can crushed pineapple, drained (reserve juice)
--[Note: Overall, you'll only be using 1 cup of reserved fruit juice)

Middle Creamy Layer Mixture:
1/2 cup sour cream
1/2 cup mayonnaise
2 teaspoons agave (or 1 tablespoon honey)

METHOD:

In a medium, round, glass bowl, add one pkg. lemon jello; stir in 1 cup of boiling water to dissolve.

In a small, round, glass bowl, the second pkg. lemon jello; stir in 1 cup of boiling water to dissolve.

Separately drain the 3 cans of fruit through a sieve a medium bowl to drain; setting 3 different drained fruits in their own small bowl.  Roughly chop the bowl of peaches, then the bowl of pears.  Set 3 bowls of fruit aside.

Measure 1 cup of drained fruit juice mixture and stir into large bowl of lemon jello, then do the same adding a separate 1 cup of drained fruit juice mixture and stir into second small bowl of lemon jello.  Place both bowls of lemon jello into refrigerator to cool and slightly thicken for 1-1/2 hours.

Meanwhile, whisk the creamy layer mixture ingredients in a small bowl, and refrigerate until final assembly of dessert.

After 1-1/2 hours, drain any additional juice that accumulates under fruit in 3 bowls.  Add half of the drained crushed pineapple both the first large bowl of partially set lemon jello, including the other half to the small bowl of lemon jello. Gently fold in all the drained peaches to the large bowl jello mixture.

Spread the creamy layer mixture over top of first layer of jello fruit mixture.

Gently fold in all the drained pears to the small bowl jello mixture, then pour atop the creamy layer mixture, and your dessert is fully assembled! Cover, and refrigerate for a minimum of 4 hours to set. ~ Enjoy!

SANDRA'S ALL-TIME 'GO TO' MARINARA SAUCE

A hearty and boisterous marinara
sauce recipe that I created
and have never purchased the
store-bought jarred version since...

[Max just informed me that I should not change
an ingredient...a new love has been born
for both of us ~ it's a good thing]

Yields: (5 cups)
Prep: 5 Mins.
Cook and Simmer: 40 Mins.

INGREDIENTS

1 tablespoon extra virgin olive oil
4 garlic cloves, minced
Pinch of red pepper flakes
2 teaspoons Italian seasoning herbs
2 teaspoons onion granules
2 teaspoons dried parsley flakes
1 (14 oz. can) Italian stewed tomatoes, with juices, broken into small pieces
2 (14 oz. cans) tomato sauce
2 teaspoons agave
1/2 teaspoon kosher salt
2 teaspoons aged balsamic vinegar

METHOD

In a heavy-bottom large saucepan heat the olive oil over medium-high heat. Add the garlic and red pepper flakes, saute for 30 seconds.  Add the Italian seasoning, onion granules, and parsley.  Pour in tomatoes with juices, tomato sauce, agave, and kosher salt; bring sauce to a boil. Reduce heat to low, and simmer for 40 minutes, then stir in  balsamic vinegar.

Here is a recipe [click on link below photograph] where I've added mini-meatballs to make subs (feel free to use any burger meat of your choice):

Sandra's Marvelous Moosey Mini-Meatball
Open-Faced Subs Recipe