Sandra's Homemade French Bread (1 loaf) with Garlic Bread Options

We prefer this small crumb soft crust version,
most recipes yield two loaves, this is a single loaf recipe;
perfect for my husband and me as there are no additives
so lasts several days (not weeks with unknown ingredients)...

 Ingredients

1 cup plus 2 TBS warm water
1 tablespoon agave
1-1/2 teaspoons active dry yeast
3 cups all purpose flour
1TB canola oil
2 teaspoons kosher salt
—melted, salted butter for brushing

Steps

In the bowl of an electric stand mixer fitted with the dough hook, combine the water agave and yeast. Let the mixture bubble and foam before proceeding (this can take 3-5 minutes).
Add the flour, oil and kosher salt, and mix. Let mixer knead dough for 2-3 minutes until the dough is smooth and has pulled away from sides.
Transfer the dough to a lightly greased bowl and cover with a greased plastic wrap. Let the dough rise until doubled, about an hour or so, depending on the warmth of your kitchen.
Turn the dough onto a lightly greased surface and pat into a thick rectangle, 9X13-inches or thereabouts (doesn't have to be exact). Roll the dough up starting from the long edge, pressing out any air bubbles or seams with the heel of your hand, and pinch the edge to seal. Arrange seam side down on a large baking sheet lined with a silt pat liner.
With a bread lame, razor blade or VERY sharp knife, cut five equally-spaced gashes at an angle on the top of loaf (you can wait to score the bread until after it rises, but it can easily deflate if the razor/knife isn't sharp enough).
Cover the loaf with greased plastic wrap, and let rise until noticeably puffy and nearly doubled in size, about 40 minutes (preheat oven at 30-min mark).
Preheat the oven to 375 degrees F and make sure the oven rack is in the center position.
Bake the loaf for 30 minutes total: turning and brushing with melted butter at the 15 min. mark, and then until golden and baked through (internal temp of 192F) for 15 additional mins.
Remove from oven and brush with melted butter over the hot loaf (this softens the crust a bit), place loaf on a baking rack, cover with kitchen towel and let cool, covered, for a minimum of 2 hours before storing.
Notes
To transform this loaf to “Sandra’s Garlic French Bread Loaf” Halves or slices:






Ingredients
16 oz. loaf of French bread (from Sandra’s Homemade French Bread): Cut either in half lengthwise, or into 1" slices (see baking times for either version)
½ cup salted butter softened  
½ teaspoon garlic granules 
1 teaspoon dried parsley 
¼ cup parmesan cheese, freshly grated


Method 
Preheat oven to 425°F. Preheat oven to 425°F.
Slice loaf of French bread in half lengthwise. 
Stir together softened butter, garlic salt, parsley, and cheese. 
Use a spatula to spread butter mixture onto bread loaf and place the two halves face up on a baking sheet. 
If baking whole ‘halves’ as shown, bake for 6-8 minutes, or until toasty and golden brown.
If sliced to 1”-thick, bake for 5-6 minutes, or until toasty golden brown.


Notes 
If sliced 1”-thick then flash-frozen flat for 1 hour (and then frozen afterwards when put back together as a loaf before freezing), pull frozen slices apart, lay flat on baking sheet, and bake for about 7-10 minutes, or until toasty and golden brown.

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 APPLE PECAN RAISIN BREAD

 

The best quick and easy bread to prepare
with a super lovely apple flavor
that's rich and moist...

Yield: 2 loaves
Prep: 20 Minutes
Bake: 1 hour
 
Ingredients
 
4 Honeycrisp apples, peeled, grated and hand-squeezed dry (should yield 4 cups)
1 cup granulated sugar
1 cup light brown sugar
1/2 cup canola oil
3 large eggs, beaten
2 (5.3-oz containers) Chobani peach yogurt
3 tsp vanilla extract (Click this link for Sandra's homemade recipe)
1/4 cup chopped pecans
1 cup raisins
2-3/4 cups all-purpose flour
1/2 tsp baking powder (I use double-acting)
1-1/2 tsp baking soda
1/2 tsp kosher salt
3 tsp apple pie spice blend (Click this link for Sandra's homemade recipe)
 
Method
 
Preheat oven to 350F. Spray 2 loaf pans with baking spray; set aside.
 
In a large bowl, grate the peeled apples directly into bowl using a box grater. Fold both sugars with the grated apples; let sit for 15 minutes (a lot of liquid will form during this time, do not drain).
 
To the large bowl of apples and sugar, add oil, beaten eggs, vanilla extract, pecans and raisins; stir to incorporate.
 
In a medium bowl, whisk flour, baking powder, baking soda, salt and apple pie spice blend.
 
Stir dry ingredients into the apple mixture; do not over mix.
 
Pour batter equally amongst two prepared loaf pans.
 
Bake, turning half way through, for a total of 1 hr., or until the center tests done using a toothpick.
 
Remove from oven and let bread cool in loaf pan on a baking rack for 10 minutes. Remove from loaf pan and place loaves on their side on baking rack, cover with clean kitchen towel(s), and let bread cool completely. ~ 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 CHRISTMAS MORNING CASSEROLE

 

This was a new creation this Christmas Eve 'evening,' and
I baked the casserole off Christmas morning.

The husband had two helpings and I loved it as well, so this recipe
will be a new tradition as it's a keeper...

Servings: (8)
Prep: 20 Mins.
Bake: 60 Mins.
 
INGREDIENTS:
 
Layers:
2 tablespoons softened butter
7 slices whole wheat bread, cut into ½” cubes
4 slices cooked bacon, chopped into bits
 
Custard:
6 large eggs, beaten
2 cups 2% milk
1 cup shredded Mexican cheese blend
1 teaspoon dry mustard
½ teaspoon freshly ground pepper
 
Topping:
½ cup shredded Mexican cheese blend
1 large roma tomato, cut into 8 slices (reserve, will be added in the morning just before baking)
 
METHOD:
 
Using baking spray, spray a glass 9x13” baking dish; set aside.
 
Lay out the 7 slices of whole wheat bread and evenly spread one side with softened butter. Stack the slices and cut all into 1/2“ cubes.  Spread cubes evenly in the bottom of the prepared baking dish. Sprinkle the bacon bits evenly over the bread cubes.
 
In a large bowl, beat the eggs, whisk in the milk, 1 cup of shredded cheese, the dry mustard, and ground pepper until evenly combined. Pour custard mixture evenly over the contents of the casserole.
 
Top with remaining ½ cup of shredded cheese, cover with parchment then foil, and place in refrigerator a minimum of 8 hours or overnight.

In the morning, preheat oven to 350F.
 
Uncover the casserole and add the tomato slices on top (see photo).  Re-cover the casserole and bake for 45 minutes, turning halfway through this baking time.  Uncover and continue baking for 15 minutes.  Remove hot casserole to a baking rack to cool for 10 minutes prior to slicing and serving. ~ Enjoy!
 

Sandra's Herb Dipping Oil/Sauce (for Homemade Bread)

A delicious appetizer for your guests
 pre-dinner with warm bread right out of the oven for dipping,
along with a nice glass of wine...

Yield: 1 cup
Prep: 5 Mins.
Let Stand: 2 Hrs.

Serve with:
Sandra's No-Knead Rosemary-Agave Bread(in a Cast Iron Skillet)
Click here for recipe!!

INGREDIENTS

1/2 cup Mazola oil
1 teaspoon granulated garlic
1/2 TB dried parsley
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon freshly ground black pepper
1/2 teaspoon dried rosemary
1/4 teaspoon kosher salt
1/4 teaspoon red pepper flakes
1/4 teaspoon freshly squeezed lemon juice
1 TB grated Parmesan cheese

METHOD

Place all ingredients into a 1/2-pint Mason glass mason jar, cover with lid and ring. Shake vigorously, then set aside for a minimum of 2 hours at room temperature for flavors to meld.

Shake before serving with your favorite, warm homemade bread. ~ 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 SOURDOUGH and AVOCADO PANZANELLA

It's terrific how these pickled red onions become so crispy

while being refrigerated in this flavorful brine

giving you a delicious sweet-salty vib...

Servings: 4

Prep: 10 Mins.

Toast bread cubes: 12 Mins.

Let stand: 10 Mins.

Sourdough Baguette (recipe)

INGREDIENTS

Panzanella:

2 cups cubed sourdough baguette (measure after cubing)

2 cups chopped tomatoes (measure after chopping)

1/2 teaspoon kosher salt

3 tablespoons extra-virgin olive oil

1 tablespoon red wine vinegar

1/4 cup sliced pickled red onions

2 tablespoons thinly sliced fresh basil leaves

1/4 teaspoon freshly ground black pepper

Final addition:

1 avocado, cut into 1/2" cubes

METHOD

Preheat the oven to 325 degrees F. Arrange the bread cubes on a rimmed baking sheet in a single layer. Bake until lightly toasted, about 12 minutes.

Pickled Red Onions (recipe)

Meanwhile, place chopped tomatoes in a colander placed over a bowl, and toss them with 1/2 teaspoon kosher salt. Let stand 10 minutes to allow excess liquid to drain, discard juices in bowl.

Whisk the olive oil and vinegar together in a large bowl. Add the toasted sourdough cubes, chopped tomatoes, pickled red onions, basil, and pepper; toss to coat.  Let stand for 10 minutes for flavors to meld.

Just prior to serving, gently fold in the cubed avocado, and then serve. ~ Enjoy!

SANDRA'S SOURDOUGH TWISTED BAGUETTES

Oh, the aroma of freshly baked bread loaves!!!!!

These sourdough twisted baguettes are absolutely divine...

Yield: 2 twisted baguettes
Prep: 15 - 20 Mins.

Rising: (Appx 2 - 2-1/2 hrs total)

Bake: 20 Mins.

INGREDIENTS

1 cup lukewarm water

1 cup sourdough starter, unfed

2-1/4 cups all-purpose flour, divided

1 teaspoon kosher salt

1 teaspoon honey

2 teaspoons instant yeast

--1 egg lightly beaten with 1 tablespoon water, for glaze

METHOD

In the bowl of the stand mixer fitted with the dough hook, combine water, starter, and 1-1/4 cups of flour, mixing until smooth.

Mix in the salt, honey, and instant yeast, then the additional 1 cup of flour. Mix until dough pulls away from the sides of the bowl, On low (#2), let machine knead the dough for 7 minutes in the stand mixer.

Transfer dough to a oiled bowl (also, oil top of dough ball) to rise, covered with plastic wrap, for about 1 to 1-1/2 hours, or until doubled in size.

Gently deflate dough, and divide it into four pieces. Knead each slightly on an oiled work surface to remove excess air bubbles. Shape each piece into a 14" long rope, and twist two together to form baguette; pinching ends and tucking them under. Repeat with other two ropes.

Place two twisted loaves, at least 3" apart, on a silpat- or parchment-lined baking sheet. Cover the loaves with lightly sprayed plastic wrap, and let them rise for 1 hour, or until doubled in size. Near the end of the rising time (about 15 minutes remaining), preheat oven to 450F.

Gently brush the risen loaves with egg-water glaze.

Bake loaves for 20 minutes, turning half way for even baking. (Loaves are perfectly cooked when an internal temp reaches 190F on an instant-read thermometer.)

Remove loaves from oven, transfer to a baking rack. Cover with a clean kitchen towel to completely cool before slicing or storing. ~ Enjoy!

~~~~~~

Here is my newest recipe using one of these baguettes:

SANDRA'S SOURDOUGH SMASHED-AVOCADO BRUSCHETTA

SANDRA'S MORNING ALASKA WHOLE-WHEAT SOURDOUGH BREAD LOAF

This is a 1-hour initial rise ~ No stand-mixer required:

The longer the initial dough ball rise,
the stronger the sourdough flavor becomes
(e.g., 1-hour vs a 9-12 hour rise time)...

Yield: (1 loaf)

Prep: 7 Mins.

Total rising time: 1-2 hours

Bake: 35 Mins.

INGREDIENTS

Proof:

1-1/2 cups lukewarm water

1 teaspoon active yeast (not rapid or instant)

1 tablespoon light agave (or honey)

Sponge:

1/2 cup ripe (fed) sourdough starter

Dry:

2 cups All-Purpose Flour

1 -1/2 cups Whole-Wheat Flour (I use King Arthur)

1-1/4 teaspoons kosher salt

--2 teaspoons Mazola oil

(For top and bottom of dough ball, so it doesn't stick or form crust while rising)

--2 tablespoons unsalted butter, melted

(For brushing top of loaf through mid-baking time, and post-baking time if you desire a more-tender and golden brown crust)

METHOD

Add to a small glass/plastic bowl, the lukewarm water, yeast, and agave; stir to combine. Let proof for 5 minutes.

Meanwhile, in a medium glass/plastic bowl, add the flours, kosher salt, and sponge. Once the yeast mixture has proofed, add it to this mixture. Mix with a wooden spoon to combine. The dough will look rough and shaggy. Use clean hands to shape into a ball.

Place 2 tablespoons Mazola oil into a separate medium/glass bowl. Place the dough ball into the oiled bowl, swirling it around to coat; turn over and swirl a bit more. Spray bottom of plastic wrap and cover bowl. Place in a warm, non-draft area and let rise for 1 hour, or until doubled. (Save plastic wrap.)

Spray a loaf pan and set aside.

Lightly oil working surface (not flour), and knead dough for 5-10 minutes, just until smooth and dough bounces back when depressed with your thumb.  Roll into a loaf shape, and place in prepared pan. Cover with reserved plastic wrap, and let rise until doubled, about 1 hour.

Meanwhile, 15 minutes prior to final rise, preheat oven to 375F.

After loaf has fully risen, spray a sharp knife with oil and cut a 1/2" slit lengthwise across the top of loaf.

Bake for 15 minutes, and note which direction you take pan out of oven, turn pan and brush top of loaf with melted butter then return to oven to continue baking an additional 20 minutes, or until the internal temperature reaches 192F.

Remove from oven, leaving loaf in pan and place, uncovered, on rack to cool for 5 minutes. Remove loaf from pan and place upright on rack, cover with clean kitchen towel and allow to completely cool before slicing.  

Wrap loosely in plastic wrap to store at room temperature up to 2 days. ~ Enjoy!

SANDRA'S OVERNIGHT ALASKA SOURDOUGH BREAD LOAF

This is a 9-hour initial rise ~ No stand-mixer required:

The longer the initial dough ball rise,
the stronger the sourdough flavor becomes
(e.g., 1-hour vs a 9-12 hour rise time)...

Yield: (1 loaf)

Prep: 7 Mins.

Total rising time: 9-12 hours

Bake 35 Mins.

INGREDIENTS

 

Proof:

1-1/2 cups lukewarm water

1 teaspoon active yeast (not rapid or instant)

1 tablespoon light agave (or honey)

Sponge:

1/2 cup ripe (fed) sourdough starter

Dry:

3-1/2 cups All-Purpose Flour

1-1/2 teaspoons kosher salt

--2 teaspoons Mazola oil

(For top and bottom of dough ball, so it doesn't stick or form crust while rising)

--2 tablespoons unsalted butter, melted

(For brushing top of loaf through mid-baking time, and post-baking time if you desire a more-tender and golden brown crust)

METHOD

Add to a small glass/plastic bowl, the lukewarm water, yeast, and agave; stir to combine. Let proof for 5 minutes.

Meanwhile, in a medium glass/plastic bowl, add the flour, kosher salt, and sponge. Once the yeast mixture has proofed, add it to this mixture. Mix with a wooden spoon to combine. The dough will look rough and shaggy. Using clean hands, shape into a ball.

Place 2 tablespoons Mazola oil into a separate medium/glass bowl. Place the dough ball into the bowl, swirling it around to coat; turn over and swirl a bit more. Spray bottom of plastic wrap and cover bowl. Place in a warm, non-draft area and let rise overnight for 9-12 hours...the longer the rise time, the more sourdough flavor you'll achieve. (Save plastic wrap.)

Spray a loaf pan and set aside.

Lightly oil working surface (not flour), and knead dough for 3-5 minutes, just until smooth and dough bounces back when depressed with your thumb.  Roll into a loaf shape, and place in prepared pan. Cover with reserved plastic wrap, and let rise until doubled, about 1 hour.

Meanwhile, 15 minutes prior to final rise, preheat oven to 375F.

After loaf has fully risen, spray a sharp knife with oil and cut a 1/2" slit lengthwise across the top of loaf.

Bake for 15 minutes, and note which direction you take pan out of oven, turn pan and brush top of loaf with melted butter then return to oven to continue baking an additional 20 minutes, or until the internal temperature reaches 192F.

Remove from oven, leaving loaf in pan and place, uncovered, on rack to cool for 5 minutes. Remove loaf from pan and place upright on rack, cover with clean kitchen towel and allow to completely cool before slicing.  

Wrap loosely in plastic wrap to store at room temperature up to 2 days. ~ Enjoy!

SANDRA'S HOMEMADE CINNAMON-RAISIN SWIRL BREAD

A quick 5-minute no-knead dough to prepare the night before,
then easy to roll out and add swirl filling upon waking the next morning
to enjoy throughout the day...

Yield: (1 loaf)

O/N Prep: 5 Mins./Overnight rise time: 9 -12 hours

Next Morning Prep: Roll/Add Spiral Filling: 10 Mins.
2nd Rise 1 Hr.
Bake 35 to 40 Mins.

INGREDIENTS

3 cups all-purpose flour

1/2 cup granulated sugar
1 teaspoon active yeast (not rapid or instant)

1-1/2 teaspoons kosher salt

1-1/2 cups slightly warm water (tepid)

--2 teaspoons Mazola oil

(For top and bottom of dough ball so it doesn't stick or form crust while rising in bowl)

Swirl filling
2 teaspoons ground cinnamon
1/2 cup raisins

Brushing top
2 tablespoons unsalted butter, melted

METHOD

Add flour and sugar to a medium-size bowl. Add yeast and kosher salt and stir thoroughly. Add barely warm (tepid) water, then stir thoroughly. The dough will look rough and shaggy.

Lightly oil top of dough using a paper towel, then oil your hands (to prevent dough sticking to them); turn dough in the bowl so the whole ball of dough is slightly coated with the oil.

Cover the bowl with plastic wrap. Throw a kitchen towel over top and underneath of bowl and set it in a warm corner. Leave it alone for 9-12 hours. (Save plastic wrap).

When risen, roll dough into a 8x12" rectangle, sprinkle with ground cinnamon, then raisins. Use the rolling pin to roll these ingredients into dough by pressing across them.  Start at the short end of the dough rectangle and roll into a loaf, and pinch final rolled edge to seal.  Place loaf seam-side down into sprayed loaf pan.

Cover dough with same plastic wrap and let it rise for 1 hour.

About 15 minutes before the hour is up, preheat oven to 375F.

After the full hour, the dough will have risen and nearly doubled in size.

Use the tip of a sharp knife to score loaf top down the middle. Brush loaf with melted butter. Bake for 15 minutes, turn in oven, then bake for a final 20 - 25 minutes (until internal temp reaches 190F).

Remove bread from oven. Brush a final time with melted butter. Remove to a baking rack and wrap loaf in a clean kitchen towel to cool. Slice and serve! ~ Enjoy!