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Master Sourdough Sandwich Bread and Rolls

Recipe adapted from Amy Bakes Bread; she makes great sourdough recipes! I changed the method on making her bread recipe, so my instructions are different than hers.

Makes 2 standard bread loaves (around 1.15-pound loaves) or makes around 20 cinnamon rolls (depending on size desired) or makes around 16 (1-ounce rolls)

Special Instructions:

YOU WILL NEED: ACTIVE UNFED STARTER

Note: Sourdough Bread can be made in so many ways. This method of making sourdough sandwich bread works best for me. I hope you enjoy!

**You will need already made Active unfed sourdough starter to make this Bread. (Note: You could feed your starter the way you make your active starter, but I can’t tell you how the finished result would be.)

Sourdough has a different texture than yeast breads, softer and stickier. Use small amounts of flour to handle the bread or use wet fingers. I like to keep a small bowl of water and flour nearby when forming the bread and rolls.

Feeding Starter:

*30 grams of your unfed Starter

*125 grams Filtered Water or good bottled water

*140 grams Unbleached All- purpose Flour, preferably organic

I use a quart mason Jar. I start the night before around 7 or 8 pm. Then 12 hours later in the morning I make the Levain. (You can make starter anytime as long as you let it rise around 12 hours and/or so as long as it doubles in size.). After this step make the following Levain

Levain:

Note: The levain is made 3 to 4 hours before making your bread. Also, I like to use silicone bowl for this step for easy cleanup.

*140 grams Bubbly Active Sourdough Starter, see above made 12 hours earlier

*140 grams Water, 78 to 80*F.

*140 grams All-purpose Flour

*30 grams Granulated Sugar

Mix together in a bowl the active starter, flour, water and sugar. Stir together set aside 3 to 4 hours inside an unheated oven covered with plastic wrap or shower cap works well too.

Sourdough Sandwich Bread

Ingredients:

*Levain, see above

*330 grams Water, 78 to 80*F. (about 1 and 1/3 cups)

*160 grams Honey (about 1/2 cup) or 1/4 cup to taste

*1 large Egg, room temperature

*50 grams Extra Light Olive, has to be extra light or neutral oil (1/4 cup)

*20 grams of Sea Salt (about 1 tablespoon depending on coarseness of Salt)

*725-800 grams of Bread Flour or use 1/2 Kamut Flour and 1/2 Bread Flour, (about 5 to 7 cups depending on the flour you use). Add flour gradually dough should be semi-sticky.

Instructions:

In a stand mixer with dough hook add the wet ingredients levain and water and on low-speed mix for 2-3 minutes. Then add the honey, egg, oil, and salt, mix on low-speed until combined.

Add 1 cup at a time of the flour to the wet ingredients. Mix/knead on medium-low until all ingredients are incorporated. Then continue kneading for the next 10 minutes. Note: This Bread needs the full 10 minutes of kneading with the dough hook.

After kneading cover mixing bowl with your dough in it and cover loosely with plastic wrap or a shower cap. Place covered bowl in an unheated oven to proof for 2-4 hours or until dough has almost doubled. Note: When proofing dough a good temperature for the dough is around 78 to 80*F. not too hot or cold. But if you need to or if you want to wait and bake the bread the next day you can refrigerate the dough at this point. When you bring the sourdough out of the fridge you will need to bring the dough back to room temperature about 2 hours around 72*F. or so…. Then shape into loaves or rolls etc… When bread is placed in cooking sprayed pans allow bread and rolls to rise until about double in size 1 to 2 hours. Note: This makes it nice to make cinnamon rolls for breakfast or fresh dinner rolls, hamburger buns and etc…

Bake in a preheated 350*F. oven for about 50 minutes for bread loaves or internal temperature of 200*F. The Rolls around 35 to 40 minutes or until internal temperature 198*F.

Note: Also, I don’t like my sourdough bread to be that sour. So, remember the longer the sourdough sits the sour it becomes. I’ve put my sourdough in the fridge after proofing and left it for 12 to 14 hours without getting too sour.

Sourdough Cinnamon Rolls

*Cinnamon

*White Sugar or Brown Sugar or Honey etc…

*Extra Light Olive Oil or warm Butter

Divide the dough in half and roll out each half separately in a round to oblong dough disk, about a half inch thick drizzle on olive or spread on warm butter. Top with cinnamon and sugar as desired. See pictures below. Roll up dough into log shape, pinch edges where they meet and cut each roll with dental floss or your desired method.

Frost warm not hot cinnamon rolls with your favorite cream cheese frosting, if desired.

Note: I like to sprinkle on cinnamon and sugar to taste and I like to use extra light olive oil instead of butter, it is a bit messy, but I like how moist it makes the rolls, also butter is fine if that is what you prefer.

Enjoy!

Lindy

Easy Sugar Cookie Recipe

*Special Supplies:

*Ghost Cookie Cutter (My ghost cutter is a vintage one I got from my mom, but you can find Ghost Boo on Etsy)

*Star Cookie Cutter

*Black Gel Food Coloring, Wilton

*Golden Yellow Food Gel Food Coloring, Wilton

*Red, no taste Gel Food Coloring, Wilton

Note: I made 12 Ghost Boo 12 Stars, cookie recipe will make more than 24 cookies or depending on the size of cookies. Recipe can make up to 48 cookies depending on the size of the cookies.

Ingredients:

*
*1/2 cup Butter

*1 cup Sugar

*1 teaspoon Vanilla

*1 Egg

*1/2 cup Heavy Cream or Whipping Cream, Sour Cream or Cream Cheese (I’ve used each one of these variations, each gives the cookie a slightly different taste and they’re all yummy!) Note: If you use cream cheese use only 3 cups of flour

*3 and 1/4 cups All-purpose Flour, more if needed (Dough should be slightly sticky)

*1 teaspoon Soda

*1/2 teaspoon Salt

*Note: When cutting out the round cookies, cut and then cut the circle in half before baking sugar cookies

Instructions:

In a stand mixer on medium-low speed cream together the butter and sugar. Then add the vanilla, egg and cream of your choice and mix just until combined.

*
Using Sifter, sift together in a bowl the flour soda and salt and slowly add to the creamed mixture, mixing on low just until barely combined. Dough should be slightly sticky. Do Not Over Mix!

*
Then divide the dough into 3 dough balls, flatten dough balls making disk shapes. Now wrap each disk in plastic wrap and refrigerate for about 30 minutes or more.

*
Remove 1 dough disk at a time from the refrigerator and rollout disk on a floured surface with rolling-pin or use 2 pieces of plastic wrap, placing the dough disk in the center of 1 of the pieces of plastic wrap and the second piece on top of the dough disk, use rolling-pin and roll out the cookie dough about 1/2 inch thick.

*
Use a cookie cutter of your choice and cut out shapes in the rolled-out dough. Repeat for each dough disk. Then add to the next dough disk the scraps from the first disk or (discard scraps of dough), continue this technic until all the dough is used.
Place cookies on a Silpat covered half baking sheet, 12 cookies per sheet. For best results refrigerate the cut cookies on baking sheet before baking 5-10 minutes.

*
Bake the cookies in a pre-heated 425* F. oven for 8-12 minutes or barely starting to turn golden on the bottom; baking time depends on the size of cookie cutter used. Do Not Over Bake! If you do over bake they will become too hard. Cool on baking sheet.

Recipe from Tested Recipes Cookbook, Central Milling Company third edition, now out of print an old family cookbook.

Glacé Icing Recipe

Note: Double recipe if making more than 24 small medium cookies

Ingredients:

*2 cups Powder Sugar

*2 tablespoons Corn Syrup

*1/4 teaspoon Almond Extract or 1 teaspoon Clear Vanilla Extract

*2-3 tablespoons Heavy Whipping Cream

*1/2 teaspoon Butter Flavored Crisco or White Shortening for extra white Icing

Instructions:

In a bowl add the above ingredients and beat/whisk with a hand mixer with whisk attachment and beat/whisk until smooth.

Divide Glaze icing into 4 bowls and add a different color food gel to each bowl leaving the most for the white icing bowl, then yellow and around 1/4 cup for the red and black.

***Use this recipe for glazing cookies and the piping of the outside of cookies. Piping helps contain the icing while you pipe flood/fill in the center of the cookies. Pipe on the white icing for the ghost first. Then the yellow stars and let them set overnight. I’m usually not that patient so I wait just until colors have set and add then pipe on the remaining colors. I also left an oval opening where the mouth goes free of icing so the icings won’t mix together. But for best results wait overnight befor piping additional colors.

Note: Cookies can’t be stacked on each other for best results.

***Use a pastry bag for each color of frosting you want to use. The small round tip for piping around the edge and then I used a plastic or Silicone Drip bottle with tip lid to fill in the center of the cookies which had a larger opening.

Coloring Icing:

Divide the icing into bowls, the number of bowls depends on how many colors you want to use. Add drops of food coloring until desired color. Repeat for each color see colors above. Note: Leave some of the icing white for decorating.

Add icing to decorating bags with tips or you can use disposable decorating bags and cut of the very end of the tips of the bag cutting small pieces at a time to get the size of hole you desire for piping.

Fill piping bags 2/3 full and twist top of bag to close. Then pipe on icing, make an outline around each cookie using a decorating bag with a small tip or a drip bottle with a small tip. Make a line of icing all around the edge of the cookie. Then use a slightly bigger round tip and flood the center of the cookie until filled. Repeat for each cookie.

Note: Make sure to let each of the colored icing set be for adding the next color.

Tips:

*To color your icing, you can use Wilton colorings or use your desired brand found at Walmart.

*Allow iced cookies to set 24 hours before storing in an airtight container.

*I usually make my cookies a day or two before icing them. You can also freeze cookies after baking and they have cooled completely. When ready to use remove cookies from the freezer and allow the cookies to come to room temperature before icing.

Icing Recipe adapted from The Decorated Cookie