A nice bread to toast for breakfast or snack.
Even though this bread does not always puff up or pull apart into a pocket, it is still a very good flat bread.
The longer the dough has to sit in the fridge, the better it tastes. It can be made up to three days ahead, but it is also good if you are making it last minute.
This is a very wet dough. The first time making this bread may be a little confusing, but it is not very difficult. Be sure the sourdough starter has been fed and is “very happy” or this bread will not rise properly.
The stretch and fold described will help strength the gluten, adding air without kneading the dough. You do not need to be exact with the times between stretch and folds, but you do want the dough to rest at least 20 minutes. Do not over stretch and fold, four times total is good.
This is not the super soft, sweet pretzel that many malls offer. This has a bagel like texture that is much better I think! Salt as much or as little as you like and serve with a favorite mustard or cheese sauce.
These muffins are a wonderful fall treat. My mom was given this recipe years ago when she spent the day with her cousin Kathy. They made a few muffin recipes and other fun fall treats. This is probably my favorite. Not only do these freeze well, they are also good for a few days after baking and toast nicely.
You can use all purpose flour, but these are also great as a 50/50 mix with AP flour and 50% white whole wheat. We rarely use the full amount of sugar. They are good with or without the steusel. If you chose not to add the streusel, they are even less sweet, which is a nice change sometimes.
If you prefer to make a loaf of bread, pour into a greased and lightly floured pan and bake for about an hour.
We asked Aunt Bonnie for a good bread recipe when we were in Colorado. She was super sweet and gave us this recipe plus all the ingredients that we needed to make it. While Aunt Bonnie found all the ingredients and Adrian ground everything, we enjoyed spending the afternoon just chatting and being able to be with Aunt Bonnie and Uncle Bill. We then walked back “home” to enjoy the rest of our lazy Sunday.
This is a good bread to have with chili or soup when you do not want plain cornbread. You can use yellow corn meal if you want, but we prefer to use white. It tastes great toasted and is a good base for BLT’s and other favorite sandwiches.
Saffron bread is one of my favorite holiday breads. I think it is best warm with Thimbleberry jam, but raspberry is a good second choice.
This recipe calls for mixing the dough then letting it rise before kneading. We were not sure why, so we did an experiment. We made both dough “exactly” the same (used weights and did at same time) and we kneaded before rising on the one, and after kneading on the other. There is a difference in taste, but it was minimal. However, most everyone voted that kneading after the dough rose tasted better.
This bread drys out quickly. Be sure to cool it and wrap in an airtight bag or tin foil. It freezes well and tastes great toasted.
Mom really likes Red River Cereal and wanted me to try it. I agree. It is very good! However, it takes awhile to cook, so we decided to look for muffin recipes that use it. After cooling the muffins, we freeze them for an easy breakfast. Just remember to pull early so they can thaw out.