A few weeks ago, I was really wanting a bread bowl and broccoli cheddar soup from Panera but we’re really trying to work on our eating out habit. It’s rull bad. But, I endeavored to make this dish at home and with C’s ‘help’, I did it! The soup is from a packet from Christmas Point, but with diced chicken and a lot of frozen broccoli to bulk it up. The bread bowls are this recipe. Here’s a few snaps of the process.
I’ve had a sourdough starter for several months now and I’ve really enjoyed coming up with new ways to use it each week! This recipe comes from King Arthur flour with a few modifications (sorry, not ever cooking with powdered milk) – I usually get 36 muffins and I freeze them by the dozen to enjoy later. These are really good and have just the right mix of chewy and airiness.
2 cups milk, heated to 110-5 degrees
1/4 cup butter
2 tbsp sugar
1 tbsp yeast
1 cup fed sourdough starter
6 cups white flour
1 cup whole wheat flour
1 tbsp salt
1/4 tsp citric acid
cornmeal for dusting
Warm up the milk and butter together in a small saucepan, until it reaches 110 to 115 degrees. In the bottom of your standing mixer, measure out the sugar and yeast. When the milk is warmed, add it with the sugar and yeast and stir to combine. Add in the sourdough starter, flours, salt and citric acid. Knead with the paddle attachment until the dough comes together, about 5 minutes. It shouldn’t be particular sticky, add in additional flour if necessary.
Allow to rise in a greased bowl for 90 minutes or until it has double in volume.
Turn out onto a silpad or very well floured surface. Divide the dough in half and roll out with a rolling pin. Using a biscuit cutter or top of a mason jar, cut out english muffins. Transfer to a cornmeal dusted cookie sheet, turning to coat both sides. I usually get 16-18 muffins out of each half. Allow to rise again, another 45-60 minutes.
Heat a dry heavy bottomed skillet over medium high heat. Cook until browned on each side – about 8-10 minutes. Allow to cool before cuting into them.
This isn’t the most traditional French bread recipe but it comes together with such minimal effort for the pay off. This is some of the best bread I’ve had in a very long time. I know that baking with yeast can be intimating but with this much yumminess waiting on the other side, it’s worth giving it a shot.
1 1/2 hot tap water (about 110F)
1 packet or 1 1/2 teaspoon active dry yeast
1 teaspoon sugar
2 teaspoons salt
3 1/2 cups all purpose flour, plus more for your work surface
In the bottom of your stand mixer, stir together the sugar and warm water until the sugar is dissolved and then stir in the active dry yeast. Let proof for about 5 minutes until sort of frothy and smells very strongly of yeast.
Whisk together the salt and flour. Add to proofed yeast mixture. Using the dough hook, mix on #2 for 6 to 7 minutes. The dough should be incredibly sticky at this point. Transfer to an oiled bowl and let rise for an hour, or until doubled in size.
At this point, turn out onto an floured surface and divide into three pieces. Roll out each piece to about 12 inches in length and place on a floured piece of parchment on your baking sheet. Let rise for another hour, volume should increase by about half.
Preheat oven to 475 with a dutch oven or another oven safe pan on the bottom rack. Add the baking sheet to the top rack and then pour a cup of water into the preheated dutch oven and close the oven door as quickly as possible. This steam helps give the bread a crispy crust. Check after 20 minutes, it should sound hollow when rapped with a wooden spoon or a knuckle. Sometimes mine need an additional 5 to 10 minutes. Let cool on a wire rack, if you can make it that long.