Sunday, September 5, 2010

Overnight Wheat Sour Dough Bread

Not everyone wants to deal with Sour Dough starter so here is a easy one time use starter Sour Dough bread recipe. I found it in "The Bread Machine Cookbook II" and it was an immediate favorite.  I no longer have a bread machine but it is still a favorite!! I tweaked it a bit to make it into a lite wheat bread, my kids dont like white breads at all. These are also fantastic shaped into hamburger buns!

The starter can be done in the evening and then make up the bread in the morning.
Fresh Sour Dough!!!

1 cup warm water
1 cup  flour
1/2 tsp sugar
2 tsp yeast

Place all ingredients in a large bowl(It will bubble and grow a bit so make it ample size to accommodate some growth) Stir gently until just combined and cover with plastic wrap

Allow to sit in a draft free spot for 8-10 hours(the longer you let it sit the more "sour" the flavor will be

The next morning assemble these ingredients:
2 tsp yeast
1 tsp sugar
1/2 tsp salt
1 TB olive oil
1 tsp vinegar
1/2 cup warm milk(about 110, no higher or you will kill the yeast)
1 1/2 cups all purpose flour(I recommend Eagle Mills, All Natural made with Ultragrain, if you can get it!)
1 1/2 cup whole wheat flour
2 TB Dough Enhancer, optional(THIS one is the best!)

These instructions are for a kitchenaid stand mixer but it can easily be done by hand

Place yeast, sugar, milk, dough enhancer(if using)and olive oil in the bowl of the mixer and allow to sit for 5 minutes.

Stirring gently with the paddle attachment, stir in starter and vinegar.

Slowly start adding flour, starting with the whole wheat, about 1/2 cup at a time.

After about 2 cups of flour you can switch to the dough hook. Continue adding flour until you get a ball of dough. Allow to knead until it is smooth and elastic, adding a bit more flour if it is too sticky.

Place in a bowl that has been sprayed with cooking spray and turn to coat,

allow to rise until doubled. Punch down the dough an knead a few times.

Place in sprayed bead pans and allow to rise about 1 hour more.

Bake at 350 for 30 minutes(depending on loaf size) If you have a thermometer it should be 190 or you can do the thump test, thump the loaf gently and if it sounds hollow it is done, listen carefully!  Or a good old toothpick, if it comes out clean it is done!

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