Sourdough Bread and Bread Bowls

Sourdough Bread Bowls

Yield: 8 Boules or 2 Loaves

Ingredients
For the sponge:
1 cup fed sourdough starter
1 1/2 cups lukewarm water
3 cups all-purpose flour

For the dough:
1 tablespoon granulated sugar
2 1/4 teaspoons salt
2 cups bread flour
1 tbsp. water (optional)

To finish:
1 egg white lightly beaten with 1 tbsp. water
Water in a spray bottle

Instructions for Bread Bowls

• In a large mixing bowl or the bowl of an electric mixer, combine the starter, water, and all-purpose flour. 
• Mix together with a fork or wooden spoon until smooth. Cover with plastic wrap and let sit at room temperature for 4 hours.
• Transfer the bowl to the refrigerator and chill overnight, at least 12 hours.
• Remove the bowl from the refrigerator and add the sugar, salt, and bread flour to the sponge. Mix until a ball of dough begins to come together. If some of the dry ingredients will not incorporate into the dough, add the additional 1 tablespoon of water to moisten them. Continue kneading the dough (on low speed if using an electric mixer) until the dough is smooth and elastic, about 5-6 minutes. 
• Form the dough into a ball and transfer to a large lightly oiled bowl, turning the dough once to coat in the oil. Cover with plastic wrap and let rise in a warm spot until doubled in volume, 3-4 hours.
• Line a baking sheet with parchment paper. Transfer the dough ball to a lightly floured work surface and gently deflate the dough. Divide the dough into eight equal portions. Form each piece of dough into a ball, and tuck any loose edges or seams underneath. Place seam-side down on the prepared baking sheet. Repeat shaping with the other 7 pieces of the dough. Transfer the shaped boules to the prepared baking sheet. Cover loosely with lightly oiled plastic wrap. Let rise in a warm place until nearly doubled in volume, about 2-3 hours.
• Place a baking stone or large dutch oben in the oven and preheat the oven to 425? F. Allow the pot to preheat for at least 20 minutes. Just before baking, lightly slash the top of each boule using a sharp serrated knife. Brush the exposed surface of the loaves with the egg wash. Spray the loaves lightly with water. Slide the entire baking sheet onto the baking stone or carefully place 4 boules in the dutch oven with the top on. Bake about 28-32 minutes, rotating the pan halfway through baking, until the crust is golden brown. If baking with the dutch oven repeat once the first four have been baked. Transfer the finished boules to a wire rack and let cool at least 30 minutes before slicing and serving.

Instructions for loaves

Once the dough is read to be shaped divide it into two equal portions. Working with one piece of the dough, press gently into a rough rectangular shape. Make an indentation along the length of the dough with an outstretched hand. Press the thumb of one hand along the indentation while pulling the upper edge of the dough down over the hand to enclose the thumb. Tightly roll the dough towards you while forming into a rough torpedo shape, about 6 x 8 inches. If there is a seam, pinch it shut. Place seam-side down on the prepared baking sheet. Repeat shaping with the other half of the dough. Transfer the shaped loaves to the prepared baking sheet. Cover loosely with lightly oiled plastic wrap. Let rise in a warm place until nearly doubled in volume, about 2-3 hours. Bake as directed.

*Using a baking stone or dutch oven is what creates this amazing crust. If you have a dutch oven please use it! If not this bread can still be baked using a baking sheet. I am not sure how the crust will turn out.

*To Freeze The Dough: Let dough complete all it risings. Shape into a ball and place in a freezer bag. Freeze. When ready to use defrost. When defrost shape into a loaf or boule and allow to rise until doubled in size. Bake as directed.

To Freeze the Baked Bread: Allow the bread to cool completely wrap well and freeze. When ready to eat defrost on the counter for an hour or two. Reheat in a 350 degree oven until heated through.

Sourdough Starter

Sourdough Starter

Ingredients

• 2 cups warm water
• 1 tbsp. sugar or honey
• 1 tbsp. active dry yeast
• 2 cups unbleached all-purpose flour

Instructions:

• Pour the water into a 2-quart glass or ceramic jar or bowl. Stir in the sugar or honey to dissolve. 
• Stir in the yeast.
• Gradually whisk in the flour. Cover loosely with a clean kitchen towel or dishcloth (not plastic wrap) and place it in a warm area. 
• Let it develop 2-5 days, stirring once a day due to the separation that will occur. 
• When bubbling has subsided and a sour aroma has developed, stir once more and refrigerate until ready to use.

Storing and Maintaining Your Starter

Once your starter is stored away in the refrigerator, it only needs to be replenished once every two weeks or so. You should feed your starter each time you remove a portion for use in baking, but if it has been two weeks and you don’t intend to bake with it immediately, simply remove a cup of the starter and discard. For every 1 cup of starter removed, replace with 1 cup of flour and ½ cup of water. Stir to blend, and let sit at room temperature for at least 12 hours before returning to the refrigerator.

Lasagna

Lasagna:

Ingredients

• 1 pound Ground Beef 
• 1 pound Hot Breakfast Sausage 
• 2 cloves Garlic, Minced 
• 2 cans (14.5 Ounce) Whole Tomatoes 
• 2 cans (6 Ounce) Tomato Paste 
• 2 Tablespoons Italian Seasoning 
• 1 teaspoon Salt 
• 3 cups Lowfat Cottage Cheese 
• 2 whole Beaten Eggs 
• 1/2 cup Grated (not Shredded) Parmesan Cheese 
• 2 Tablespoons Dried Parsley or Italian Seasoning 
• 1 teaspoon Salt 
• 1 pound Sliced Mozzarella Cheese 
• 1 package (10 Ounce) Lasagna Noodles 
• (add 1/2 Teaspoon Salt And 1 Tablespoon Olive Oil To Pasta Water) 

Preparation Instructions

Bring a large pot of water to a boil.

Meanwhile, in a large skillet or saucepan, combine ground beef, sausage, and garlic. Cook over medium-high heat until browned. Drain half the fat. Add tomatoes, tomato paste, 2 tablespoons parsley, basil and salt. After adding the tomatoes, the sauce mixture should simmer for 45 minutes while you are working on the other steps.

In a medium bowl, mix cottage cheese, beaten eggs, grated Parmesan, 2 more tablespoons parsley, and 1 more teaspoon salt. Stir together well. Set aside. Cook lasagna until “al dente” (not overly cooked).

To assemble:

Arrange 4 cooked lasagna noodles in the bottom of a baking pan, overlapping if necessary. Spoon half the cottage cheese mixture over the noodles. Spread evenly. Cover cottage cheese with a layer of mozzarella cheese. Spoon a little less than half the meat/sauce mixture over the top.

Repeat, ending with meat/sauce mixture. Sprinkle top generously with extra Parmesan.

Either freeze, refrigerate for up to two days, or bake immediately: 350-degree oven for about an hour, or until top is hot and bubbly.

Hummus

Hummus

2  cans garbanzo beans
1/3 cup olive oil
2 tablespoons fresh parsley
juice from 1/2 of a lemon
1 whole green onion
2 garlic cloves
1/2 teaspoon salt
2 tablespoons water
Directions:

•  Blend all ingredients except for beans in a food processor.
• Add beans and process until it resembles a chunky dip; not completely smooth.

Grilled Chicken Caesar Wrap

Grilled Chicken Caesar Wrap (6 servings)

5-6 chicken breasts
1 (6 count) package tortilla wraps or other type of wraps
1 head romaine lettuce, chopped
1-2 tomatoes, chopped
1/2 red onion, sliced
1/4 C grated Parmesan cheese
Caesar Dressing, recipe found here

1. Grill chicken breasts
2. While it is grilling, chop lettuce, tomatoes, slice onions & make dressing
3. Slice grilled chicken breasts
4. Lay out your spinach tortillas out flat
5. Layer tortillas with lettuce, tomatoes, onions & chicken
6. Sprinkle on parmesan cheese
7. Drizzle on dressing
8. Roll up wraps & sliced to desired size

Caesar Salad Dressing

Ingredients 

• 3 cloves garlic, peeled, divided
• 3/4 cup mayonnaise
• 2 anchovy fillets, minced
• 2 tablespoons grated Parmesan cheese
• 1 teaspoon Worcestershire sauce
• 1 teaspoon Dijon mustard
• 1 tablespoon lemon juice
• small amount of 1/2 & 1/2
• salt and pepper to taste

Instructions

Put all ingredients into blender and blend until smooth.