Wednesday, October 26, 2011

Sourdough Coffee Cake

This is a picture of sourdough coffee cake, it is from the internet. After I make mine, I will edit this picture and change it to mine.

A friend posted on one of my blog posts about the sourdough that she had once had a recipe for sourdough coffee cake. I don't have a recipe for that and she had lost hers. If any of you have one, I invite you to inbox me with it! In the meantime, I researched it a bit and found one that looks quite interesting. I will be trying this this week. I will post pictures of the finished product.

In the meantime, here is one coffee cake recipe......Happy Baking!!!

Sourdough Coffee Cake
1 cup all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
3/4 cup sugar
1 egg
1/3 cup vegetable oil
1 cup sourdough starter
2 Granny Smith apples, peeled, cored and sliced

3/4 cup all-purpose flour
3/4 cup brown sugar
1 teaspoon cinnamon
1/3 cup chilled butter

Preheat oven to 350 degrees. Lightly grease a 9-inch round baking pan.

Sift flour, baking soda, salt, cinnamon and sugar into mixing bowl. In another bowl, lightly beat egg with fork. Add oil and blend. Add sourdough starter and stir to blend.

Pour sourdough mixture into bowl of dry ingredients. Stir to blend. Pour batter into prepared pan. Arrange apple slices over top of batter.

Mix topping by combining flour, brown sugar and cinnamon in bowl. Cut butter into small chunks and add to ingredients in bowl. Use fingers to work butter into dry ingredients to create a crumbly mixture. Sprinkle all of the topping over sliced apples in cake pan.

Bake in preheated 350-degree oven for 30 to 40 minutes or until a toothpick poked into center of cake comes out completely clean. Allow cake to cool in pan on wire rack. Serve warm or at room temperature.

Sunday, October 23, 2011

Sourdough Bread

Sourdough Bread

So, the sourdough starter I posted last night is needed to make this bread. And this bread dough is needed to make the cinnamon rolls, follow the steps through to dividing in half. It takes a little time, but it is so worth it! Makes good sandwiches and makes good roll substitute for any meal! Happy Baking! These loaves can also be wrapped and given to friends as gifts this upcoming holiday season! :)

Sourdough Bread

  • 6 cups bread flour
  • 1/2 cup vegetable oil
  • 1/3 cup sugar
  • 1 cup sourdough starter
  • 1 pkg active dry yeast
  • 1 1/2 cups warm water (120 - 130 degrees)
  • 1 TBSP salt
-- Combine first 4 ingredients in a large bowl. Gradually stir in oil and remaining ingredients.

-- Turn dough out onto a floured surface; knead lightly 4 - 5 times. Place in a well bowl, turn to grease top. Cover and let rise 2 hours or until doubled.

-- For bread, punch down, divide in half, shape each portion into a loaf, place in lightly greased loaf pans, brush tops with 2 tbsp melted butter, cover and let rise one hour or until doubled.

-- Bake at 350 degrees for 25 minutes or until loaves sound hollow when tapped. Remove from pans immediately and cool on wire racks.

-- For rolls, punch down, divide into half, shape each half into 12 balls, place in a greased 8 inch round cake pan. Brush tops with butter. Cover. Let rise one hour or until doubled. Bake 350 degrees for 15 minutes or until golden. Serve warm.

Sourdough Cinnamon Rolls

Homemade Cinnamon Rolls

From 1995 Southern Living Annual Recipes (I have made these many, many times, they are yummy!)

Sourdough Cinnamon Rolls
1 Recipe Sourdough bread dough
1/2 cup butter or margarine softened (I use butter)
1/2 cup firmly packed brown sugar
1 T. Cinnamon
1/2 cup raisins (I omit these)
3 Cups sifted powdered sugar
1 1/2 tsp vanilla
5 - 6 T. milk
  • Divide dough in half. Roll each portion into a 12 x 10 rectangle. Spread each rectangle with 1/4 cup softened butter to within 1/2 inch of edge. Sprinkle each with 1/4 cup brown sugar, 1 1/2 tsp cinnamon and 1/4 cup raisins (if desired).
  • Roll dough, jellyroll fashion, starting with long side and press firmly to eliminate air pockets. Pinch seams to seal. Cut into 12 1" slices, place cut side down in 2 greased 13 x 9 x 2 baking pans.
  • Cover, let rise in a warm place 1 hour or until doubled
  • Bake 350 degrees 20 minutes or until golden
  • Combine powdered sugar, vanilla and milk. Drizzle over rolls.
Yield 2 dozen rolls.
Enjoy warm!

Can refrigerate, just let rise before baking. Can place in aluminum baking pan, cover with plastic wrap and share as a gift or buy a nice baking dish, place rolls in dish with instructions on baking and give as gift for recipient to keep the dish!

Saturday, October 22, 2011

Sourdough Starter

Sourdough Starter

Sourdough bread is a great thing! Last nights post about Amish bread got me to thinking more about how I used to start making sourdough bread this time of year every year, so I may do that again this year. I love to make homemade sourdough cinnamon rolls! They are awesome! Everywhere I have ever taken them people have loved them! So, here is the recipe for the starter. I am going to get it started tomorrow, and I will have a cup to give away in a few days. If you want it, just let me know. Over the next couple of days, I will post how to make the bread and the cinnamon rolls.......good luck!

Sourdough Starter
1 pkg dry yeast 3/4 cup sugar
1 1/2 cups warm water 3 T. instant potato flakes

Mix dry yeast with 1/2 cup of the warm water. Combine sugar, remaining 1 cup warm water, and potato flakes. Stir and add yeast mixture. Stir. Loosely cover with plastic wrap with two or three air holes punched in it. Let stand all day. Refrigerate. On day 3, take out and bring to room temperature. Feed with feeder below.

Sourdough Feeder
1 cup warm water
3/4 cup sugar 3 T. instant potato flakes

Mix feeder ingredients. Add to starter. Allow to stand out of refrigerator all day. Should start to bubble. At the end of the day (or 12 hours) remove 1 cup starter to use in making bread. Return remainder to refrigerator. After 3-5 days feed again. Remove one cup starter to give away or make bread, return remainder to refrigerator and repeat cycle. Can be stored in a canning jar, glass bowl or plastic bowl!

I usually feed at night, then when the 12 hours are up, it is daytime hours and I make my bread. :)

I hope you enjoy! Coming up:
Sourdough bread
Sourdough Cinnamon rolls!

Note to self! The sourdough cinnamon rolls make great Christmas gifts!

Friday, October 21, 2011

Amish Friendship Bread

So tonight I was reminded of something I used to make with friends at Baptist Hospital. It is called Amish Friendship Bread because you make it from a starter and share cups of the starter. Mind you, use no metal for the starter mixing or it will fail!

Starter can be stored is Ziploc bags

Amish Friendship Bread starter recipe
1 (.25 ounce) package active dry yeast
1/4 cup warm water (110 degrees F/45 degrees C)
3 cups all-purpose flour, divided
3 cups white sugar, divided
3 cups milk


In a small bowl, dissolve yeast in water. Let stand 10 minutes. In a 2 quart container glass, plastic or ceramic container, combine 1 cup flour and 1 cup sugar. Mix thoroughly or flour will lump when milk is added. Slowly stir in 1 cup milk and dissolved yeast mixture. Cover loosely and let stand until bubbly. Consider this day 1 of the 10 day cycle. Leave loosely covered at room temperature.
On days 2 thru 4; stir starter with a spoon. Day 5; stir in 1 cup flour, 1 cup sugar and 1 cup milk. Days 6 thru 9; stir only.
Day 10; stir in 1 cup flour, 1 cup sugar and 1 cup milk. Remove 1 cup to make your first bread, give 2 cups to friends along with this recipe, and your favorite Amish Bread recipe. Store the remaining 1 cup starter in a container in the refrigerator, or begin the 10 day process over again (beginning with step 2).

Amish Bread
1 Cup starter and add:

1 cup oil
1/2 cup milk
3 eggs
1 tsp vanilla

In a separate bowl combine the following dry ingredients and mix well:

2 cups flour
1 cup sugar
1-1/2 tsp baking powder
2 tsp cinnamon
1/2 tsp baking soda
1 - (5.1 oz) box instant vanilla pudding
1/2 tsp salt
1 cup nuts

Add dry ingredients to wet ingredients. Mix and pour into two well greased and sugared bread pans. Bake at 325 degrees for 1 hour.

I hope you enjoy!

Monday, October 17, 2011


Dressing ready to bake

Homemade cornbread dressing

In an iron skillet saute several ribs of celery coarsely chopped and one or two coarsely chopped onions in a couple tablespoons oil also chop and saute a few sage leaves if possible--saute until onion is translucent

1 skillet of cornbread, crumbled in a large mixing bowl and add:
1/2 pkg Peperidge Farm (or Kroger brand) Herbed Stuffing Mix or 1-2 cups cubed toasted bread slices
the onions and celery (with any remaining oil)
enough chicken stock (or broth) to completely moisten dressing
Rubbed sage, small dash garlic salt, salt and pepper to taste (you can taste it, it is already 'done')

Combine well and place dressing in your favorite baking dish and bake at 400 degrees until lightly browned on top. Serve with pork, chicken or turkey.