Sourdough Loaf Sandwich Bread

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There’s something to be said about a warm slice of homemade bread slathered with fresh jam…oh my!

I really enjoy sourdough bread.  I was intimidated to make my own starter.  I watched so many videos and read a LOT of tutorials.  When my daughter’s friend offered me some discard I was very excited.  When I started feeding it, I was so happy to see how well it responded!  I only feed Van Dough (yes, I named him) King Arthur all-purpose flour and filtered water.  I was super excited to make my first loaf of sourdough bread.  Check out my sourdough bread post.  It really is very beginner friendly:).

I love a good crusty artisan loaf as much as the next guy, but I got to thinking “Why not turn this amazing starter into a delicious sandwich loaf?”.  And so it began.  This recipe is inspired by Emilie at The Clever Carrot.  Thanks Emilie!!

Make sure your starter has been fed as is active.

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I like to do the drop test to see if “Van” is ready.  Simply drop a teaspoonful of starter in a small glass of room temperature water, if it floats, you’re ready to go!

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Your starter will float on top when it’s ready.

I purchased a new ceramic bread pan (made by Libbey) and I was really wanting to use it, so what better time than with this awesome sandwich bread.

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Look how pretty:)!

This bread makes a delicious tuna sandwich.  I made one for the hubs today for lunch.  He was a very happy camper!  I used fresh parsley from my herb garden and yummy lettuce from the garden.  There is something so rewarding and satisfying about gardening and growing your own fruits and veggies.  That being said, take a look at this delectable sandwich.

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Yummy!

Now that I have your attention, you simply must make this bread (I have another loaf proofing as I am writing this).

Please, please, please use a scale to measure your ingredients.  I Can Not emphasize enough the importance of using a scale for baking.  You will have consistency and your product will come out amazing every time!

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Weighing my flour for this bread loaf. Get in the habit of using a scale to measure both dry and wet ingredients. I promise you will see a difference in your baked goods:)

Enough of the chit chat…let’s get started making your sourdough sandwich bread!!

Ingredients:

4 cups all-purpose flour (500 grams)

4 tablespoons unsalted butter, (60 grams) softened and cut into cubes

1 tablespoon granulated sugar (12 grams)

1 1/2 teaspoons fine sea salt (9 grams)

1/4 cup active sourdough starter (60 grams)

1 cup + 2 tablespoons room temperature water (270 grams)

Mix the Dough:

In a stand mixer fitted with the paddle attachment, add the flour, butter, sugar and salt. Mix on low speed until combined.  It should resemble crumbs.

Add the starter and warm water. Mix until the flour is fully absorbed (get in there with your hands to finish mixing). The dough will feel slightly sticky and elastic at this stage. Cover with a damp towel and let rest for 30 minutes.  This allows the gluten to relax.

After the dough has rested, switch to a dough hook and knead for 6-8 minutes on medium speed.  The dough will feel soft and supple and not stick to your hands.  If the dough is too sticky, add a dusting of flour.

Bulk Rise:

Cover the bowl with plastic wrap and let rise overnight at room temperature until double in size, about 10-12 hrs.

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Shape your dough:

In the morning, coat a 9×5-inch pan with butter.

Remove the dough onto a lightly floured work surface. Gently flatten the surface to release any large air bubbles.

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Roll the dough into a log (approximately 8″ x 15″).  Tuck the ends underneath.  Using a bench scraper, place the dough into the loaf pan seam side down.

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Second Rise:

Cover the dough with plastic wrap sprayed lightly with cooking spray.  Let it rest at room temperature until it has risen to about 1″ above the rim of the pan.  This takes about 2-4 hours depending on the temperature of your house.

Bake the dough:

Preheat oven to 375° F.

Remove the plastic from the pan and bake the dough on the center rack for about 40-45 minutes, or until golden brown.

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Remove bread from the oven and cool in pan for about 10 minutes.  I like to brush a little melted butter on top while it’s very hot.  Transfer to a wire rack to cool completely.

This sandwich loaf will stay fresh for up to 3 days, stored in a plastic bag at room temperature.  You can also slice the loaf and freeze it.  Remove slices as needed.  You can keep the bread in the freezer up to 60 days!

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Wrapped properly, your bread will keep well in the freezer up to 60 days. Remove slices as needed:)

I hope you make this bread, and if you do, please tag me on Instagram @goodeatsbymimi.  I would love to hear from you and see your photos!

Ramen and Brussels Sprouts

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My oldest grandson Seth loves Ramen noodles.  He’s in Greece for three months right now with his Mommy, Daddy and younger brother Kory on a mission trip.

When I went into the cupboard the other day and saw the Ramen packs I found myself missing them more than usual.  I grabbed a pack of the noodles and decided to make something for lunch.  I had some Brussels sprouts in my refrigerator, so I decided to make this dish.  It didn’t make me miss them any less, but it sure did taste good.

It’s so simple to make and delicious too, so…win win!!

Ingredients:

  • 1 package of Ramen noodles (minus the seasoning mix)
  • Roasted Brussels sprouts
  • 1/2 cup thinly sliced red onion
  • 1 cup thinly sliced carrot sticks
  • 1 tablespoon grated ginger
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 cup reduced sodium broth (vegetable or chicken)
  • 1/4 cup reduced sodium soy sauce
  • 2 Tablespoons roasted pine nuts
  • 2 Tablespoons Cilantro (optional)

Instructions:

Roast Brussels sprouts for 30 minutes in a 350 degree oven.

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While the Brussels sprouts are roasting, prep the carrots, onions and ginger.

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Begin cooking ramen noodles according to the package.  Drain, put in large bowl and set aside.

Heat olive oil in a large skillet over medium-high heat.

Add onions and cook for a minute.  Add the roasted brussels sprouts, red pepper flakes, garlic and ginger and cook for another minute.

Add the soy sauce and broth.  Cook until the liquid is nearly evaperated (about 3 minutes), stirring occasionally.  Remove from heat and add to the ramen noodles.

Top with pine nuts and cilantro.

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This makes a great lunch or dinner.  I hope you try this,  and if you do, please tag me on Instagram @goodeatsbymimi.  I would love to see pics of your creations!  Enjoy!!

 

 

Cauliflower Taco Shells

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I know what you’re thinking, “cauliflower taco shells, really?!”.  The answer is an emphatic “Yes!!”.  I’m not mocking regular taco shells or tortillas, but trust me when I say these will surely please even the most die hard taco lover out there.

With just a few simple ingredients, you can have a taco shell in no time.  I use a very small amount of Xanthan Gum as a stabilizer, and it helps to prevent the ingredients from seperating.  You will be able to fold the shell without it breaking and falling apart.  I have made these without the Xanthan Gum also.  Adding this ingredient does not change the flavor.  It is merely a matter of preference, both are really really good!! Wow your family on your next Taco Tuesday:)!!

Ingredients:

1 medium cauliflower

¼ cup chopped cilantro

1 tablespoon freshly squeezed lime juice

Zest of one lime

2 eggs

1 teaspoon kosher salt

½ teaspoon black pepper

¼ teaspoon Xanthan gum (optional)

Instructions:

Heat oven to 375 degrees.  Line baking sheet with parchment paper.

Cut cauliflower into large pieces and place in food processor.  Pulse cauliflower until it resembles couscous.

Place cauliflower in a microwavable bowl and microwave on high for 4 minutes (stir halfway through cooking process).

Put cauliflower in a light cotton towel or cheesecloth.  Be careful because the cauliflower is very hot!  I used rubber gloves while squeezing the water out of the cauliflower.  Squeeze until  you think all the water is out (and then squeeze it some more).

Place cauliflower, and the rest of the ingredients in a medium bowl.  Combine just until the ingredients come together.   Scoop mixture onto the baking sheet and press and form into 6 circles (approximately 6 inches in circumference).

Gently press the top of each shell with paper towels to remove any excess moisture.

Place in the preheated oven and bake for 10 minutes.  Turn the shells over and bake for 7-8 more minutes.

Remove from the oven.  Rest on baking sheet for 2 minutes and place them on a cooling rack.

Shell can be used immediately or you can wrap them in plastic wrap and refrigerate or they can be frozen and used at a later time.

I made shrimp tacos and drizzled them with avocado yogurt…..Yum!!  You can get really creative.  The sky is the limit!!

I hope you make these.  You will not be disappointed!  If you make them, tag me on Instagram @goodeatsbymimi and show me a picture.  I would love to see your creations!

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Delicious Shrimp Tacos…nobody can eat just one!