Recipes - User contributions [en]

Mint Brownies

2025-12-22T20:56:00Z

EHanson: /* Preparation */

{{RecipeSummary
|PrepTime=30 min
|CookTime=30 min
|Source=[http://www.ourbestbites.com/2010/03/mint-brownies.html Our Best Bites] blog
|Yield=9x13 pan
|Rating=Delicious
}}
=== Ingredients ===
==== Brownies ====
* 4 squares unsweetened baking chocolate (4oz)
* 1 c butter (2 sticks)
* 4 eggs
* 2 cups sugar
* 1 t vanilla
* 1 1/4 c flour
* 1/2 t baking powder

==== Frosting ====
* 2 c powdered sugar
* 4 T butter, softened
* 1 1/2 t peppermint extract<ref>Do '''not''' use regular mint or spearmint!</ref>
* 1-2 T milk
* green food coloring

==== Chocolate Glaze ====
* 6 oz (about 1 cup) semi-sweet (or dark) chocolate chips
* 6 T butter

=== Preparation ===
Preheat oven to 350 degrees. Line a 9x13 inch pan with parchment paper or foil making sure the foil extends over the edges by at least one inch. If using foil, lightly spray with non-stick spray and set aside.

Chop both unsweetened chocolate and two sticks of butter into chunks and place together in a microwave safe bowl. Microwave in 30 second intervals, stirring in between, until just melted and smooth. Set aside to cool, stirring occasionally.

With an electric mixer or stand mixer beat eggs, sugar, and vanilla for 2 minutes. While egg mixture is beating, measure out flour and combine with baking powder. While mixer is running, slowly add melted chocolate and beat to combine. Turn beater speed to low and add in flour by spoonfuls. Mix just until combined. Pour batter into prepared pan and bake for 20-30 minutes<ref>I've yet to have a pan take less than 25 minutes across three different kitchens, suggest changing time listed here -Elias</ref> or until a knife poked in center comes out (mostly) clean.

Cool completely on a metal rack. When brownies have cooled to room temperature, prepare frosting. Combine all frosting ingredients, starting with 1 1/2 tablespoon of milk, and beat until light and fluffy. Add more milk by teaspoonful as needed. Spread frosting evenly over brownies and then place brownies in fridge to chill.

While brownies are chilling prepare chocolate glaze. Place chocolate chips and 6 tablespoons butter in a microwave safe bowl. Microwave in 30 second intervals, stirring in between, until just melted and smooth. Set aside to cool for about 15 minutes and then carefully spread on top of the frosting layer. Return pan to fridge to cool. When chocolate has hardened, use edges of foil to remove entire brownie from pan. Cut into squares and serve.

=== Notes ===
<references />

[[Category:Brownies]]
[[Category:Delicious]]
[[Category:Christmas]]

Sourdough Pizza Muffins

2024-08-22T22:12:44Z

EHanson: Created page with "{{RecipeSummary |PrepTime= |CookTime=20 min |Source=[https://truesourdough.com/16-inventive-ways-to-use-up-sourdough-discard/ True Sourdough] |Yield= |Rating= }} === Ingredients === * 2 eggs * 1 cup milk * 1 cup sourdough starter/discard * 2 cups flour * 2 cups grated cheddar or other cheese * 2 T oil * herbs and spices to taste * bell peppers, chopped (optional) * zucchini,chopped or grated (optional) * onions, chopped (optional) * olives, chopped (optional) * dried tom..."

{{RecipeSummary
|PrepTime=
|CookTime=20 min
|Source=[https://truesourdough.com/16-inventive-ways-to-use-up-sourdough-discard/ True Sourdough]
|Yield=
|Rating=
}}
=== Ingredients ===
* 2 eggs
* 1 cup milk
* 1 cup sourdough starter/discard
* 2 cups flour
* 2 cups grated cheddar or other cheese
* 2 T oil
* herbs and spices to taste
* bell peppers, chopped (optional)
* zucchini,chopped or grated (optional)
* onions, chopped (optional)
* olives, chopped (optional)
* dried tomatoes (optional)

=== Preparation ===
Preheat oven to 400F.

Mix eggs, milk, sourdough, flour, cheese, oil, and herbs until thoroughly combined.

Add vegetables of choice, mixing evenly.

Pour mixture into muffin molds, filling halfway, and bake for 20 min.

Let cool on rack.
[[Category:Sourdough]]

Easy Everyday Sourdough Bread

2024-08-22T21:55:01Z

EHanson: Created page with "{{RecipeSummary |PrepTime=10 min |CookTime=45-55 min |Yield=1 loaf |Source=[https://www.kingarthurbaking.com/recipes/easy-everyday-sourdough-bread-recipe King Arthur Baking] |Rating= }} === Ingredients === * 5 cups plus 3 T (500g) bread flour * 1 3/4 t salt * 1/4 cup sourdough starter, fed or unfed * 2 scant cups water, lukewarm * sesame seeds (optional) === Preparation === In a large bowl, stir together the flours and salt. Add the starter to the flours. Add the luke..."

{{RecipeSummary
|PrepTime=10 min
|CookTime=45-55 min
|Yield=1 loaf
|Source=[https://www.kingarthurbaking.com/recipes/easy-everyday-sourdough-bread-recipe King Arthur Baking]
|Rating=
}}
=== Ingredients ===
* 5 cups plus 3 T (500g) bread flour
* 1 3/4 t salt
* 1/4 cup sourdough starter, fed or unfed
* 2 scant cups water, lukewarm
* sesame seeds (optional)

=== Preparation ===
In a large bowl, stir together the flours and salt.

Add the starter to the flours.

Add the lukewarm water; warmer water will shorten the rise a bit while cooler water will lengthen the rise time. Mix everything together.

Once the sticky dough comes together and no floury spots remain, switch to a bowl scraper or spatula and give the dough a few more brisk turns, mixing until everything is totally combined. If using a stand mixer, mix with the flat beater on medium-low speed for 45 to 60 seconds.

Cover the bowl and let the dough rest until it puffs noticeably and nearly doubles in size; overnight is your best bet.

Lightly grease a 9” x 4” x 4” loaf pan. If desired, coat the inside with sesame seeds for extra flavor and crunch.

Using a bowl scraper or spatula, move the dough to the center of the bowl, gently deflating it in the process. Continue to scrape the dough into the center of the bowl for an additional 20 seconds or so, until it comes together in a jiggly, semi-elastic mass, something you can easily scrape over the edge of the bowl into the prepared pan.

Scrape the sticky dough into the prepared pan and smooth the top with wet fingers. Cover and let the loaf rise until it’s within about 1" of the rim of the pan. This will take about 3 to 5 hours, depending on room temperature.

About a half hour before the dough is ready to bake, preheat the oven to 425°F with a rack in the center.

Uncover the risen loaf and place the pan in the oven. Bake the bread for 45 to 55 minutes; it should have a pale brown, crisp top, and should pull away from the edges of the pan when done. Its internal temperature will read about 204°F when measured with a digital thermometer.

Remove the loaf from the oven and turn it out of the pan onto a rack to cool completely before slicing.

Store the bread, well wrapped, at room temperature for 4 to 5 days; freeze for longer storage.
[[Category:Bread]]
[[Category:Sourdough]]

Sourdough Banana Bread

2024-08-22T21:35:05Z

EHanson:

{{RecipeSummary
|PrepTime=15 min
|CookTime=1 hr 5 min to 1 hr 15 min
|Rating=
|Yield=1 loaf
|Source=[https://www.kingarthurbaking.com/recipes/sourdough-banana-bread-recipe/ King Arthur Baking]
}}
=== Ingredients ===
* 8 tablespoons unsalted butter, room temperature
* 2/3 cup brown sugar, packed
* 1 teaspoon vanilla extract
* 1 teaspoon cinnamon
* 1/4 teaspoon nutmeg
* 1 teaspoon baking soda
* 1 teaspoon baking powder
* 1 teaspoon table salt
* 1 3/4 cups mashed (over)ripe banana, from about 1 3/4 pounds unpeeled bananas
* 1/4 cup honey
* 2 large eggs
* 1/2 cup sourdough starter, unfed/discard or fed as desired
* 2 cups all-purpose flour
* 3/4 cup chopped walnuts, optional

=== Preparation ===

Preheat the oven to 325°F. Lightly grease a 9" x 5" loaf pan or a 12" x 4" tea loaf pan.

In a large bowl, combine the butter, sugar, vanilla, cinnamon, nutmeg, baking soda, baking powder, and salt, beating until smooth.

Add the mashed bananas, honey, eggs, and sourdough starter, again beating until smooth.

Add the flour then the nuts (if so desired), stirring just until smooth.

Transfer the batter to the prepared loaf pan, smoothing the top. Let it rest at room temperature for 10 minutes.

Bake the bread for 45 minutes, then gently lay a piece of aluminum foil across the top to prevent over-browning.

Bake for an additional 25 minutes (20 minutes if you're baking in a tea loaf pan). Remove the bread from the oven; a toothpick inserted into the center should come out clean. If the tester shows signs of uncooked batter, bake the bread an additional 5 minutes, or until it tests done.

Allow the bread to cool for 10 minutes in the pan. Remove from pan and let cool completely on a rack.

Store leftover bread, tightly wrapped, at room temperature for several days. Freeze for longer storage.

[[Category:Bread]]
[[Category:Sourdough]]

Cinnamon Raisin Sourdough Bread

2024-08-22T21:34:37Z

EHanson:

{{RecipeSummary
|PrepTime=25 min
|CookTime=40 to 45 min
|Yield=1 loaf
|Source=[https://www.kingarthurbaking.com/recipes/cinnamon-raisin-sourdough-bread-recipe King Arthur Baking]
|Rating=
}}
=== Ingredients ===
Dough
* 1/2 cup sourdough starter, ripe (fed) or discard
* 3 cups all-purpose flour
* 2 1/2 t instant yeast
* 1 T granulated sugar
* 1 1/4 t salt
* 1 large egg
* 5 T butter, softened
* 2/3 cup lukewarm water
Filling
* 1/4 cup granulated sugar
* 1 1/2 t cinnamon
* 2 t all-purpose flour
* 1 large egg, beaten with 1 T water
* 1/2 cup raisins

=== Preparation ===
To make the dough: Combine all of the dough ingredients, and mix and knead — using your hands, a stand mixer, or a bread machine set on the dough cycle — to make a soft, smooth dough.

Place the dough in a lightly greased container, and allow it to rise for 1 1/2 to 2 hours, until it's just about doubled in bulk.

To make the filling: While the dough is rising, make the filling by stirring together the sugar, cinnamon, and flour.

Gently deflate the dough, and transfer it to a lightly greased work surface.

Roll and pat the dough into a rough rectangle approximately 6" x 20".

Brush the dough with the egg/water mixture and sprinkle it evenly with the filling and raisins, leaving a bare strip about 1" wide along one short edge; this will make the log you're about to roll easier to seal.

Starting with the short end that's covered with filling, roll the dough into a log. Pinch the ends to seal, and pinch the long seam closed.

Transfer the log, seam-side down, to a lightly greased 9" x 5" loaf pan. Cover and allow the bread to rise until it's crested about 1" over the rim of the pan, about 1 hour.

While the dough is rising, preheat the oven to 350°F.

Bake the bread for 40 to 45 minutes, tenting it lightly with aluminum foil after the first 15 to 20 minutes. The bread's crust will be golden brown, and the interior of the finished loaf should measure 190°F on a digital thermometer.

Remove the bread from the oven, and gently loosen the edges. Turn it out of the pan, and brush the top surface with butter to give a softer crust if so desired. Allow the bread to cool completely before slicing.
[[Category:Bread]]
[[Category:Sourdough]]

Cinnamon Raisin Sourdough Bread

2024-08-22T21:34:21Z

EHanson:

{{RecipeSummary
|PrepTime=25 min
|CookTime=40 to 45 min
|Yield=1 loaf
|Source=[https://www.kingarthurbaking.com/recipes/cinnamon-raisin-sourdough-bread-recipe King Arthur Baking
|Rating=
}}
=== Ingredients ===
Dough
* 1/2 cup sourdough starter, ripe (fed) or discard
* 3 cups all-purpose flour
* 2 1/2 t instant yeast
* 1 T granulated sugar
* 1 1/4 t salt
* 1 large egg
* 5 T butter, softened
* 2/3 cup lukewarm water
Filling
* 1/4 cup granulated sugar
* 1 1/2 t cinnamon
* 2 t all-purpose flour
* 1 large egg, beaten with 1 T water
* 1/2 cup raisins

=== Preparation ===
To make the dough: Combine all of the dough ingredients, and mix and knead — using your hands, a stand mixer, or a bread machine set on the dough cycle — to make a soft, smooth dough.

Place the dough in a lightly greased container, and allow it to rise for 1 1/2 to 2 hours, until it's just about doubled in bulk.

To make the filling: While the dough is rising, make the filling by stirring together the sugar, cinnamon, and flour.

Gently deflate the dough, and transfer it to a lightly greased work surface.

Roll and pat the dough into a rough rectangle approximately 6" x 20".

Brush the dough with the egg/water mixture and sprinkle it evenly with the filling and raisins, leaving a bare strip about 1" wide along one short edge; this will make the log you're about to roll easier to seal.

Starting with the short end that's covered with filling, roll the dough into a log. Pinch the ends to seal, and pinch the long seam closed.

Transfer the log, seam-side down, to a lightly greased 9" x 5" loaf pan. Cover and allow the bread to rise until it's crested about 1" over the rim of the pan, about 1 hour.

While the dough is rising, preheat the oven to 350°F.

Bake the bread for 40 to 45 minutes, tenting it lightly with aluminum foil after the first 15 to 20 minutes. The bread's crust will be golden brown, and the interior of the finished loaf should measure 190°F on a digital thermometer.

Remove the bread from the oven, and gently loosen the edges. Turn it out of the pan, and brush the top surface with butter to give a softer crust if so desired. Allow the bread to cool completely before slicing.
[[Category:Bread]]
[[Category:Sourdough]]

Cinnamon Raisin Sourdough Bread

2024-08-22T21:33:57Z

EHanson:

{{RecipeSummary
|PrepTime=25 min
|CookTime=40 to 45 min
|Yield=1 loaf
|Source=https://www.kingarthurbaking.com/recipes/cinnamon-raisin-sourdough-bread-recipe King Arthur Baking
|Rating=
}}
=== Ingredients ===
Dough
* 1/2 cup sourdough starter, ripe (fed) or discard
* 3 cups all-purpose flour
* 2 1/2 t instant yeast
* 1 T granulated sugar
* 1 1/4 t salt
* 1 large egg
* 5 T butter, softened
* 2/3 cup lukewarm water
Filling
* 1/4 cup granulated sugar
* 1 1/2 t cinnamon
* 2 t all-purpose flour
* 1 large egg, beaten with 1 T water
* 1/2 cup raisins

=== Preparation ===
To make the dough: Combine all of the dough ingredients, and mix and knead — using your hands, a stand mixer, or a bread machine set on the dough cycle — to make a soft, smooth dough.

Place the dough in a lightly greased container, and allow it to rise for 1 1/2 to 2 hours, until it's just about doubled in bulk.

To make the filling: While the dough is rising, make the filling by stirring together the sugar, cinnamon, and flour.

Gently deflate the dough, and transfer it to a lightly greased work surface.

Roll and pat the dough into a rough rectangle approximately 6" x 20".

Brush the dough with the egg/water mixture and sprinkle it evenly with the filling and raisins, leaving a bare strip about 1" wide along one short edge; this will make the log you're about to roll easier to seal.

Starting with the short end that's covered with filling, roll the dough into a log. Pinch the ends to seal, and pinch the long seam closed.

Transfer the log, seam-side down, to a lightly greased 9" x 5" loaf pan. Cover and allow the bread to rise until it's crested about 1" over the rim of the pan, about 1 hour.

While the dough is rising, preheat the oven to 350°F.

Bake the bread for 40 to 45 minutes, tenting it lightly with aluminum foil after the first 15 to 20 minutes. The bread's crust will be golden brown, and the interior of the finished loaf should measure 190°F on a digital thermometer.

Remove the bread from the oven, and gently loosen the edges. Turn it out of the pan, and brush the top surface with butter to give a softer crust if so desired. Allow the bread to cool completely before slicing.
[[Category:Bread]]
[[Category:Sourdough]]

Cinnamon Raisin Sourdough Bread

2024-08-22T21:33:26Z

EHanson: Created page with "{{RecipeSummary |PrepTime=25 min |CookTime=40 to 45 min |Yield=1 loaf |Source=https://www.kingarthurbaking.com/recipes/cinnamon-raisin-sourdough-bread-recipe/ King Arthur Baking |Rating= }} === Ingredients === Dough * 1/2 cup sourdough starter, ripe (fed) or discard * 3 cups all-purpose flour * 2 1/2 t instant yeast * 1 T granulated sugar * 1 1/4 t salt * 1 large egg * 5 T butter, softened * 2/3 cup lukewarm water Filling * 1/4 cup granulated sugar * 1 1/2 t cinnamon * 2..."

{{RecipeSummary
|PrepTime=25 min
|CookTime=40 to 45 min
|Yield=1 loaf
|Source=https://www.kingarthurbaking.com/recipes/cinnamon-raisin-sourdough-bread-recipe/ King Arthur Baking
|Rating=
}}
=== Ingredients ===
Dough
* 1/2 cup sourdough starter, ripe (fed) or discard
* 3 cups all-purpose flour
* 2 1/2 t instant yeast
* 1 T granulated sugar
* 1 1/4 t salt
* 1 large egg
* 5 T butter, softened
* 2/3 cup lukewarm water
Filling
* 1/4 cup granulated sugar
* 1 1/2 t cinnamon
* 2 t all-purpose flour
* 1 large egg, beaten with 1 T water
* 1/2 cup raisins

=== Preparation ===
To make the dough: Combine all of the dough ingredients, and mix and knead — using your hands, a stand mixer, or a bread machine set on the dough cycle — to make a soft, smooth dough.

Place the dough in a lightly greased container, and allow it to rise for 1 1/2 to 2 hours, until it's just about doubled in bulk.

To make the filling: While the dough is rising, make the filling by stirring together the sugar, cinnamon, and flour.

Gently deflate the dough, and transfer it to a lightly greased work surface.

Roll and pat the dough into a rough rectangle approximately 6" x 20".

Brush the dough with the egg/water mixture and sprinkle it evenly with the filling and raisins, leaving a bare strip about 1" wide along one short edge; this will make the log you're about to roll easier to seal.

Starting with the short end that's covered with filling, roll the dough into a log. Pinch the ends to seal, and pinch the long seam closed.

Transfer the log, seam-side down, to a lightly greased 9" x 5" loaf pan. Cover and allow the bread to rise until it's crested about 1" over the rim of the pan, about 1 hour.

While the dough is rising, preheat the oven to 350°F.

Bake the bread for 40 to 45 minutes, tenting it lightly with aluminum foil after the first 15 to 20 minutes. The bread's crust will be golden brown, and the interior of the finished loaf should measure 190°F on a digital thermometer.

Remove the bread from the oven, and gently loosen the edges. Turn it out of the pan, and brush the top surface with butter to give a softer crust if so desired. Allow the bread to cool completely before slicing.
[[Category:Bread]]
[[Category:Sourdough]]

Sourdough Banana Bread

2024-08-22T21:24:58Z

EHanson:

{{RecipeSummary
|PrepTime=15 min
|CookTime=1 hr 5 min to 1 hr 15 min
|Rating=
|Yield=1 loaf
|Source=https://www.kingarthurbaking.com/recipes/sourdough-banana-bread-recipe/ King Arthur Baking
}}
=== Ingredients ===
* 8 tablespoons unsalted butter, room temperature
* 2/3 cup brown sugar, packed
* 1 teaspoon vanilla extract
* 1 teaspoon cinnamon
* 1/4 teaspoon nutmeg
* 1 teaspoon baking soda
* 1 teaspoon baking powder
* 1 teaspoon table salt
* 1 3/4 cups mashed (over)ripe banana, from about 1 3/4 pounds unpeeled bananas
* 1/4 cup honey
* 2 large eggs
* 1/2 cup sourdough starter, unfed/discard or fed as desired
* 2 cups all-purpose flour
* 3/4 cup chopped walnuts, optional

=== Preparation ===

Preheat the oven to 325°F. Lightly grease a 9" x 5" loaf pan or a 12" x 4" tea loaf pan.

In a large bowl, combine the butter, sugar, vanilla, cinnamon, nutmeg, baking soda, baking powder, and salt, beating until smooth.

Add the mashed bananas, honey, eggs, and sourdough starter, again beating until smooth.

Add the flour then the nuts (if so desired), stirring just until smooth.

Transfer the batter to the prepared loaf pan, smoothing the top. Let it rest at room temperature for 10 minutes.

Bake the bread for 45 minutes, then gently lay a piece of aluminum foil across the top to prevent over-browning.

Bake for an additional 25 minutes (20 minutes if you're baking in a tea loaf pan). Remove the bread from the oven; a toothpick inserted into the center should come out clean. If the tester shows signs of uncooked batter, bake the bread an additional 5 minutes, or until it tests done.

Allow the bread to cool for 10 minutes in the pan. Remove from pan and let cool completely on a rack.

Store leftover bread, tightly wrapped, at room temperature for several days. Freeze for longer storage.

[[Category:Bread]]
[[Category:Sourdough]]

Sourdough Banana Bread

2024-08-22T21:24:35Z

EHanson: Created page with "{{Recipe Summary |PrepTime=15 min |CookTime=1 hr 5 min to 1 hr 15 min |Rating= |Yield=1 loaf |Source=https://www.kingarthurbaking.com/recipes/sourdough-banana-bread-recipe/ King Arthur Baking }} === Ingredients === * 8 tablespoons unsalted butter, room temperature * 2/3 cup brown sugar, packed * 1 teaspoon vanilla extract * 1 teaspoon cinnamon * 1/4 teaspoon nutmeg * 1 teaspoon baking soda * 1 teaspoon baking powder * 1 teaspoon table salt * 1 3/4 cups mashed (over)ripe..."

{{Recipe Summary
|PrepTime=15 min
|CookTime=1 hr 5 min to 1 hr 15 min
|Rating=
|Yield=1 loaf
|Source=https://www.kingarthurbaking.com/recipes/sourdough-banana-bread-recipe/ King Arthur Baking
}}
=== Ingredients ===
* 8 tablespoons unsalted butter, room temperature
* 2/3 cup brown sugar, packed
* 1 teaspoon vanilla extract
* 1 teaspoon cinnamon
* 1/4 teaspoon nutmeg
* 1 teaspoon baking soda
* 1 teaspoon baking powder
* 1 teaspoon table salt
* 1 3/4 cups mashed (over)ripe banana, from about 1 3/4 pounds unpeeled bananas
* 1/4 cup honey
* 2 large eggs
* 1/2 cup sourdough starter, unfed/discard or fed as desired
* 2 cups all-purpose flour
* 3/4 cup chopped walnuts, optional

=== Preparation ===

Preheat the oven to 325°F. Lightly grease a 9" x 5" loaf pan or a 12" x 4" tea loaf pan.

In a large bowl, combine the butter, sugar, vanilla, cinnamon, nutmeg, baking soda, baking powder, and salt, beating until smooth.

Add the mashed bananas, honey, eggs, and sourdough starter, again beating until smooth.

Add the flour then the nuts (if so desired), stirring just until smooth.

Transfer the batter to the prepared loaf pan, smoothing the top. Let it rest at room temperature for 10 minutes.

Bake the bread for 45 minutes, then gently lay a piece of aluminum foil across the top to prevent over-browning.

Bake for an additional 25 minutes (20 minutes if you're baking in a tea loaf pan). Remove the bread from the oven; a toothpick inserted into the center should come out clean. If the tester shows signs of uncooked batter, bake the bread an additional 5 minutes, or until it tests done.

Allow the bread to cool for 10 minutes in the pan. Remove from pan and let cool completely on a rack.

Store leftover bread, tightly wrapped, at room temperature for several days. Freeze for longer storage.

[[Category:Bread]]
[[Category:Sourdough]]

Sourdough Zucchini Bread

2024-08-22T21:14:29Z

EHanson:

{{RecipeSummary
|PrepTime=30 min
|CookTime=~1 hour
|Source=[https://www.kingarthurbaking.com/recipes/sourdough-zucchini-bread-recipe/ King Arthur Baking]
|Yield=1 loaf
|Rating=
}}
=== Ingredients ===
* 3/4 cup sourdough starter, fed (ripe) or unfed (discard)
* 1/2 cup granulated sugar
* 1/4 cup honey
* 6 T vegetable oil or citrus-infused olive oil
* 2 large eggs
* 1/4 t nutmeg
* 1 1/2 t lemon zest
* 1 1/2 t vanilla extract
* 1 cup wheat flour
* 3/4 cup all-purpose flour
* 1/2 t baking soda
* 1 t baking powder
* 1 t salt
* 2 cups (242g to 300g) grated zucchini, somewhere between firmly and lightly packed
* 3/4 cup chopped walnuts, lightly toasted (optional)
* 3/4 cup raisins, currants, or dried cranberries (optional)

=== Preparation ===
Preheat the oven to 350°F. Lightly grease a 9” x 5” quick bread pan or 12” x 4” tea loaf pan.

In a large bowl, stir together the starter, sugar, honey, oil, eggs, nutmeg, lemon zest, and vanilla until thoroughly combined.

In a separate medium bowl, whisk together the flours, baking soda, baking powder, and salt; stir into the wet ingredients.

Stir in the grated zucchini, then the nuts and fruit. Transfer the batter to the prepared pan, smoothing the top.

Bake the bread in the 9” x 5” pan for 45 minutes. Tent with foil and bake for an additional 20 minutes, until a thin paring knife inserted in the center comes out clean. For bread in a tea loaf pan, bake for 40 minutes before tenting, then bake for another 20 minutes, or until the loaf tests done.

Remove the bread from the oven and cool in the pan on a rack.

Store bread, well wrapped, at room temperature for up to three days; freeze for longer storage.

[[Category:Bread]]
[[Category: Sourdough]]

Sourdough Zucchini Bread

2024-08-22T21:13:58Z

EHanson:

{{RecipeSummary
|PrepTime=30 min
|CookTime=~1 hour
|Source=[https://www.kingarthurbaking.com/recipes/sourdough-zucchini-bread-recipe/ King Arthur Baking]
|Yield=1 loaf
|Rating=
}}
=== Ingredients ===
* 3/4 cup sourdough starter, fed (ripe) or unfed (discard)
* 1/2 cup granulated sugar
* 1/4 cup honey
* 6 T vegetable oil or citrus-infused olive oil
* 2 large eggs
* 1/4 t nutmeg
* 1 1/2 t lemon zest
* 1 1/2 t vanilla extract
* 1 cup wheat flour
* 3/4 cup all-purpose flour
* 1/2 t baking soda
* 1 t baking powder
* 1 t salt
* 2 cups (242g to 300g) grated zucchini, somewhere between firmly and lightly packed
* 3/4 cup chopped walnuts, lightly toasted
* 3/4 cup raisins, currants, or dried cranberries

=== Preparation ===
Preheat the oven to 350°F. Lightly grease a 9” x 5” quick bread pan or 12” x 4” tea loaf pan.

In a large bowl, stir together the starter, sugar, honey, oil, eggs, nutmeg, lemon zest, and vanilla until thoroughly combined.

In a separate medium bowl, whisk together the flours, baking soda, baking powder, and salt; stir into the wet ingredients.

Stir in the grated zucchini, then the nuts and fruit. Transfer the batter to the prepared pan, smoothing the top.

Bake the bread in the 9” x 5” pan for 45 minutes. Tent with foil and bake for an additional 20 minutes, until a thin paring knife inserted in the center comes out clean. For bread in a tea loaf pan, bake for 40 minutes before tenting, then bake for another 20 minutes, or until the loaf tests done.

Remove the bread from the oven and cool in the pan on a rack.

Store bread, well wrapped, at room temperature for up to three days; freeze for longer storage.

[[Category:Bread]]
[[Category: Sourdough]]

Sourdough Zucchini Bread

2024-08-22T21:13:14Z

EHanson:

{{RecipeSummary
|PrepTime=30 min
|CookTime=~1 hour
|Source=[https://www.kingarthurbaking.com/recipes/sourdough-zucchini-bread-recipe]
|Yield=1 loaf
|Rating=
}}
=== Ingredients ===
* 3/4 cup sourdough starter, fed (ripe) or unfed (discard)
* 1/2 cup granulated sugar
* 1/4 cup honey
* 6 T vegetable oil or citrus-infused olive oil
* 2 large eggs
* 1/4 t nutmeg
* 1 1/2 t lemon zest
* 1 1/2 t vanilla extract
* 1 cup wheat flour
* 3/4 cup all-purpose flour
* 1/2 t baking soda
* 1 t baking powder
* 1 t salt
* 2 cups (242g to 300g) grated zucchini, somewhere between firmly and lightly packed
* 3/4 cup chopped walnuts, lightly toasted
* 3/4 cup raisins, currants, or dried cranberries

=== Preparation ===
Preheat the oven to 350°F. Lightly grease a 9” x 5” quick bread pan or 12” x 4” tea loaf pan.

In a large bowl, stir together the starter, sugar, honey, oil, eggs, nutmeg, lemon zest, and vanilla until thoroughly combined.

In a separate medium bowl, whisk together the flours, baking soda, baking powder, and salt; stir into the wet ingredients.

Stir in the grated zucchini, then the nuts and fruit. Transfer the batter to the prepared pan, smoothing the top.

Bake the bread in the 9” x 5” pan for 45 minutes. Tent with foil and bake for an additional 20 minutes, until a thin paring knife inserted in the center comes out clean. For bread in a tea loaf pan, bake for 40 minutes before tenting, then bake for another 20 minutes, or until the loaf tests done.

Remove the bread from the oven and cool in the pan on a rack.

Store bread, well wrapped, at room temperature for up to three days; freeze for longer storage.

[[Category:Bread]]
[[Category: Sourdough]]

Sourdough Zucchini Bread

2024-08-22T21:12:26Z

EHanson: Created page with "{{RecipeSummary |PrepTime=30 min |CookTime=~1 hour |Source=[https://www.kingarthurbaking.com/recipes/sourdough-zucchini-bread-recipe] |Yield=1 loaf |Rating= }} === Ingredients === * 3/4 cup sourdough starter, fed (ripe) or unfed (discard) * 1/2 cup granulated sugar * 1/4 cup honey * 6 T vegetable oil or citrus-infused olive oil * 2 large eggs * 1/4 t nutmeg * 1 1/2 t lemon zest * 1 1/2 t vanilla extract * 1 cup wheat flour * 3/4 cup all-purpose flour * 1/2 t baking soda..."

Mrs Schalow's Cookies

2021-06-12T19:00:19Z

EHanson:

{{RecipeSummary
|PrepTime=30 min
|CookTime=9 - 12 @ 350°
|Source=Mrs. Schalow
|Yield=~3 dozen
|Rating={{Delicious}}
}}
=== Ingredients ===
* 2 sticks of unsalted butter (1 cup)
* 3/4 c sugar
* 3/4 c brown sugar
* 2 eggs, beaten
* 1/2 t salt
* 1 t baking soda
* 1 t vanilla
* 2 1/2 c flour
* 6 oz chocolate chips
* 6 oz butterscotch chips

=== Preparation ===
Cream the butter with the sugars. Mix in the eggs and vanilla. Mix in the baking soda, salt, and 2 cups of flour. Test consistency of the dough, it should be somewhat stiff. If needed add another 1/2 cup of flour. Stir in the butterscotch and chocolate chips.

Test bake 1 cookie. If it flattens out too much, add a few tablespoons of flour.

Bake for 9 to 12 minutes until slightly browned. When done, remove the pan from the oven and leave them on the cookie sheet for a few minutes before putting them on a rack to cool.

''"Enjoy & happy baking!" - Mrs. S.''
[[Category:Cookies]]

Mrs Schalow's Cookies

2021-06-12T18:58:20Z

EHanson:

{{RecipeSummary
|PrepTime=30 min
|CookTime=? @ 350°
|Source=Mrs. Schalow
|Yield=~3 dozen
|Rating={{Delicious}}
}}
=== Ingredients ===
* 2 sticks of unsalted butter (1 cup)
* 3/4 c sugar
* 3/4 c brown sugar
* 2 eggs, beaten
* 1/2 t salt
* 1 t baking soda
* 1 t vanilla
* 2 1/2 c flour
* 6 oz chocolate chips
* 6 oz butterscotch chips

=== Preparation ===
Cream the butter with the sugars. Mix in the eggs and vanilla. Mix in the baking soda, salt, and 2 cups of flour. Test consistency of the dough, it should be somewhat stiff. If needed add another 1/2 cup of flour. Stir in the butterscotch and chocolate chips.

Test bake 1 cookie. If it flattens out too much, add a few tablespoons of flour.

Bake for ? minutes. When done, remove the pan from the oven and leave them on the cookie sheet for a few minutes before putting them on a rack to cool.

''"Enjoy & happy baking!" - Mrs. S.''
[[Category:Cookies]]

Mrs Schalow's Cookies

2021-06-12T18:57:21Z

EHanson:

{{RecipeSummary
|PrepTime=30 min
|CookTime=? @ 350°
|Source=Mrs. Schalow
|Yield=~3 dozen
|Rating={{Delicious}}
}}
=== Ingredients ===
* 2 sticks of unsalted butter (1 cup)
* 3/4 c sugar
* 3/4 c brown sugar
* 2 eggs, beaten
* 1/2 5 salt
* 1 t baking soda
* 1 t vanilla
* 2 1/2 c flour
* 6 oz chocolate chips
* 6 oz butterscotch chips

=== Preparation ===
Cream the butter with the sugars. Mix in the eggs and vanilla. Mix in the baking soda, salt, and 2 cups of flour. Test consistency of the dough, it should be somewhat stiff. If needed add another 1/2 cup of flour. Stir in the butterscotch and chocolate chips.

Test bake 1 cookie. If it flattens out too much, add a few tablespoons of flour.

Bake for ? minutes. When done, remove the pan from the oven and leave them on the cookie sheet for a few minutes before putting them on a rack to cool.

''"Enjoy & happy baking!" - Mrs. S.''
[[Category:Cookies]]

Sourdough Pizza Bread

2020-09-19T19:56:23Z

EHanson:

{{RecipeSummary
|PrepTime=20 min
|CookTime=2-3 hours + 15 min cooling
|Source=[https://www.culturesforhealth.com/learn/recipe/sourdough-recipes/sourdough-pizza-bread/Sourdough Pizza Bread Recipe]
|Yield=1 loaf
|Rating=Very Good
}}
=== Ingredients ===
* 1 Tbsp honey
* 3/4 cup warm water (~110°)
* 1 tsp dry yeast
* 1 cup active sourdough starter
* 1 tsp salt
* ~1/2 tsp garlic powder
* ~1/2 tsp dried oregano
* ~1 tsp dried Italian seasoning
* ~1 tsp dried/chopped basil (optional)
* ~1/2 tsp rosemary (optional)
* any other herbs that sound good (optional)
* 1 egg, beaten
* 2 Tbsp butter, melted
* 1/4 shredded cheese (add 1/4 tsp red pepper flake if not using spicy cheese)
* 3 Tbsp tomato paste
* 1/2 cup diced pepperoni
* 2-3 cups flour

=== Preparation ===
Stir honey into warm water in a small bowl; sprinkle in yeast and set aside for 5 minutes, until yeast is foamy.

Put sourdough starter in a large mixing bowl. Add the yeast mixture. Sprinkle salt, garlic powder, and herbs over the top; mix briefly. Add egg, melted butter, parmesan cheese, tomato paste, and pepperoni; mix together well.

Add flour, ½ cup at a time, until dough pulls away from the sides of the bowl and has an elastic texture, about 8 minutes with a heavy-duty mixer - by hand it may take 10 to 15 minutes. Place the dough into a large greased bowl and cover loosely.

Let rise about 1 hour, until dough has doubled. Punch down and turn out dough onto a clean surface.

Shape into a loaf and place in a greased 9x5-inch loaf pan. Cover loosely and let rise in a warm place until doubled, about 45 minutes.

Bake in a preheated 375°F oven for 30 minutes or until golden brown and loaf sounds hollow when thumped on the bottom.

Eat it or hide it before your voracious family members (especially ones younger than you) shove it down their own throats.

[[Category:Sourdough]]
[[Category:Very Good]]

Sourdough Pizza Bread

2020-09-19T19:55:54Z

EHanson:

{{RecipeSummary
|PrepTime=20 min
|CookTime=2-3 hours + 15 min cooling
|Source=[https://www.culturesforhealth.com/learn/recipe/sourdough-recipes/sourdough-pizza-bread/Sourdough Pizza Bread Recipe]
|Yield=1 loaf
|Rating=Very Good
}}
=== Ingredients ===
* 1 Tbsp honey
* 3/4 cup warm water (110°)
* 1 tsp dry yeast
* 1 cup active sourdough starter
* 1 tsp salt
* ~1/2 tsp garlic powder
* ~1/2 tsp dried oregano
* ~1 tsp dried Italian seasoning
* ~1 tsp dried/chopped basil (optional)
* ~1/2 tsp rosemary (optional)
* any other herbs that sound good (optional)
* 1 egg, beaten
* 2 Tbsp butter, melted
* 1/4 shredded cheese (add 1/4 tsp red pepper flake if not using spicy cheese)
* 3 Tbsp tomato paste
* 1/2 cup diced pepperoni
* 2-3 cups flour

=== Preparation ===
Stir honey into warm water in a small bowl; sprinkle in yeast and set aside for 5 minutes, until yeast is foamy.

Put sourdough starter in a large mixing bowl. Add the yeast mixture. Sprinkle salt, garlic powder, and herbs over the top; mix briefly. Add egg, melted butter, parmesan cheese, tomato paste, and pepperoni; mix together well.

Add flour, ½ cup at a time, until dough pulls away from the sides of the bowl and has an elastic texture, about 8 minutes with a heavy-duty mixer - by hand it may take 10 to 15 minutes. Place the dough into a large greased bowl and cover loosely.

Let rise about 1 hour, until dough has doubled. Punch down and turn out dough onto a clean surface.

Shape into a loaf and place in a greased 9x5-inch loaf pan. Cover loosely and let rise in a warm place until doubled, about 45 minutes.

Bake in a preheated 375°F oven for 30 minutes or until golden brown and loaf sounds hollow when thumped on the bottom.

Eat it or hide it before your voracious family members (especially ones younger than you) shove it down their own throats.

[[Category:Sourdough]]
[[Category:Very Good]]

Sourdough Pizza Bread

2020-09-19T19:54:17Z

EHanson: Created page with "{{RecipeSummary |PrepTime=20 min |CookTime=2-3 hours + 15 min cooling |Source=[https://www.culturesforhealth.com/learn/recipe/sourdough-recipes/sourdough-pizza-bread/Sourdough..."

{{RecipeSummary
|PrepTime=20 min
|CookTime=2-3 hours + 15 min cooling
|Source=[https://www.culturesforhealth.com/learn/recipe/sourdough-recipes/sourdough-pizza-bread/Sourdough Pizza Bread Recipe]
|Yield=1 loaf
|Rating=Very Good
}}
=== Ingredients ===
* 1 Tbsp honey
* 3/4 cup warm water (110°)
* 1 tsp dry yeast
* 1 cup active sourdough starter
* 1 tsp salt
* >=1/2 tsp garlic powder
* >=1/2 tsp dried oregano
* >=1 tsp dried Italian seasoning
* >=1 tsp dried/chopped basil (optional)
* >=1/2 tsp rosemary (optional)
* any other herbs that sound good (optional)
* 1 egg, beaten
* 2 Tbsp butter, melted
* 1/4 shredded cheese (add 1/4 tsp red pepper flake if not using spicy cheese)
* 3 Tbsp tomato paste
* 1/2 cup diced pepperoni
* 2-3 cups flour

=== Preparation ===
Stir honey into warm water in a small bowl; sprinkle in yeast and set aside for 5 minutes, until yeast is foamy.

Put sourdough starter in a large mixing bowl. Add the yeast mixture. Sprinkle salt, garlic powder, and herbs over the top; mix briefly. Add egg, melted butter, parmesan cheese, tomato paste, and pepperoni; mix together well.

Add flour, ½ cup at a time, until dough pulls away from the sides of the bowl and has an elastic texture, about 8 minutes with a heavy-duty mixer - by hand it may take 10 to 15 minutes. Place the dough into a large greased bowl and cover loosely.

Let rise about 1 hour, until dough has doubled. Punch down and turn out dough onto a clean surface.

Shape into a loaf and place in a greased 9x5-inch loaf pan. Cover loosely and let rise in a warm place until doubled, about 45 minutes.

Bake in a preheated 375°F oven for 30 minutes or until golden brown and loaf sounds hollow when thumped on the bottom.

Eat it or hide it before your voracious family members (especially ones younger than you) shove it down their own throats.

[[Category:Sourdough]]
[[Category:Very Good]]

Category:Sourdough

2020-09-19T19:38:36Z

EHanson: Created page with "Category:Recipes Category:Bread"

[[Category:Recipes]]
[[Category:Bread]]