Sourdough Stretch and Fold Cinnamon Swirl Raisin Bread

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Lamentations 3:31-33

    [31] For the Lord will not

        cast off forever, 

    [32] but, though he cause grief, he will have compassion

        according to the abundance of his steadfast love; 

    [33] for he does not afflict from his heart

        or grieve the children of men.

This is a 2 day event

First day is preparing starter in morning 

Afternoon is mixing dough, Stretch and folds and overnight cold proof

Next day is the two dough rising, dough shaping and baking

Early morning 

Add 1/2 c starter to small bowl

Feed it with 1 t Rye flour and 1 t Yeast 

Do this on scale to make sure you have 110 grams

In the afternoon, starter will be bubbly and ready

Two 9x5 bread pans one covered with sprayed non stick parchment and the other will be for the steam 

Set aside

Filling

1/8 c ground cinnamon 

1/8 c white sugar

1/3 c light brown sugar 

Whisk and set aside

2/3 c raisins 

1 c boiling water

Boil water and pour over raisins 

Let sit 30 min

Drain raisins and reserve liquid 

Lay paper towels on plate and let raisins drain

Add enough water to equal 1 c 

Dough

110 g Active bubbly sourdough starter 

1 c of the liquid raisins were soaked in(add water if necessary)

1 T Honey

2-1/2 t oil

2-3/4 c aerated bread flour

1/8 T Salt

2/3 c soaked and drained raisins 

Add sourdough starter to large bow, using Danish dough whisk, whisk Raisin water into starter 

Whisk salt, honey, and oil

Add flour and whisk until no dry flour is left

Dough will be wet and sticky

Cover well and let sit 1 hour

Wet hands slightly when doing stretches

We will stretch this dough 4 times with a 30 minute rest between each stretch 

The second stretch we will add 1/2 of the raisins 

The third stretch we will add the rest of the raisins 

The fourth stretch the dough will begin to tighten up 

Hold it in your hand and lightly oil bowl

Return to bowl

Cover with lid and refrigerate overnight for 24 hours

Place on counter for 2 hours or until doubled in size 

Lightly flour counter

Roll to a rectangle 10x14

Now we will add 2/3 of the sugar mixture to the rolled out 10x14 rectangle leaving a 2 inch border

Then roll each side to meet in the middle add the rest of the filling onto the crack where the two sides meet

Then from the bottom roll into log and lay in prepared pan

Tuck ends and pinch

Add dough to prepared pan

Cover and rise 2 hours until bread has risen to the pans rims

30 minutes before baking start oven at 

425 degrees 

Lower temp to 400 for baking

Slit top of dough down the middle, right before baking

Cover with other bread pan to make a steam oven

Bake 30-35 minutes 

Check temp at 30 min

Final cook temp 200-205 degrees

Cool on rack for 45 minutes before slicing

Skillet Cheesy Collard Green Dip for Two

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

1 Peter 4:14

[14] If you are insulted for the name of Christ, you are blessed, because the Spirit of glory and of God rests upon you.

Small cast iron skillet 

An ej original recipe!

1/2 t olive oil

1 small Shallot, diced

1/4 c bacon bits

1/4 c diced cook collard greens

1 t Cholula hot sauce

1/4 c spreadable cream cheese 

1/4 c shredded Hoop cheese

1/4 c shredded manchego cheese

1/4 c shredded mozzarella 

1/4 c Heavy cream

Sauté shallots and bacon bits in oil

Add cream cheese and heavy cream

Melt on simmer

Serve with crispy pita chips

Waygu Beef Ragu with Cavatapi

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

1 Peter 2:10

[10] Once you were not a people, but now you are God’s people; once you had not received mercy, but now you have received mercy.

3/4 c cavatapi cooked al dente 

Drain and set aside

Meat sauce

1 pkg Waygu Beef ( Costco)

1 t olive oil

1/2 of onion, diced

1 Shallot, diced

Salt and pepper to taste

1/2 t Sugar 

1/2 t Thyme

1/2 t Oregano 

1/2 t Rosemary 

1/2 t Italian seasoning 

1/2 t Fennel seeds

1/2 t sweet basil

1 t roasted garlic 

Red pepper flakes, pinch

Sauté until meat is done 

Add wine, sauce, tomatoes and ricotta 

Simmer

1 large jar of marinara sauce I used Victoria White linen(Costco)

1 can diced tomatoes

1/4 c ricotta 

1/4 c Cabernet Sauvignon 

Cheeses 

1/4 c ricotta mixed with 2 c cottage cheese 

1/2 pkg Fresh sliced mozzarella (Costco)

Cut slices in half

Set aside

Topping

1/4 c Parmesan 

1/4 c shredded mozzarella 

Bake preheated 350 degree oven for 30 minutes 

Ladle a little sauce in bottom of pan

Take 2 c sauce and toss the pasta in it

Looks like you have too much sauce but you don't 

Lay 1/3 of meat sauced pasta on sauce covered pan bottom 

Lay 1/3 of mozzarella pieces over sauced pasta

Spoon 1/3 of the ricotta mixture down the middle and spread over pasta 

Add more sauce

Repeat 3 x ending with sauce 

Sprinkle grated Parmesan and mozzarella over top

Bake 30 minutes 

 

Stretch and Fold Manchego and Everything Bagel Sourdough

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ecclesiastes 12:7

[7] and the dust returns to the earth as it was, and the spirit returns to God who gave it.

2 9x5 bread loaf pans same maker

Parchment 

100g (1/2 c) levain or fed starter

400g (3 1/4 c) bread flour

300g (1 1/4 c) water

room temp

8g(1 1/3 t) kosher salt

40g (3 T) frozen salted butter, shredded

3 T grate frozen; keep cold until the second stretch and fold

1/2 c manchego cheese, cut into tiny chunks 

1 t Everything Bagel seasoning, sprinkled on cheese chunks

Before bake

1 t Everything Bagel seasoning for top

1/4 c grated manchego cheese for top 

Feed Your Starter (or Make Levain)

I took 1/2 c starter from fridge and fed it a teaspoon of Rye flour and 1 t water, stirred and let it sit for a few hours

Make your levain in the morning. By evening, it should be at least doubled in size, have lots of bubbles, and domed on top, not sinking down.

Starter doubled and ready

Mix the Dough

Add to your bowl in this order: 

Water (300g)

Starter/Levain, and mix until dissolved ("milk" it into the water), 

Flour (400g)

Salt (8g)

Stir until no dry flour remains

Mix into a shaggy ball

The grated frozen butter, seasoning and cheese come later — during the second stretch and fold

Stretch & Folds

Do 3 sets, 30 minutes apart

Before you start, grate 40g frozen salted butter and keep it in the freezer. 

Prep cheese

With wet hands: grab one side of the dough, stretch it up, fold it over to the other side, rotate the bowl 90 degrees, and repeat on all 4 sides

On the 2nd set of stretch and folds, add the grated frozen butter, cheese and

Seasonings together and fold them through the dough

After each set, cover and let rest 30 minutes before the next set.

After your last fold, transfer to a lightly oiled container 

Cover tightly 

Overnight, in fridge 

Shape

Pour dough onto parchment 

Flatten out and roll into a loaf

Tuck ends, seal and turn seal to bottom 

Place shaped loaf, seam-side down

Cover and refrigerate.

 

Into the Fridge (Cold Proof) overnight at least 12 hours

Tip: The cold proof develops flavor, increases the gut health benefits and makes the dough easier to score if you choose to score, I did not

 No Preheating loaf pans

Score & Bake

Spray parchment with non stick

Score(not necessary) but it's pretty

Flip dough onto parchment paper lined pan

Lower into loaf pan

Sprinkle top with cheese and seasoning 

Let sit on counter for 1 hour before baking

Bake preheated 450 degrees for 20 minutes covered with another loaf pan

Reduce heat to 400 and bake covered another 30 minutes 

Remove cover if bread is 205-210 degrees

Cut off heat and leave in 5 minutes to achieve a toasty brown color 

Cool 1-2 hours before cutting

This prevents gumminess 

Internal temperature needs to be 205-210°F 

 

Asian Fried Chicken Rice Bowl

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 Ecclesiastes 12:13-14

[13] The end of the matter; all has been heard. Fear God and keep his commandments, for this is the whole duty of man. [14] For God will bring every deed into judgment, with every secret thing, whether good or evil.

Leftover Rice, microwave 

Leftover fried chicken tenders, chopped and reheated to crispy in air Fryer

Sauce for chicken

1/8 c Bachman Teriyaki sauce  

1 t Honey

1/4 t Red Pepper flakes

1/2 t brown sugar 

1 t ground Ginger 

Whisk and set aside

Toppings

Shredded cabbage 

Diced cucumber 

Sliced thin onions

Sliced thin matchstick carrots

Toasted Sesame seeds

Furikake seasoning

Dressing 

Ranch 

Assemble

Rice 

Chicken drizzle with sauce

Toppings

Drizzle with ranch

Toss right before serving