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

Senfbraten German Pork and Beer Gravy

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Jeremiah 29:11-13

[11] For I know the plans I have for you, declares the LORD, plans for welfare and not for evil, to give you a future and a hope. [12] Then you will call upon me and come and pray to me, and I will hear you. [13] You will seek me and find me, when you seek me with all your heart.

Large Dutch Oven

Instant Pot rack

Ramekin 

Rub to season pork

1 t Rosemary 

1/2 t Thyme

1/4 t Fennel seed 

1 t Chicken base seasoning 

Salt and pepper to taste

Mix together 

Season pork pieces

Set aside 

1 half pork butt( Aldi) cut into 2 inch slices for a total of 4 

3 T Olive oil

Sear seasoned pork, remove to plate

Add onions, garlic, Bay leaves and seasonings

Sauté until onions are tender 

Taste and adjust gravy 

Push onions around to sides leaving middle open 

Turn off heat

Add ramekin 

Add rack to top of ramekin

Add pork to rack

Add lid

Add pot to preheated 325 degree oven and cook 2 hours 

Remove from oven

Carefully remove pork, rack and ramekin 

If ramekin is Air locked pot gravy into bowl

Chunk pork into pieces 

Return gravy to pot

Make a cornstarch slurry to thicken and add pork chunks back into gravy

Serve over rice or mashed potatoes 

1 Onion, cut into rings

2 Bay leaves

1 T roasted Garlic 

Sugar to taste( to bring down hop taste) 

3/4 of a light Beer 

Easy Lemon Pound Cake with Maple Bourbon Cream Cheese Glaze

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 James 4:13-17

[13] Come now, you who say, “Today or tomorrow we will go into such and such a town and spend a year there and trade and make a profit”—[14] yet you do not know what tomorrow will bring. What is your life? For you are a mist that appears for a little time and then vanishes. [15] Instead you ought to say, “If the Lord wills, we will live and do this or that.” [16] As it is, you boast in your arrogance. All such boasting is evil. [17] So whoever knows the right thing to do and fails to do it, for him it is sin.

3 eggs, room temp

Whisk well

1 can Eagle Condensed milk

Whisk well

2/3 c melted butter, cooled

Whisk well

1-2/3 c sifted AP four 

1 T baking powder

Pinch of salt

Whisk well

1 T fresh lemon juice

Whisk well

9x5 loaf pan lined with parchment 

325 degrees for 45-50 minutes 

Glaze

1 c confectioners sugar

1 t Bourbon 

1/2 t Vanilla 

1/8 c Maple syrup

3 heaping T spreadable cream cheese

Pinch of salt

Mix and set aside to drizzle over pies that are fried, drained on paper towels 

Place on parchment to set

Garlic Fried Rice

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Jeremiah 17:9-10

    [9] The heart is deceitful above all things,

        and desperately sick;

        who can understand it? 

    [10] “I the LORD search the heart

        and test the mind,

    to give every man according to his ways,

        according to the fruit of his deeds.”

 

2 c Left over sticky rice( I just made a bunch of brown and white rice combination for freezer, so I used that)

1/8 c Garlic, diced if using fresh ( I used Roasted and Mashed it)

1/8 c Olive oil

Salt and pepper to taste

Heat oil in large skillet 

Add garlic and cook until fragrant 

Add rice, chop with wooden spoon to separate 

Fry until slightly crispy

Serve with Teriyaki chicken 

Flavorful Cabbage

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Jeremiah 16:20-21

    [20] Can man make for himself gods?

        Such are not gods!”

    [21] “Therefore, behold, I will make them know, this once I will make them know my power and my might, and they shall know that my name is the LORD.”

 

1/4 c Bacon bits 

1 t each Olive oil/ butter

Seasoned salt to taste 

Pinch Red Pepper flakes 

Dry chicken base seasoning 

Cabbage 4 c chopped Cabbage 

2 inches water

Sauté bacon in oil/butter until slightly crisp in a pot

Add seasonings

Stir 

Add Cabbage 

Stir 

Sauté 5 minutes 

Add water 

Boil until tender about 15-20 minutes 

 

Cheesy Spinach Stuffed Flounder

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ecclesiastes 2:24

[24] There is nothing better for a person than that he should eat and drink and find enjoyment in his toil. This also, I saw, is from the hand of God,

Old bay seasoning 

6 thin Flounder pieces

Drizzle pieces with olive oil

Set aside

Stuffing

3 oz spreadable cream cheese

1/2 c shredded mozzarella 

1/2 c Feta crumbles 

3 oz of baby Spinach, diced

Mix together well and form 6 cheese mounds for each piece of fish

Place cheese mound on back of fish, the roll it, set seam side down

Sprinkle with old bay

Bake preheated 350 oven for 20 minutes 

Ham Cheese Biscuit Ring

 

 

 

 

 

 

 

 

 

 

 

 

 

Ecclesiastes 5:19

[19] Everyone also to whom God has given wealth and possessions and power to enjoy them, and to accept his lot and rejoice in his toil—this is the gift of God.

1 can Grands Flaky biscuits, pull apart each biscuit into 2 pieces

8 slices deli ham of your choice

8 pieces Cheese of your choice 

1/2 c grated Hoop cheese

Glaze

3 T melted butter

1 t garlic granules 

1 T grated Parmesan 

1 t Italian seasoning 

Preheat oven 375 degrees 

Take separated biscuit pieces add slice of ham and cheese sandwiched between biscuits pieces

Using a bunt pan, stand them all on their sides around the ring

My bunt was large so I only did 1/2 of a ring

Sprinkle with grated cheese

Brush with butter glaze mixture 

Bake 25 minutes 

Cool 5 minutes 

Remove to plate and cut into servings

Easy Fried Apple Hand Pies

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 Psalm 63:1

A Psalm of David, when he was in the wilderness of Judah.

    [1] O God, you are my God; earnestly I seek you;

        my soul thirsts for you;

    my flesh faints for you,

        as in a dry and weary land where there is no water.

1 refrigerated pie crust from the box 

Cut into 6-7 four inch circles, mash scraps together and roll out to get 6-7 

Set aside in fridge 

2 diced apples, peeled and cored 

1 T Butter

1/4 c brown sugar 

1/8 c water

1 t vanilla 

1/2 t Cinnamon 

1/4 t each of cloves, nutmeg, salt

Bring to light boil

Boil 20 minutes until liquid is almost gone

Spread on plate that's covered with parchment and place in freezer to completely cool, the apples will melt the pie dough if not cooled completely 

Beaten egg for painting pies

Into each circle put 1 T of filling in the middle

Fold over and use a fork to crimp

Be gentle so as not to poke holes in dough

Brush pies with beaten egg 

Place in freezer for 10 minutes before frying

Fry in 3 inches of 350 degree peanut oil until golden brown 

Drain on paper towels 

Glaze

Glaze

1 c confectioners sugar

1 t Bourbon 

1/2 t Vanilla 

1/8 c Maple syrup

Pinch of salt

Mix and set aside to drizzle over pies that are fried, drained on paper towels 

Place on parchment to set

Stretch and Fold Sourdough Hoop Cheese Spring Onion Loaf

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

John 1:14

[14] And the Word became flesh and dwelt among us, and we have seen his glory, glory as of the only Son from the Father, full of grace and truth.

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

40g (3T) scallions diced (I'm going to add more onions next time)

1 c grated Hoop cheese

1 t Italian seasoning  

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, scallions 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 40g scallions, diced

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

scallions 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 

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

Flip dough onto parchment paper lined pan

Spray with non stick

Score(not necessary) but it's pretty

Lower into loaf pan

Sprinkle top with Hoop cheese and Parmesan 

Sprinkle top Italian 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