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 

 

Stretch and Fold Butter Spring Onion Sourdough Bread

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Isaiah 40:28

    [28] Have you not known? Have you not heard?

    The LORD is the everlasting God,

        the Creator of the ends of the earth.

    He does not faint or grow weary;

        his understanding is unsearchable.

 

2 9x5 bread loaf pans same maker

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)

Feed Your Starter (or Make Levain)

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. 

The grated frozen butter and scallions come later — during stretch and folds, not at mix.

Water + starter

"Milk" until dissolved

Add flour

Add salt

Mix into a shaggy ball

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

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 and the scallions together and fold them through the dough. 

Sets 1 and 3 are plain stretch and folds 

Try not to rip the dough — you are building strength, and ripping does not help. 

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

 

Stretch up

Fold over

Rotate, stretch

Continue around

Cover and let rest 30 min

Dough relaxed and ready

Tip: Keep the grated butter frozen-cold until the second set. 

Add butter and scallions together on that set only so the butter stays in cold pieces.

After your last fold, transfer to a lightly oiled container 

Overnight, in fridge 

Shape

Flour counter

Dump out dough

Shaping 

Stretch into rectangle

Fold top

Fold side over

Fold other side

Fold bottom up

Roll bottom 

Rotate, pull toward you

Stop before it tears!

 

 

Place shaped loaf, seam-side up

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. 

Score( not necessary) 

Lower into loaf pan

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 

Marzipan Pull Apart Bread

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Isaiah 48:22

    [22] “There is no peace,” says the LORD, “for the wicked.”

 This taste a lot like Kringle!!

 

 

 

Grease 5x9 loaf pan with butter

1/2 c toasted slivered almonds

1 stick salted butter

1/2 c evaporated milk

1 pkg Almond paste

Melt butter in heavy pan

Add milk

Grate Almond paste into butter

Whisk constantly over medium low heat until paste is melted and mixture is smooth 

Set aside to cool completely 

1 can of flaky Biscuits 

Don't do this too early 

Biscuits need to be cold

Separate each biscuit into 2 

Set aside 

1-1/4 c sugar

3 t cinnamon 

Mix together and set aside

Dip each biscuit piece in butter mixture 

Roll in sugar mixture 

Stagger, standing up, in loaf pan

Until pan is 3/4 full to allow for dough to puff

Mix butter and sugar mixture 

Thin with milk

Drizzle the leftover butter mixture over tops of biscuits 

Bake

Cover top with toasted almonds

Cool 10 minutes 

Bake preheated 350 degrees for 30-35 minutes until internal temp reaches 105-110 degrees

Dollywood Cinnamon Pull Apart Bread Knock Off

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 Proverbs 22:6

    [6] 

    Train up a child in the way he should go;

        even when he is old he will not depart from it.

Oh my! Delicious, cheap and easy!!

1 can of jumbo flaky Biscuits ( must be flaky because you have to pull each one apart to dip) I bought Aldi

1 stick of butter melted set aside to cool

To roll layers in after dipping in butter

1/2 c white sugar

3/4 c brown sugar

4 t cinnamon 

Mix and set aside

Bake 350 degree preheated for 30-35 minutes until center is 205-210 degrees, cool then drizzle with glaze

Spray a 9x5 baking loaf pan with nonstick 

Dip layers in butter, drain slightly and then roll in cinnamon sugar mixture( pretty heavily) 

You will have 16 rounds after separating layers into half

Stagger each round with the round standing up, left then right over lapping

The pan will be 3/4 full, this allows for the puffing that takes place during baking

Reserve butter and leftover sugar mixture 

Mix together 

Before baking pour over prepared loaf 

Glaze

1/2 c Powdered sugar 

A little Milk at a time to desired consistency 

1 t Spreadable Cream cheese, mash before adding to sugar milk mixture 

Whisk with fork until pretty smooth 

Bread Machine Dough Steakhouse Knock Off Mini Loaf

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Psalm 119:25

    [25] My soul clings to the dust;

        give me life according to your word!

7/8 c plus 1 T water (212 g) 

1/4 c orange juice 

1/4 c Honey 

1-1/4 t kosher salt

2 T Dutch process cocoa

3 T butter, 42-43g chopped 

1-2/3 c whole wheat flour (200 g)

1-2/3 c bread flour (200 g)

2 t instant yeast

Add to bread machine in the above order

Select dough cycle

After cycle, dump onto parchment 

Dusted with tiny amount of flour

Divide into 4 equal pieces

Divide again into 8 

Shape into balls by pinching bottoms and working with fingers

Place a a parchment lined sheet pan

Cover and rise 30 minutes 

Gently squeeze from the bottom of the dough ball and manipulate it into a loaf shape 

Do not mash top

Place in buttered mini 8 count non stick bread pan

Bake 350 degree preheated oven for 15-20 minutes (mine took 18 minutes)

Done internal temp 190-195 degrees

Cool 5 minutes in pan

Must cool another 10 minutes before cutting to prevent gumminess 

Serve with sour honey butter

Sour Honey Butter

4 T butter, softened 

1 T Honey

1 t spreadable cream cheese 

Splash of heavy cream 

Whip with fork

Bread Machine Dough Rosemary Parmesan French Baguettes

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Psalm 119:145

    [145] With my whole heart I cry; answer me, O LORD!

        I will keep your statutes.

1 1/3 c Water (95 degree warm) I had to add another 1/8 c warm water- add a little at a time

3 1/2 c aerated Bread Flour 

1 t Salt 

1 T dried rosemary 

1 c grated Parmesan 

2 t Quick Yeast

Dough brushing

2 T Olive Oil (to coat dough that is shaped and ready to rise)

Select dough setting

Check dough after 5 minutes to see if you need to add more warm water

Mine was too dry so I did 

Dough should be soft but not sticky

Check again to make sure it's going into a ball

After the 1-1/2 hours dough making, remove to lightly flour dusted surface, I used a piece of parchment 

Cut into 2 equal pieces and flatten to a rectangle shape

You will have 2 Baguettes 

Roll up dough pretty tightly like you are going to make cinnamon rolls, pinching ends and where dough edge meets and give it a light roll on parchment 

Lay on parchment on baking pan

Brush with olive oil

Cover to rise ( should take 45 minutes) 

Mine took 40 minutes 

I turned my oven on early to 450 degrees to get kitchen warm, but this is your baking temp

After rising, make 3 inch slits longwise across top

Bake 8 minutes then rotate pan and bake another 6-7 minutes until lightly golden 

Remove from oven to rack to cool 

Don't freak because the tops will be hard as a rock but will soften as they cool

Let cool 10-15 minutes before cutting 

Make olive oil Italian seasoning dipping sauce

Keep in a bread bag

Bread Machine Dough Oven Baked Steakhouse Brown Rolls

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

1 Corinthians 8:6

[6] yet for us there is one God, the Father, from whom are all things and for whom we exist, and one Lord, Jesus Christ, through whom are all things and through whom we exist.

These were absolutely amazing!!

So soft and tender!

Do not skip the sour honey butter!!

7/8 c plus 1 T water (212 g) 

1/4 c orange juice 

1/4 c Honey 

1-1/4 t kosher salt

2 T Dutch process cocoa

3 T butter, chopped 

1-2/3 c whole wheat flour (200 g)

1-2/3 c bread flour (200 g)

2 t instant yeast

Add to bread machine in the above order

Select dough cycle

After cycle, dump onto parchment 

Dusted with tiny amount of flour

Divide into 4 equal pieces

Divide again into 8 then divide again for 16 rolls

Shape into balls by pinching bottoms and working with fingers

Place a a parchment lined sheet pan

Cover and rise 30 minutes 

Bake 350 degree preheated oven for 15 minutes 

Done internal temp 190-195 degrees

Must cool 10 minutes before cutting to prevent gumminess 

Serve with honey butter

Sour Honey Butter

4 T butter, softened 

1 T Honey

1 t spreadable cream cheese 

Splash of heavy cream 

Whip with fork

English Muffin Bread

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Psalm 119:37

    [37] Turn my eyes from looking at worthless things;

        and give me life in your ways.

Dough made in bread machine and baked in oven!! 

Thank you Jo Ann for sharing!

Don't freak, during the bread cycle, this dough is very sticky and loose.

It will get more structure towards the end of cycle during the final rise.

3/4 c warm milk

2 eggs, room temp and lightly beaten

1 t kosher salt

2 T brown sugar

2 T softened butter

2 1/2 c AP flour

1 1/4 t instant yeast

cornmeal for dusting top of loaves 

Add ingredients in the order to your bread machine

Select Dough Cycle

Afterwards, cut in half, roll into 2 balls

Spray plastic wrap with non stick

Cover with plastic and towel and let rise 15 minutes

Butter 2 loaf pans

Shape the loaves by pressing into rectangular 

Rectangle should be as long as bread pan 

Roll like cinnamon rolls 

Pinch seams and tuck in ends

Sprinkle cornmeal in a plate

Wet hand and rub top of loaves

Roll top of each loaf in cornmeal 

Place seam side down and cornmeal dusted side up and scooted to one side

Let loaves rise covered in warm place for 1 hr

I used oven with light on 

Remove loaves before preheating oven to 350 degrees

Bake 30 minutes

Rest in pan 15 minutes 

Rest on rack 1 hour