SOURDOUGH BREAD IN CUSTOM-PROGRAMMABLE ZO ABM
Best loaf of bread I have ever made in an ABM; there were no leftovers after a dinner for 4 1/2! From Rick Dickinson on KAF web-site. No additional yeast is used (beyond what is in the starter). Note that this takes 11 hours, and requires the ability to program a custom cycle in your ABM (like Zojirushi Home Bakery). As always, after 3-5 minutes of kneading, check the dough consistency, as some starters are dryer and some wetter than others. (Rick's starter is the consistency of pancake batter.) After 2 times making this, you will probably know just how you will need to adjust for subsequent loaves. For variety: sub 1 cup whole wheat flour (or rye flour) and 1 teaspoon vital wheat gluten for 1 cup of bread flour.
Provided by KateL
Categories Sourdough Breads
Time 11h30m
Yield 1 1-1/2 lb. loaf, 8 serving(s)
Number Of Ingredients 7
Steps:
- PRELIMINARY:.
- Your sourdough starter should have been fed the day before, and still have some active bubbles, and a layer of "hooch" on top, indicating active fermentation.
- BEGIN:.
- Stir up the starter to mix it all together, and to collapse the bubbles for consistent measuring. (After you remove the cup of starter needed for this recipe, you should feed your starter to replenish it.).
- For the Zo, place the wet ingredients in the bottom of the bread machine's pan.
- Next, put the flour in the pan on top of the wet ingredients, followed by the rest of the dry ingredients.
- Use a custom cycle: 1) Preheat 15 minutes. 2) Knead 28 minutes. 3) Rise#1 6 hours. 4) Rise#2 2 hours. 5) Rise#3: 1 hour 30 minutes. 6) Bake 62 minutes.
- Check the dough after 3-5 minutes for consistency (especially the first couple of times trying this recipe). The mixed/kneaded batter should be a bit wetter than your usual bread dough, since some water will evaporate over the 11 hours, but it should still come together to make a (somewhat sticky and looser than usual) dough ball. If it is too wet or too dry, it won't knead properly, and you won't develop enough gluten to get a good rise and a smooth and light interior texture.
- If the dough is runnier than pancake batter, you may need to add a tablespoon or 2 more flour to the dough to get it to come together and knead properly.
- If your starter is more of a sponge than a batter consistency, you'll need to add a tablespoon or 2 of water to the dough. (Whichever you do, make a note of it and simply adjust the amount of water or flour the next time you make the bread.).
- When ABM is done, remove loaf promptly and cool completely. If you can restrain yourself, let it cool 2 hours for maximum sourdough flavor.
Nutrition Facts : Calories 194.1, Fat 2.3, SaturatedFat 0.4, Cholesterol 0.5, Sodium 294.2, Carbohydrate 37.5, Fiber 1.3, Sugar 1.9, Protein 5
WHITE WHOLE WHEAT BREAD FOR THE ABM
The initial recipe is in my Zojirushi cookbook.I don't usually bake my bread in the machine. It is summer and I still want to make my own bread without heating up the house.So I tried this and very pleased with the result. White whole wheat flour is new around here. Next time I will try it with regular whole wheat.
Provided by Sageca
Categories Yeast Breads
Time 3h5m
Yield 1 1/2 pounds
Number Of Ingredients 8
Steps:
- Place ingredients following your Bread machine's instructions.
- When it is kneading;check to see if you need more flour or water.
- Set to Whole Wheat setting.
- Enjoy!
SOURDOUGH SANDWICH BUNS (SCHLOTZSKY STYLE)
While searching the web looking for Schlotzsky's Sourdough Bread recipe I came across this on King Arthur's site. I think it's very close to the roll that they use on their original muffaletta sandwich. They are scrumptious and so easy to make! They're somewhere between a roll and an english muffin. Note that their direction require baking in english muffin rings (or similar).
Provided by Galley Wench
Categories Breads
Time 2h15m
Yield 8 Buns
Number Of Ingredients 10
Steps:
- Mix all of the ingredients together -- by hand, mixer, or in a bread machine or food processor -- just until the dough comes together; it will remain slightly sticky and soft.
- Remove dough from bowl onto a well-floured surface, and let it rest for 30 minutes.
- Roll the dough into a 16 1/2 x 8 1/2-inch rectangle approximately 1/3 to 1/2-inch thick.
- Cut it into eight 3 3/4-inch (approximately) circles.
- Dust a baking sheet with cornmeal; grease the English muffin rings (or other round, metal rings approximately 3 3/4 inches in diameter), and place them on the baking sheet.
- Fill each ring with a piece of dough; sprinkle the tops with cornmeal.
- Place a baking sheet on top of the rings and dough, and let the buns rise for 40 minutes.
- Bake the buns in a preheated 375°F oven for 20 to 25 minutes, until they're lightly browned top and bottom.
- Remove them from the oven.
- After cooling for 10 minutes, remove rings move to wire rack.
Nutrition Facts : Calories 228.1, Fat 4.5, SaturatedFat 2.4, Cholesterol 32.4, Sodium 478.5, Carbohydrate 39.9, Fiber 1.4, Sugar 4.1, Protein 6.3
ITALIAN MILANO SOURDOUGH BREAD WITH NO SALT FOR ABM
Do you know how challenging it is to bake bread for heart patients who must have Very Low Sodium in their diet? The lack of salt means this loaf won't last more than 1 day. This can be used as dinner bread, in sandwiches, for French toast, or turkey stuffing. From Donald Gazzaniga's "The No-Salt, Lowest-Sodium Cookbook". Personally, I moderate my diet to have overall Low Sodium to help stave off a serious heart condition that might require a Very Low Sodium diet. I wasn't keen on this bread on its own, but I would use this bread for Recipe #318675 #318675 to serve a healthy stuffing on holidays.
Provided by KateL
Categories Breads
Time 3h5m
Yield 1 1/2 pounds, 15 serving(s)
Number Of Ingredients 7
Steps:
- Add all the ingredients to your bread machine pan as per your manufacturer's recommendations. Set the machine to Basic White cycle or its equivalent. Or, if you wish, combine the ingredients in the order listed, starting with the water.
- Remember to replenish your Sourdough Starter with 3/4 cup flour and 3/4 cup water. If you make the dough by hand and bake it in your oven, shape as a sourdough loaf and bake it at 400 degree Fahrenheit for about 15 minutes.
- When done, remove and cool.
Nutrition Facts : Calories 99.7, Fat 0.3, Sodium 1.2, Carbohydrate 21.1, Fiber 0.8, Sugar 1.8, Protein 2.8
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