Grey Cup Sourdough Recipes

THE BEST BEGINNER SOURDOUGH BREAD RECIPE

Steps:

• In a large bowl, combine the starter and water.
• Stir in the flour, and then add the salt.
• Use a fork to mix everything together until it becomes stiff- then switch to your hands to bring the dough together in a rough ball (Remember: don't overmix! This is supposed to be a no-knead-style wet dough.)
• Keep the rough dough in the bowl, cover it, and let sit for 30 minutes.
• After this resting time is complete, stretch and fold the dough a few times to form it into a ball. (See the video for a walk-through on how to do this.)
• Cover the dough with a clean dish towel and let it rise in a warm place overnight or until doubled in size (or about 8 hours). I like to make the dough before bed and leave it in my turned-off oven (I leave the oven light on) to rise overnight.
• The next morning (or after 8 hours), turn the dough out on your counter. Fold it over a couple of times to tighten it into a ball, then let sit for 15 minutes.
• After this resting period is complete, gently shape the dough into a ball once more place into a well-floured proofing basket or a bowl lined with a well-floured dish towel. Remember: don't add too much flour and do not knead the dough!
• Cover and rise for 2-3 hours, or until doubled.
• Preheat the oven to 450°F.
• Sprinkle a thin layer of cornmeal in the bottom of a Dutch oven (optional, but this helps the bottom not to scorch).
• Tip the loaf out of the proofing basket onto a sheet of parchment. Lower the parchment into the Dutch oven.
• Place the lid on the pot and bake for 20 minutes.
• Remove the lid and bake for an additional 30 minutes, or until the loaf is deeply browned and crispy on top. (For a less crusty finish, bake for the entire time with the lid on.)
• Move to a cooling rack and allow the loaf to cool completely before slicing it.

"GREY CUP" SOURDOUGH

Steps:

• Carefully slice top off bread loaf. Using a sharp knife, slice around rim leaving 1/2 inch sides. Pull out bread and cut into 1 inch cubes.
• Toast bread cubes on a cookie sheet for 15 min at 350. Set aside. (Optional).
• Combine remaining ingredients.
• Fill hollowed loaf and wrap in foil.
• Bake 1 1/2 to 2 hrs at 325.
• Serve warm with toasted bread, tortilla chips, or crackers for dipping.
• Break up the crust from the bread bowl and eat that too!
• Enjoy.

SOURDOUGH CINNAMON SWIRL BREAD

Steps:

• Using a stand mixer with a bread hook combine water, sourdough starter, olive oil, honey, and salt.
• Slowly add in flour 1 cup at a time beating until well incorporated and the dough begins to pull away from the bowl and form a ball. Keep mixing for an additional 5 minutes. You can also mix by hand in a large bowl and knead for 7 minutes.
• Place dough in a greased bowl and cover with plastic wrap and let double in size. This can take 5-8 hours or longer depending on the temperature in your kitchen and how bubbly your starter is. Let it go till it doubles even if it takes longer than 8 hours.
• Once doubled, place dough on a floured board and cut dough into 3 equal pieces.
• Using a rolling pin, roll your first piece of dough into a large 15" X 6" rectangle.
• Whisk together your egg and water to create an egg wash, and in a separate bowl mix together your cinnamon and coconut sugar.
• Brush your egg wash on the dough using a pastry brush.
• Sprinkle on cinnamon sugar and orange zest where you applied the egg wash.
• Roll up your dough from the long angle and pinch the open ends together.
• Using a pizza cutter or sharp knife, cut the dough down the center (gently) leaving an inch of dough connected at the top.
• Gently braid your two strands one over top of the other until you get to the end.
• Pinch together ends to form into a mini wreath.
• Repeat with the remaining dough pieces. Put onto a greased or parchment-lined baking sheet, leaving a good amount of room in between to allow for rising. Cover loosely with plastic wrap and allow to rise for 1 hour.
• Preheat oven to 425°F. Gently coat with an egg wash and bake for 20 minutes. Allow to cool for ten minutes before serving.

EARL GREY AMISH FRIENDSHIP BREAD TEA CAKES

Steps:

• Place the milk in a microwave-safe bowl or measuring cup and warm in microwave until it is hot but not boiling, about 30-45 seconds.
• Add tea bags and allow to steep for 15 minutes, squeezing the bags with a spoon once or twice.
• Remove tea bags and allow to cool. Reserve 1 cup for the recipe and the remaining ½ cup for the glaze.
• Preheat oven to 325° F (165° C).
• Grease a 9" x 9" baking pan or line with parchment paper.
• In a large mixing bowl, cream the starter, butter, sugar and vanilla. Add 1 cup of the infused milk. Add the eggs one at a time and mix well.
• In a medium mixing bowl, whisk or sift baking powder, baking soda, salt, flour and lemon zest.
• Fold dry ingredients into the batter until incorporated.
• Pour mixture into baking pan, spreading the batter evenly.
• Bake for 1 hour or until the bread loosens evenly from the sides and a toothpick inserted in the center of the bread comes out clean.
• Allow to cool and then cut the cake into even squares. Drizzle liberally with Earl Grey Glaze.
• ENJOY!