Sourdough Cinnamon Bread

 This is another sourdough recipe from King Arthur. I felt it was a little dry but the bread itself was light and it had really good flavor. I did not add raisins to this one but the second love I made does have raisins in it.

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• 1/2 cup (113g) sourdough starter, ripe (fed) or discard
• 3 cups (361g) King Arthur Unbleached All-Purpose Flour
• 2 1/2 teaspoons instant yeast
• 1 tablespoon sugar
• 1 1/4 teaspoons (8g) salt
• 1 large egg
• 5 tablespoons (71g) butter, softened
• 2/3 cup (152g) lukewarm water

Filling

• 1/4 cup (50g) sugar
• 1 1/2 teaspoons cinnamon
• 2 teaspoons King Arthur Unbleached All-Purpose Flour
• 1 large egg, beaten with 1 tablespoon water
• 1/2 cup (74g) raisins

1. To make the dough: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Combine all of the dough ingredients, and mix and knead — using your hands, a stand mixer, or a bread machine set on the dough cycle — to make a soft, smooth dough.

2. Place the dough in a lightly greased container, and allow it to rise for 1 1/2 to 2 hours, until it's just about doubled in bulk.

3. To make the filling: While the dough is rising, make the filling by stirring together the sugar, cinnamon, and flour.

4. Gently deflate the dough, and transfer it to a lightly greased work surface.

5. Roll and pat the dough into a rough rectangle approximately 6" x 20".

6. Brush the dough with the egg/water mixture and sprinkle it evenly with the filling and raisins, leaving a bare strip about 1" wide along one short edge; this will make the log you're about to roll easier to seal.

7. Starting with the short end that's covered with filling, roll the dough into a log. Pinch the ends to seal, and pinch the long seam closed.

8. Transfer the log, seam-side down, to a lightly greased 9" x 5" loaf pan. Cover and allow the bread to rise until it's crested about 1" over the rim of the pan, about 1 hour.

9. While the dough is rising, preheat the oven to 350°F.

10. Bake the bread for 40 to 45 minutes, tenting it lightly with aluminum foil after the first 15 to 20 minutes. The bread's crust will be golden brown, and the interior of the finished loaf should measure 190°F on a digital thermometer.

11. Remove the bread from the oven, and gently loosen the edges. Turn it out of the pan, and brush the top surface with butter, if desired; this will give it a soft, satiny crust. Allow the bread to cool completely before slicing.

Cinnamon Bread

 I found this recipe on Taste of Home. The dough was a little heavy after I let it rise so I was a little bit worried. But it ended up being a good recipe. I also made a cinnamon bread with sourdough starter that I will post also.

• 2 packages (1/4 ounce each) active dry yeast
• 1/3 cup warm water (110° to 115°)
• 1 cup warm 2% milk (110° to 115°)
• 1 cup sugar, divided
• 2 large eggs, room temperature
• 6 tablespoons butter, softened
• 1-1/2 teaspoons salt
• 5-1/2 to 6 cups all-purpose flour
• 2 tablespoons ground cinnamon

• In a large bowl, dissolve yeast in warm water. Add milk, 1/2 cup sugar, eggs, butter, salt and 3 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough.
• Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover; let rise in a warm place until doubled, about 1 hour.
• Mix cinnamon and remaining sugar. Punch down dough. Turn onto a lightly floured surface; divide in half. Roll each portion into an 18x8-in. rectangle; sprinkle each with about 1/4 cup cinnamon sugar to within 1/2 in. of edges. Roll up jelly-roll style, starting with a short side; pinch seam to seal. Place in 2 greased 9x5-in. loaf pans, seam side down.
• Cover with kitchen towels; let rise in a warm place until doubled, about 1-1/2 hours. Preheat oven to 350°.
• Bake until golden brown, 30-35 minutes. Remove from pans to wire racks to cool.

Orzo Salad

 https://www.twopeasandtheirpod.com/easy-orzo-salad/

Original recipe link above.

This is a great salad. I added feta to half the recipe since I do not like Feta. 

12 ounces orzo pasta

2  heaping cups baby arugula  

1 English cucumber, chopped

1 pint grape tomatoes, halved

15 ounces chickpeas, rinsed and drained

½ small red onion, diced

½ cup crumbled feta cheese

½ cup chopped fresh basil

For the Dressing

1/4 cup olive oil

Juice of one lemon 

3 tablespoon white balsamic vinegar

1 teaspoon honey 

3 clove garlic, minced

Kosher salt and black pepper, to taste

 

• In a large saucepan, bring salted water to a boil and cook the orzo until al dente, according to package instructions.
• While the pasta is cooking, make the dressing. In a small bowl or jar, whisk together the olive oil, lemon juice, vinegar, honey, garlic, salt, and pepper. Set aside.
• Drain the orzo in a strainer and rinse well with cold water. Pour the cooked orzo in a large bowl.
• Add the arugula  cucumber, tomatoes, chickpeas, onion, feta, and basil to the orzo and gently stir. Drizzle the dressing over the salad and stir again. Season with additional salt and pepper, if necessary. Serve immediately or cover and refrigerate until ready to serve.

Sweet and Spicy Chicken Strips

 

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• MARINADE
• ½ cup sweetened condensed milk
• ¼ cup red curry paste
  
  
• ¼ cup soy sauce
• 2 tablespoons chopped garlic
• 1 tablespoon refrigerated lemongrass paste (from tube)
• 1 tablespoon fresh lime juice
• ½ teaspoon crushed red pepper
• CHICKEN TENDERS
• 1 pound chicken tenders (about 6 tenders)
• 4 cups canola oil
• 2 cups (about 8 1/2 oz.) all-purpose flour
• DIPPING SAUCE
• ¼ cup chopped scallions
• ¼ cup fresh cilantro
• ¼ cup sweetened condensed milk
• 1 tablespoons fresh Thai basil, chopped
• 1 tablespoon refrigerated lemongrass paste (from tube)
• 1 tablespoon soy sauce
• 1 teaspoon Sriracha chili sauce
• ½ teaspoon toasted sesame oil
• 1/2  teaspoon peeled fresh ginger
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Instructions Che

• 1.  Prepare the Marinade: Stir together all Marinade ingredients in a medium bowl.

• 2.   Prepare the Chicken Tenders: Add chicken tenders to bowl with marinade; cover and chill 8 hours or overnight.

• 3.   Heat oil to 330°F in a large Dutch oven over medium-high. Remove chicken from marinade; discard marinade.D

• 4.  Dredgechicken in flour, shaking off excess. Place coated chicken in hot oil; fry until coating is golden brown and a meat thermometer inserted in thickest portion registers 165°F. Drain chicken on paper towels; cover to keep warm.

• 5.  Prepare the Dipping sauce: Stir together all Dipping Sauce ingredients. Serve immediately with warm chicken tenders. (If not serving immediately, stir in scallions, cilantro, and basil just before serving.)

• Link to original recipe

• https://www.myrecipes.com/recipe/sweet-and-spicy-fried-chicken-tenders-with-sesame-dipping-sauce?did=642141-20210608&utm_campaign=dinner-tonight_newsletter&utm_source=myrecipes.com&utm_medium=email&utm_content=060821&cid=642141&mid=59400715055
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Sourdough Cheddar Jalapeno habanero Bread

 This is the bread I make for people at work it's a huge hit. I started adding Habaneros to it to give it that little extra kick. You can leave the Habaneros out but if you like spicy I would suggest you add them. You can take all the membranes out and the seeds and maybe just add one or two to start with to see what you think. But I think the Habaneros give it a really nice flavor. I really don't measure my cheese or jalapenos I just grabbed handfuls of cheese and toss it in and I just chop up jalapenos and toss in. I have to admit there was one day that I added too many habaneros and it was a little painful so be careful.

• 3 2/3 cups (18 1/3 ounces)  all-purpose flour

• 1 3/4 teaspoons salt

• 1 1/2 cups plus 4 teaspoons (12 2/3 ounces) water, room temperature

• 1/3 cup (3 ounces) mature starter

• 4 chopped jalapenos with most of the seeds removed.

• 4 chopped habaneros (you can leave these out but I love the extra kick.

• 1 cup sharp cheddar cheese

• 1 sliced jalapeno seeds left in.    

• 3 tablespoon sharp cheddar cheese 

Whisk flour and salt together in medium bowl. Whisk room-temperature water and starter in large bowl until smooth. Add flour mixture to water mixture along with chopped jalapenos and 1 cup cheddar cheese and stir using wooden spoon (I use my hand), scraping up dry flour from bottom of bowl until dough comes together, then knead by hand in bowl until shaggy ball forms and no dry flour remains. Cover bowl with plastic wrap and let sit at room temperature for at least 12 hours or up to 18 hours.

Transfer dough to lightly floured counter and knead 10 to 15 times. Shape dough into ball by pulling edges into middle. Transfer dough, seam side down, to center of a sheet of parchment. Pick up dough by lifting parchment edges and lower into heavy-bottomed Dutch oven cover with plastic wrap or cloth.

Let dough rise until doubled in size and does not readily spring back when poked with your floured finger, 2 to 3 hours.

Lightly flour top of dough and, using razor blade or sharp knife, make one 7-inch-long, 1/2-inch-deep slit along top of dough. Cover pot and place on middle rack in oven. Heat oven to 425 degrees. Bake bread for 30 minutes (starting timing as soon as you turn on oven).

Remove lid and continue to bake for about 10 minutes, then sprinkle 3 Tablespoon cheese and as many sliced jalapeno as you wish. Cook until loaf is deep brown and registers 210 degrees, another 10-20 minutes longer. Carefully remove bread from pot; transfer to wire rack and let cool completely before serving

Sourdough Bread

 This is an American Test Kitchen recipe I thought I would try out. 

I made some sourdough starter about a month ago and have made a few loaves with other recipes or just recipes I threw together. My favorite is my Jalapeno Cheddar loaf so far.

I did not use King Arthur flour nor did I use their starter recipe.

• 3 2/3 cups (18 1/3 ounces) King Arthur all-purpose flour

• 1 3/4 teaspoons salt

• 1 1/2 cups plus 4 teaspoons (12 2/3 ounces) water, room temperature

• 1/3 cup (3 ounces) mature sourdough starter

Directions

1. Whisk flour and salt together in medium bowl. Whisk room-temperature water and starter in large bowl until smooth. Add flour mixture to water mixture and stir using wooden spoon, scraping up dry flour from bottom of bowl until dough comes together, then knead by hand in bowl until shaggy ball forms and no dry flour remains. Cover bowl with plastic wrap and let sit at room temperature for at least 12 hours or up to 18 hours.

2. Lay 12 by 12-inch sheet of parchment paper on counter and spray generously with vegetable oil spray. Transfer dough to lightly floured counter and knead 10 to 15 times. Shape dough into ball by pulling edges into middle. Transfer dough, seam side down, to center of parchment. Pick up dough by lifting parchment edges and lower into heavy-bottomed Dutch oven. Cover with plastic wrap.

3. Adjust oven rack to middle position and place loaf or cake pan in bottom of oven. Place pot on middle rack and pour 3 cups of boiling water into pan below. Close oven door and let dough rise until doubled in size and does not readily spring back when poked with your floured finger, 2 to 3 hours.

4. Remove pot and water pan from oven; discard plastic from pot. Lightly flour top of dough and, using razor blade or sharp knife, make one 7-inch-long, 1/2-inch-deep slit along top of dough. Cover pot and place on middle rack in oven. Heat oven to 425 degrees. Bake bread for 30 minutes (starting timing as soon as you turn on oven).

5. Remove lid and continue to bake until loaf is deep brown and registers 210 degrees, 20 to 30 minutes longer. Carefully remove bread from pot; transfer to wire rack and let cool completely before serving.