I’ve recently ventured into the realm of sourdough bread baking.
In the last two weeks, I have learned so much about bread baking and have really enjoyed discovering new recipes and techniques.
This weekend I made a light and fluffy sourdough oatmeal bread that is perfect for sandwiches.
Sourdough Oatmeal Bread
Adapted from Sourdough Cookery
1 1/2 cups sourdough starter
1 cup lukewarm water (or milk for a richer taste)
1/4 cup brown sugar, firmly packed
1/2 cup molasses (I used goldensyrup)
2 teaspoons salt
3 Tablespoons vegetable oil
2 cups rolled oats
4-5 cups all-purpose flour
melted butter or butter replacement
- Measure sourdough starter into a large bowl. Add lukewarm water, brown sugar, molasses, salt and oil. Stir to combine.
- Add rolled oats, 1/2 cup at a time, mixing well after each addition. Allow to rest for 5 minutes.
- Stir in the flour, starting with 3 cups, adding more flour as necessary to create a tacky dough. Turn out onto a floured surface and knead until smooth and elastic, adding more flour if necessary.
- Place in an oiled bowl, turning once to oil all sides of the dough. Cover with a damp cloth and set in a warm place to rise for 2 hours or until doubled in size.
- Punch down dough. Turn out onto a surface and separate into 2 pieces. Shape into loaves and place in well oiled loaf pans. Brush tops with melted butter and cover with a damp cloth. Set pans in a warm place to rise for another 1.5 hours. Bread should rise until it reaches the top of the pans.
- Bake at 400 F (205 C) for 35-40 minutes. Makes 2 loaves.
Simply enjoyed toasted and smeared with strawberry jam.
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Posted in Recipes, tagged box delivery, fava beans, garlic, Italian, main, onion, pasta, pine nuts, ravioli, recipe, sundried tomatoes on July 3, 2011 |
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The final vegetables to be used from last week’s vegetable box delivery was another new to me veggie- fava beans.
These double pod beans have the most protective surroundings I’m aware of.
After removing the beans from the large sponge-like-lined bean pods, I tossed the beans into boiling water to blanch.
Post blanched fava beans.
The job to prepare these well-packed beans is not over yet.
Simple tear a bit off the end of the protective skin and give a little squeeze to the beans.
The fava beans should easily slip out. Now, the beans are ready to be used.
Spinach stuffed ravioli made the perfect base for a simple sundried tomato and fava bean topping.
Once the fava beans were shelled, this dish was ready in 15 minutes.
Ravioli with Sundried Tomatoes and Fava Beans
Recipe slightly adapted from The Italian Dish
1 1/2 cups fresh fava beans, pods removed
2 servings prepared ravioli
2 Tablespoons extra virgin olive oil
1 1/2 Tablespoons butter
1 medium onion, diced
2 cloves garlic
1/4 cup pine nuts
1/4 teaspoons red pepper flakes
1 teaspoon dried oregano
6 sundried tomatoes, sliced
1/2 teaspoon salt
1/2 teaspoon coarse ground black pepper
2-4 Tablespoons grated pecorino cheese, plus more for garnishing
12 fresh basil leaves, roughly chopped
- Put a large pot of salted water on to boil for the pasta. Put another large pot of salted water on to boil to blanch the fava beans.
Place a large bowl of ice water next to your stovetop.
- When the blanching water boils, throw the shelled fava beans into the pot and blanch them for about one minute. Remove them to a bowl of ice water to stop the cooking process. Remove the translucent skin from the beans by peeling off a bit of the skin and gently squeezing the beans.
- Add the ravioli to the pasta water to cook and start preparing your sauce.
- In a large skillet, add 1 tablespoon of butter, the onion and 1 tablespoon of the olive oil and cook until the onion starts to soften, about 2 minutes.
- Add the garlic and pine nuts and cook until both have begun to toast, about 2 minutes, stirring often to keep the garlic from burning.
- Add the red pepper flakes, oregano and 3/4 cup of the pasta water and mix to combine. Add the fava beans.
- When the ravioli begins to float, remove with a strainer and add right to the skillet with the onion and fava bean mixture. Gently toss until the pasta is coated with the sauce, about 1 minute.
- Remove the skillet from the heat. Add the salt and pepper, the rest of the butter and the remaining tablespoon of olive oil, the grated pecorino cheese and the basil and mix everything together well. Serve sprinkled liberally with more pecorino and black pepper.
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