The flavor combinations on this bread are one of the best I’ve ever come up with in a sour dough yeast bread yet.
The bread is made with a mostly natural sourdough made with all purpose unbleached flour and water, with a hint of SAF brand yeast.
I made the starter according to Jeff Smith’s recipe in his great historical cook book called “The Frugal Gourmet Cooks American.”
The bread recipe was greatly adapted from Rita Davenport’s recipe for Herb Twist in her outstanding book called The Sourdough Cook Book.
I took out her 1/2 cup of creamy onion flavored salad dressing and instead substituted my homemade Balsamic Vinaigrette at a 1/3 cup good quality Balsamic vinegar to 2/3 cup extra Virgin olive oil.
I added one teaspoon of garlic paste and left put the Cheddar Cheese in the original.
This is great sliced with soups or salads or to make an Italian or Mediterranean style sandwich.
The How To:
2 and 1/4 teaspoons SAF brand yeast or Red Star Brand active dry yeast.
1/3 cup 105 degree water
1 cup sourdough starter of your choice
1 teaspoon salt
1 tablespoon granulated sugar
1/4 cup egg substitute
2 tablespoons Wild Harvest Organic Italian Seasoning
1 teaspoon Rani Garlic Paste
1/2 cup Homemade Easy Balsamic Vinaigrette
4 cups all purpose unbleached flour
1. Sprinkle beast over water and set aside for about 5 minutes common blend with a fork until the yeast is dissolved.
2. Add in a large bowl KitchenAid mixer with dough hook the one cup starter, the one half cup balsamic vinaigrette, 1 tablespoon sugar, 1/4 cup egg substitute, 2 tablespoons Italian seasoning, 1 teaspoon salt, and graduated in the flour 1 cup at a time until completely mixed.
3. Form into whatever shape you like to bake and put on a floured baking sheet. I used a floured silicone techniques brand baking sheet that I absolutely love.
I formed mine into a simple baguette but you can shape yours however you like.
4. Let rise in a warm place until doubled in size.
5. Once doubled in size makes flashes in the love any way you want for decorative purposes and bake in a 375 degree oven for about 30 to 40 minutes, or until the loaf is nicely browned.
Recipe by Paulette Le Pore Motzko
Photography and Digital Arts by Paulette Le Pore Motzko, PLM Studios,
Copyright February 2016