Polly’s- Lemon Cranberry Multigrain Sourdough Quick Bread

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2-1/4 cups heart-healthy Bisquick

1 teaspoon baking powder

3/4 cup granulated sugar

1 cup rolled oats or one cup of multigrain Quaker Oats hot cereal with Rye barley oats and wheat

1 egg

1/2 cups sourdough starter
This is assuming that you already have sourdough starter on hand at room temperature.

1/4 cup of evaporated milk

1 cup unsweetened applesauce

One and a half cups of Ocean Spray dried cranberries but have no artificial ingredients in them at all

1/2 – 1 tsp of Watkins pure almond extract

Mix all ingredients in a large bowl with a large spoon or with KitchenAid mixer or other professional style mixer with a paddle attachment.

Grease a large loaf pan.

I used to silicone loaf pan by Techniques that has a metal frame around inside the silicone pan, allowing it to hold shape when you bake it.

Bake the loaf for about 1 hour, checking at 40 minutes, at 350 degrees Fahrenheit.

After 40 minutes baking time I opened the oven up and checked to see how evenly browned the top was getting.

I put my loaf pan on an additional baking pan, making it easy to move around in the oven.

I turned it around in the oven so that it with brown evenly, assuring even baking, even I’m the presence of hot spots in the oven.

After nicely browned, insert toothpick in the center of the loaf. After it tests done, take it out and let it cool.

Very carefully invert the loaf out of the greased loaf pan on to a clean kitchen towel and let it sit upside down on the towel.

You’ll see lots of steam coming from the bottom.

By doing this the bottom of the bread won’t be mushy or moist.

Polly Motzko’s Sourdough Starter

Mix 2 cups of all-purpose flour or bread flour with 2 cups of spring water in about one-fourth teaspoon of active dry yeast.

Let your start sit at room temperature uncovered for a week. The longer it sits at room temperature the stronger the sourdough flavor will be.

Each day stir the mixture a little bit and in a few days time you will have sourdough starter.

To replenish or feed the “mother starter” as it’s called, all you do is just replace what you take out.

For instance, if you use two cups of starter replace it with 1 cup of flour and one cup of the spring water.

By using spring water in your baking, it guarantees that you won’t get any off taste from chlorine in the water.

Recipe by Paulette Motzko, adapted from Apricot Oat Bread from Rita Davenport’s “The Sourdough Cook Book”

Paulette Motzko
The first day of spring 2016 March 20th, 2016

10:45 a.m.

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