BitterSweet

An Obsession with All Things Handmade and Home-Cooked


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The Lost Recipes

Ironic, isn’t it, that falling behind on my homework may allow me to finally catch up on my blog backlog? It sounds like nonsense, but let me explain: Every blogger’s recipe archive is their fail safe, plan B in case of emergencies, lack of time, or failure of inspiration. The content may not be the most compelling, which is why it was withheld in the first place, but there are always some gems buried in the back of this Pandora’s box. The danger of forgetting those treasures is very real, however, as time moves on and exciting new recipes are thrust into the spotlight, ahead of all other prepared posts.

My own archive is a pretty sorry sight. Laughably bad photos from my point-and-shoot days mingle freely with those that are print-ready. Half-written recipes are the norm, rather than the exception, and are still head and shoulders better than the files filled only with rough measurements and little useful instruction. It takes some digging, but there are still a good number of salvageable creations that should never have gotten lost in the shuffle to begin with. Focusing more on the school work that continues to pile up leaves me with no spare time to create fresh content. In this case, it may just be a blessing in disguise, should it finally allow lost but not forgotten recipes see the light of day.

Take this sandwich bread, for example. A soft, subtly sweet golden crumb thanks to the addition of mashed sweet potato, I would gladly eat such a creation right this minute. The photo may not win any beauty contests, but I couldn’t recreate it for a new shoot, because this recipe was born of my experiments with sourdough, many moons ago. Fun while it lasted, that was a venture abandoned after many sourdough casualties.

It seems a shame that anyone with more sourdough skills should be deprived of this delicious recipe because of my forgetfulness, though. The bread itself may be long gone, but thank goodness recipes never go stale.

Sweet Potato Sourdough Bread

1/2 Cup Active, Unfed Sourdough Starter
1/2 Cup Warm Water
3/4 Cup All Purpose Flour
1/4 Teaspoon Instant Dry Yeast
1 Cup Plain Mashed Sweet Potatoes (Peeled, Boiled, Mashed Smooth; Nothing Added)
1/4 Cup Plain Non-Dairy Milk
1 Teaspoon Salt
1/2 Teaspoon Ground Ginger
3 Tablespoons Olive Oil
2 Tablespoons Dark Brown Sugar, Firmly Packed
3 – 4 Cups White Whole Wheat flour

Combine the first four ingredients in a large, non-metallic bowl and blend well. Cover and let rise until light and bubbly; overnight in a cool kitchen or 4 – 6 hours in a warm kitchen.

Stir down this sponge and add mashed sweet potatoes, non-dairy milk, salt, ginger, oil, sugar and half of the white whole wheat flour; mix well. Once fully incorporated, gradually stir in enough remaining flour to you create a soft, pliable, dough. Continue kneading for about 15 minutes, only adding more flour as needed to prevent stickiness. Dough should be soft and smooth yet pliable and still slightly tacky. Place dough in an oiled bowl, roll it about to coat, cover and let rise double in a warm place. Allow about 2 hours for it to double in volume.

Preheat your oven to 375 degrees and lightly grease an 8 x 4 inch loaf pan.

Punch down dough and turn it out onto a lightly floured surface. Let rest 10 minutes on the counter before flattening it out . Shape into loaf and place into your prepared loaf pan with the seam side down. Cover and let rise to top of bread pan.

Right before popping the loaf in the oven, use a very sharp knife or blade to slash the dough lengthwise, straight down the center. Bake for 35 – 45 minutes or until golden brown all over. Let cool in pan for 10 minutes before moving the loaf to a cooling rack until it comes to room temperature. Let cool completely before slicing.

Makes 1 Loaf

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A Sour Note

It’s true what they say; All you need is loaf.

Wait, that’s not how the song goes? What a shame, because on yet another glorious World Bread Day, it seemed like the ideal anthem for us flour-encrusted and loaf pan-wielding bakers across the globe. Celebrating all things doughy and yeasted, it’s an event that I wouldn’t miss for anything, if only to take advantage of the excuse to bake another lofty loaf.

Bake Bread for World Bread Day 2011

Let it be known that I am a terrible sourdough keeper. “But it’s so easy!” they cry, “I’ve had my sourdough starter for 50 years!” they insist. Well, that’s well and good if you can manage such a feat, but I have now effortlessly killed off two previously hearty mothers in short order, and am not exactly eager to give it another go. Nope, it’s all faux sourdough for me from here on in.

Utilizing “yogurt” or “sour cream” and citric acid, to impart a pleasingly tangy flavor, but relying on commercial packaged yeast for a fool-proof lift, it strikes me as the best sort of compromise. Rather than developing a hard, crackled crust and tough inner structure, this imposter sourdough has a much softer, more tender crumb. Not quite fluffy but definitely chewy, it makes for a delightfully toothsome base for sandwiches or simply toast.

Faux Sourdough
Inspired by King Arthur Flour

1 1/2 Cups Warm Potato Water*
1 Tablespoon Granulated Sugar
1 1/4-Ounce Package Active Dry Yeast
1 6-Ounce Container Plain Greek-Style Coconut Yogurt or 3/4 Cup Vegan “Sour Cream”
4 1/2 – 5 Cups Bread Flour
1 1/2 Teaspoons Salt
1/2 Teaspoon Citric Acid
1/16 Teaspoon (Pinch) Ground Ginger

*By “potato water,” I mean the water that was used to boil potatoes, which is full of tenderizing starches and excellent for bread making. Pasta water can also work, or in a pinch, 1 teaspoon potato starch whisked into the water.

To begin, dissolve the sugar into the water and sprinkle the yeast on top. Allow it to proof for about 5 minutes, until active and frothy. Mix in the “sour cream” or “yogurt,” and begin to work in the flour, 1 cup at a time. Add in the salt, ginger, and citric acid along with the first measure of flour. Use the dough hook on your stand mixer if you have one, and allow it to knead slowly and create a sticky but workable dough. Err on the side of using less flour for now; You can always work more into it later.

Let the machine continue to knead the dough for about 10 minutes on low speed. Cover the bowl, stash it in the fridge, and allow it to sit for 12 – 24 hours. Yes, that long! Your patience will be rewarded.

Lightly grease a 9 x 5 inch loaf pan, and set aside. Turn out the dough onto a lightly floured surface, and have more flour ready if needed. Knead the dough by hand, adding more flour if too sticky, for about 10 minutes. Let it rest for another 10 so that the gluten can relax a bit before shaping. Flatten the dough into a rectangle slightly shorter than 9 inches, and then roll it up tightly. Place the roll seam-side down in your prepared loaf pan.

Allow the loaf to sit for 60 – 90 minutes, until just barely peeking out above the rim of the pan. Bake in a 375 degree preheated oven for 35 – 40 minutes, until golden brown. Let cool on a wire rack completely before slicing.

Makes 1 Large Loaf

Printable Recipe

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