My very dear friend, Teresa gave me a sourdough starter, which jump started my desire for a KitchenAid Mixer. Another very dear friend, Mary gave me a recipe for a Hearty Cabbage Soup. Now, if life would slow down and we can all share this culinary experience together, THAT would be perfection.
More pictures of the sourdough:
The perfect companion to sourdough is a good, hearty soup. Here, my friends is Tomato Cabbage soup with Italian sausage - enjoy!
Hearty Tomato Cabbage Soup with Italian Sausage:
1 1/2 lb. combination of ground beef and Italian Sausage (loose)
1 onion
handful of carrots
2 stalks celery
1 onion
7 cups water
1 T. salt (I know, I know, sounds excessive but I never claimed that this was healthy...)
1 T. sugar
2 T. Worchestershire
4 Jamaican all spice, whole
2-3 bay leaves
1 head of cabbage, coarsely chopped
2 cans tomato paste
lotso pepper
Brown meat with onions. Add in carrots, celery.
1 1/2 lb. combination of ground beef and Italian Sausage (loose)
1 onion
handful of carrots
2 stalks celery
1 onion
7 cups water
1 T. salt (I know, I know, sounds excessive but I never claimed that this was healthy...)
1 T. sugar
2 T. Worchestershire
4 Jamaican all spice, whole
2-3 bay leaves
1 head of cabbage, coarsely chopped
2 cans tomato paste
lotso pepper
Brown meat with onions. Add in carrots, celery.
Oh my gosh, I want your sourdough recipe! That bread looks yummy too! (BTW, I found you because I am a friend of Barbie's!).
ReplyDeleteI found the recipe here: http://www.relishmag.com/recipes/view/40556/classic-sourdough-bread.html
ReplyDeleteIn case the link doesn't work, here it is!
Kneading dough in a KitchenAid helped immensely. I realized that my past bread making attempts failed because of under kneading. If you live close to Barbie, I can send an extra starter with her the next time I see her!
Happy Baking!
Ingredients
1 cup Sourdough Starter (see recipe)
2 1/4 cups warm water, divided
5 to 7 cups white bread flour, divided
2 (1/4-ounce) packets dry yeast
2 teaspoons sugar, divided
2 teaspoons salt
Instructions
1. Mix sourdough starter, 2 cups water and 5 cups flour in a large bowl. Mix well; cover with a dish towel and let rise 8 hours or overnight.
2. Combine yeast, 1/4 cup warm water, and 1/2 teaspoon sugar. Let stand 5 minutes, until mixture bubbles.
3. Place flour mixture in the bowl of a stand mixture. Add yeast mixture, salt and remaining 1 1/2 teaspoons sugar. Mix well. With your hands or a dough hook, knead while gradually adding up to 2 additional cups of flour, 1/2 cup at a time. Knead until a smooth, soft dough forms. Dough should be shiny and supple, not sticky and wet. If you plan to add additional ingredients (see note), add them at this point so they are evenly distributed.
4. Place dough in an oiled bowl; cover with a dishtowel and let rise about 2 hours.
5. Punch down and divide in half for 2 large loaves or fourths for 4 smaller loaves. Knead each portion by hand on a lightly floured surface until smooth; shape into rounds. Place on a parchment-lined baking sheet and lightly cover with a dishtowel. Let rise 1 hour, until double in size.
6. Preheat oven to 375F. Just before placing bread in the oven, place an ovenproof bowl filled with 2 cups of water or ice cubes in the bottom of oven to create steam to help bread form a crisp crust.
7. Slash tops of loaves with a sharp knife. For a rustic look, sprinkle with flour. Bake about 45 minutes, until loaves sound hollow when tapped on the bottom. Makes 2 loaves, 12 servings each.
NOTE: To make Sourdough Olive Bread, saute 1 cup chopped kalamata olives, 1 chopped small yellow onion, and 4 minced garlic cloves in 2 tablespoons olive oil until onions are tender. Cool. Add to dough during the first kneading and proceed with recipe.