Thursday, August 02, 2012
Blue Ribbon Sourdough Rye and Cherry Quick Bread
I nearly fell over when I saw the ribbon on my bread. I'm not sure what I'll do with my $1.25 prize winnings, but the ribbon is going up on my fridge. Danny's quick bread was given a participation ribbon and .75 cents, which he already has plans for. I think he gets another .75 for the Medusa head, so he's pretty flush with cash at the moment.
The Saunders County Fair runs through Sunday.
You Will Need:
1 cup fed sourdough starter at room temperature
2 cups water
2 cups bread flour
Mix together, cover and let rise 12 hours.
All of sponge
1/2 cup water
1 tablespoon malted barley syrup
1 tablespoon kosher salt
1 cup dark rye flour
2 cups light rye flour
2 tablespoons vital wheat gluten
1 tablespoon caraway seeds
2-4 cups bread flour
3 tablespoons cornstarch dissolved in 1/4 cup water
1 cup boiling water
Bring water to a boil, stir in cornstarch mixture and cook until thickened. remove to a bowl, cover and use to lightly brush loaves when removed from oven.
Knead well, until you have a stiff, somewhat sticky dough. Cover in greased bowl and let rise 1 hour. Fold dough in thirds like a letter. Rise another hour, repeat folds. Let rise again until doubled.
Deflate dough and shape. Place on a cornmeal dusted pan. Cover with a damp (not wet) cloth and let rise in a warm spot (atop the oven is fine) until nearly doubled. Meanwhile, preheat oven to 375 with an old pan in the bottom shelf.
Before loading bread in oven, toss a handful of ice cubes in pan to create steam. Score bread and bake 20 minutes. Remove pan, and rotate bread pan. Bake another 25-30 minutes or until brown, and reading an internal temperature of around 195 degrees F. Loaf should sound hollow when rapped with knuckles.
Remove to a rack, glaze while still hot, and cool completely before slicing.
Cherry Coconut Quick Bread:
Grease and flour a loaf pan, or two 8 inch layers. Preheat oven to 350 degrees f.
2 cups cake flour
1 1/4 cups granulated sugar
1 1/2 teaspoons baking powder
1 teaspoon salt
1/2 cup vegetable shortening
1/2 cup whole milk
1 1/2 teaspoons coconut extract
1/2 cup egg whites (about 4 large)
1/2 cup shredded coconut
1 cup finely chopped dried cherries
3 tablespoons flour to toss with dried fruit
Sift together the flour, sugar, baking powder, and salt. With a mixer, beat in shortening until it looks like damp sand. Combine milk and extract. Add to mixture and beat 2 minutes on medium. Add egg whites and beat 2 minutes longer. Fol in fruit tossed with flour. Pour into pan (s) and bake 30-35 minutes for layers, about 1 hour for loaf. Test for doneness with a toothpick, etc. Cool 10 minutes in pan on rack, then remove to rack and cool completely. This cake is best second day. Store tightly wrapped in wax paper and cling film.