SOURDOUGH BREAD SAUCE
Try a sourdough twist on classic bread sauce. Serve with your Sunday roast or to impress friends and family at Christmas. Can be made up to two days ahead
Provided by Miriam Nice
Categories Condiment, Dinner, Lunch, Main course, Side dish
Time 30m
Number Of Ingredients 12
Steps:
- Blitz the bread to crumbs in a food processor and stud the shallots with the cloves. Put the shallots in a saucepan with the bay leaves, peppercorns and milk. Heat gently for 20 mins, then pour the mixture through a sieve into a clean pan and discard the aromatics.
- Heat the infused milk until simmering, then add the flour, breadcrumbs, butter and nutmeg. Add the cream and buttermilk, and season well. Cook for 6-8 mins more or until the sauce has thickened. Can be made up to two days ahead or frozen for two months. Reheat gently on the hob before serving, and sprinkle over the thyme leaves, if using.
Nutrition Facts : Calories 134 calories, Fat 9 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.3 milligram of sodium
SAN FRANCISCO SOURDOUGH BREAD PUDDING WITH AMARETTO SAUCE
After trying numerous bread pudding recipes, I attempted to create my own, using flavors that I love. The sourdough adds to the recipe without being overwhelming, and the amaretto brings a light almond flavoring to the top. My family enjoys it, and I hope you do as well.
Provided by slfortson
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 1h50m
Yield 12
Number Of Ingredients 12
Steps:
- Place bread cubes in a 9x13-inch baking dish. Add raisins and almonds.
- Combine milk, eggs, sugar, butter, vanilla extract, and cinnamon in a mixing bowl. Pour mixture over bread and let sit for about 30 minutes to let bread absorb and soften.
- Preheat the oven to 350 degrees F (175 degrees C).
- Bake in the preheated oven until top is lightly browned, about 50 minutes.
- Melt 1 stick butter in a saucepan over low heat, 3 to 5 minutes. Add confectioners' sugar and stir well. Remove from heat. Stir in amaretto. Allow sauce to sit at room temperature until thickened, about 15 minutes. Pour sauce over bread pudding before serving.
Nutrition Facts : Calories 320.5 calories, Carbohydrate 40.6 g, Cholesterol 93.2 mg, Fat 14.4 g, Fiber 0.8 g, Protein 6.1 g, SaturatedFat 7.9 g, Sodium 229.6 mg, Sugar 29.6 g
HOW TO MAKE SOURDOUGH BREAD
Make a sourdough starter from scratch, then use it to bake a flavoursome loaf of bread with our simple step-by-step recipe.
Provided by Cassie Best
Categories Side dish
Time 1h40m
Yield Makes 1 loaf
Number Of Ingredients 6
Steps:
- First, make your starter. In a large bowl, mix together 100g of the flour with 125ml slightly warm water. Whisk together until smooth and lump-free.
- Transfer the starter to a large jar (a 1-litre Kilner jar is good) or a plastic container. Leave the jar or container lid ajar for 1 hr or so in a warm place (around 25C is ideal), then seal and set aside for 24 hrs.
- For the next 6 days, you will need to 'feed' the starter. Each day, tip away half of the original starter, add an extra 100g of flour and 125ml slightly warm water, and stir well. Try to do this at the same time every day.
- After 3-4 days you should start to see bubbles appearing on the surface, and it will smell yeasty and a little acidic. This is a good indicator that the starter is working.
- On day 7, the starter should be quite bubbly and smell much sweeter. It is now ready to be used in baking.
- Tip the flour, 225ml warm water, the salt, honey and the starter into a bowl, or a mixer fitted with a dough hook. Stir with a wooden spoon, or on a slow setting in the machine, until combined - add extra flour if it's too sticky or a little extra warm water if it's too dry.
- Tip onto a lightly floured surface and knead for 10 mins until soft and elastic - you should be able to stretch it without it tearing. If you're using a mixer, turn up the speed a little and mix for 5 mins.
- Place the dough in a large, well-oiled bowl and cover. Leave in a warm place to rise for 3 hrs. You may not see much movement, but don't be disheartened, as sourdough takes much longer to rise than a conventional yeasted bread.
- Line a medium-sized bowl with a clean tea towel and flour it really well or, if you have a proving basket, you can use this (see tips below). Tip the dough back onto your work surface and knead briefly to knock out any air bubbles. Shape the dough into a smooth ball and dust it with flour.
- Place the dough, seam-side up, in the bowl or proving basket, cover loosely and leave at room temperature until roughly doubled in size. The time it takes for your bread to rise will vary depending on the strength of your starter and the temperature in the room, anywhere from 4-8 hrs. The best indicators are your eyes, so don't worry too much about timings here. You can also prove your bread overnight in the fridge. Remove it in the morning and let it continue rising for another hour or 2 at room temperature. The slower the rise, the deeper the flavour you will achieve.
- Place a large baking tray in the oven, and heat to 230C/210C fan/gas 8. Fill a small roasting tin with a little water and place this in the bottom of the oven to create steam. Remove the baking tray from the oven, sprinkle with flour, then carefully tip the risen dough onto the tray.
- Slash the top a few times with a sharp knife, if you like, then bake for 35-40 mins until golden brown. It will sound hollow when tapped on the bottom. Leave to cool on a wire rack for 20 mins before serving.
Nutrition Facts : Calories 245 calories, Fat 1 grams fat, Carbohydrate 48 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 0.4 milligram of sodium
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