Ingredients
• 1 bag of Sourdough Bread Mix
• 2 cups room temperature water
Directions
1. Pour mix into medium bowl; add the yeast packet and water. Hand mix until fully blended. Cover bowl with plastic wrap and let rest 12–15 hours.
2. Turn dough onto floured counter and fold in half. Turn 90° and fold in half again; cover and let rest 15 minutes.
3. While dough rests, line a medium sized bowl with clean dish towel. Dust bowl generously with flour. Using a pastry scraper, form a tight round dough ball. Lift it with the pastry scraper, place the top of the ball in bottom of bowl, seam side up. Pinch seam together. Sprinkle with flour. Cover lightly with towel.
4. Allow dough to rise for approximately 40 minutes and then place Dutch Oven in the oven and preheat oven to 500° F.
5. Once the oven has reached 500° (approximately 35 minutes after dough has risen), touch top of loaf lightly. If imprint remains, it's time to bake. If the dough bounces back, it needs an additional 10 minutes.
6. Cut a parchment strip, 9'' by 18". Place parchment strip over loaf. Turn bowl out onto counter. Quickly score top of loaf with single edge blade to allow expansion in oven.
7. Using thick oven mitts, quickly remove Dutch oven to stove top. Uncover. Using parchment "sling", lower loaf into Dutch oven. With hot mitts, cover pot, return to oven.
8. Bake an additional 10 minutes at 500° F. Lower temperature to 450° F, bake 20 minutes. Carefully remove cover.
9. Bake an additional 20 minutes, to 210° F internal temperature. Remove from oven. Cool on wire rack at least one hour before cutting.
Baker's Note: The above cooking temperatures are based on a conventional oven, not convection. If convection, lower temperature by 25°F.
Our Pan Loaf Breads require a 9 x 5 loaf pan.Ingredients
• 1 bag of Sourdough Bread Mix
• 2 cups room temperature water
Directions
1. Pour mix into medium bowl; add the yeast packet and water. Hand mix until fully blended. Cover bowl with plastic wrap and let rest 12–15 hours.
2. Turn dough onto floured counter and fold in half. Turn 90° and fold in half again; cover and let rest 15 minutes. Brush 9"x 5" metal loaf pan with olive oil.
3. Gently pull dough into a rectangle; fold one end to the middle, fold the other end over it. Turn dough 90° and roll up tightly, pinching the seam and ends to seal. Place in pan, seam side down; cover and let rise 1 hour 30 minutes. Preheat oven to 375°F.
4. Bake about 1 hour 10 minutes, until richly brown. Let cool 20 minutes in pan, then on a rack until completely cool before slicing. Enjoy!
Baker's Note: The above cooking temperatures are based on a conventional oven, not convection. If convection, lower temperature by 25°F.
Ingredients
• 1 ⅓ cups Pancake & Waffle Mix
• ⅔ cup room temperature water
• 1 large egg
Directions
1. Mix pancake mix as directed on package.
2. Let stand 5–10 minutes to allow batter to thicken.
3. Heat waffle iron to medium-medium high setting. Brush iron lightly with coconut oil.
4. When iron is fully heated, scoop batter onto griddle with large ice cream scoop.
5. Close lid, allow to cook 2–3 minutes until waffle is cooked through.
6. Place finished waffle on plate, serve immediately with butter and your favorite syrup.
7. To keep waffles warm until serving, place waffles on parchment lined cookie sheet in preheated 290°F oven.
Baker’s Note: Before serving, add a dollop of yogurt, creme fraiche or whipped cream + fresh fruit and slivered almonds to finished waffle.
Ingredients
• 1 ⅓ cups Pancake & Waffle Mix
• ⅔ cup room temperature water
• 1 large egg
Directions
1. Measure 1 ⅓ cups of mix into a medium bowl. In a small bowl, whisk water and egg, then add to mix and whisk to blend batter thoroughly. Let stand 10 minutes.
2. Heat griddle to 375°F and brush with oil. You’ll know it’s ready when a drop of water sizzles and disappears.
3. Pour batter into 4-inch rounds and cook until tops are filled with bubbles and bottom is browning.
4. Flip once and cook until done. Enjoy with your favorite toppings.
