Cutting Coupons in KC: Freezer Cooking/Baking Day 6/5

Showing posts with label Freezer Cooking/Baking Day 6/5. Show all posts

Sunday, June 6, 2010

Freezer Cooking/Baking Day Update

I spent a little time baking this weekend. Unfortunately, it wasn't as much time as I had hoped. I did get a few things crossed off my HUGE list. I have some time Monday morning so I can try to get a few more things in the freezer. Here is what I completed this weekend:

Easy Sourdough French Bread

Chocolate Chip Cookie Dough

I didn't bake the cookies, I formed the dough into balls and put them on a baking sheet covered with wax paper. Then I put them in the freezer overnight. This morning I put them in a ziploc bag in the freezer. This way, we just bake as many cookies as we want at at time and they are always hot & fresh from the oven.

English Muffins

Friday, June 4, 2010

Easy Sourdough French Bread

Easy Sourdough French Bread

1 cup warm Water
2 1/2 tablespoons White Vinegar
4 cups All-Purpose Flour
3 tablespoons Wheat Gluten** (located in the baking aisle at the grocery store)
2/3 cup Sour Cream
1 1/2 tablespoons Sugar
1 1/2 teaspoons Salt
2 1/2 teaspoons Yeast

Measure ingredients and place in your Bread Machine pan in the order recommended by the manufacturer. Set on dough cycle. Watch the dough for a few minutes and add more flour if it is too sticky. When the cycle is complete place the dough (it will be sticky) in a lightly greased loaf pan and let it rise for another 30-40 minutes. Bake at 350 degrees for 25-30 minutes. Allow bread to cool in the pan for 10 minutes and then remove and cool on a wire rack.

**I use regular flour and wheat gluten whenever a recipe calls for bread flour. Wheat gluten will give your bread a higher rise, better shape & texture and will extend the freshness of your bread.

This Post is Linked to: