Search Results for '("C'

[BakerAunt]

Gooey Butter Cake
Submitted by sarahh on June 03, 2008 at 6:20 pm

The original recipe called for a cake mix for the dry ingredients. I adapted mine to use my own dry ingredients. I think it makes a better cake.

1 3/4 cup flour
1 cup sugar
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1/2 cup butter, melted
1 egg, lightly beaten
8 oz. cream cheese, regular or 1/3 less fat
2 eggs
3 cups powdered sugar
Extra 1 tablespoon powdered sugar for sprinkling

Preheat oven to 350 degrees.

Mix first four ingredients together. Stir in melted butter and egg. Press into a 9 by 13 pan and set aside.

In same bowl, beat cream cheese until fluffy. Beat in eggs. Beat in powdered sugar. Pour over the crust.

Sprinkle with powdered sugar (you are going for a few "clumps" of powdered sugar here, not an even coating on top)

Bake 30-35 minutes, until edges are just golden. Center will be soft. Cool completely before cutting.

To make as cupcakes:
Crust:
3/4 cup plus 2 tablespoons flour
1/2 cup sugar
1 1/4 teaspoon baking powder
1/2 teaspoon salt
1/4 cup butter, melted
1 egg

Filling:
4 oz. cream cheese
1 egg
1 1/2 cup powdered sugar
Extra teaspoon powdered sugar

Mix dry ingredients together. Stir in melted butter and egg. Press into 9" square pan.
Beat cream cheese until fluffy. Beat in egg. Beat in powdered sugar. Pour over crust and sprinkle with powdered sugar.

Bake 25-30 minutes, until edges are just golden. Center will still be soft. Cool completely before cutting.

These are good for taking places. No cutting and serving. And people are always impressed.
A full recipe makes 24, a half makes 12.

Preheat oven to 350 degrees. Press a scant 1/8 cup crust in each of 24 standard muffin cups. Divide topping evenly among cups. Sprinkle with powdered sugar. Bake 15 minutes, or slightly less. Cool in pans before unmolding or they will fall apart.

• This topic was modified 9 years, 9 months ago by BakerAunt.
• This topic was modified 9 years, 9 months ago by BakerAunt.

[BakerAunt]

Fudge Icing
Submitted by sarahh on September 01, 2010 at 10:56 pm

3 tablespoons cocoa
1 cup granulated sugar
¼ cup milk
dash salt
¼ cup butter
1 teaspoon vanilla

Mix all but vanilla in a medium saucepan. Place over medium heat and bring to a boil. Reduce heat slightly and boil for one minute.

Remove from heat and add vanilla. Stir until thick enough to top cake (will look like a thick milkshake). Pour over cake and spread to edges.

If frosting a layer cake, let icing run down sides of cake and then smooth with a knife. Let icing cool thoroughly before covering cake.

Cake is even better the next day.

This is a wonderful icing, especially on the Black Devil's Food Cake also posted in my recipes. It is also really good on yellow cake. Beat it until thick, but don't wait for it to get like regular icing, because it will harden and tear the cake when you try to spread it.

This is a good recipe to make with carob powder, for anyone who can't eat chocolate. I have made it this way many times.

[BakerAunt]

Dad's Cornbread
Submitted by sarahh on November 19, 2010 at 3:45 pm

Serve this hot out of the oven with lots of butter.
Yield: 8 wedges

Shortening for the pan(s)
1 cup cornmeal
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 egg
1 cup milk
1/4 cup oil

Grease a 10-inch cast iron skillet heavily with shortening. Don't use cooking spray. Place pan in oven and preheat pan and oven to 400 degrees.

In a medium bowl, stir together cornmeal, flour, baking powder and salt. In another bowl, beat egg with milk and oil. Add wet ingredients all at once to dry ingredients. Stir gently, but thoroughly, until well-mixed. Do not beat.

Remove hot pan from oven and immediately pour in batter. It will sizzle if your pan is hot enough.
Quickly spread batter to edges of pan and bake until golden on top and golden brown and crispy on the bottom, about 20 minutes. Serve immediately with butter and choice of toppings.

Corn Sticks
Heavily grease a corn stick pan and preheat with oven to 400 degrees. Follow above instructions, filling wells in pan about half full. Bake 10-15 minutes, or until golden and crispy. Serve immediately.

[BakerAunt]

Black Devil's Food Cake
Submitted by sarahh on March 14, 2009 at 12:33 am

2 cups flour
1 ¾ cups sugar
½ cup cocoa
1 tablespoon baking soda
2/3 cup oil*
1 cup buttermilk **
1 cup strong coffee

Preheat oven to 350 degrees. Grease and flour pan(s).

Stir together the flour, sugar, cocoa and baking soda in a large bowl. Add oil and buttermilk and stir well. Carefully stir in coffee. Batter will be very thin. Pour into pan(s).

Bake 30-40 minutes, or until cake bounces back when lightly pressed in center. Make sure the center is cooked through and not soft, or cake will fall in the middle when cool.

Let cake cool in pan on rack. If making layers, let cool 15 minutes and then turn out of pans onto rack to cool before frosting. This is a tender cake, so use a cooked icing or a very fluffy frosting or the cake might tear.

Makes one 9 by 13 or 2 8-inch round layers.

*Substitute 1/3 cup plain fat-free yogurt for same amount of oil for a lower fat cake. This is how I usually make it.

**Cultured buttermilk works best. But you can also substitute slightly less than ½ cup yogurt and slightly more than ½ cup milk, mixed together. Or stir 1 tablespoon vinegar or lemon juice into 1 cup regular milk. The cake won't rise quite as high with either substitution.

This is a wonderful cake that gets better the next day. Really good with the Fudge Icing that is also posted under my recipes.

This is a good recipe to make with carob powder for those who can't eat chocolate. Be sure to sift the carob powder if it is lumpy. I have made it this way many times with great success.

[BakerAunt]

Biscuit Cinnamon Rolls
Submitted by sarahh on June 04, 2009 at 9:57 pm

1 ¾ cups flour *
½ teaspoon salt
3 teaspoons baking powder
¼ cup shortening
¾ cup milk

Filling:
2 tablespoons butter, melted
½-3/4 cup brown sugar, depending on preference
1 ½ teaspoons cinnamon

Icing:
1 cup powdered sugar
1 teaspoon vanilla
1 tablespoon milk

Preheat oven to 400 degrees. In a medium bowl, mix together flour, salt and baking powder. Cut in shortening until mixture looks like coarse crumbs. Make a well in the center and add the milk all at once. Mix well, until a stiff dough forms.

Turn out onto floured surface and knead briefly, about 10 turns. Pat or roll into a rectangle about ½ inch thick. Brush or drizzle surface with melted butter, saving any extra for the icing. Sprinkle evenly with brown sugar and then cinnamon. Roll up fairly loosely, starting with long side and pinch seam closed with fingers. Cut into 12 pieces and place, cut side up on a greased baking sheet (or lined with parchment). Leave about an inch between the rolls, or place them farther apart if you like crispier sides.

Bake 12-15 minutes, but watch closely so any leaking filling doesn't burn.

While rolls are baking, make icing. Using any remaining melted butter (I usually use the same bowl I melted the butter in), stir together the powdered sugar and vanilla. Add the milk gradually until a thin icing forms. Better to start with less milk and add more to avoid lumps.

Remove hot rolls to plate and drizzle with icing. Serve warm.

*Can use up to ¾ cup whole wheat or barley flour, with no other changes.
Makes 12.

[BakerAunt]

Apple Crisp with 2 Topping Options
Submitted by sarahh on October 19, 2008 at 8:55 pm

Crisp:
4-7 apples, cored and sliced thin, peel or not, as desired
¼ cup brown sugar, or less
1 teaspoon cinnamon
2 tablespoons flour

one recipe Crumb Topping or Brown Sugar Crumb Topping

Preheat oven to 350 degrees. In a large mixing bowl, mix apples, brown sugar, cinnamon and flour. Pour into a 9-inch square pan. Level top and spread on crumb topping. Bake 30-45 minutes, or until apples are tender.

Topping I:
1 cup brown sugar
1/2 cup flour
1 teaspoon cinnamon
¼ cup butter, melted

In a medium bowl, combine the brown sugar, flour and cinnamon. Add melted butter and mix until crumbly. Use to top apple pie or crisp.

Topping II
1 cup white or brown sugar or a combination
1 cup flour (or ½ cup flour and ½ cup oats)
1 teaspoon cinnamon
¼ cup butter, chilled and cut into small pieces

In a medium bowl, combine sugar(s), flour and cinnamon. Add butter and cut in with pastry blender, two knives or your fingers until fine crumbs form. Use to top apple pie or crisp.

[BakerAunt]

Triple Gingerbread Squares - Diabetic-Friendly Dessert
Submitted by tarrka1089 on January 25, 2012 at 11:27 pm

These little squares are bursting with flavor! Since ginger is an especially good spice for those with diabetes, you could easily make this your one-a-day supplement!

Yield: 16 squares
Source: The Diabetes Comfort Food Cookbook

1 cup all-purpose flour
1/4 cup whole-wheat pastry flour
1 Tbs. ground ginger
1/2 tsp ground cinnamon
1/4 tsp ground cloves
1/2 tsp baking soda
1/4 tsp salt
1/2 cup Splenda sugar blend
1/2 cup low-fat buttermilk
1/4 cup unsweetened applesauce
1/4 cup molasses
1/4 cup canola oil
1 egg, beaten
2 Tbs. finely minced crystallized ginger
1 tsp fresh-peeled finely grated ginger
1-1/2 Tbs. powdered sugar

Prep Time: 20 minutes - Cook Time: 25-30 minutes

1. Preheat oven to 350ºF. Coat a 9-inch baking pan with cooking spray. In a large bowl, combine the flours, ground ginger, ground cinnamon, ground cloves, baking soda, and salt.

2. In another bowl, combine the Splenda with the buttermilk, applesauce, molasses, oil, egg, crystallized ginger, and fresh ginger.

3. Slowly stir in the flour mixture and mix to combine with a wire whisk.

4. Pour the batter into the prepared pan and bake for 25 minutes, or until a tester comes out clean. Cool in the pan until cool enough to cut without producing crumbs. Sprinkle with powered sugar and cut into squares.

Exchanges/Choices: 1-1/2 carb & 1/2 Fat
Calories: 125
Calories from fat: 35
Total Fat: 4.0g
Saturated Fat: 0.4g
Trans Fat: 0.0g
Cholesterol: 15mg
Sodium: 90mg
Total Carb: 20g - Net Carb: 19g
Dietary Fiber: 1g
Sugars: 12g
Protein: 2g

[BakerAunt]

Double Chocolate Brownies - Diabetic-Friendly Dessert
Submitted by tarrka1089

Yes, you can have chocolate! Only 10g net carbs and 7g of sugar - and the taste? Let's just say, you'd NEVER guess this is a diabetic-friendly dessert. ; )

Yield: 20 brownies
Source: The Diabetes Comfort Food Cookbook

2/3 cup all-purpose flour
1/3 cup Dutch process cocoa
1 tsp baking powder
1/4 tsp salt
1/4 cup bittersweet chocolate chips (such as Ghirardelli)
1 Tbs. butter (*substituted Land O' Lakes margarine w/80% veg oil)
1/4 cup granulated sugar
1/4 cup brown sugar (*substituted Splenda brown sugar)
3 Tbs. reduced-fat sour cream
1 Tbs. unsweetened applesauce
1 Tbs. fat-free chocolate syrup (*substituted coffee flavor syrup)
1 egg
1 egg white
2 tsp pure vanilla extract

[Because Splenda will cause baked goods to dry out after a few days, did not substitute the granulated sugar. If you decide to use both granulated sugar and regular brown sugar, the grams of sugar per serving is still only 7g.]
Prep time - 15 minutes / Cook Time - 20 minutes

1. Preheat oven to 350ºF. Coat an 8x8 in. baking pan with cooking spray. Set aside.

2. In a medium bowl, mix together the flour, cocoa powder, baking powder, and salt. Set aside.

3. In a *microwave-safe container, add the chocolate chips and butter. Microwave for 1 minute. Remove from the microwave carefully and stir the mixture until it is smooth. Add the melted chocolate mixture to a large bowl. Let cool for 5 minutes.

*[If a microwave is not available, heat a small saucepan with 1/4 water, bring to a simmer. Put a mixing bowl on top and add the chocolate chips and butter. Stir mixture until melted, about 5 minutes.]

4. Add the sugars, sour cream, applesauce, chocolate syrup, egg, egg white and vanilla to the melted chocolate mixture and stir until well combined. Slowly add the four in thirds to the chocolate mixture. Do not overbeat; mix until just combined.

5. Pour the mixture into the prepared pan. Position the oven rack to the lower third of the oven. Bake the brownies for almost 20 minutes. Insert tester. The brownies should look slightly under-baked and the top should look fudgy.

6. Remove the pan from the oven and place on a wire rack. Let the brownies cool for 2 hours in the pan. The brownies will firm up a bit. Cut into 20 squares.

[The original recipe calls for temp of 325ºF for 15 minutes. Even with checking the accuracy of my oven with a thermometer, these were nowhere close to being done, let alone firming up after 2 hours. So back in the oven at 350ºF for another 15-17 minutes.]

Exchanges/Choices - 1 carb
Calories - 65
Calories from fat - 20
Total fat - 2.0g
Saturated Fat - 1.2g
Trans Fat - 0.0g
Cholesterol - 15mg
Sodium - 60mg
Total carb - 11g / Net carb - 10g
Dietary Fiber - 1g
Sugars - 7g
Protein - 1g

[BakerAunt]

Maine Blueberry Muffins
Submitted by Annabelle's Lair on September 20, 2012 at 10:50 am

These muffins come out larger than normal, fluffy, moist, and stuffed with juicy blueberries that
Source: Mother

2 cups flour
¾ cup granulated sugar
1 Tablespoon baking powder
½ teaspoon salt
2 eggs, lightly beaten
½ cup oil
1 ½ teaspoon vanilla
1 cup buttermilk
(alternative to fresh buttermilk is Saco Powdered Buttermilk: 4 Tablespoons powdered buttermilk plus 1 cup of water = 1 cup buttermilk)
1 ¾ cups Maine blueberries (I use Wyman's frozen blueberries) or any other blueberries, fresh or frozen.

Step 1: Mix together flour, sugar, baking powder, and salt.

Step 2: In separate bowl, beat eggs lightly then add oil, vanilla, and buttermilk. Once these ingredients are blended then add them to the flour mixture.

Step 3: Add the fresh or frozen blueberries. If using frozen blueberries dust them with about 2 Tablespoon of flour.

Step 4: Spoon blueberry batter into greased or nonstick muffin pan and sprinkle the batter with sugar.

Step 5: Bake at 400F for 18-20 minutes.

comments
Submitted by KIDPIZZA on Thu, 2012-09-20 16:32.
NEBELWESEN:
Good afternoon. I enjoyed looking over your blueberry recipe. I believe employing buttermilk is a very good addition. But & however, 1TBS of baking powder to me is very, very excessive. I would consider just 2, tsp worth. Is it possible it is a typo???
Anyway good luck to you & enjoy the rest of the day.
~KIDPIZZA.

Submitted by Annabelle's Lair on Thu, 2012-09-20 19:12.
Kidpizza - I looked over the recipe again and sure enough it does say 1 Tablespoon of baking powder, which would explain why perhaps the muffins are so big? I guess you could use less and see how that works out. Thx for looking it over.

[BakerAunt]

Maine Wicked Whoopie Pies (Chocolate)
Submitted by Annabelle's Lair on September 20, 2012 at 10:28 am

I've made these quite a few times and they usually come out very moist in the event they are not overbaked. Frost with the old fashioned cooked whoopie pie frosting and store them in the fridge. See frosting recipe under "Community Recipes." [It is included as one of her recipes on the Nebraska Kitchen site.]

Yield: 20-24
Source: This recipe came from my mother.

½ cup butter (1 stick)
½ cup shortening
2 cups granulated sugar
2 eggs
1 teaspoon vanilla
1 cup cocoa
1 cup hot water
1 cup buttermilk
4 heaping cups flour
2 teaspoon salt
2 teaspoon baking soda

Step 1: Beat butter, shortening, sugar, eggs, and vanilla until creamy.

Step 2: Add hot water, buttermilk, and cocoa to creamed mixture and mix until blended.

Step 3: In separate bowl whisk together flour, salt, and baking soda then add flour mixture to creamed mixture and mix well.

Step 4: Scoop large rounded spoonfuls of batter onto greased cookie or nonstick sheet and space at least 2” apart.

Step 5: Bake at 350F for 10 min.

(Optional):
To make red velvet whoopie pies, just add 2 ounces of red food coloring to chocolate mixture.

comments
Submitted by latower on Mon, 2012-11-05 13:34.
Sounds great ! I would like to know what is "old fashioned cooked. Whoopie pie frosting." .If you can supply a recipe or source that would be good. I would also like to know if they need to be refrigerated? Thanks

Submitted by Annabelle's Lair on Wed, 2012-11-14 11:04.
Hi latower. I posted the whoopie pie frosting here as well. Scroll down a few and you will see the posting. Don't know why it's called "old fashioned cooked frosting"....just something I got from my mother. Good luck.

• This topic was modified 9 years, 9 months ago by BakerAunt.

[BakerAunt]

Christmas Sugar Cookies
Submitted by Annabelle's Lair on December 19, 2012 at 2:44 pm

These cookies come out very soft and moist.
Source: My mother

2 cups butter softened
2 cup sugar
4 eggs
1 ½ tsp vanilla extract
1 ½ tsp almond extract
1 tsp baking powder
2 tsp salt
5 cups flour (I use King Arthur all-purpose flour)

In mixing bowl of stand mixer beat butter, sugar, eggs, vanilla extract, and almond extract until creamy and smooth.

Then slowly add sifted baking powder, salt, and flour into creamed mixture until well combined.

Cover cookie dough and let sit in fridge at least 2 hours or overnight to chill.

Roll out cookie dough on well-floured surface and shape as desired.

Bake on 450F for 10 min or until just golden on bottom.

comments
Submitted by Horibams@hotmail.com on Sun, 2012-12-23 18:33.
My all butter cut out cookie recipe from KAF keep great shapes. After I learned a few tricks, I have no problems with all butter dough. Would you like a few tips?

Submitted by Annabelle's Lair on Wed, 2013-01-09 21:17.
If you have any tips I would be interested in them. One thing I did was to roll the cookie dough in balls and flatten slightly with glass. These cookies kept their shape ok. It's just when I use cookie cutters they seems to lose their shape if I use all butter in recipe.

Submitted by --jej on Mon, 2013-02-11 13:29.
Just curious: You show 2 T. butter and 2 c. shortening.
Have you already cut the amount of butter down, or do you still reduce it further? It already seems to be a very lop-sided ratio.
Also, why use any butter at all, with this great difference?
And to what thickness do you flatten these? 1/4 inch? More? etc.

Submitted by Annabelle's Lair on Tue, 2013-03-05 08:42.
This recipe came from my mother. I actually use shortening instead of butter. I do flatten the dough balls down about 1/4 inch.

[BakerAunt]

Chocolate Fudge
Submitted by Annabelle's Lair on December 19, 2012 at 2:18 pm

Rich and creamy fudge.
Source: My husband

3 cups chocolate chips
1 can condensed milk (14 oz.)
1 ½ tsp vanilla extract
Dash salt

In medium saucepan, combine chocolate chips, condensed milk, vanilla extract, and salt in double boiler on medium heat.

Pour fudge into 8 inch square pan or round pan.

comments
Submitted by Silviodd@cox.net on Sat, 2012-12-22 00:41.
This is one of the easiest and best fudge recipes I know of. If you ever lose it you can use the one on the sweetened condensed milk can.

Submitted by Annabelle's Lair on Sat, 2012-12-22 09:22.
LOL! Somebody gave my husband this recipe. I checked out the sweetened condensed milk can and sure enough. Thx 🙂

Submitted by Wonky on Wed, 2013-02-20 21:54.
How long should you cook this?

Submitted by Annabelle's Lair on Tue, 2013-03-05 08:53.
I bring ingredients to full boil and then stir it constantly about 4-5 minutes.

• This topic was modified 9 years, 9 months ago by BakerAunt.

[BakerAunt]

German Vanilla Whipped Cream
Submitted by Annabelle's Lair on September 20, 2012 at 3:47 pm

I first learned how to make this style whipped cream, which is standard for most European baking, from my Oma when I lived in Germany. She served this whipped cream with bundt/pound cakes/fruit dishes. I haven't tasted better.

Source: Oma - Gießen, Germany / Dr. Oetker

1 cup heavy cream
2 tsp of homemade vanilla sugar or Dr Oetker vanilla sugar packets
1 packet Dr. Oetker Whip It (Stabilizer) or 2 Tablespoons homemade stabilizer (1 packet of unflavored gelatin plus 1 tablespoon dextrose or grape sugar)

Step 1: Combine heavy cream, vanilla sugar, and stabilizer.

Step 2: Beat on high speed until cream stiffens. Refrigerate.

Step 3: Serve with favorite dessert.

Whip It will keep the whipped cream stiff for minimum 3 days.

comments
Submitted by juliannne on Fri, 2012-09-28 00:38.
Thank you. I am wondering if I can find the Oethker. I believe I use to see the stabilizer. I will start looking! Just in time for the holidays.

Submitted by Annabelle's Lair on Fri, 2012-09-28 14:49.
Hi Julianne. You can buy Oethker online through Amazon or at any grocery store in the imported foods section. I find it in our regular Hannafords baking section up here in New England.

Submitted by kathytannen on Wed, 2012-11-28 16:36.
You can find the Oetker products at World Markets in Southern California. Also, check out German deli's that sell them too.

Submitted by iamjsnana on Sun, 2012-12-23 22:19.
whipped cream I wanted to try

Submitted by Koodra on Sat, 2013-02-23 02:49.
My German husband makes whipped cream stabilizer from scratch. He takes an envelope of unflavored gelatin and grinds it up into a fine powder with a mortar and pestle and adds 1 Tablespoon of Dextrose or "Trauben Zuker" grape sugar which he gets at the German Store. (It is a red and yellow box with a guy running on the front of it.

http://www.germandeli.com/muellerdextros.html)

He uses this mix for each cup of whipped cream which is roughly 2 Tablespoons.

Submitted by Annabelle's Lair on Sat, 2013-03-09 12:23.
Hi Koodra. I made whipped cream last night and experimented with the gelatin minus the grape sugar. Instead I combined 1/2 tsp of plain gelatin with 1 Tbsp of cold water and let it sit 5 minutes; then added the gelatin to heavy cream and vanilla sugar before I whipped it. This morning the whipped cream is still holding its shape beautifully. I still plan to try it with the grape sugar as well to see how that turns out. Thx again for the tip.

Submitted by Annabelle's Lair on Tue, 2013-03-05 08:47.
That's awesome your hubby makes the stabilizer from scratch. I live in Maine now and it's almost impossible to find any of no German products. I used to order from German deli a lot but have cut back but it's good to know that German deli has the ingredients to make it from scratch. Thanks

[BakerAunt]

Whole-Wheat White Bread (baked in Römertopf "Roman pot" or also known as Schlemmertopf)
Submitted by Annabelle's Lair on September 13, 2012 at 11:11 am

I acquired this recipe from youtuber Roger Ducker (please see attached video). I've only ever cooked this recipe in a Römertopf (clay baker) so not sure how it would come out in a regular bread pan/bread machine.

Yield: 1 1/2 lb loaf
Source: http://www.youtube.com/watch?v=UociaaMVxnA&feature=plcp

1 cup plus 2 Tablespoon warm water
2 teaspoon yeast (1 packet yeast)
3 Tablespoon granulated sugar
1 ½ Tablespoon olive oil
1 ½ teaspoon salt
1 ½ Tablespoon dried milk
2 2/3 cups white bread flour
1/3 cup whole wheat flour

Step 1: Combine warm water, yeast, sugar, olive oil, salt, and dry milk.

Step 2: Add both white and wheat flour to yeast mixture.

Step 3: Knead dough about 7-8 minutes, cover, set in warm place and let rise 1 hr.

Step 4: After 1 hr. punch dough down, knead again, grease bowl with olive oil and put dough in bowl, and set in warm place and let rise 30 min.

Step 5: Baking bread in Römertopf: see below

Place Römertopf in cold oven and heat to 475 F and warm until oven is heated.

Remove Römertopf from oven and slide dough out of oiled bowl into Römertopf.

Make several cuts on top of bread dough and sprinkle with little flour.

Place lid on Römertopf and bake 20 min.

Remove lid and let bread bread brown another minute.

Bread comes out crunchy on outside and moist inside.

comments
Submitted by Menzrob on Thu, 2013-04-11 11:56.
Super and easy recipe. Best looking loaf I've made yet! Thanks also for the reference to the video--very helpful. P.S. Also got rave reviews on taste and texture from the family, so this is now going to be a regular on the menu.

Submitted by Annabelle's Lair on Wed, 2013-04-17 07:47.
I'm happy the recipe worked for you. No doubt it is one of the best breads I've made as well. Did you bake it in a clay pot or bread pan?

Submitted by Menzrob on Mon, 2013-04-29 16:57.
Clay pot that I gave my DIL many years ago and she never got around to using. I was looking for a good bread recipe and something I could make in the pot. Perfect combination. Just took another loaf out of the oven for dinner tonight. My family now tell people I make "killer" bread! Thanks again.

[BakerAunt]

Authentic German Sourdough Bread (Sauerteigbrot)
Submitted by Annabelle's Lair on July 29, 2013 at 12:02 pm
Sourdough bread may be eaten with butter, marmalade, cheese, sausage, etc.

Yield: 1 boule
Source: Woodlandgardner "Ulrich"

360g water
250g German sourdough starter
500g unbleached all-purpose flour (I use King Arthur flour)
100g whole wheat flour (I use King Arthur)
14g salt

In mixing bowl of standard mixer combine water, sourdough, unbleached flour, whole wheat flour, salt, and knead 5-7 minutes.

First rising: cover dough in bowl with plastic bag (creates terrarium effect) and let proof 7-8 hours depending on room temperature.

Shaping: remove dough from proofing bowl, shape and slap dough several times on each side to release bubble for tight crumb.

Second rising: place shaped dough upside down in well-floured banneton or proofing bowl lined with well-floured couche, cover with plastic bag, and let rise 1-2 hours depending on room temperature.

Preheat oven & hearth stone to 420F at least 30 minutes prior to baking bread.

Place parchment paper on pizza paddle and gently turn proofed dough right side up on parchment.

Slice top of dough several times with lame so that the bread can expand.

Slide parchment into oven and bake at 420F for 70 minutes.

Remove bread from oven and let cool completely. I bought a food slicer shortly after taking this picture last year, see bread knife marks across crumb. The food slicer is the best way to cut the crusty bread evenly without having to saw at the bread.

Slide dough/parchment gently onto baker's stone and bake at 420F or 215C for 75 minutes.