One Day Sourdough Bread

 As long as you have some active starter, you can do this bread in one day.   I start mine around 7 am to have it for dinner around 5 or 6.

ONE DAY SOURDOUGH BREAD

(1 loaf)

Ingredients:

*130 grams active starter (3/4 cup)

*15 grams salt (2 teaspoons)

*360 grams filtered warm water (scant 1 1/2 cups water)

*520 grams bread flour (3 1/2 cups)

Dough Directions:

~Mix 130 grams active starter, 15 grams salt, and 360 grams warm water until well combined.

~Stir in 520 grams bread flour and stir until dough is shaggy (mixed and sticky).

~Cover and allow to sit for 30 minutes.

~Dampen fingers with water and do your first set of stretch and folds.

~Cover and allow to sit for 30 minutes.

~Repeat the stretch and folds two more times, allowing it to sit for 30 minutes between each one.

~After the last (3 set) of stretch and folds, cover and allow to sit on counter for 8-12 hours (the warmer the  kitchen, the less amount of time).

Make The Loaf:

~Preheat your oven to 450 degrees with the dutch oven in it.

~Stretch dough into a rectangle.

~Fold long sides into the middle, folding one side on top of the other folded side.

~Roll dough up, tucking in the ends.

~Push and pull dough to shape a loaf, building tension in dough.

~Place into a lightly floured banneton ton proofing basket or bowl, lightly dust the top of the dough with flour, cover and allow to proof for 1 hour.

~Carefully place dough onto a piece of parchment paper or a silicone sling.

~Make a slit into bread (not too deep).

~Place into hot dutch oven and cover.

~Bake for 30 minutes.

~Reduce heat to 425 and bake for another 10-15 minutes, or until internal temperature reaches 198-205 (I keep the lid on for a softer crust, but you can leave it off if you like it crisper).

~Allow to cool completely before cutting

Apple Butter Cake & frosting

 This cake screams fall.   So good.  I like to frost it with an apple butter buttercream frosting.  I drizzled a little apple cider syrup over the cake.  Yummy!

APPLE BUTTER CAKE & FROSTING

(serves 12-16)

Cake Ingredients:

*2 1/2 cup all-purpose flour

*1 1/2 cups brown sugar, packed

*1/2 cup granulated sugar

*1 1/2 teaspoons baking soda

*1 teaspoon baking powder

*1 teaspoon salt

*2  teaspoons ground cinnamon 

*1/2 teaspoon ground ginger

*1/4 teaspoon ground allspice

*1/8 ground cloves

*1/4 teaspoon ground nutmeg

*1/2 cup vegetable oil

*1/2 cup apple butter 

*4 large eggs, room temperature 

*1 tablespoon vanilla extract

*1/4 cup buttermilk

Frosting Ingredients:

*1 (8 ounce) package cream cheese, softened

*1/2 cup butter, softened

*1/2 cup apple butter

*3  cups powdered sugar

*1 cup pecans, chopped

Cake Directions:

~Preheat oven to 350 degrees.

~Spray a 9x13 inch pan with cooking spray and lightly dust with flour.

~In a large mixing bowl, sift 2 1/2 cups all-purpose flour, 1 1/2 teaspoons baking soda, 1 teaspoon baking powder, 1 teaspoon salt, 2 teaspoons ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground allspice, 1/8 teaspoon ground cloves, and 1/4 teaspoon ground nutmeg.

~Stir in 1 1/2 cups brown sugar, 1/2 cup granulated sugar, 1/2 cup vegetable oil and 1/2 cup apple butter.

~Stir in 4 large eggs one at a time.

~Stir in 1 tablespoons vanilla extract and 1/4 cup buttermilk until batter is smooth.

~Pour into prepared pan.

~Bake for 35-40 minutes or until toothpick inserted in the center comes out clean.

~Cool completely before frosting.

Frosting Directions:

~In a large mixing bowl, blend 1 (8 ounce) package softened cream cheese and 1/2 cup softened butter until smooth. 

~Stir in 1/2 cup apple butter until smooth.

~Stir in 3 cups sifted powdered sugar until smooth (if it's to thick, add a few drops of milk).

~Stir in 1 cup chopped pecans (if frosting is too thick stir in a very small amount of whole milk or heavy cream),

~Spread on cooled cake.

Canning Apple Cider Syrup

 This is so good.  I like it drizzled pancakes, waffles and French toast.  I've seen where some people drizzle it over biscuits, yogurt, grilled chicken or pork, ice cream and flavoring in coffee.

Before adding the sugar, taste the syrup once it's cooked down.  If it's not sweet enough add the sugar.

You can do this with just a couple cups of cider if you don't want to can it.

CANNING APPLE CIDER SYRUP 

(5-6 pints)

Ingredients:

*2 gallons apple cider (not juice)

*3-4 cinnamon sticks

*8-10 whole cloves

*1/2-1 cup granulated sugar (optional)

Directions:

~In a large heavy bottom stock pot, add 2 gallons apple cider, 3-4 cinnamon sticks, and 8-10 whole cloves.

~Bring mixture to a boil over high heat.

~Once boiling, reduce heat to medium/low and simmer for 2-3 hours, stirring every 30 minutes.

~Turn heat down to low and simmer for another 1-3 Horus  or until the liquid has evaporated by 2/3, stirring every 15-25 minutes. 

~Stir in  1/2-1 cup granulated sugar and simmer for another 15 minutes.

~Bring hot water to a boil in your hot water canner.

~Heat lids in hot water for 1 minute.

~Fill sterilized canning jar to within 1/4 inch from top.

~Wipe off rim of jar (I do this a paper towel dipped in white vinegar).

~Place lid and ring on tightening it finger tight.

~Place in boiling water in canner.

~Process for 10 minutes.

~Shut off heat and allow to sit in hot water for another 5 minutes.

~Remove from canner and sit on a towel to cool (the bubble on the lid will be flat if it sealed correctly.  Sometimes this happed right away and sometimes it takes 5 minutes or so.  If the bubble is still there after 5 minutes turn the jar upside down for 1/2 hour.  it should definitely seal by then).

~Leave jars sitting for 24 hours before storing.  

Canning Apple Butter

 I love this on toast or a bagel.  It's also good to add into a spice cake.  Using apple cider and apple cider vinegar makes for a very rich apple butter. 

You can do this in slow cooker for 8-12 Horus on low.

CANNING APPLE BUTTER

(makes 10-12 pints)

Ingredients;

*6 pounds tart apples (I use Granny Smith), peeled, cored and cut up into bite size pieces

*6 cups apple cider or apple juice (I use apple cider)

*1/2 cup apple cider vinegar

*3 cups granulated sugar

*1 tablespoons ground cinnamon

*3/4 teaspoon ground cloves

*3/4 teaspoon ground allspice

*1/8 teaspoon salt (optional)

Directions:

~In a large dutch oven or stock pot, add 6 pounds chopped apples, 6 cups apple cider, 1/2 cup apple cider vinegar, 3 cups granulated sugar, 1 tablespoon ground cinnamon, 3/4 teaspoon ground allspice, 3/4 teaspoon ground cloves, and 1/8 teaspoon salt.

~Bring mixture to a boil over medium heat, stirring occasionally.

~Reduce heat to low and simmer for 4-6 hours, stirring every 20-30 minutes.

~Using a immersion blender or blender and blend mixture until smooth.

~Simmer for another 30-60 minutes.

Process Apple Butter:

~Sterilize canning jars.

~Heat up lids for a couple minutes.

~Heat up water in water bath canner.

~Fill jars with apple butter, leaving a 1/2 inch head space.

~Wash off tops of jars to remove any residue.

~Wipe tops of jars with a paper towel dipped in white vinegar.

~Place lids on and rings finger tight.

~Place in hot water bath and boil for 15 minutes.

~Remove from hot water and place on a towel to cool and bubble on lid should go down within a few minutes of removing from bath (this means it sealed).

~Allow to sit for 24 hours before storing.