RAISIN SOURDOUGH BREAD

Sampling already started before the picture was snapped!

With having sourdough starter in the fridge being fed and expanding in volume every week, I look for making different breads, then trying to make them and seeing if the bread rises and tastes as good as they look in the photos. 

After doing some research I decided to make this cinnamon raisin sourdough bread. Lisa's blog 'Farmhouse on Boone' posted this recipe in December 2018.  

I didn't make too many changes to the posted recipe. Since I had a bag of flour that is bread flour, I used that instead of my standard unbleached white flour. You need to knead the bread for about 15 minutes and I used a Kitchen Aid mixmaster with the dough hook. I wouldn't have wanted to knead the dough by hand but it is doable. After kneading, the dough was very pliable and I divided it in half and placed it into two oiled ceramic bowls to rise overnight. I like to cover the bowls with plastic wrap and then cover with kitchen towels for an overnight rise on the kitchen counters. 

In the morning, after the overnight rise, you need to drain the raisins that have been soaking overnight and prep your counter for rolling out the dough. I did flour the counter beforehand and the dough was very pliable and easy to roll out with the rolling pin. I found it easier to use the cinnamon jar and just sprinkle the cinnamon directly on the rolled out dough instead of trying to sprinkle it from a measuring spoon. I also thought of using one cup of raisins and one cup of chopped walnuts instead of two cups of raisins but decided to use just raisins.  

The bread was ready to bake after rising three hours in the tin loaf pans. It is a wonderful recipe and thoroughly enjoyed by myself and the DH. The bread is not too sweet. What I would improve upon for next time is to roll up the dough tighter after you add the raisins and cinnamon. I can also envision using some different dried fruit, nuts or seeds to this recipe.

Rolled out dough with raisins added.

Cinnamon sprinkled on the dough.

Dough is rolled from the short end.

Starting the second rising.

Ready to go into the oven.

Cooling on the baking rack.

UPDATE RED LENTIL ZUCCHINI SOUP

An updated version of the soup.

I first posted this recipe back in October 2014. I made it today as I had three small zucchini's in the fridge and needed to either use them or freeze them. The soup is based on the same premise as the ingredients provided in the description below with a few small changes. With some of the diet changes that either myself or the DH are following including less wheat based products, less skin on vegetables (eg, cucumbers, zucchini) and less vegetables from the nightshade family, I used:

• 3/4 cup of dried millet instead of couscous
• 3 small zucchini with the skin peeled off
• no added potatoes
• 8 cups of chicken broth instead of 6 cups
• dried Italian seasoning instead of dried basil

The soup was delicious. I also cooked it for 15 minutes in the electric pressure cooker and used the automatic steam release.

October 2014 Post
With all of the zucchini in the garden, I decided to make a soup that included zucchini. The zucchini and carrots that are added to the soup have to be grated. Using a food processor, I grated more than what was needed and froze about two cups of carrots and zucchini which I can use for a future soup. Instead of adding couscous, I decided to add about six baby potatoes and I grated these along with the other vegetables. Since red lentils are so small, they dissolve in the soup and help make the soup thick. I made this soup in the electric pressure cooker and set it for 16 minutes at medium pressure. The DH liked the soup so much he had two bowls.

INGREDIENTS:

1 large onion, chopped
2 stalks celery, chopped
2 tsp oil
4 carrots, grated
2 medium size zucchini, grated
1 cup red lentils
6 cups broth or water
1/2 tsp dried basil
1/3 cup couscous
salt and pepper to taste

DIRECTIONS:

Heat the oil on medium high in a large soup pot. Add the onions and celery, reduce heat to medium and sauté for 5 minutes or until golden. If the vegetables are sticking to the pan, add a little bit of water.

Add all of the ingredients to the pot except the couscous, bring to a boil and then reduce heat to a simmer. Simmer for about 50 minutes and stir the pot every so often.  Add the couscous and cook for another 10 to 15 minutes. If the soup is too thick for your taste buds, add a little bit of water. Season with salt and pepper to taste. Serves 8.

Modified from MealLean i Yumm by Norene Gilletz