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Sourdough Cream-Infused Bread
Ingredients:
3 1/2 cups bread flour
1 1/2 cups sourdough starter (fed)
1/2 cup cream
1/4 cup milk
1/2 cup water
1 tsp yeast
1 tablespoon honey (optional)
1 tsp salt
Directions:
1) In measuring container dissolve honey in warm water and activate dry yeast for five to ten minutes.
2) Mix cream, milk, and starter together using the folding motion.
3) Add the starter to the activated yeast and mix together.
4) Sift the flour and salt together into mixing bowl.
5) Dig a well in the middle of the flour and pour in the starter mix.
6) Use the hook attachment on mixer to mix ingredients then knead for five or more minutes until it passes the window-pane test (look up on YouTube for explanation). Add more flour or water as needed.
7) Let rise, in the refrigerator for six or more hours (punching down if needed after the first hour).
8) Punch down, separate and shape dough into rolls, pulling top in to tighten it. Slice an "X" into the top with a very sharp knife. Let rise a second time for an hour or until doubled in size again in warm place.
9) Baste with egg-wash, oil, milk, or water depending on what kind of crust you would like.
Baking:
For loaves: Bake in a pre-heated oven at 350 degrees Fahrenheit for 25 minutes or until tapping on the bottom sounds hollow.
For braided bread: Bake in a pre-heated oven at 350 degrees Fahrenheit for 20-25 minutes or until tapping on the bottom sounds hollow.
For rolls: Bake in a pre-heated oven at 400 degrees Fahrenheit for 10-15 minutes.
Yield:
Two loaves.
OR
Two medium-sized braided loaves.
OR
Eight hamburger-sized buns.
Remember that this bread has no preservatives and requires refrigeration if you intend to keep it longer than a day. This bread freezes well and should taste fresh after a month.
