Sourdough bread - Cranberry bread

Sour Dough Bread

3 cups flour
¼ tsp instant yeast (SAF)
1 ¼ tsp salt
¼ - ½ cup sour dough start
Variations – cranberry/Almond/Cinnamon bread
Add 1-1/4 tsp. Cinnamon
½ cup craisins
½ cup almonds
¼ tsp more yeast
2 tsp more water
1/2 bag white chocolate chips

Mix above ingredients in a glass or plastic bowl. Do not use metal.
1-1/2 cups water
½ tsp vinegar
Stir all the ingredients only until combined.
Dough should be pretty stiff. Cover bowl with plastic wrap and let rest for
at least 12 - 18 Hours. When surface is dotted with bubbles the dough is ready.

After dough is rested, place dough on well floured surface and lightly dust with flour. Knead dough gently about 7-8 kneads.

Spray a second oiled bowl and place dough seam side down in the bowl. Cover and let rise until doubled in size and doesn not readily spring back when poked , about 2 hours in a warm room.

After the dough has risen about 1 ½ hours begin preheating oven and cover pot with a lid (dutch oven is best) for last 30 mins. To about 450º F. Pot should be at least 4 – 8 qt. Heavy covered pot.

When dough is risen, carefully remove HOT pot from oven. Turn dough over into the pot ( now seam side up). Cover with hot lid, and bake 27 min. Uncover and continue baking for an additional 5 + mins. Remove to wire rack and cool before cutting ( if you can wait!)

Teriyaki Sauce

OBB has a really great Teriyaki Sauce! I loved it. You all should try it. Specially with the Bacon Chicken Skewers from OBB. It's a beautiful bite of magic in your mouth.

Teriyaki Sauce

1 tb Cornstarch
1 tb cold water
1/2 cup White Sugar
1/2 cup Soy Sauce
1/4 cup Cider Vinegar
1 clove Garlic, Minced or pressed
1/2 tsp. Ground Ginger
1/4 tsp. Black Pepper

Combine Sugar, Soy sauce, vinegar, garlic, ginger, pepper in a sauce pan. While it's coming to a boil mix cornstarch and water together. When it boils add in the cornstarch. Stir until thickened. Remove from Heat. Use how desired.


*Mom don't be afraid of the Garlic. This really is good. You can also use fresh ginger.

Ice Cream Crunch "Cake"

2 (1.5 qt) Vanilla Ice Cream
1 (9oz) pkg Chocolate cookies
1 (7-8oz bottle) Chocolate Shell Ice Cream Topping
1 (1.5qt) Chocolate Ice Cream
5 cups Whipped Cream

Put a 9'' spring form pan in the freezer for 15 minutes. Let 1 container of Vanilla Ice cream soften to room temp.
Remove the pan from freezer. Spread a 1/2 inch thick layer of Vanilla on the bottom and up the sides of the pan. Freeze until firm About 45 minutes.
Meanwhile, pulse the chocolate cookies in a food processor to break into large chunks. Add the chocolate shell topping and pulse until the crumbs are moist, about 5 pulses; set aside.
Let the chocolate ice cream soften. Spread over the vanilla layer, firmly packing the ice cream into the pan. Spread the chocolate cookie mixture over the chocolate ice cream. Freeze until set, about 1 hour.
Remove the remaining vanilla ice cream and spread over the crumb layer. Packing it tightly, them smooth with an off set spatula. Freeze until firm.
To un mold, wipe the outside of the pan with a hot wash cloth., then run a hot knife around the inside. Unlatch and remove the side. If the ice cream is too soft refreeze.
Spread 3 cups whipped cream over the top and sides of the cake. Freeze until set. Put the remaining 2 cups in a pastry bag and decorate the edges and top of the cake. Sprinkle with colored sprinkles if desired.
To serve, slice with Hot knife.


* Try mixing this up with different flavors of cookies and ice cream. There are unlimited choices!