sandwich — 2012 — The 21st Century Matriarch

This is an easy bread that only goes through the rise process once so does not have a ‘sour’ taste. If you want a sour taste - punch it down after the 1st rise and let it rise again before baking.

1 cup mature whole wheat sourdough starter

3/4 cup lukewarm water

1 tablespoon olive oil

2 cups whole wheat flour

1/8 teaspoon baking soda

1 tablespoon Italian seasoning (I used Mrs. Dash)

4 tablespoons sugar or other sweetener

Extra flour as needed

Small amount milk and extra seasoning to brush on right before baking

Olive oil to brush on when it comes out of the oven

Mix starter, water, and olive oil in a large bowl. Combine flour, soda, seasoning and sugar in a medium bowl then add to large bowl. Stir until well mixed. Let sit for 10 minutes.

Stir the dough. Put flour on board (or cabinet top) and hands. Roll dough from bowl onto board. Knead for 5-10 minutes - minimizing the amount of flour added. Let rest for 10 minutes. Knead for another 5-10 minutes. Continue kneading/rest cycle until dough is smooth and easily shaped.

Place in pan that has been previous sprayed to avoid sticking. I like to use a Pyrex baking dish that has a lid so that I can later store the bread in the container I bake it in. Spread the dough to the edges of the dish. Cover with a damp towel, place in a warm place and leave until it doubles in size.

When it has doubled in size, sprinkle with Italian seasoning and brush with milk. Place in an oven preheated to 350 degrees Fahrenheit. Cook until browned on top. Brush with olive oil and wrap in a damp towel while it cools.

Enjoy warm (yummy by itself or with butter/olive oil). Store leftovers in the refrigerator. This bread makes excellent sandwiches (see picture to right with smoked turkey, Italian parsley and Ranch dressing)

Previous Sourdough Adventure posts:

Had a peanut butter and jelly sandwich lately? I’m featuring it as the ‘recipe of the week’ because these sandwiches from childhood can still be a great main course for a quick lunch. Here are some ideas to create your ‘grown up’ version of this favorite sandwich:

First - Choose interesting bread. I like a whole wheat or multi-grain bread but a raisin or cinnamon bread would be a good choice as well.
Second – Pick a peanut butter you like. There are the tried and true ones like Jif or Peter Pan but you may opt for something with fewer additives or a mix of peanut butter with something else. My favorite is still Jif.
Third – The jelly can be the old standby purple grape or something else entirely: red raspberry jelly, orange marmalade, peach jam or even lemon curd.

Cut in half (or quarters) for easier eating. Do you choose squares or triangles? Which way did you mother generally cut your sandwich…are you nostalgic or wanting to be ‘different’ at this point in your life?

A piece of fruit or finger salad (carrots, celery, little tomatoes) goes well with this sandwich. A gala apple is my favorite.