Do you get tired of the huge loaf of bread you make before you finish it? Well, today I've got an alternative for you--make two different sourdough breads with one basic dough that starts with one cup of starter/discard. The dough is quick and easy to mix up and knead. You simply split the basic dough in half to make cheese buns--little rolls that encase a chunk of cheese--and flat breads that are topped with olive oil and Italian seasoning and that you can pan fry in minutes. Each bread, even though made from the same dough, is different and gives you some options for the week. The cheese buns are great with any meal, and I especially like them filled with Havarti or cheddar cheese for a "grab and eat" breakfast and alongside soup and/or a salad. The flat breads work well with pasta, a salad, soup, or even topped with mozzarella, fresh tomatoes, and basil for an appetizer or light meal. Enjoy!
Sourdough Basic Quick Dough -- Make It Two Ways
1 cup of sourdough starter
1 large egg
1/4 cup of canola oil
1/4 cup of warm (NOT hot) milk
1 1/2 cups of white whole-wheat flour, plus extra to knead
1 1/4 teaspoons of salt
6 chunks of cheese, each about 1/2-inch in diameter, or use folded slices of cheese
Dried thyme (optional but good with Havarti cheese--or try dill with cheddar)
2 tablespoons of olive oil
1/2 teaspoon of Italian seasoning
1/2 teaspoon of garlic powder
Pinch of salt
In a large bowl whisk together well the starter, egg, oil, and milk. With a spoon stir in the 1 1/2 cups of flour and the salt until completely combined. Dump the mixture out onto a floured counter or board and knead it for about five minutes, adding in about 1/4 cup of additional flour to prevent the dough from being too sticky to knead. With your hands, divide the dough into 12 equal pieces and roll the pieces into balls.
For the cheese buns, take six of the balls, flatten them a little into a rough pancake, and place a piece of cheese in the middle of the pancake. Wrap the pancake around the cheese and roll the dough back into a ball around the cheese. Place the cheese-filled dough balls on parchment paper, sprinkle them with a little dried thyme, spritz them with oil or non-stick cooking spray, and loosely cover the dough balls with plastic. Let the dough balls rise until they increase in volume by about one-third. Air fry the dough balls at 320 degrees for about 10 minutes or bake them in a regular oven at 350 degrees for about 15 minutes or until they are lightly browned.
For the flat breads, in a small cup or bowl mix the olive oil, Italian seasoning, garlic powder, and salt until combined. Take the remaining six dough balls that you set aside and flatten them out into rough pancakes, a little more than 1/4-inch thick. Place them on a piece of waxed paper or baking parchment and brush the tops of the dough pancakes with the olive oil/herb mixture. Let dough rise until it increases in volume by about one-third. Heat a non-stick skillet over medium heat and spray or brush it with a little olive oil. Place several of the risen flat breads on the skillet and pan fry them for about five minutes or until they puff up just a bit. They'll be a little thinner than small English muffins. Flip the breads and cook them for another 3-5 minutes or until done to your liking.
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