Saturday, April 21, 2012

Sourdough Bread (What's Baking)

I have to apologize for the fact that I've been MIA. Between being pregnant, and then having a sick child, then a sick husband, and then a sick child again. life seems to have gotten away for my. But just because I didn't post during that time frame doesn't mean I haven't been cooking and baking up a storm. Stay tone for a bunch of blog updates over the next few weeks.

In the meantime, let me start with this month's what baking challenge. This month Lindsay from is our host. Lindsay challenged everyone to bake with YEAST. Yes, yeast I'll admit I've baked with yeast before, but it still intimidates me at times, I don't know why, but it just does.

Lucky for me this time around I had another success! Please make sure to check out Lindsay's blog at the end of the month for a full roundup of what everyone submitted this time around.

Like always...Happy baking!

Recipe source:


1 (.25 ounce) package active dry yeast
3 1/2 cups warm water (110 degrees F to 115 degrees F), divided
7 cups all-purpose flour, divided
1/4 cup nonfat dry milk powder
2 tablespoons butter or margarine, melted
2 tablespoons sugar
2 teaspoons salt
In a 4-qt. non-metallic bowl, dissolve yeast in 2 cups warm water and let stand for 5 minutes.

Stir in 2 cups of flour until smooth, once combined cover loosely with a clean towel.

Let stand in a warm place (80 degrees F-90 degrees F) to ferment for 48 hours during this period stir several times daily.

The mixture will become bubbly and rise, have a "yeasty" sour aroma and a transparent yellow liquid will form on the top.

Stir in milk powder, butter, sugar, salt, remaining water and enough remaining flour to form a soft dough.

Cover and let rise in a warm place until doubled, about 1-1/2 hours.

Turn onto a floured surface; punch dough down.

Divide in half. Shape each into a round loaf.

Heavily grease a two loaf pans, and sprinkle with cornmeal.

Place dough on prepared pans, cover and allow it rise until doubled. This should take about 30 minutes.

With a sharp knife, make slashes down the middle of each loaf.

Bake at 350 degrees F for 10 minutes.

Brush loaves with cold water; bake 35-40 minutes longer or until golden brown.

Sriracha Chicken

If I could, I would make chicken every day, but that can't happen due to the simple truth that i'm marry to a man that craves variety. =) With that said I still tend to make chicken one a week, and I'm always looking for a new recipe to try. So when I came across this recipe on Pinterest, I just knew I had to try it.

My family enjoyed it every much and it's become one of my husband favorites, so for him to request it, you know it had to be good. I hope you all enjoy this as muchas my family did.
Recipe source Pinterest Feb 2012...(I wish I had saved the link to link it back to, but when I made it I unpinned if from my to try recipes. If I come across the link, I'll make sure to link it back. Sorry!
Like always...Happy Cooking!


4 Boneless, skinless chicken breast
1/2 cup of plain yogurt
2 tbsp olive oil
2 tbsp fresh lemon juice
2 tbsp chopped fresh rosemary
2 tbsp Sriracha
2 cloves garlic
1/2 tsp salt
1/4 tsp pepper


In a medium bowl, whisk together yogurt, olive oil, lemon juice, rosemary, Sriracha, garlic, salt and pepper.

Place chicken in a large ziploc bag and pour marinade over.

Turn bag over several times to coat chicken. Place in refrigerator and let marinate for at least one hour.

Preheat oven to 375F.

Arrange chicken in a single layer in a baking dish or broiler pan.

Spread any marinade remaining in the bag over chicken.

Bake 35 to 40 minutes, or until chicken is cooked through.

Then broil on high for 4 minutes, until skin is crispy and golden brown.