In the bowl of a stand mixer, combine the sourdough starter, water, sugar, oil and bread flour, stirring with the flat beater or wire whip on low until a sticky dough (sponge) forms.
Cover the sponge and let it rest at room temperature for about 30 minutes.
Add the salt and all purpose flour (1/2 cup at a time) to the sponge and stir using the dough hook until the dough begins to pull away from the sides of the bowl.
Continue mixing the dough with the dough hook for 5 to 7 minutes or until the dough reaches a smooth, elastic consistency.
Place the dough into a large greased bowl, turning over to make sure all sides are oiled, and cover with a damp towel or plastic wrap.
Allow the dough to rise overnight in a warm place (right around 75 degrees if possible) until it is bubbly and has doubled in size.
Cut the dough in half to form two 5-by-7-inch rectangles.
Tightly roll each piece of dough on the long side, pinching the ends to seal them.
Place the dough on a parchment paper-lined baking sheet and cover with plastic wrap.
Let the dough rise for roughly 2 hours; the loaves should look puffy.
Preheat the oven to 400 degrees.
Using a sharp knife, score the loaves with 3 to 4 diagonal slashes about 1/4-inch deep.
Bake the loaves for 30 minutes or until they are golden brown on the outside and sound hollow when tapped.
Allow the loaves to cool completely before slicing.
The original recipe for this deliciously fluffy bread, which pairs great with soups and stews, can be found here.
In a large skillet, sauté the onions in bacon grease or oil until tender.
Add in the ground meat, sprinkle everything with Lawry’s and Adobo seasoning, and cook and break it up until browned; drain any excess grease.
Spread the meat into the bottom of a 9-by-13-inch baking dish (grease the sides if desired).
Evenly spread the frozen mixed vegetables over the meat.
Pour the gravy evenly over the vegetables.
Sprinkle the cheese evenly over the vegetable layer.
Using a rubber scraper, carefully spread the mashed potatoes over the top of the cheese, making sure it covers the entirety of the pan all the way to the edges.
Bake in the preheated oven for 30-40 minutes or until the mashed potatoes begin to brown.
Scoop onto plates or into bowls and serve with a salad or other preferred side dish.
Before making the fry bread, remove sourdough discard from refrigerator and allow to sit out at room temperature until bubbly and active. This could take anywhere from 4 to 8 hours.
In a large bowl, combine the flour, salt and sugar.
Pour in the sourdough starter, and stir with a spoon until ingredients come together to form a sticky dough.
Continue kneading the dough until smooth and elastic.
Line a large baking sheet with parchment paper and dust it thoroughly with flour.
Grease your hands with vegetable oil, then pinch off one small handful of dough at a time and shape it into six balls.
Place the dough balls on the prepared baking sheet and cover them with plastic wrap.
Leave the dough balls to proof covered for 1 to 2 hours at room temperature.
Prepare the frying oil, pouring enough to fill a heavy, deep-sided skillet 1 inch deep.
Heat the oil to 375 degrees.
With the plastic wrap still on, carefully flatten the dough balls into equal sized round discs.
Lower the fry bread, one disc at a time, into the hot oil and fry it for about 2 minutes.
Flip the fry bread over and cook it for about 2 more minutes or until it is puffed and golden.
Carefully remove the fry bread from the oil, draining off any excess oil, and place on a paper towel-lined plate to dry.
Repeat the process for the remaining fry bread discs.
Serve warm.
The original recipe for this fry bread, which is crispy on the outside and soft on the inside, can be found here.
Cooking With Jennie 