- 1 cup (240 grams) active sourdough starter
- 1-1/2 cups warm water
- 2 tablespoons sugar
- 1/3 cup vegetable oil
- 3 cups bread flour
- 1-1/4 cup all purpose flour
- 2 teaspoons salt
- 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.
- 300 grams sourdough discard
- 80 grams flour
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- Vegetable oil for frying and greasing hands
- 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.
- 3 pounds (about 5-6 pieces) boneless, skinless chicken breasts
- 1/2 tablespoon black pepper
- 1 tablespoon Adobo seaoning
- 1 tablespoon garden vegetable seasoning
- 1 container (12 ounces) French onion dip
- 1-1/2 cups shredded monterey Jack cheese
- 1 container (7 ounces) crispy fried onions
- Preheat oven to 350 degrees and grease a 9-by-13-inch baking dish with oil.
- Season the chicken breasts on both sides with black pepper, Adobo and garden vegetable seasoning.
- Place the chicken breasts in the bottom of the prepared baking dish.
- Spread the French onion dip evenly over top of the chicken, making sure each of them is covered.
- Sprinkle the shredded cheese evenly over the dip.
- Place the baking dish in the oven and bake for 20 minutes.
- Remove from the oven and sprinkle the crispy fried onions over the top.
- Return the baking dish to the oven and bake an additional 5 minutes.
- Serve hot alongside a salad or other favorite side.
This recipe was inspired by several viral videos on TikTok. One of them, posted by @rattchelmama, can be found here.
- 1 cup milk
- 3 large eggs, at room temperature
- 1/2 cup active sourdough starter
- 3/4 teaspoon kosher salt
- 1 cup flour
- Place a cold popover or muffin pan in the oven and heat to 450 degree.
- Meanwhile, heat up the milk in a saucepan on the stove just until it begins to warm (you don’t want it hot).
- In a large bowl, whisk together the eggs, sourdough starter, salt and warm milk.
- Add in the flour and whisk until mostly smooth (a few lumps are OK).
- Once the popover or muffin pan has been heated, carefully remove it from the oven and spray it with cooking spray.
- Pour the batter into the cups of the pan, filling almost to the top.
- Bake the popovers for 15 minutes at 450, then reduce heat to 375 degreed, baking an additional 15 to 20 minutes, or until golden brown.
- Serve warm with butter.
The original recipe for these delicious and airy popovers can be found here.
- 1 large bell pepper, diced
- 1/2 cup diced onion
- 1-1/2 tablespoons olive oil
- 1 tablespoon minced garlic
- 1 cup uncooked arborio rice
- 1 teaspoon ground coriander
- 1 teaspoon cumin
- 28-30 ounces vegetable broth
- 1 can Mexi-corn, drained
- 8 ounces pepper jack cheese, shredded
- In a large stock pot, sauté bell pepper and onion in oil until tender.
- Add in the minced garlic and rice, then stir and cook for about 1 minute.
- Sprinkle the seasonings over the rice mixture, stir until combined and continue cooking for another couple minutes.
- Add approximately 1/2 cup of the broth and stir constantly until the liquid has almost completely absorbed into the rice.
- Add remaining broth in ½ cup intervals, stirring very often. Make sure to wait until each addition of liquid is absorbed before adding the next.
- Taste the rice for doneness; add more water if needed until rice is completely cooked.
- Stir in the corn and cook until heated through.
- Add the cheese and stir until it is completely melted.
- Serve hot as a side dish, or on its own as a filling Meatless Monday meal.
The recipe I based this delicious risotto off of can be found here.