Cheesy Sourdough Star Bread

 

This Cheesy Sourdough Star Bread is made with a soft dough layered with roasted garlic butter and melty mozzarella. Twisted into a star shape, it makes the perfect savory center piece for any gathering.

It takes a bit of time to make it, but it's nothing when you see the finished product!

The original recipe is here  https://countryroadssourdough.com/cheesy-sourdough-star-bread/

Ingredients 

• ▢ 300 grams milk, warmed to 100℉, 1 ¼ cup
• ▢ 55 grams butter, melted, ¼ cup
• ▢ 1 large egg, 50 grams
• ▢ 25 grams granulated sugar, 2 Tablespoons
• ▢ 10 grams salt, 2 teaspoons
• ▢ 200 grams active sourdough starter, scant 1 cup
• ▢ 600 grams all-purpose flour, 4 ¼ cups

Filling

• ▢ 30-40 grams garlic, 1 small head 
• ▢ 114 grams butter, ½ cup
• ▢ 5 grams fresh parsley, ¼ cup
• ▢ 400 grams mozzarella cheese, 3 ¾ cups

Egg wash

• ▢ 1 egg
• ▢ 1 teaspoon water

Instructions 

• Mix together the dough ingredients in a bowl or straight edge container until combined. Place the dough on a lightly floured surface and knead the dough for a couple of minutes until the dough is soft and forms a smooth ball. Add a little extra flour if the dough is too sticky to work with. Alternatively, you can knead it in a stand mixer with the dough hook attachment on low speed for a few minutes.

  300 grams milk, 55 grams butter, 1 large egg, 25 grams granulated sugar, 10 grams salt, 200 grams active sourdough starter, 600 grams all-purpose flour
• Set the dough in a warm spot covered, and leave to rise until the dough has doubled in size. At 80°F, it takes about 4-5 hours. 

  Alternatively, you can leave the dough to rise overnight at 68-70°F.
• Meanwhile, prepare the filling. Roast a head of garlic by cutting off the top of the head and peel off excess skin. Wrap the garlic head in foil with a drizzle of oil on top. Roast at 400ºF for about 40 minutes or until soft. 

  30-40 grams garlic
• Once roasted, squeeze out the garlic and beat with the butter and fresh parsley.

  114 grams butter, 5 grams fresh parsley
• Dump the dough onto a lightly floured work surface and divide into four equal pieces.
• Roll out one section in a 9-inch diameter circle. I like to roll it on a round silicone mat. Repeat with the remaining three balls. 
• Place one piece of dough down on the silicone mat or on a piece of parchment paper. Spread ⅓ of the garlic butter mixture on top of the dough and sprinkle with ⅓ of the cheese.
• 

  Place a second layer of dough on top. Repeat that 2 more times, ending with dough on top.
• Place a shot glass or similar sized cup in the center of the dough. Begin by cutting the dough into 4 equal sections, stopping at the cup so the center stays intact. Then cut each section into an additional 4 equal sections. Use a sharp knife or a pizza cutter to easily cut the dough into equal strips. Now you should have 16 cuts around the dough.
• Take 2 strips of dough and twist them in opposite directions two or three times. Squeeze the ends together. Repeat this 7 more times.
• 
• Place the star bread onto a rimmed sheet pan and cover it with a lid or foil. Let the dough rise in a warm spot for about 1-2 hours to rise more until it looks puffy and aerated.
• Preheat the oven to 350ºF. Make an egg wash and brush it on top of the star with a pastry brush. Bake for 40 minutes uncovered.
  
• 
  

Keto Savoury Scones

These are really yummy. The almond texture fits well with scones. Adding the tasty cheese as well rather than just all mild/Edam etc makes them so much tastier! Bacon made a huge difference to the flavour.

I doubled this recipe and made 9 scones

1 cup almond flour 

1 slightly heaped teaspoon baking powder

1/2 cup mild cheese 

1/2 cup tasty cheese 

2 eggs

Pinch of salt

Diced bacon

Diced spring onion

Mix altogether, shape into circular balls, place on a lined tray and squash down a bit (just over an inch high, not too flat) and fan bake at 200 degrees for approx 15 mins or until golden. 

Spinach Balls

I have a long list of keto recipes to try. This is the first. I’m determined to have a range of options ready to go or in the freezer to keep us on track.

This was one easy because I used frozen spinach. I’d make it again and if they were dipped in a creamy dressing they would be great.

INGREDIENTS

6 cup fresh spinach leaves trimmed, washed (230 g) makes 2/3 cup (160g) packed cooked spinach

3 large eggs beaten

1 cup grated mozzarella or combo of parmesan and mozzarella (120g)

1/4 cup chopped fresh parsley or herb of your choice (optional but flavorsome!)

1 teaspoon garlic powder

1 teaspoon salt

1 cup almond flour (115 g)

2 tablespoon ground psyllium husk (12g)

INSTRUCTIONS

Preheat oven to  370 F (200 C).

Trim and wash the fresh spinach leaves.

Place the leaves in a large mixing bowl and cover with boiling water. Cover the bowl with a lid and set aside for 3 minutes.

Rinse the spinach with cold tap water. Drain and using your hands squeeze all the remaining water. You should measure 2/3 cup (160 g) of packed cooked spinach leaves. If you are using frozen spinach, defrost and measure this quantity.

Place on a chop board and finely chop the cooked spinach. Transfer into a mixing bowl.

Add beaten eggs, grated cheese, fresh herbs, salt, garlic powder, almond flour and psyllium husk . You can also add salt and pepper if your cheese is not very salty. I did not add salt.

Combine with a spoon until it forms a batter from which you are able to form balls.

If too moist add slightly more almond flour or crumb until easy to roll as ball with your hands.

Place the balls on a non-stick cookie tray covered with baking paper leaving half thumb between each bites. You should be able to make 22 spinach balls,

Cheese Scones

These scones are super super easy! They disappear super super quickly too! I add all sorts to them, veges, bacon, cheeses, herbs etc. They are great with soup and especially nice while still hot.

Cheese Scones Recipe

2 parts (cups) self rising flour

2 parts (cups) grated cheese

1 part (cup) milk

salt (I use garlic and herb salt)

(I use edam to keep all family members happy but prefer a really tasty cheese...blue cheese would be fantastic)

You could also add...combinations of bacon, red pepper, mushroom, tomato, fresh herbs...

Mix cheese, flour and salt, pour in milk and combine - try to mix only just enough to combine.

Pinch off balls and put on baking tray lined with baking paper and sprinkle with grated cheese.

Bake for about 10 -15 mins (depends on size) at 200 degrees.

Primavera Stuffed Chicken

Primavera Stuffed Chicken

I came across this great simple video on Facebook and decided to give it a try. 

We didn't stick exactly to to all the ingredients adding caramelised onions, fresh mozzarella, tomato, capscium and basil leaves instead. I made about 5 slices into the chicken (but not all the way through)
We cooked the chicken for 25-30 minutes.
It looked really impressive but as super easy!



The video here explains how to do it easily.

French Tomato and Cheese Tart

After a slow start, my tomato plants are starting to produce!
I made this recipe from my original Wild Yeast and Sugar Pie blog.

I have to admit to using ready made pastry but for one nailed the blind baking!
I totally enclosed the pastry in baking paper but using a large piece to line the dish and folding the edges up to cover it. I then put another piece on top and weighted it with baking beads.

I left off the olives in an attempt to make it more 'child friendly' and used a mix of edam and gruyere cheese.

Isabella says - Delicious! Very cheesy and a great meal for kids.

Tomato and Cheese Tart

300g Flour
150g cold butter cut into cubes
5-6 tomatoes, sliced 1cm thick
3 Tbs Dijon or wholegrain mustard (I used whole grain and it was great...not over powering)
1 eg beatten
200g Gruyere cheese
1/4 cup pitted black olives
Basil leaves for serving

• Preheat oven to 200 degrees C
• Butter a shallow tin or over proof dish abut 25cm by 35cm.
• Put the flour, butter and a large pinch of salt into the food processor and process until the mixture resembles breadcrumbs.
• Continue processing and add just enough iced water to make the mixture stick together. Do not over process or the pastry will be tough. Alternatively, rub the butter into the flour and alt with finger tips until it s like bread crumbs, then as enough water to make a stiff dough.
• Turn out onto a clean surface and press together into a flattened ball.
• Wrap in plastic wrap and place in the fridge for 30 minutes.
• Meanwhile, put the tomato slices on a cake rack side by side.
• Sprinkle with salt and set aside for 30 minutes to drain. Tilt the rack so the water can drain effectively.
• Remove the pastry from the fridge and allow to soften enough to be rollable,
• Roll the pastry out on a lightly floured surface and use it to line the time.
• Cover with foil or baking paper and fill with baking weights or dried beans or rice.
• Place in the oven on a tray and bake 15-20 (or longer to ensure it is browned a bit) minutes until well cooked and browned.
• Remove from the oven.
• Brush the mustard over the bottom of the pastry shell.
• Pour in the egg and sprinkle with grated cheese evenly on top.
• Place the drained tomato slices slightly overlapping on the cheese.
• Put olives in between the tomato slices.
• Place in the oven and bake for 30 minutes or until well cooked and browned.
• Remove from the oven and cool to warm.
• Sprinkle with the basil leaves and serve in rectangles.