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How To make Daddy's Sourdough Apricot Walnut Bread
1 c Starter
1 1/2 c Water
1/2 c Oil
1/2 c Sugar
12 Apricots (dried), diced
1/4 c Walnuts, coarsely chopped
2 c Whole wheat flour
4 c Bread flour, bromated
1 t Salt
Feed starter 1/2 C sugar, 1 C water and 1 T instant potato flakes once a week, stirring well. Let mixture sit in uncovered container all day to feed and grow. After 8 - 10 hours, remove 1 cup of starter to bake bread; return remainder of starter to refrigerator in loosely covered container. Combine starter, water, oil, sugar and apricots and mix well. Add walnuts and the whole wheat flour; blend together with a whisk. Add 2 cups of the bread flour and mix again. Add the last 2 cups of the bread flour, combined with the salt, and mix again. The dough will be sticky and a little stiff. Put the dough in a greased (or sprayed with Pam) bowl and cover with a damp cloth. Let rise until doubled in bulk. Punch down and divide into three equal pieces. Put each piece into a greased loaf pan and let rise until they reach the tops of the pans. Bake at 350 degrees F. for 30 minutes or until browned and pulling away from the sides of the pans. Cathe's notes: * Was originally Dot Howell's recipe. You can substitute white corn syrup for part or all of the oil; the bread might cook more quickly and brown too soon if not watched carefully. Can also substitute 1/4 C oatmeal for 1/4 C flour. * Daddy speeds up the process; he feeds the starter and then puts it into a hot water bath for about an hour. While the starter sits in its bath, he mixes his ingredients for the bread. He uses 1 cup of the starter and lets the remainder sit outside for several hours. He makes his dough and puts it in a hot water bath to rise. When he punches it down, he puts the pans over a hot water bath to rise. He accomplishes the entire process in one day instead of two days.
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Dad's Thanksgiving Stuffing Part II
Be Sure to check out Part I if you haven't already:
Every Thanksgiving morning since I can remember, my father and I would get up early to make the stuffing for the turkey so that we could cook the turkey long enough for it to be done in time for Thanksgiving meal that day. We never measured anything and the recipe was never made the same way twice. Today, I’m sharing that amorphous, ever-changing recipe with you!
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LINKS TO INGREDIENTS & EQUIPMENT**
Lodge Cast Iron skillet
Pine Nuts
Apricots
Golden Berries
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MUSIC CREDIT
Airport Lounge - Disco Ultralounge by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 license.
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#Thanksgiving #Thanksgivingstuffing #stuffing #cooking #dressing #Thanksgivingdressing
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Pastry for Purim: Zylberschtein’s Deli shows us how to make Hamentashen - New Day NW
Zylberschtein's Delicatessen & Bakery is gearing up to fill triangle shaped pastries with everything sweet and savory. Owner and Baker Josh Grunig showed us how to make Hamentashen, a traditional pastry eaten during Purim, a Jewish holiday which starts Monday, March 9th.
GET THE RECIPE: Hamantashen Dough on
Josh opened Zylberschtein's Delicatessen & Bakery in spring 2019 after a successful Kickstarter campaign supported in part by residents of the Pinehurst neighborhood Zylberschtein's calls home. He says, This new venture gives me the opportunity to offer a Jewish Deli menu that is all about comfort food and nostalgia, from our exceptional house-made breads and bagels to cured meats and pickles (my dad's specialty). and of course our fresh baked pastries. I have always felt such tremendous gratification by sharing food with others. Zylberschtein.com
Zylberschtein's Delicatessen & Bakery, 11752 15th Ave NE, Seattle, WA 98125, (206) 403-1202
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Natural Sweeteners to Replace Sugar (Practical Options)
Natural sweeteners can be easy to use when you know what to buy and what recipes they work best in. You and your family can make the transition from refined white sugar and its inflammatory effects on the body and keep it logical at the same time. Remember this is a marathon not a sprint. Be patient with your journey.
You'll love experimenting with my fat bomb frosting recipe too. It's great for soothing the body and mind when a sweet craving strikes.
The organic wild blueberry or strawberry fruit spread can be found here:
There's a lot of information in this video, so here are your notes! Need a printable file? Comment and I'll make one.
Coconut sugar: Use it 1:1 or ¾ cup to every 1 cup of white sugar. Better for baking cookies or cakes; can be hard to get it to dissolve. 1 ½ pounds costs about $6. Buy coconut sugar:
Maple syrup: Comes in Grade A or B. Grade B has more flavor but is harder to find. You can bake with it ¾ cup for every 1 cup of sugar; reduce the other liquids by about 3 tablespoons. Be prepared to pay $6 a pint or more.
Buy maple syrup:
Honey: Choose a light colored one for subtle flavor, choose raw if possible and raw local is even better. Botulism is very rare with less than 100 cases per year but don’t give raw honey to babies less than a year old or the immune compromised. Great for baking or adding to drinks, whipped cream, etc. Baked goods will darken faster. Reduce baking temperature by 25 degrees, increase baking soda by 1/2 teaspoon for every cup of honey and reduce the liquids by 1/4 cup. 24 ounce jar is $10
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Date sugar: Mild flavor and great for most uses. Keep tightly sealed to prevent hardening. Replaces sugar 1:1. Use Medjool dates boiled in water to make a paste in place of date sugar. 1 pound is $10.99
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Monkfruit: Because it is so sweet, I choose it for recipes where I don’t need structure of sugar like in baking. I use Monkfruit for sweetening lemonade, adding to an ice cream or sorbet or in coffee. Often blended with a bulking agent or other ingredients like erythritol so you have to bake according to the brand or bag’s instructions and choose a granulated one for baking. $15 for 1.5 ounces.
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Stevia: 200 -400 times sweeter than sugar but has a bitter aftertaste if you use a lot and can cause stomach upset. $10 for just under an ounce.
Buy stevia liquid:
*The information contained in this video is not medical advice. Consult your practitioner for individual guidance.