Sourdough Rosemary Olive Oil Bread

INGREDIENTS
2 ½ cups sourdough starter sponge
(See this post for info on starter: Sourdough Bread)
1 Tbsp. raw cane sugar
1 tsp. salt
2 Tbsp. fresh rosemary, chopped
1 clove of garlic, finely minced
1 tsp. fresh basil, finely chopped
1 tsp. fresh oregano, finely chopped
1/2 tsp. freshly ground black pepper
2 Tbsp. extra virgin olive oil
2 cups whole wheat flour
1 tsp. vital wheat gluten
1 cup bread flour (more or less) + extra for kneading
1 egg, whisked + 1 Tbsp. water, for egg wash
dried rosemary, for sprinkling

DIRECTIONS
1. In a large mixing bowl, combine the sourdough sponge, salt, rosemary, seasonings, olive oil, vital wheat gluten and whole wheat flour. Using the paddle attachment, mix the dough on low until all the ingredients are well incorporated. Cover the bowl and let it rest for 30 to 90 minutes.

2. Add the white flour and stir with the dough hook for about 5 minutes, until the dough forms a ball. Knead, by hand, on a lightly floured surface for about 2 minutes, adding more flour as necessary to prevent sticking, until the dough is smooth.

3. Place the dough in a lightly greased bowl; cover; and let rise until doubled in size, about 1 to 2 hours.

4. Punch down the dough and form it into a round loaf by gently rounding the dough on your board. This is done by slowly rotating the dough in a circle, while stretching the dough from side to side, so that it forms a smooth surface all the way around. Place the dough on a cornmeal dusted pizza peel or parchment paper; cover; and let rise until doubled in size, about 45 to 90 minutes.

5. Meanwhile, preheat oven (and pizza stone) to 400 F. Once the dough has risen, gently slash the top diagonally in a couple of places, about ¼” deep, taking care to not disinflate the dough, brush the top with egg wash and sprinkle with dried rosemary.

6. Bake on preheated stone for 35-45 minutes until the top is golden brown and the bread sounds hollow when tapped. The internal temperature should reach 195° F. to 205° F. Let it rest for 30 minutes before slicing.

Makes 1 large round loaf.

Sourdough

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Dad's Sweet & Spicy Hot Dill Pickles

I have been meaning to post this recipe for years. This was my Dad's recipe for his wonderful sweet, spicy and hot dill pickles. I don't think the original recipe was ever written down, so I wanted to document it before I forget how to make them.

Ingredients:
1 gallon of whole dill pickles, any brand, but not Kosher or Polish, just plain dills (I haven't a clue why you couldn't use Kosher or any other dill for that matter. Perhaps dad thought there would be too much garlic.)
2 kilos, or 4 pounds, of granulated sugar
1 whole pod of garlic
1 small bottle of Tabasco sauce

Directions:
Prep the Ingredients:
Drain the vinegar from the pickles. Just pour it out. Yes, that does means pour it down the drain, unless you can come up with some other use for the vinegar, in some other recipe. Cover your table with a waterproof table cloth, because it could get messy. Peel all the cloves of garlic and slice them into somewhat thin slices and set them aside. Now, slice all the pickles into ¼" disks and put them in a large bowl. Wash and dry the original jar and lid.

Pack the Ingredients:
Pour about an inch of sugar in the bottom of the jar, layer in some pickles and garlic, and cover it with more sugar. Keep building layers until the jar is completely filled. I know it will look like everything won't fit, but trust me, it will. You may have to shake the jar a bit to get everything to settle. Once you have the jar tightly packed, pour the ENTIRE bottle of Tabasco sauce in. Don't worry about mixing it. Wipe up any spills around the mouth of the jar with a clean damp cloth. You don't want the outside of the jar to be sticky with sugar, or you won't get a good seal. Now, screw the lid on nice and tight, and set it somewhere out of the way, but where you will see it everyday.

Age the Pickles:
You will need to leave the pickles in the jar for a minimum of 2 weeks. Every morning rotate the jar upside down onto the lid and every evening turn it back right side up onto the base. Do this for 2 weeks and don't cheat and don't taste them.

Enjoy!!
Once the pickles have aged you will be rewarded with the best sweet, spicy hot pickles you have ever tasted. The sugar will draw all the remaining vinegar out of the pickle slices they will be very crisp. You can repack them into smaller jars and store some in the pantry and some in refrigerator. I like these best when they are very cold. They also make a great homemade gift for the holidays.

Snacks

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