The Weekday Kitchen

The Weekday Kitchen

Instant Pot Greek Meatloaf

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Instant Pot is my new favorite way to cook meatloaf, and it’s even more convenient now that I have the Instant Pot Duo with Airfry Lid, no more finishing the meatloaf under the broiler, it just finishes in the same pan!!

I got this idea because I *love* gyros. Like, love, love love them. So I wanted to make a meatloaf that is similar to gyro meat.

Ingredients:

Combine all ingredients (I left the olives, feta and onions in pretty large chunks because I wanted them to be recognizable after the meat cooked.

Place in your Fat Daddio’s pan. These are perfect for cooking in the Instant Pot.

And cook on high pressure for 35 minutes until internal temperature reads at least 165 degrees Fahrenheit.

Swap out the lid for the air fryer lid, and air fry at 400 for 10 minutes, until top is beautifully browned.

Slice and serve with Tzatziki sauce and sliced tomatoes. SO SO GOOD!!!

If you like this recipe, you would also love Instant Pot Gyro Meat!

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Instant Pot Greek Meatloaf

With ground lamb, olives, and feta cheese, this is such an amazing meatloaf!! And so easy in the Instant Pot!
Prep Time20 mins
Cook Time1 hr
Course: Main Course
Cuisine: Greek
Keyword: Instant Pot
Servings: 4

Equipment

  • Instant Pot

Ingredients

For the meatloaf

  • 1 lb ground lamb
  • 1 lb ground beef
  • 5 ounces feta cheese chopped
  • ½ Bermuda onion chopped
  • ½ cup Kalamata olives chopped
  • 1 egg
  • ½ cup seasoned bread crumbs
  • 1/2 tablespoon Italian seasonings
  • ½ tablespoon onion powder
  • ½ tablespoon garlic powder
  • 1 tablespoon Watkins Beef Base

For serving

  • Tomatoes sliced for serving
  • Tzatziki sauce for serving

Instructions

  • Combine all meatloaf ingredients and mix well. Add meat mixture to 7*3 inch cheesecake pan and wrap bottom with foil. Add rack and 1 cup water to Instant Pot, and place the meatloaf on the rack. Cook on “high” pressure for 40 minutes, or until internal temperature of meat reaches 165 degrees Fahrenheit. Quick release. Add air fryer lid and air fry for 10 minutes until top is browned, OR broil under broiler for several minutes (watch this closely!) Slice meatloaf and serve with tomato slices and Tzatziki sauce.

Cheesy Crab Stuffed Mushrooms

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The last time I made these was New Year’s Eve, and I had forgotten how incredibly tasty they are! What can be bad about crab, cheese and mushrooms? Very simple and so good.

I searched and searched for a recipe that I thought would be good, but none of the recipes I saw had really any seasoning in them (or very little). That’s not really going to work when you have huge mushrooms that don’t have a ton of flavor on their own.

Seasonings

  • Maggi seasoning: adds Umami. A lot of recipes call for Worcestershire sauce, but I prefer the Maggi unless I’m making something that I want to distinctly taste like Worcestershire.
  • Onion powder: again, adds Umami.
  • Cayenne pepper: it’s not enough to make the dish spicy, but does add a subtle kick.

Instructions:

Remove stems of 24 decent sized Baby Bella mushrooms and chop finely. Preheat oven to 350 degrees Fahrenheit and place caps on rack with the gills facing down. Bake for 7 minutes and remove from oven. Allow the caps to drain and cool for about an hour.

Combine chopped stems with remaining ingredients and add a tablespoon and a half to each cap.

Bake in preheated 350 degree oven for 22 minutes, then broil on high for about 2 minutes to brown tops (watch carefully)

And serve. The crab, cheese and mushrooms make an amazing combo!

If you like these you would also love this cheesy hot crab dip! Or served in a group of appetizers with these Salmon Cucumber Appetizers!

Smoked Salmon Cucumber Appetizers
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Cheesy Crab Stuffed Mushrooms

So creamy and flavorful! You'll love the combination of flavors!
Prep Time30 mins
Cook Time30 mins
Cool time1 hr
Course: Appetizer
Cuisine: American
Servings: 6

Ingredients

  • 24 large Baby Bella mushrooms
  • ½ cup seasoned bread crumbs
  • 8 ounces cream cheese
  • 8 ounces crab
  • ¾ cup shredded Parmesan cheese
  • 1 teaspoon onion powder
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon black pepper
  • ¼ cup chopped parsley
  • 1 teaspoon Maggi liquid seasoning
  • ½ to 1 teaspoon salt

Instructions

  • Remove stems of mushrooms and chop finely. Preheat oven to 350 degrees Fahrenheit and place caps on rack with the gills facing down. Bake for 7 minutes and remove from oven. Allow the caps to drain and cool for about an hour. Combine chopped stems with remaining ingredients and add a tablespoon and a half to each cap. Bake in preheated 350 degree oven for 22 minutes, then broil on high for about 2 minutes to brown tops (watch carefully)

Doe’s House Salad

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Over the last year or so we’ve become addicted to watching “Somebody Feed Phil” (my 9 year old just loves it!) and one of the restaurant’s he ate at looked amazing, Doe’s Eat Place (I believe it was in Greenville). When the owner described the salad, it sounded VERY similar to a salad my mom used to make when I was a kid.

Honestly it was almost exact, the only difference is that her salad used vinegar as the acid component to the salad, and Doe’s uses lemon juice.

I wanted to taste to see if I liked this better than my mom’s straightforward garlic salad.

Ingredients

When I use oil for salad applications, I use a 50/50 blend of Oleico (or another lightly flavored salad oil, but I like the Oleico for the health benefits of high oleic acid) and Olive oil. A lot of salad dressings will use straight olive oil but I do not like the way it feels in my mouth when it’s cold, it’s too thick.

I did not have any fresh lemons in the house, so I opted for ReaLemon, because if anything it’s very consistent.

Garlic. Lots and lots of garlic!

The salad itself is pretty simple, it’s just Iceberg lettuce, red onion and some little orange peppers (they use tomato, which would have been good too, but I was all out of tomatoes at the time).

The Verdict

Overall it was a fresh, delicious salad! Nothing complicated, but just good to serve next to a big steak (which is what my mom always served hers with, a steak and lima beans and a baked potato or maybe some twice baked potatoes if she was feeling fancy!). Sometimes simple is just best.

Recipe adapted from Food Network.

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Doe’s House Salad

Simple, unique and very fresh flavors! Definitely something new and different to try.
Prep Time15 mins
Chill time1 hr
Course: Salad
Cuisine: American
Keyword: Salad dressing
Servings: 4

Ingredients

  • 1 head iceberg lettuce cleaned, cored and torn into large, bite size pieces
  • 1/3 medium tomatoes chopped
  • 1/8 cup chopped red onion
  • 1/4 cups salad oil
  • 1/8 cup olive oil
  • 1/8 cup lemon juice
  • 1 tablespoons minced garlic
  • 1/3 teaspoons salt

Instructions

  • Combine oils, lemon juice, garlic and salt and whisk. Allow to chill for an hour. Serve with iceberg lettuce, red onion, tomato or red pepper.

Seafood Fondue Soup

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This is a soup that tastes like a fondue and with lots of super-fancy seafood. We made this for New Year’s Eve and it was sufficiently decadent for such an occasion.

The Ingredients:

The liquid base is beer. You could use water but of course beer does add flavor. Also adding to the chicken bone broth cubes adds to the flavor and gives the soup a velvety mouthfeel. Sherry is required for a fondue flavor. The cheese is shredded Swiss. Better Than Bullion Lobster Base is amazingly flavorful, and I use this as the sodium contributor to the recipe (and it give a serious punch of seafood flavor).

The Process:

Make a roux with flour and butter. All of the roux I make are made with a 1:2 ratio of butter:flour. You want to cook the mixture for a minute or two after they’re combined to cook off the “floury” flavor.

After that, add your liquid and cook until thickened. In this case it was beer and sherry. Cook until thickened over medium heat. If you add the liquid after it is warmed, it comes together faster, but cold is ok too, you just cook it longer.

After the mixture is thickened, add the heavy whipping cream and spices, and heat through, then add cheese and cook until the cheese is melted.

Then add your seafood. Here, I used lobster, shrimp and scallops. The lobster and scallops are from AllFreshSeafood and the shrimp are from Great Alaska Seafood.

Heat the seafood until it is warmed through and serve. This was so delicious!!

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Seafood Fondue Soup

An amazingly rich and decadent soup that is sure to fulfill your seafood cravings!
Prep Time30 mins
Cook Time20 mins
Course: Soup
Cuisine: American
Keyword: Soup
Servings: 8

Ingredients

  • 1 pound shrimp
  • 1 pound lobster
  • 1 pound large scallops quartered
  • 4 cups shredded Swiss cheese
  • 40 ounces beer
  • 3 bone broth stock cubes
  • ½ cup dry sherry
  • ½ cup heavy whipping cream
  • 5 tablespoons flour
  • 3 tablespoons butter
  • 2 tablespoons Better Than Bullion Lobster Base
  • 2 teaspoons onion powder

Instructions

  • Melt butter in large soup pot over medium-high heat. Add flour and cook a minute to remove floury flavor. Add beer and sherry. Bring to near boil while whisking to allow to thicken. Add stock cubes until melted and thickened again. Add Better Than Bullion lobster base and seasoning. Add heavy cream and turn down heat to medium. Add cheese and whisk until melted. Turn heat down to medium-low and add seafood. Cook until scallops and shrimp are cooked (it will take about 5-10 minutes).

Instant Pot Air Fryer Sweet Jerk Chicken Wings

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The sauce is an easy one I have made many times, but this was the first time using my Instant Pot Duo with the air fryer. They turned out awesome and my family was shocked at how fast it was!

The sauce is just Frank’s Red Hot sauce, butter, onion powder, jerk seasoning and brown sugar.

Cooking technique:

Add the chicken wings to the Ninja Skewer Stand and place in pot with 1 cup water. Cook on high pressure 2 minutes and quick release.

The wings will be nicely cooked but anemic! Drain the water, and add the air fryer lid! Air fry at 400 for 15 minutes.

And they get crisp and beautiful!

Set the Instant Pot to saute, and add the sauce ingredients. Cook until butter is melted and the sauce is hot.

Add the wings back to the sauce and toss

My son had some friends over and the group of sixteen-year old boys inhaled them!!

I will definitely be using this technique with Gochujang wings!

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Instant Pot Sweet Jerk Wings

Slightly sweet, slightly spicy and SO fast and easy in the Instant Pot with the air fryer lid!
Prep Time5 mins
Cook Time25 mins
Course: Appetizer
Cuisine: American
Keyword: Air Fryer
Servings: 2

Equipment

  • Instant Pot
  • Air Fryer Wings

Ingredients

  • 15 chicken wings
  • 1/3 cup Frank’s Red Hot
  • ¼ cup butter
  • 3 tablespoons brown sugar
  • 1 teaspoon Jerk seasoning
  • ½ teaspoon onion powder

Instructions

  • Pressure cook wings on high (over 1 cup water) for 2 minutes and quick release. Replace pressure lid with air fryer lid and air fry for 15 minutes. Set the Instant Pot to sauté and add butter, Frank’s Red Hot, sugar, and seasoning.

Goat Cheese, Apple & Honey Tart

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This is the story about a happy accident (or how I messed up a recipe but wouldn’t do it any differently again).

The original recipe came from America’s Test Kitchen but I ended up making it completely differently due to lack of reading skills.

I did cook the apples in some butter until they were softened and a little bit browned.

I made the crust in my Breville Sous Chef food processor. This is so much faster than making by hand. After I processed it, I chilled the dough for an hour.

Then I processed the tart base (here’s where I went south. I was supposed to leave the honey for the end but I added it here)

Into a beautiful smooth paste. At this point I figured out that I messed it up…but oh well it was too late at that point!

I rolled out the tart crust and put into a tart pan with a removable bottom and blind-baked the crust. You will want to poke the crust GENEROUSLY with a fork before baking to prevent lumps, and I *love* this pie weight string. Prevents the pie weights from going everywhere.

And before baking…

After I added the goat cheese mixture I thought, hm, this could be a complete bust because it seemed a bit runny, but still held the apples so I decided to go for it.

I added my silicon adjustable pie crust shield (these are indispensable!!)

And baked. In all honesty this came out PERFECTLY!! Everyone loved it (except Maddie who proclaimed “the goat cheese is a bit much”) it is a bit much but the goat cheese, tart apple and honey combination works beautifully, and this had just the right amount of filling to tart crust and apple.

The Verdict

It was such an amazing desert after Sous Vide Prime Rib dinner.

Sous Vide Prime Rib
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Goat Cheese, Honey and Apple Tart

The perfect balance of sweet, tart and savory in this easy to make tart!
Prep Time30 mins
Cook Time45 mins
Course: Appetizer
Cuisine: American
Keyword: Tart
Servings: 6

Ingredients

Crust

  • 1 3/4 cups all-purpose flour
  • 11 tablespoons cold unsalted butter
  • ¼ teaspoon salt
  • 1 large egg yolk
  • 4 tbsp cold water

Filling

  • 8 ounce goat cheese
  • 4 to 5 Granny Smith apples
  • 1/4 cup honey
  • 1/4 cup heavy whipping cream
  • 1 egg

Instructions

For the Crust

  • Cut the flour and salt into the butter with either a food processor or hand pastry cutter until about pea-sized pieces remain. Add water and process just until dough comes together. Refrigerate for one hour then roll out and place in 9 inch tart crust pan. Prick the tart crust generously with a fork, including in the corners. Blind bake in preheated 350 degree Fahrenheit oven for 15 minutes with pie weights. Cool

For the filling

  • Peel and slice 4 to 5 Granny Smith apples. Cook in pan on stove over medium heat until apples have softened and browned a bit (about 10 minutes). Combine goat cheese, honey, whipping cream and egg in food processor and process until smooth. Add to cooled pie crust and place apples on top. Add pie shield or aluminum foil to crust to prevent over-browning. Bake in preheated 350 degree Fahrenheit oven for 35 minutes until filling is set and apples are slightly browned.

Ham and Cheese Sliders With Zippy Sauce

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I was going to make the traditional “Funeral Sandwiches” but decided I was hungry for something a little less sweet and a little more zippy.

I started out with half a batch of King Arthur Flour Big Batch Rolls (the other half I added Italian seasoning to and King Arthur Pizza Dough Flavor to and made into Italian Bomber Sliders).

These rolls rise very quickly due to the large amount of yeast, and taste fantastic. It’s great to be able to throw together a huge batch and the dough refrigerates beautifully.

I always make my sliders in these disposable 13X9 pans, and use parchment paper on the bottom. I’ve had a bad experience where the buns stuck to the pan and it was awful. With the parchment they just slide right out.

After rising…

Bake the rolls and split horizontally.

Add ham

and cheese. The cheese I used here was a processed Swiss cheese that I purchase from GFS. It was actually an accident (I thought it was regular Swiss but should have known based on the cost). I can tell you that I will be purchasing it again, because it melts SO beautifully on sandwiches.

And bake in a preheated 350 degree Fahrenheit oven for about 40 minutes (covered) until everything is warmed through. Time is going to be dependent on how cold everything is when you start.

The Finale

Slice and enjoy with a side of “Zippy Sauce”. This is so good! It’s Kewpie Mayonnaise, half a packet of Good Seasoning’s Italian Dressing, vinegar, and Cento Hoagie Spread (I’m addicted to this stuff!)

The family absolutely loved these and they reheated beautifully!

Ham and Cheese Sliders with Zippy Sauce
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Zippy Sauce

Warm ham and cheese sliders on homemade buns with a delicious, tangy sauce!
Prep Time1 hr
Cook Time1 hr
Course: Main Course
Cuisine: American
Keyword: Sliders
Servings: 6

Ingredients

  • 1/2 cup Kewpie Mayonnaise
  • 1/2 packet Good Seasoning's Italian Dressing
  • 1/8 cup white wine vinegar
  • 1/4 cup Cento Hoagie Spread

Instructions

  • Mix all ingredients together and chill.

Philips Pasta Maker Seafood Newburg

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I really *love* the pasta that I make with my Philips Pasta Maker, and I’m always trying to come up with new recipes to use it with, so I thought back to my college days, I would go to a restaurant called the Spaghetti Warehouse in Dayton, Ohio. They had a pretty decent sauce, but I wanted to one-up it.

A traditional Newburg (also called Newberg, or Newburgh sometimes) is a sherry cream sauce with an egg or two and cayenne pepper.

For this particular recipe, the meat I used was cooked sous vide style. Cooking this way makes for a perfect texture and doneness, and basically makes all the shrimp taste like lobster, so it’s also a money saver. Here I used 2 lobster tails and a pound of shrimp. The shrimp is from Great Alaska Seafood, and the lobster is from Get Maine Lobster.

The pasta is a full batch of just the Semolina pasta in the Philips recipe book.

Ingredient Roundup:

  • Sherry: I use sherry in a lot of cooking, I love the intense wine flavor it gives.
  • Heavy whipping cream: for a creamy texture
  • Roux base: to make the sauce slightly thick to balance out the liquids in the sous vide bag (you don’t want to wast all that flavor!)
  • Smoked Paprika: for some flavor complexity
  • Cayenne: to give it a *kick*
  • Egg: adds to the richness
  • Better Than Bullion Lobster base: I use this in place of salt to intensify the lobster flavor
  • Seafood stock cubes: made similarly to these chicken bone broth cubes in the Instant Pot, but using leftover shells from shellfish.

First, make your roux base. For any roux that I make, the basic equation is to add butter then double the amount of flour, and cook for a minute after the paste forms. This removes any floury flavor.

Then add the stock cubes (or about half cup water), sherry, spices, garlic, lemon juice, and heavy whipping cream and cook until thickened. Add the liquid from the sous vide bag and cook until thickened (do not boil).

Temper the egg by placing it in a bowl and whisking while adding warm sauce. This will prevent scrambled egg sauce!!

Meanwhile, boil your pasta. This only takes a minute or so with fresh pasta.

Add the seafood to the sauce and warm it through. Toss the pasta in the sauce and toss it all together.

And serve. This is so rich and decadent, and compliments the seafood perfectly!

Philips Pasta Maker Seafood Newburg
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Philips Pasta Maker Seafood Newburg

This decadent, creamy sauce goes perfectly with seafood and fresh pasta!
Prep Time20 mins
Cook Time30 mins
Course: Main Course
Cuisine: American
Servings: 6

Equipment

  • Philips Pasta Maker

Ingredients

  • 16 ounces pasta
  • 3 lobster tails removed from shell
  • 1 pound shrimp peeled
  • 3 tablespoons butter
  • 6 tablespoons flour
  • 3 shellfish stock cubes or ½ cup stock
  • ¼ cup sherry
  • ¾ cup heavy cream
  • 1 clove garlic minced
  • 1 tablespoon Better Than Bullion Lobster Base
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • ¼ teaspoon cayenne pepper
  • 3 tablespoons lemon juice
  • 1 egg
  • For the shellfish

Instructions

  • For the shellfish
  • Add shrimp and lobster to vacuum bag and sous vide for 6 hours at 130 degrees Fahrenheit.
  • For the sauce
  • Melt butter in large pan. Add flour and cook for a minute. Add garlic, sherry, stock cubes, lemon juice, cream and spices and whisk together (it will be quite thick). Add lobster base. Add shellfish and the liquid in the sous vide bag to the sauce and stir. Add cooked pasta and stir, cooking a few minutes until all is very warm.
  • Alternately to sous vide: you can steam the shellfish until it is cooked and add to the sauce as above but I highly recommend sous vide for the shellfish because it gives more of a lobster flavor to all of the meat, and keeps the meat very tender, even after cooking with the sauce.

Instant PotSweet and Spicy Deviled Eggs

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Deviled eggs are a favorite of mine, and I’ll eat them just about any way. This time I wanted one that was sweet and spicy, with a kick of jalapeno.

Ingredient roundup:

  • Eggs: obviously.
  • Spicy brown mustard: this is a homemade ingredient. If you haven’t tried it, I highly recommend it. SO easy.
  • Kewpie Mayo: Adds a zip of umami! This mayonnaise is FANTASTIC and I highly recommend you try it.
  • Sweet pickle relish: adds the sweet component
  • Onion Powder: more umami and flavor
  • Jalapeno: your spice component. I left in the ribs and the seeds but you may remove them if you want less spicy.

Instructions:

First you have to hard-boil your eggs. I have found that hard-boiling in the Instant Pot is BY FAR the best way to do it. Why??? Well, you know that annoying thing that happens with fresh eggs where the white sticks to the shell when you go to peel them? That never, ever happens when they’re cooked in the Instant Pot. Why? I have NO idea, it’s some kind of amazing sorcery! Basically you cook the eggs for five minutes on high pressure (with a cup of water), slow release for 1 minute then quick release. Add ice water to cool rapidly, then peel. The shells basically just fall off.

Add all ingredients to food processor and process.

This was the first time I have used the mini-bowl in my Breville Sous Chef food processor, and I was SUPER impressed (and now wondering why I hadn’t used it sooner!) This food processor is by far the best I’ve owned (and it’s the third one, I killed the first two).

And pipe them into the shells using a 1M star tip (it’s PERFECT for this application).

Garnish with a little smoked paprika, and viola! These were so delicious!

Sweet and Spicy Deviled Eggs
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Instant Pot Sweet and Spicy Deviled Eggs

Sweet and spicy, with a kick of jalapeno pepper and sweet pickle relish! So delicious!
Prep Time25 mins
Cook Time6 mins
Course: Appetizer
Cuisine: American
Keyword: Eggs
Servings: 4

Equipment

  • Instant Pot

Ingredients

  • 5 large eggs
  • 3 tablespoons sweet pickle relish
  • 3 tablespoons Kewpie Mayonnaise
  • 1 Jalapeno
  • 1 tablespoon spicy brown mustard
  • 1 teaspoon onion powder
  • salt to taste

Instructions

  • Cook eggs in Instant Pot on high pressure (with 1 cup water in the bottom) for 5 minutes. Slow release for 1 minute, then quick release. Chill rapidly with ice water. Refrigerate until cold and peel.
  • Add all other ingredients to bowl of food processor and process. Adjust seasoning. Pipe filling into eggs using a 1M star tip.

Tangzhong Method Sandwich Bread

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The tangzhong method works beautifully for creating soft, pillowy bread that is perfect for sandwiches. Using this method also prevents the bread from getting stale too fast, and it’s super easy!

Ingredient Roundup:

  • Sourdough starter: fed or unfed, it adds complexity to the flavor of the bread
  • Milk powder: Tangzhong bread typically uses milk as the liquid, but I use water and powdered milk. Having a sixteen year old in the house who drinks 3/4 of a gallon of milk a day really necessitates this!
  • Yeast: Does the heavy lifting of the rise in this recipe. I use Saf-Instant Premium, it’s the best I’ve ever used.
  • Oil: adds softness to the bread crumb. I use Oleico because it’s neutral flavor and high Oleic is supposed to have health benefits.

Tangzhong Method:

First, take a portion of the flour and water and cook it in a saucepan until the flour becomes a slurry (or really just a gooey mass) that looks like this…

Allow this to cool for several minutes (it usually doesn’t take too long just long enough not to kill off the yeast in the dough)

And combine with the remaining ingredients. Knead in a stand mixer for 5 minutes.

Rising and forming:

Allow the dough to rise until just over doubled, this will take about an hour to an hour and a half depending on the temperature and the type of yeast you’re using.

Aftter the first rise, punch down and form a square with the dough, and roll it into a 9 inch log. Place the dough seam-side down and place in a 9 inch bread pan. Allow to rise until it’s about an inch over the top of the pan.

Bake in 350 degree Fahrenheit preheated oven, covered with a tent of foil for the first 20 minutes, then remove tent and heat for another 15 to 20 minutes, until internal temperature reads 195 degrees Fahrenheit.

After baking…

Then make the best sandwich ever!!! That’s a grilled cheese of course!

I used Cheddar and Swiss.

Perfectly browned and crispy. There is an art to this (one which my beloved mother never mastered). You have to WATCH THE PAN. I swear I never had a grilled cheese growing up that didn’t need to be scraped (and ps scraping DOESN’T improve the flavor! It’s still burnt!)

And serve your gooey masterpiece with Instant Pot Florentine Tomato Soup!

Tangzhong Method Sandwich Bread
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Tangzhong Method Sandwich Bread

The tangzhong method works beautifully for creating soft, pillowy bread that is perfect for sandwiches.
Prep Time30 mins
Cook Time35 mins
Rise Time3 hrs
Course: Bread
Cuisine: American
Servings: 6

Ingredients

  • 1 1/3 cups warm water divided
  • 2 1/4 teaspoons instant yeast
  • 2 1/4 teaspoons salt
  • 3 tablespoons oil
  • 4 cups all-purpose flour divided
  • 1/3 cup dry milk
  • ½ cup sourdough starter fed or unfed

Instructions

  • Take half cup water and heat in small pan on stove with ½ cup of water and 1/8th cup flour and heat and stir on medium heat until a paste forms. Allow to cool for a few minutes. Combine rest of ingredients in mixing bowl and mix than add the paste you made on the stove (slowly so as not to heat the dough too hot). Add to oiled bowl and allow to rise, an hour to an hour and a half.
  • Punch down dough, roll into ~9 inch log and place log seam side down in 9 inch bread pan. Allow to rise until top is about an inch above the pan or doubled, about an hour to an hour and a half.
  • Bake in 350 degree Fahrenheit preheated oven, covered with a tent of foil for the first 20 minutes, then remove tent and heat for another 15 to 20 minutes, until internal temperature reads 195 degrees Fahrenheit.
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