ALMOST SOURDOUGH BREAD

Makes 2 9x5 loaves

2 and 1/2 cups warm water, divided

3 TBL instant mashed potato flakes

3/4 cup sugar

2 and 1/4 tsp yeast

1/2 cup oil

1 TBL salt

6-7 cups flour

DAY 1

The day before; heat one cup water until warm, about 110-115 degrees. Mix it with potato flakes, sugar and yeast. It should start foaming a little within a few minutes. Cover and let stand at room temperature overnight.

DAY 2

The next morning, heat remaining 1 and 1/2 cups warm water to 110-115 degrees.

Mix water with oil and salt then stir into the yeast mixture.

Stir the flour into this mixture until smooth and well-combined. It is easiest with a stand mixer but you can use a wood spoon as well.

Cover and let rise in a warm place until doubled in size.

Stir or punch down and turn out onto a lightly floured surface.

Divide dough in half. Lightly knead each half 6 to 8 times then shape into loaves.

Place into the greased loaf pans.

Cover and let rise until doubled in size.

Preheat oven to 350 degrees.

Bake for 35-40 minutes, until 200-210 degrees.

Rotate loaves halfway through baking.

Cool in pans for 15 minutes then turn out onto a cooling rack.

Cool completely before slicing.

CHICKEN AND DUMPLINGS (CRACKLE BARREL)

8 Servings

REGULAR DUMPLINGS

2 cups flour

1/2 teaspoon baking powder

1 pinch salt

2 TBL butter

1 cup buttermilk

SOURDOUGH DISCARD DUMPLINGS

1 cup discard

2-2/12 C Flour

2 TBL butter

1/2 C warm broth, milk or buttermilk

1 tsp baking powder

1 tsp salt

6-8 cups chicken broth

3 cups cooked chicken

Combine the flour, baking powder, and salt. 

Cut the butter into the dry ingredients with a fork or pastry blender. 

Stir in the milk and discard if using, mixing with a fork until the dough forms a ball.

Heavily flour a work surface. 

Roll the dough out thin with a heavily floured rolling pin. Dip your cutter in flour and cut the dumplings in squares about 2x2-inches each. It’s okay for them not to be exact. Just eyeball it. Some will be bigger, some smaller, and some might be shaped funny.

Use the floured spatula to put them on a heavily floured plate. Just keep flouring between the layers of dumplings.

Bring broth to a boil. Drop the dumplings in one at a time, stirring while you add them. The extra flour on them will help thicken the broth.

Cook them for about 15 to 20 minutes or until they don't taste doughy.

Add the cooked chicken to the pot and serve.

CRAZY CRUST PIZZA

Crust is for a 10x15 pan (you can half it for a 9x13)

REGULAR CRUST:

1 cup all-purpose flour

1 teaspoon salt

1 teaspoon Italian seasoning

1/2 teaspoon garlic powder

1/4 teaspoon black pepper

2 eggs

2/3 cup milk

SOURDOUGH DISCARD CRUST:

1 cup Discard

1/2 cup flour

1 tsp salt

1 tsp Italian seasoning

1/2 tsp garlic powder

1/2 tsp black pepper

2 eggs

TOPPINGS:

Whatever your heart desires

Pizza Sauce (12-20 ounces) -- SEE POST FOR PIZZA SAUCE ON THIS BLOG

Shredded Mozzarella (2-4 cups) (3 cups is perfect for our family)

1.  Preheat oven to 400°F. Grease and flour a 10x15-inch rimmed baking sheet. (jelly roll pan)

2.  Mix all the crust ingredients together until thoroughly combined.
Pour crust mixture (batter) into prepared pan and tilt pan around until bottom is evenly coated.

3.  Put any meats or raw veggies on top of the dough. *see suggestions below*

4.  Bake for 20 minutes.

5.  Remove from oven and drizzle with pizza sauce.

6.  Add any additional toppings. **see suggestions below**

7.  Sprinkle evenly with cheese.

8.  Put back into oven and bake 10 minutes.

*Suggested toppings to add on top of batter:

Cooked meats: pepperoni, sausage, bacon, ham, etc.

Raw veggies: mushrooms, onions, green peppers, etc.

**Suggested toppings to add on top of sauce:

Artichokes, olives, pickled peppers, sautéed onions, tomatoes, pineapple, etc.