Sourdough Sub Rolls

Baked rolls

I have trouble digesting regular old wheat but have found sourdough, real fermented sourdough to be easier to digest.  I bought a post card souvenir while in Alaska containing a dried sour dough starter. Best souvenir ever, you can find these on Amazon as well.  I have heard sprouted wheat and grains are easier to digest as well and plan in trying them out.

• 1 cup sourdough starter 
• 1/2 cup olive oil
• 1 tablespoon salt
• 1 cup water (more if needed)
• 4 cups flour

1. In a bowl or gallon sized zip bag add starter, olive oil, salt, and water. Stir together.
2. Slowly add flour one cup at a time, mixing into liquid mixture. I like the zip bag for this because I can usually keep my hands out of the mixture for this. Dough should be a smooth soft consistency, if you touch it it should be slightly sticky and similar to slime.  If it is tough, add more water a tablespoon or two at a time.
3. Lightly oil if needed, cover bowl or zip bag closed.  Leave in a cool place over night or in fridge. 
4. Fast forward.  Knead dough.  It will be sticky to touch.  Oil hands.  Cut into 4 - 6 pieces.
5. Shape dough and place on stoneware or parchment lined baking sheet.
6. Shape dough, smoosh dough into a flat square and roll dough like a cinnamon bun, length wise.  Pinch seam closed and place seam side down on baking sheet. 
7. If you want to score your rolls, do so now. Dough should have enough oil on it, if not lightly oil.
8. Turn on oven light, place rolls in oven to proof with help of the low heat from the light.  Allow rolls to increase in size.  About 30 minutes to an hour.
9. Pull rolls from oven. Heat oven to 350°F. Bake rolls 30-40 minutes, tap roll, should sound hollow. Cool.  Enjoy

Sub roll

Four rolls are large and perfect for subs 6 rolls are smaller and great for hot dogs and such.

All the olive oil helps keep the crust of these rolls soft. 

It is important to let them rise, if not they will be dense and not fit for sandwiches.  Unused rolls make wonderful bread crumbs. 

Rolls ready to bake

Dough left to rise in a gallon sized zipper bag

Knead then cut dough

Flatten to make roll

Start rolling up

Completed roll, sitting on pinched seam

Hot dog bun

French Baked Toast with Coconut Cream and Eggs

Simple decadent baked toast and coconut cream, topped with eggs over easy.

There have been many fears with my dairy allergy, what will I eat?  I love dairy.  I came across a recipe for baked eggs, toast and cream, I was determined to make this edible.  Coconut cream has been a wonderful stand in for dairy.

Recipe serves two but can be adjust to one or more

• 4 eggs
• 2 slices sourdough bread (or bread of your choice)
• 1/2 cup coconut cream
• 1 teaspoon fresh chives
• Salt and pepper

1. Preheat oven to 350°F.  Toast bread anyway you wish, I prefer the cast iron skillet on medium heat, feel free to use toaster or oven.
2. In a small pan warm cream or in microwave safe bowl.  Heat until warm, add chives and set a side.  You can use all cream, the thick parts of canned coconut milk or a half and half type situation.  I add a little coconut milk with the cream.
3. I use a pampered chef mini bar pan if I am making one or two servings, but the cast iron skillet, cookie sheet, or other lipped bake ware will do.  
4. Oil on pan of choice, for the stoneware a quick spritz of olive oil if the pan is not seasoned will do.  
5. Set two pieces of toast on pan.
6. Spoon all except for 1 - 2 tablespoons of heated coconut cream on to toast, bake in oven for 5-8 minutes, until cream has soaked into bread and cream will have a baked film on top.   
7. While toast and cream are baking, in cast iron skillet crack 4 eggs, cook over easy
8. When toast is complete, move to plates and set two eggs on each toast,  cover with remaining coconut cream.
9. Sprinkle salt, pepper, and parsley (and maybe some chili flakes or Sriracha for fun.)

Another option is to bake the toast with cream with eggs in oven - I had no luck in  baking the perfect runny egg, the white would not set and the yoke would cook fully.

adapted from Saveur

Warming cream and toasting sourdough slice

Toast, covered in warm coconut cream and dried green onions. Ready to bake.

Toast, coconut cream, and green onions baked and ready  for eggs.

Toast, coconut cream, green onions, and eggs over easy- the perfect breakfast.