Coconut Cake with Strawberry FillingI made the white cake from the King Arthur cookbook page 353. I didn't have enough egg whites so tried the Deb El - Just Whites®. It worked! The cake was light and fluffy. We all enjoy it. Sometimes it amazes me when there isn't enough of something and you try what you have on hand and it works. I also didn't have enough strawberries, so I mixed them with some of the frosting for the filling of the cake. It tasted great.
Isn't it fun to make something new?
Sally Lunn Sourdough
Sprinkle:
1 package yeast over:
¼ cup warm water (105˚)
Let set about 5 minutes to proof
Put in a large bowl and mix together:
¼ cup cooled, melted butter
1/3 cup sugar
3 eggs
Next put in the yeast mixture and add:
1 ½ cups sourdough starter
Start adding:
4 ½-5 cups flour and knead all of this together with:
1 teaspoon salt
This dough will be sticky, but knead for about 7-8 minutes adding a dusting of flour on the counter top as you knead.
Take this dough and put into a large greased bowl and let rise for 1 to 1 ½ hours, covered.
While this is rising go ahead and greased two loaf pans.
After the rise, take out of bowl and knead just a bit, then divide the dough in half.
Roll out and make two loaves, put into prepared loaf pans, let rise until to the top of the pan, covered and free from drafts for about one hour.
Preheat oven to 350˚. Bake for about 40-45 minutes, check to make sure the tops are not over browning. If so, then put a piece of foil on top to prevent burning and use the toothpick method to check and see if the bread is done. When done, take out of oven and cool on wire rack.
Makes: 2 loaves
Mostly what I tried new with this batch of bread was instead of rolling the dough out, I stretched it out and folded it into 3rds, then stretching it out again and folding, then took the loaves and put them into the pans. Usually I rolled out the dough and then roll it back again and put into the pans. I liked this method and will use it again. I saw this method on a web and I tried looking for it but can't remember what web page, sorry.
Sprinkle:
1 package yeast over:
¼ cup warm water (105˚)
Let set about 5 minutes to proof
Put in a large bowl and mix together:
¼ cup cooled, melted butter
1/3 cup sugar
3 eggs
Next put in the yeast mixture and add:
1 ½ cups sourdough starter
Start adding:
4 ½-5 cups flour and knead all of this together with:
1 teaspoon salt
This dough will be sticky, but knead for about 7-8 minutes adding a dusting of flour on the counter top as you knead.
Take this dough and put into a large greased bowl and let rise for 1 to 1 ½ hours, covered.
While this is rising go ahead and greased two loaf pans.
After the rise, take out of bowl and knead just a bit, then divide the dough in half.
Roll out and make two loaves, put into prepared loaf pans, let rise until to the top of the pan, covered and free from drafts for about one hour.
Preheat oven to 350˚. Bake for about 40-45 minutes, check to make sure the tops are not over browning. If so, then put a piece of foil on top to prevent burning and use the toothpick method to check and see if the bread is done. When done, take out of oven and cool on wire rack.
Makes: 2 loaves
Mostly what I tried new with this batch of bread was instead of rolling the dough out, I stretched it out and folded it into 3rds, then stretching it out again and folding, then took the loaves and put them into the pans. Usually I rolled out the dough and then roll it back again and put into the pans. I liked this method and will use it again. I saw this method on a web and I tried looking for it but can't remember what web page, sorry.
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