Tuesday, December 27, 2011

Daring Bakers December 2011 - Rye Sourdough Bread

Sourdough Rye
Our Daring Bakers Host for December 2011 was Jessica of My Recipe Project and she showed us how fun it is to create Sour Dough bread in our own kitchens! She provided us with Sour Dough recipes from Bread Matters by Andrew Whitley as well as delicious recipes to use our Sour Dough bread in from Tonia George’s Things on Toast and Canteen’s Great British Food!

This was my first foray into sourdough bread making, and unlike most Daring Bakers months, I knew I could not procrastinate and make something the last day.  I actually began the starter, affectionately named Gertie, on the 16th or so.  I could post a picture of her here, but she is very sensitive to how she looks.  Just picture a gloppy, bubbly, tan mass, and there you go.  (Sorry, Gertie).  If I had been a better sourdough starter mother, I would have remembered to feed her after I baked her first loaf, but I failed.  It is just as well; this bread wasn't my favorite ever, but it is more of a taste thing.  I'm pretty sure the result is what I was looking for.  You can find the recipe on Jessica's blog, where there are also recipes for country wheat sourdough, and an interesting looking gluten-free variety with brown rice flour.

The second part of the challenge was to make something to put on a toast version of our bread.  With the cold weather and lots of time spent indoors during the holidays, Nathaniel and I had been craving Welsh Rarebit anyway, so even though I didn't challenge myself on that part, it was still delicious!  The dark, smoky, murky flavors of the Welsh Rarebit, created by the Worcestershire and ale, is a perfect pairing with a sourdough like this. 

Welsh Rarebit
I use Alton Brown's recipe, kind of. I was horrified at the idea of using cream instead of milk, when almost every recipe you'll find uses milk. There is already so much fat with the cheese and butter, that I just couldn't do it. With the milk, this recipe is quite rich, so I just can't imagine it any richer.  He also only called for 4 slices of toast, but this easily smothered 8 thick slices of the rye sourdough. 

JennyBakes Take on Alton Brown's Welsh Rarebit

2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup ale
3/4 cup milk
8ounces (approximately 2 cups) shredded Cheddar
2 drops hot sauce
8 slices toasted rye bread

In a medium saucepan over low heat, melt the butter and whisk in the flour. Cook, whisking constantly for 2 to 3 minutes, being careful not to brown the flour. Whisk in mustard, Worcestershire sauce, salt, and pepper until smooth. Add beer and whisk to combine. Pour in milk and whisk until well combined and smooth. Gradually add cheese, stirring constantly, until cheese melts and sauce is smooth; this will take 4 to 5 minutes. Add hot sauce. Pour over toast and serve immediately.


Cher Rockwell said...

Wow - all that cheese :-)
This was a fun one, I definitely felt challenged.

Unknown said...

That really does look good! Wish mine had turned out better! Hope you had a great Christmas!

Jo said...

Love that picture of your sourdough smothered in the rarebit sauce, looks delicious!

Suz said...

Ooh, nice rye! I've never tried Welsh Rarebit before, but that looks brilliant. Yum!

Suz said...

Ooh, nice rye! I've never tried Welsh Rarebit before, but that looks brilliant. Yum!

Barbara Bakes said...

Love that you named your starter. Wish I'd named mine. Although it would have been much harder when I wash the leftover down the drain. Great job on this challenge. Can you believe I've never had Welsh rarebit.

Ruth H. said...

Well, she might not have been as pretty as others, but it looks like gertie make a very nice bread there... I have never had Welsh Rarebit (uneducated American that I am...), but that cheesy toast looks so yummy! Great work on the challenge!

Korena said...

Mmm, the Welsh rarebit sounds delish! And the bread looks pretty darn good too :)

jessicajlee said...

Cream! Goodness, so rich! This looks great Jenny!

Jeanne said...

Your bread looks great! This was my first time making rarebit and now I'm hooked!

liana said...

Oh that Welsh Rarebit looks so yummy!

Anonymous said...

Your rye came out great! It is a strong flavour though - luckily it goes well with lots of cheese ;)

Leandra said...

melted cheese...

Amazing Job!!! Congrats!

Lisa said...

Your Rye Sourdough looks perfect, but it's what you did with it, the welsh rarebit, that's really activating my salivary glands right now!! Amazing job, Jenny! Happy New Year!!