Like many Americans, I am resorting to recipes from the past and especially Sourdough now that I have found that yeast is a treasured commodity and I have plenty of time. The recipe I used for my starter was from King Arthur flour. I have been feeding it as directed and discarding the starter as directed. Well, after about four discards I decided it was time to use the discard and not toss it. After searching many recipes and experimenting with many, I think I have come up with the perfect loaf using sourdough starter (or discard). Now that my starter is ready to go in the refrigerator, I am ready to try my hand at that perfect loaf of Sourdough Bread. In the meantime, I think this bread recipe will be one I will keep making with my wonderful new starter.
Sourdough Citrus Cranberry Loaf
Ingredients
- 1/2 cup vegetable oil
- 3/4 cup sugar
- 2 eggs
- 1 1/2 cup flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup dried cranberries
- 3 teaspoons orange zest (divided)
- 4 teaspoons orange juice (divided)
- 1/2 cup sourdough starter (discard)
- 3/4 cup milk
- 1/2 cup powdered sugar
Instructions
-
Preheat oven to 350 degrees. Generously grease one standard loaf pan (8.5 x 4.5) set aside. Combine the flour, baking powder, salt and cranberries in a bowl, mix to combine. In a medium mixing bowl mix together the oil, sugar and eggs. Mix well with a hand mixer. Add the follow ingredients in the following order to the oil, sugar, egg mixture. 1/3 cup flour mixture, milk, 1/3 cup flour mixture, sourdough starter, remaining flour mixture – thoroughly mix after each addition. Stir in 1 teaspoon orange zest and 1 teaspoon orange juice. Mix well and pour into prepared loaf pan. Bake for 60 minutes or until a tester comes out clean. While the loaf is baking make the glaze, stir together the remaining 2 teaspoons of orange zest, remaining 3 teaspoons of orange juice and powdered sugar. Mix well, cover and set aside until bread is finished baking. Once bread is finished baking, remove from oven and let cool for 8 minutes. Remove bread from the pan and spread the warm loaf with the glaze. Let cool prior to slicing.
My neighbor gave me sourdough starter during Covid. I’m on week three and I needed a new recipe. I look forward to trying this one. I happen to have cranberries in the freezer.
I used dried cranberries (Craisins) – if you have fresh cranberries in the freezer, I think they will work out great. Enjoy!