Alaskan Sourdough Bread Mix
Make this with your bread machine, stand-type mixer, or by hand.
If you love sourdough bread with a chewy crust, try this Alaskan Sourdough Bread.
Alaska Sourdough has a long and interesting history.
There's nothing quite like Alaskan sourdough. You can make it in your kitchen--in your bread machine or oven.
This is a frontier bread, a country comfort bread that the whole family will enjoy, even the kids. You can make marvelous sandwiches--from after-school PBJ's to fabulous, colorful sandwiches. It works when friends come over for dinner as well as for toast in the mornings.
It's got a touch of country sour--like San Francisco Sourdough but not nearly as strong. It's a creamy white bread that's moist and soft with a nice, open crumb.
It's something you'll be proud to make. Your family will love it and so will your friends.
It's great for a meal, as toast, or for sandwiches. We've fallen in love with this bread. We made meat and cheese sandwiches. Then grilled tuna sandwiches. We toasted it--crispy with a soft interior. We smeared it with butter and honey. There's not much this bread can't do.
Make this in a 5x9-inch bread pan or in your bread machine. Any way you make it, it will be delightful.
- This package contains one bread mix. Each bread mix makes a large loaf--nearly two pounds.
- SAF yeast packet is enclosed. You provide only water.
- Directions and tips for perfect bread are included.
- It can be made in a bread machine or in your oven.
With homemade goodness like this, you will delight your guests . . . and your family.
Directions for use in the oven
- Place the mix in your stand-type mixer along with the yeast and melted butter or oil (if any). Add water. Use 110°F water instead of 80°F
- With the dough hook, mix slowly until the dough ball forms. Turn the speed to medium-high and mix for five to ten minutes until the gluten forms and the dough becomes stretchy and elastic.
- Place the dough in a large greased bowl, cover, and let rise until doubled, about one hour, depending on room temperature.
- Preheat your oven to 350°F. Turn the dough onto a lightly greased or floured work area and form your loaf. Place your dough in a 9 x 5-inch pan or other pan and let rise until the size has doubled and bubbles are about to surface.
- When the bread has risen, place the loaf on the center rack of the oven. Bake for 35 minutes or until the bread is done. The internal temperature should reach 190°F. Remove the loaf from the pan and let it cool slightly before slicing.
NOTE: If you make this bread in your bread machine, water temperature is critical. Please use a thermometer to measure water at 80 degrees, and we'll guarantee the bread. If you are baking the bread in the oven, use water that is 110°F.
We have a 30-day return policy, which means you have 30 days after receiving your item to request a return.
To be eligible for a return, your item must be in the same condition that you received it, unused, and in its original packaging. You’ll also need the receipt or proof of purchase.
To start a return, you can contact us at customerservice@preparedpantry.com. If your return is accepted, we’ll send you instructions on how and where to send your package. Items sent back to us without first requesting a return will not be accepted.
You can always contact us for any return question at customerservice@preparedpantry.com.
Damages and issues
Please inspect your order upon reception and contact us immediately if the item is defective, damaged or if you receive the wrong item, so that we can evaluate the issue and make it right.
Exceptions / non-returnable items
Certain types of items cannot be returned, like custom products (such as special orders or personalized items). We also do not accept returns for hazardous materials, flammable liquids, or gases. Please get in touch if you have questions or concerns about your specific item.
Unfortunately, we cannot accept returns on sale items or gift cards.
Exchanges
The fastest way to ensure you get what you want is to return the item you have, and once the return is accepted, make a separate purchase for the new item.
Refunds
We will notify you once we’ve received and inspected your return, and let you know if the refund was approved or not. If approved, you’ll be automatically refunded on your original payment method. Please remember it can take some time for your bank or credit card company to process and post the refund too.
How to Make Deep Fried Stuffed French Toast
Lou Ann is a master in the kitchen. Her husband told me once that she would be happiest if she could have a bed in the kitchen. She would buy a cookbook and literally try nearly every recipe in the book. She developed this recipe. It's a good one.
This stuffed French toast is lightly battered and then deep-fried. The outside is light and crisp. Lou Anne’s original recipe called for whipped cream cheese with cinnamon chips added, and that’s very good.
But it's a method, not just a recipe. The filling can be varied. We’ve used pastry fillings. For a class once, we used peanut butter and jelly, and that was a hit.
You'll have fun with this recipe.
Ingredients
- 6 ounces softened cream cheese
- 2 tablespoons sugar
- 1/4 cup cinnamon chips
- 10 slices Alaska Sourdough Bread or equal
- 1 large egg
- 1 cup cold milk
- 1/2 cup flour
- 1 teaspoon vanilla
- butter for frying
Directions
- Whip the cream cheese with the sugar in a bowl until it is soft enough to spread. Add the cinnamon chips and stir them in.
- Spread the mixture on half the slices of bread and top with the other half to form sandwiches.
- In another bowl, whisk the egg, milk, and vanilla together. Gradually stir in the flour. You will have a mixture like tempura batter.
- To deep fry, the French toast, heat a skillet with cooking oil as if you were going to deep fry donuts or chicken. The oil should be 350 to 370 degrees.
- When the skillet is hot, dip the sandwiches in the egg mixture, turning to cover both sides, and then place them in the hot oil. Cook them until the French toast is lightly browned. Serve immediately.