The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Sourdough Loaves, Banana bread & Apricot fried pies

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SylviaH's picture
SylviaH

Sourdough Loaves, Banana bread & Apricot fried pies

The sourdough boulé is the same recipe I baked on my last post, except I made a few little changes replacing some of the bread flour with 120g of whole rye, honey instead of sugar and upped the hydration slightly.  I made two large loaves instead of three so I could make better use of my oven today.  The flavor was delicious and we enjoy very much both versions of this sourdough.  I had 5 very large ripe banana's perfect for doubling the recipe for 'Banana-Nut Bread' from the book 'Williams-Sonoma Bread', this is a great tasting banana bread, today I left out the nuts.  The fried apricot hand pies were made a couple of days ago.  I make them once a year, guess why!  I boil sweetned fresh apricots with a bit of lemon juice into a thick lumpy puree for the center filling or sometimes I use dried apricots for the puree, both are delicious.


 


                         


 


                                                                              


 


                                            


 


              Sylvia


 


                                                                                    

Comments

LindyD's picture
LindyD

Gee, Sylvia, they all look SO good!   I love the extra flavor the whole rye gives to the sourdough and always use it, or whole wheat, depending on what's on hand.


With those yummy pies and the banana bread, I'd need a treadmill next to the table!

SylviaH's picture
SylviaH

Ha, ha .... a bicycle would work and you get to go outside!


Sylvia

teketeke's picture
teketeke

Slyvia,


I am getting hungry looking at your breads and the pies!  Especially, The sourdough !!! The X line you scored is very beautiful and the crumb looks so yummy. :)


 

Mebake's picture
Mebake

Very Nice there, Sylvia! Love your Sourdough with rye this time! and your desserts look so inviting, Yum!


khalid

SylviaH's picture
SylviaH

teketeke and khalid for the nice compliments.


Sylvia

holds99's picture
holds99

Sylvia,


Lovely assortment, it all looks so delicious.  Very nice work.


Howard

SylviaH's picture
SylviaH

very nice compliment.  It has warmed up and our summer has finally hit so I'm intertaining myself indoors and cleaning out the freezer : )


Sylvia

sybram's picture
sybram

Sylvia, would you please share your fried pie dough recipe?  I make them so seldom that I've misplaced mine.  One I tried out just disintegrated in the skillet.  Too short, I guess.  Anyway, I would so appreciate having your recipe, since I know you are the best ever fried pie cooker.  Thanks.


Syb

SylviaH's picture
SylviaH

Hi and thank you, Syb,  These pies go way back before my time. 


The fried pies will tend to disintegrate in the pan, using a traditional pie crust recipe, has been my experience, having the milk or sourcream added gives you a nice dough for a hand pie that has been deep fried.  The dough has a nice consistancy that holds together and yet is flaky, perfect for frying.  The recipe I have pictured above I used - 1/2 cup 2% milk and 1/2 cup sourcream -  It was nice but then so is the orginale recipe using all milk...either whole or 2% milk can be used.  You can be the judge which you prefer :)


 


This recipe makes apx. 18, 6" fried pies.


4 cups All Purpose flour -


2 teaspoons sea salt


1 cup of very cold shortening


1 cup very cold milk - the pies pictured above, uses 1/2-2% milk  - 1/2 sourcream


Wisk together salt and flour in a bowl.  Cut in your shortening, until there are  very small lumps and the consistancy is crumbly.


Make a well and quickly mix in the milk/sourcream.  Just until it holds together when pressed into a ball.


Roll out the dough and cut out apx. 18 - 6" rounds


I place them all onto a large sheet pan and cover, while filling each pie and deep frying about 2 to 3 at a time in my home deep fryer.  I have fried them in a skillet, but get much better results in a deeper fryer...mine is 'very old' and I set the temperature between 350F and 375F. 


Lay them to cool on paper towels and sprinkle with brown and/or white sugar , cinnamon sprinkled on top.  We enjoy these pies warm and refrigerated.


Peach and/or apricot  is very nice or use other fruits such as apples.


Sylvia


 

sybram's picture
sybram

Oh, thanks so much, Sylvia.  My #3 son is plumb silly about home made fried pies.  I've been wanting to make him some for a while, now, but our family is so big I can hardly do it when everyone is here--need to wait until it's just his family, I guess.  He just found out he is diabetic this year (as is my husband), so I'll be doing the Splenda thing with the apricots.


Many thanks from all three of us.


Syb

SylviaH's picture
SylviaH

Sylvia