My first (relatively) successful sourdough bread after a number of failed attempts. I’ve learned that it is really important to hand knead (to avoid over kneading with machine), do the poke test to check proofing, and to shape the dough … Continue reading
I’ve been experimenting more with sourdough and this is definitely one of the best sourdough foccacia I’ve had. It’s really soft and stayed moist for several days. I can probably cut down a little on the oil next time though.
- 2 cups flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup butter
- 3/4 sugar (I will add more next time. 3/4 was not sweet enough for me.)
- 2 eggs
- lemon zest of one lemon
- 1 1/2 tsp vanilla extract
- 3/4 cup sour cream or 1/2 cup milk
- 1 1/2 to 2 cups blueberries, tossed with flour
- 2 tbsp sugar (preferably raw/brown sugar)
- Preheat oven to 375 deg F.
- Mix flour, baking powder and salt
- Ensure all wet ingredients are at room temperature to prevent curdling!
- Cream butter with sugar till white and fluffy, then add eggs, a little at a time.
- Add lemon zest and vanilla. Then add milk/sour cream slowly, mixing well.
- Add flour mixture and mix till just combined. Do not overmix!
- Mix in blueberries and spoon mixture into muffin cups.
- Top with sugar.
- Bake for 30 mins or till a toothpick inserted into muffin comes out clean.
Recipe adapted from http://www.onceuponachef.com/recipes/best-ever-blueberry-muffins.html