Complimentary Highwood Crossing Red Fife Sourdough Bread Recipe
House-Churned Butter, Vancouver Island Sea Salt
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Ingredients
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Bread
Butter
Method
Bread Preparation
- 1
Mix the Dough
In a large bowl, combine the Red Fife flour, water, sourdough starter, salt, and honey. Stir until a shaggy dough forms.
- 2
Knead the Dough
Turn the dough out onto a floured surface and knead for about 10 minutes, until smooth and elastic.
- 3
First Rise
Place the dough in a lightly greased bowl, cover with a damp cloth, and let rise in a warm place for 4-8 hours, or until doubled in size.
- 4
Shape the Loaf
After the first rise, gently deflate the dough and shape it into a loaf. Place it in a greased loaf pan.
- 5
Second Rise
Cover the shaped loaf with a kitchen towel and let it rise again for 1-2 hours, until puffy.
- 6
Preheat the Oven
Preheat your oven to 450°F (232°C).
- 7
Bake the Bread
Bake the loaf for 30-35 minutes, or until the crust is golden and the bread sounds hollow when tapped.
- 8
Cool
Remove the bread from the oven and let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Butter Preparation
- 9
Churn the Butter
Pour the heavy cream into a stand mixer and beat on medium-high speed until the butter separates from the buttermilk, about 8-10 minutes.
- 10
Rinse and Salt
Drain the buttermilk and rinse the butter under cold water. Add the Vancouver Island sea salt and mix well.
- 11
Serve
Transfer the butter to a serving dish and serve alongside the freshly baked sourdough bread.