San Francisco Style Sourdough Bread Machine Mix Sale

San Francisco Style Sourdough Bread Machine Mix

This is the original San Francisco Sourdough Bread, which you can make in a bread machine. It has an authentic chewy crust. This is a bestseller, one of America’s favorite breads.

Your Questions

• What does San Francisco sourdough taste like? It has a slightly tangy flavor, chewy texture, and slightly sour aroma.
• What makes the flavor unique? San Francisco has a unique strain of wild yeast that flavors its breads. Other areas, like Alaska and New England, have their own strains of wild yeast. We have mimicked that San Francisco flavor since we’re in Idaho. The sour taste is close.
• What’s this bread like? Well, it’s a creamy-white loaf. The crust, except where it’s in contact with the pan, is an unusual creamy-white color.
• Does it have a split crust like some other sourdoughs? Yes, but every loaf is a little different and unique. I don’t know why the tops vary but it’s fun, a little different loaf every time.
• What’s the crust like? It’s thick, crunchy-chewy, like a genuinely artisan bread. The interior is soft and white and moist.
• Why is the water temperature important? The ideal temperature for yeast is 79 degrees.
• What if I don’t have a bread machine? It’s easy to make in your oven.
• It says “no preservatives.” How long will it last? Not for weeks like the store loaves loaded with preservatives.  We recommend not more than five days. If you won’t use it all, slice it and put it in the freezer.  Thaw it in the toaster.

This San Francisco sourdough bread is as good as it gets. You’ll bake like an artisan baker. 

You’ll make San Francisco sourdough bread in your own kitchen, one with the tangy, distinctive flavor of San Francisco Bay. It will be chewier and crustier than other breads made in your bread machine, an authentic artisan sourdough bread with its split white top. Your family will be delighted.

Chicken and Avocado Sandwich on Sourdough Bread

This is a delightful sandwich on a delightful bread. Spread a little mayo on the bottom slice of bread.  This is a mild sandwich. If you want a little more tang, you can use a salad dressing or another spread.  The avocado creates a smooth topping on the top of the sandwich, so a spread on the top slice is not necessary.  

Against the bottom slice of bread is a layer of provolone cheese, not a thick slice.  Be sure to sprinkle the sandwich with salt and pepper. It’s amazing how much seasoning improves a sandwich.

You can make this a grilled sandwich if you want.  Put the avocado on after grilling.

This will be a delightful sandwich. Chowder goes great with this bread.

New England Clam Chowder with Bacon Recipe

If you like chowder, you should try this recipe with your bread. It is easy to make, even for someone who is new to chowder.

This recipe uses canned clams. You can get larger cans of clams at Sam’s Club. Because this recipe also has bacon, it calls for fewer clams.

This is a very meaty recipe. If you want a less meaty chowder, thin it with milk as you finish cooking it.

Ingredients

• 8 ounces thick-cut bacon, diced
• 24 ounces of clams, canned
• ¼ cup butter
• ¼ cup flour
• 2 cups heavy cream
• 1 small onion, diced
• 3 stalks celery, diced
• 1 ½ pounds potatoes, diced
• 2 tablespoons Gresham & Myers Cajun Seasoning or another spice blend

Instructions

• In a large pan, combine potatoes, clam juice, and enough water to cover potatoes. Bring to a boil and cook until potatoes are tender. Do not drain.
• Cook the bacon in a frying pan over medium heat until crisp. Remove the bacon from the pan and drain all but one tablespoon of the drippings.
• Add the onion and celery to the frying pan and cook until softened. Add the butter. When the butter is melted, stir in the flour and cook until slightly browned.
• Stir the vegetable mixture into the potatoes in the clam water. Add the clams and cooked bacon and cook until thickened. When the chowder is thickened, heat the cream so it doesn’t cool the soup, and add it with the seafood seasoning. Heat until the clams are warmed through.

 Troubleshooting Your Clam Chowder

1. If your chowder is too thick and pasty tasting, either you have too much thickener or the soup was cooked too long. Thin your chowder with warm milk.
2. If the flavor is disappointing, either not enough of the main ingredients are used or too much liquid is used.
3. If the soup is bland, too much cream may have been added, masking the clams’ flavor.

What others say about this bread:

We sell thousands of this bread. Though we offer a guarantee, we never have a claim. It’s that good.

Be an artisan baker. Make this for your family. They’ll love it and feel like world travelers.

 Be an artisan baker. It’s easy to do with this mix.

Notes To Bakers:

For a crusty bread: This sourdough bread naturally forms a more chewy crust than other mixes and a “medium” crust setting will be adequate in most bread machines. To maintain a chewy crust, store your bread in a paper bag, not plastic. (In plastic, the bread sweats and softens the outer crust.)

If you bake it in your oven: In your bread machine, this mix forms a very moist dough ball–too sticky to handle. You’ll want to reduce the water by a couple of tablespoons. You can make a wonderful sourdough bread in your oven but it takes a little patience. With less water, this is a slow riser. Allow at least a couple of hours for it to rise on your counter.