Sourdough September is a month-long celebration of the art of sourdough bread making. This year, let’s elevate your sourdough experience with the exceptional offerings from Abigail’s Oven.
Abigail’s Oven REAL™ Sourdough
Abigail’s Oven is renowned for its commitment to crafting high-quality, artisanal sourdough bread. Their loaves are characterized by:
- Natural Fermentation: The slow, natural fermentation process imparts a unique flavor profile and enhances digestibility.
- Organic Ingredients: Abigail’s Oven uses organic flour and other organic ingredients whenever possible, ensuring a pure and wholesome product.
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Handcrafted Tradition: Each loaf is lovingly shaped by skilled artisans and baked in its own individual Dutch Oven, preserving the traditional methods of breadmaking.
Incorporating Abigail’s Oven Sourdough into Your Celebrations
Now, let’s explore some creative ways to incorporate Abigail’s Oven sourdough into your Sourdough September festivities:
1. Classic Grilled Cheese:
- Ingredients: Abigail’s Oven Country Loaf, butter, cheese of your choice (cheddar, provolone, or a combination)
- Instructions: Butter both sides of a sourdough slice. Place a slice of cheese on one side, top with another slice of sourdough, and grill in a skillet or pan until golden brown and the cheese is melted and bubbly.
2. French Toast:
- Ingredients: Abigail’s Oven Cinnamon Swirl sourdough, eggs, milk, vanilla extract, cinnamon, butter
- Instructions: Whisk together eggs, milk, vanilla extract, and cinnamon. Dip slices of sourdough into the mixture, then cook in a buttered skillet until golden brown on both sides. Serve with maple syrup, fruit, or a sprinkle of powdered sugar.
3. Avocado Toast:
- Ingredients: Abigail’s Oven Garlic Rosemary sourdough, avocado, salt, pepper, red pepper flakes (optional), lemon or lime juice
- Instructions: Toast a slice of sourdough. Mash the avocado and season with salt, pepper, and red pepper flakes. Spread the avocado mixture on the toast and drizzle with lemon or lime juice. Top with your favorite toppings, such as a fried egg, cherry tomatoes, or feta cheese.
4. Sourdough Croutons:
- Ingredients: Abigail’s Oven Country or Garlic Rosemary, olive oil, garlic powder, Italian seasoning
- Instructions: Cut sourdough into cubes. Toss in a bowl with olive oil, garlic powder, and Italian seasoning. Bake in a preheated oven until crispy. Use as a topping for salads, soups, or as a snack.
5. Sourdough Bread Pudding:
- Ingredients: Abigail’s Oven Country Loaf, eggs, milk, sugar, vanilla extract, cinnamon, nutmeg, chocolate chips (optional)
- Instructions: Tear sourdough into cubes. Whisk together eggs, milk, sugar, vanilla extract, cinnamon, and nutmeg. Combine the sourdough cubes with the wet ingredients and stir to coat. Pour into a baking dish and bake until set. Serve warm with a dollop of whipped cream or a scoop of ice cream.
And remember that last month we posted more than 30 sandwich recipes on our blog. Just search "sandwich" on the blog.
Tips for Storing and Using Abigail’s Oven Sourdough
- Storage: Store sourdough bread in an airtight container at room temperature for up to 3 days. For longer storage, freeze in slices or a whole loaf.
- Reheating: To reheat, simply toast the bread on your lowest setting.
- Freezing: To freeze, wrap the bread tightly in plastic wrap. Freeze for up to 3 months. Thaw overnight in the refrigerator.
By incorporating Abigail’s Oven sourdough into your Sourdough September celebrations, you’ll be experiencing the true essence of artisanal bread. Enjoy any of our 7 delicious flavors, the satisfying texture, and the timeless tradition of sourdough.
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And remember, if you are looking for a place to get Abigail's Oven’s delicious sourdough bread, we are in more than 30 stores throughout Utah, at Farmers Markets in Ogden, SLC Downtown, Murray, So Jordan, Draper, Daybreak, Provo, Sandy, Spanish Fork, and Wheeler Farm. Of course, on weekdays you can always drop by The Store at the Bakery: Mon 12:00 PM-5:00 PM, Tue 9:00 AM-5:00 PM, and Wed-Fri 10:00 AM-5:00 PM, at 421 South 200 East in Spanish Fork, Utah.
Author: Darryl Alder lives with his wife in Riverside Lodge, (which is what they call their home), along the Provo River in Utah. He is a retired career Scouter and outdoorsman who spent many hours over a campfire using a Dutch oven and loves sharing recipes for the kitchen and the campfire alike. You'll find many of his recipes on this blog and can follow him on Facebook, Instagram, YouTube, and Twitter.