I have, as much of the world during this COVID-19 quarantine/shelter-in-place, jumped on the sourdough bandwagon. I'd say I'm sorry, but I am SO not. (And neither is my family.)
I am nowhere near mastering this yet, but I did come up with something on my own yesterday, so I am going to share it with you.
I have been using Melissa K Norris' sourdough sandwich bread, and we love it! (She has a great video for all of us visual learners!) I was in the mood for something a little sweet, maybe a little derivative of Pepperidge Farm's Cinnamon bread, with a little "babka" thrown in, and came up with this.
 |
| Not bad, huh? |
You'll need:
- standing mixer with dough hook
- standard loaf pan
- rolling pin
Ingredients:
175 grams water (I've been using lukewarm water)
200 grams active sourdough starter
1 tbsp melted butter
1 1/2 tsp sugar
1 1/2 tsp salt
400 grams all purpose flour
+ olive oil for greasing
++ butter for very end
Cinnamon swirl:
1-2 tbsp melted butter (yep, more butter)
approx. 1/4 cup cinnamon sugar mixture (about 1:1 ratio)
Directions:
1. In a large mixing bowl combine water, starter and melted butter until fully combined.
2. Add sugar, salt and flour. Combine (by hand) until fully incorporated. Attach to your standing mixer, along with your dough hook, and knead on medium-low for 8-10 minutes. (I have found 9 minutes to be the sweet spot.) The dough should not stick to the bowl or your hands (much).
3. During this time, grease your loaf pan generously with olive oil.
4. Using a rolling pin, roll out into a rectangle on a lightly floured surface. Make sure the shorter end of the rectangle is about the size of the pan.
5. Brush the 1-2 tbsp melted butter onto the rectangle, then evenly spread the cinnamon sugar on top. (I didn't want it to be super sweet, but you could definitely add more cinnamon sugar if you want.)
6. Roll up the dough, just like you would with cinnamon rolls.
7. Using a knife, cut your loaf log in half (longwise), leaving about 1/2 inch connected at the top.
8. Carefully twist the two sides to create "braid", tucking in the ends. Lift, and place in loaf pan.
9. Cover with a damp dish cloth, and set somewhere warm. (I use my laundry room.)
10. Allow to rise for about 5-6 hours.
11. Bake at 400 F/200 C for 30 minutes.
12. When you take it out of the oven, immediately brush some more butter on top. Allow to cool enough to remove from pan, then rub down the sides with a little extra butter, too. (What can I say!? Butter is awesome!)
13. Make sure you allow your bread to cool at least 30 minutes before you try to cut it. But once you do, and you see those (basically) magical cinnamon swirls... it's heaven!
This bread is perfect for breakfast toast, a not-so-sweet treat, or as French toast bread. Yummmm!
I'm so happy with how it turned out!
If you decide to give this baby a try, please let me know! I would love to know how it goes.
