Sugar, spice, dried fruit and nuts — Sourdough Sweet ‘N Spicy Bread + Quick Overnight Sourdough Starter

I always keep sourdough starter in the fridge (made from yeast – see recipe below), and usually make sourdough French bread. But every once in awhile, I make this breakfast bread which is great for toast. It is a recipe I adapted years ago and it remains a favorite.

Sourdough Sweet ‘N Spicy Bread      Yield:  2 loaves
2 cups sourdough starter
1 package active, dry yeast (or use 1 tablespoon)
½ cup warm milk (110 to 115°)
¼  cup brown sugar, firmly packed
¼  cup butter, melted
1 ½ teaspoons salt
1 egg, slightly beaten
3 cups all-purpose flour (or more as needed)
2 teaspoons ground cinnamon
½ teaspoon ground nutmeg
1 ½ cups raisins or cranraisins
½ cup chopped nuts (I prefer walnuts)
  1. Measure out sourdough starter and allow to warm to room temperature.
  2. In a small bowl, add yeast to warm milk and allow to bubble.
  3. In a large bowl, mix brown sugar, butter, salt and egg and yeast mixture. 
  4. Then add the 3 cups of the flour, cinnamon and nutmeg and mix well. 
  5. Add the sourdough starter and blend well. 
  6. Add dried fruit and nuts. 
  7. Using a dough hook, knead until dough is smooth and elastic, adding more flour if necessary. OR, turn out onto a lightly floured surface and knead until smooth and elastic, adding more flour if necessary. 

  8. Place in a greased bowl, turning once. Cover with a cloth. Set in a warm place free from drafts and let rise until double in bulk (about 1 hour). 
    At the beginning of the rising time.
    After approximately 1 hour of rising time.
  9. Punch dough down, divide into half and shape into traditional loaf. 
  10. Place in greased bread pan. 
  11. Cover and let rise again. 
  12. Bake at 350° for about 40 minutes or until golden brown (internal temperature should reach about 190° using an instant-read thermometer.)
    Bread should sound hollow if tapped on the bottom. Or, if an instant read thermometer is inserted in side of the bread, it should register about 190°.
Quick Overnight Sourdough Starter 
Quick sourdough starters rely solely on ‘domesticated’ (commercial) yeast.
To prepare:
1 scant tablespoon active dry yeast  or 1 (1/4 -ounce) packages
2 cups lukewarm water  (105 to 115 °)
2 cups all-purpose flour
  1. In a measuring cup or small bowl, dissolve yeast in a small amount of lukewarm water. 
  2. In another bowl, stir flour into remaining water and add bubbling yeast mixture. 
  3. Mix well and cover. Let mixture stand in a draft free area that is near 85° for at least 6 hours or overnight. Starter is now ready to use. 
  4. Store in refrigerator in a stoneware or plastic container. Make a hole in the top of the plastic container to allow accumulated gas to escape; place a loose fitting lid on stoneware.
Recipes without photos . . .
Sourdough Sweet ‘N Spicy Bread      Yield:  2 loaves
2 cups sourdough starter
1 package active, dry yeast (or use 1 tablespoon)
½ cup warm milk (110 to 115°)
¼  cup brown sugar, firmly packed
¼  cup butter, melted
1 ½ teaspoons salt
1 egg, slightly beaten
3 cups all-purpose flour (or more as needed)
2 teaspoons ground cinnamon
½ teaspoon ground nutmeg
1 ½ cups raisins or cranraisins
½ cup chopped nuts (I prefer walnuts)
  1. Measure out sourdough starter and allow to warm to room temperature.
  2. In a small bowl, add yeast to warm milk and allow to bubble.
  3. In a large bowl, mix brown sugar, butter, salt and egg and yeast mixture. 
  4. Then add the 3 cups of the flour, cinnamon and nutmeg and mix well. 
  5. Add the sourdough starter and blend well. 
  6. Add dried fruit and nuts. 
  7. Using a dough hook, knead until dough is smooth and elastic, adding more flour if necessary. OR, turn out onto a lightly floured surface and knead until smooth and elastic, adding more flour if necessary. 
  8. Place in a greased bowl, turning once. Cover with a cloth. Set in a warm place free from drafts and let rise until double in bulk (about 1 hour). 
  9. Punch dough down, divide into half and shape into traditional loaf. 
  10. Place in greased bread pan. 
  11. Cover and let rise again. 
  12. Bake at 350° for about 40 minutes or until golden brown (internal temperature should reach about 190° using an instant-read thermometer.)
Quick Overnight Sourdough Starter 
Quick sourdough starters rely solely on ‘domesticated’ (commercial) yeast.
To prepare:
1 scant tablespoon active dry yeast  or 1 (1/4 -ounce) packages
2 cups lukewarm water  (105 to 115 °)
2 cups all-purpose flour
  1. In a measuring cup or small bowl, dissolve yeast in a small amount of lukewarm water. 
  2. In another bowl, stir flour into remaining water and add bubbling yeast mixture. 
  3. Mix well and cover. Let mixture stand in a draft free area that is near 85° for at least 6 hours or overnight. Starter is now ready to use. 
  4. Store in refrigerator in a stoneware or plastic container. Make a hole in the top of the plastic container to allow accumulated gas to escape; place a loose fitting lid on stoneware.

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