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 recently updated to make into six small loaves topped with sanding sugar. It continues to be a favorite.
Sourdough Sweet ‘N Spicy Bread
Yield: 2 loaves or 6 smaller loaves
2 cups sourdough starter
1 package active, dry
yeast (or use 1 tablespoon)
1/2 cup warm milk (110
to 115°)
1/4 cup brown sugar, firmly packed
1/4 cup butter, melted
1 1/2 teaspoons salt
1 egg, slightly beaten
3 to 4 cups+ bread or all-purpose
flour (or more as needed) (optional — if using all-purpose, add about 3 tablespoons vital gluten for a higher rise) (recommended AP flour - Pride of the Prairie flour from Farmer Direct Foods, New Cambria, KS)
2 teaspoons ground
cinnamon
1/2 teaspoon ground nutmeg
3/4 to 1 cup raisins or
cranraisins (sprinkle with a few tablespoons of water and allow to plump; drain excess liquid)
1/2 cup chopped nuts (I
prefer walnuts)
Egg wash (1 beaten egg with a few drops of water)
Sanding sugar for sprinkling on top, optional
- Measure out sourdough starter and allow to warm to room temperature.
- In a small bowl, add yeast to warm milk and allow to bubble.
- In a large bowl, mix brown sugar, butter, salt and egg and yeast mixture.
- Then add the 3 cups of the flour, cinnamon and nutmeg and mix well.
- Add the sourdough starter and blend well.
- Add dried fruit and nuts.
- 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.
- 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. - Punch dough down, divide into half and shape into traditional loaves.
- Place in greased bread pan - 2 regular of 6 smaller (adding sprayed parchment that is cut to allow for an overhang on each side allows for easy removal of baked bread).
- Cover and let rise again.
- Slash top of each loaf to prevent splitting during baking. Brush with egg wash and sprinkle with sanding sugar if desired.
This is an example of the 6 smaller loaves that have been placed in parchment-lined loaf pans. - Bake in preheated 350° oven until golden brown (internal temperature should reach about 190° using an instant-read thermometer) -- about 40 minutes for regular loaves; 25 to 30 minutes for smaller loaves.
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
- In a measuring cup or small bowl, dissolve yeast in a small amount of lukewarm water.
- In another bowl, stir flour into remaining water and add bubbling yeast mixture.
- 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.
- 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.
Sourdough Sweet ‘N Spicy Bread Yield: 2 loaves or 6 smaller loaves
2 cups sourdough starter
1 package active, dry yeast (or use 1 tablespoon)
1/2 cup warm milk (110 to 115°)
1/4 cup brown sugar, firmly packed
1/4 cup butter, melted
1 1/2 teaspoons salt
1 egg, slightly beaten
3 to 4 cups+ bread or all-purpose flour (or more as needed) (optional — if using all-purpose, add about 3 tablespoons vital gluten for a higher rise) (recommended AP flour - Pride of the Prairie flour from Farmer Direct Foods, New Cambria, KS)
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
3/4 to 1 cup raisins or cranraisins (sprinkle with a few tablespoons of water and allow to plump; drain excess liquid)
1/2 cup chopped nuts (I prefer walnuts)
Egg wash (1 beaten egg with a few drops of water)
Sanding sugar for sprinkling on top, optional
- Measure out sourdough starter and allow to warm to room temperature.
- In a small bowl, add yeast to warm milk and allow to bubble.
- In a large bowl, mix brown sugar, butter, salt and egg and yeast mixture.
- Then add the 3 cups of the flour, cinnamon and nutmeg and mix well.
- Add the sourdough starter and blend well.
- Add dried fruit and nuts.
- 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.
- 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).
- Punch dough down, divide into half and shape into traditional loaves.
- Place in greased bread pan - 2 regular of 6 smaller (adding sprayed parchment that is cut to allow for an overhang on each side allows for easy removal of baked bread
- Cover and let rise again.
- Slash top of each loaf to prevent splitting during baking. Brush with egg wash and sprinkle with sanding sugar if desired.
- Bake in preheated 350° oven until golden brown (internal temperature should reach about 190° using an instant-read thermometer) -- about 40 minutes for regular loaves; 25 to 30 minutes for smaller loaves.)
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
- In a measuring cup or small bowl, dissolve yeast in a small amount of lukewarm water.
- In another bowl, stir flour into remaining water and add bubbling yeast mixture.
- 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.
- 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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