.................. Cooking with Barry & Meta: 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 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).
Here's an example of the dough shaped into 2 regular sized loaves.
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.

Recipes without photos . . .