King Arthur's Sourdough Sandwich Bread

 It was meant to be! Sourdough Sandwich Bread was featured as King Arthurs’s “bread of the week” just when I need to use some of my extra sourdough starter. The recipe is made with leavain (an overnight starter that begins with sourdough starter) and also uses commercial yeast as well. King Aruthur provides the perfect description—richly flavored, soft-textured sandwich loaf, perfect for all of your favorite sandwich fillings.

I learned to make bread with recipes that called for variable amounts of flour measured by the cupsful, and added a little bit at a time, using only what the amount needed (which is a tricky guess for beginners). King Arthur’s recipes are very scientific, listing exact amounts of their high quality flour that has consistent amounts of protein. You might say their recipes are fool proof if you use the right flour. King Arthur’s original recipe with added tips can be found on their website. 

 

King Arthur's Sourdough Sandwich Bread    Yield: 2 standard loaves 

Levain

1 cup plus 1 tablespoon (127g) King Arthur Unbleached Bread Flour*

1/2 cup plus 1 tablespoon (128g) water, cool (60° to 70°F)

3 tablespoons (44g) ripe (fed) sourdough starter

Dough

5 1/4 cups (630g) King Arthur Unbleached Bread Flour*

6 tablespoons (42g) King Arthur Baker's Special Dry Milk or nonfat dry milk

1/4 cup (50g) granulated sugar

2 1/2 teaspoons (15g) salt

2 teaspoons instant yeast

4 tablespoons (57g) unsalted butter, room temperature

1 1/2 cups (340g) water, warm (70° to 80°F)

All of the ripe levain

1. The night before—make the levain: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Mix all of the levain ingredients together and place in a covered container with room for the levain to grow. It will almost double in size, and will take about 12 hours to ripen (ferment) at room temperature (70°F). When perfectly ripened, there'll be large bubbles (mostly below the surface) creating a somewhat rippled effect. It'll appear almost fluffy. If the levain is covered with a froth of tiny bubbles, it's a bit over-ripened; but don't worry, you can still use it.

   

   The levain after setting overnight. 

2. To make the dough: Mix and then knead together all of the dough ingredients, including the levain, to make a smooth, supple, and not overly sticky dough. This will take about 3 to 4 minutes in a stand mixer on medium-low speed or about 5 to 6 minutes if kneading by hand.
   
3. Place the kneaded dough in a lightly greased bowl, cover the bowl, and let the dough rise for 1 to 2 hours, until doubled in size.

   

   Ready to be covered so is can rise.
   

4. Divide the dough in half (about 700g per piece), and shape each half into 8" logs. Place the logs in two lightly greased 8 1/2" x 4 1/2" bread pans. Cover the pans with lightly greased plastic wrap or your favorite reusable wrap, and let the loaves rise until they've crowned about 1" over the rim of the pan, about 1 to 2 hours.

   

   Ready to bake.

5. Towards the end of the rising time, preheat the oven to 375°F.
6. Bake the bread for 30 to 35 minutes, until the crust is golden brown and the sides of the loaf feel firm. 
7. Remove the loaves from the oven, and turn them out of the pans onto a rack to cool. 
8. Let them cool completely before slicing.

Note: I added an egg wash to the bread right before baking. The top can also be slashed as this will help release steam as the bread bakes and prevent a wrinkled top.

Recipe without photos . . . King Arthur's Sourdough Sandwich Bread    Yield: 2 standard loaves 

Levain

1 cup plus 1 tablespoon (127g) King Arthur Unbleached Bread Flour*

1/2 cup plus 1 tablespoon (128g) water, cool (60° to 70°F)

3 tablespoons (44g) ripe (fed) sourdough starter

Dough

5 1/4 cups (630g) King Arthur Unbleached Bread Flour*

6 tablespoons (42g) King Arthur Baker's Special Dry Milk or nonfat dry milk

1/4 cup (50g) granulated sugar

2 1/2 teaspoons (15g) salt

2 teaspoons instant yeast

4 tablespoons (57g) unsalted butter, room temperature

1 1/2 cups (340g) water, warm (70° to 80°F)

All of the ripe levain

1. The night before—make the levain: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Mix all of the levain ingredients together and place in a covered container with room for the levain to grow. It will almost double in size, and will take about 12 hours to ripen (ferment) at room temperature (70°F). When perfectly ripened, there'll be large bubbles (mostly below the surface) creating a somewhat rippled effect. It'll appear almost fluffy. If the levain is covered with a froth of tiny bubbles, it's a bit over-ripened; but don't worry, you can still use it.
2. To make the dough: Mix and then knead together all of the dough ingredients, including the levain, to make a smooth, supple, and not overly sticky dough. This will take about 3 to 4 minutes in a stand mixer on medium-low speed or about 5 to 6 minutes if kneading by hand.
3. Place the kneaded dough in a lightly greased bowl, cover the bowl, and let the dough rise for 1 to 2 hours, until doubled in size.
4. Divide the dough in half (about 700g per piece), and shape each half into 8" logs. Place the logs in two lightly greased 8 1/2" x 4 1/2" bread pans. Cover the pans with lightly greased plastic wrap or your favorite reusable wrap, and let the loaves rise until they've crowned about 1" over the rim of the pan, about 1 to 2 hours.
5. Towards the end of the rising time, preheat the oven to 375°F.
6. Bake the bread for 30 to 35 minutes, until the crust is golden brown and the sides of the loaf feel firm. 
7. Remove the loaves from the oven, and turn them out of the pans onto a rack to cool. 
8. Let them cool completely before slicing.

Sourdough Cinnamon Rolls

Once a week I feed my sourdough starter and then find ways to use the excess starter (most often referred to as discard). This recipe from Taste of Artisan blog caught my eye, along with several other sourdough recipes on the site. It does add some active yeast to the mix so this recipe takes less time overall than recipes that rely only on the sourdough starter. 

Fluffy and light, these sourdough yeasted rolls are definitely a sweet treat! 

Sourdough Cinnamon Rolls  Yield: 12 to 14 rolls

Rolls:

1 stick (8 tablespoons) butter, softened 

3 heaping tablespoons granulated sugar

5 tablespoons milk, heated to 90 to 110°F 

1 1/3 cups sourdough starter

3 eggs

2 teaspoons instant yeast 

About 3 cups all-purpose flour 

1 tablespoon powdered/dried milk 

1 teaspoon salt  

Cinnamon Filling: 

About 5 tablespoons butter at room temperature

6 tablespoons lightly packed brown sugar 

6 tablespoons granulated sugar

About 2 tablespoons ground cinnamon

Icing:

1 stick butter, softened

About 1 cup powdered sugar 

About 5 tablespoons cream cheese 

1 teaspoon vanilla 

1/8 teaspoon sea salt or kosher salt if using unsalted butter, otherwise omit

2 tablespoons milk, or more as needed for desired consistency 

1. Rolls: In a large bowl, cream the butter and the sugar together until smooth.

2. Add the eggs, milk, and the sourdough starter and mix well.

3. Next, add the dry ingredients.
4. Knead the dough, adding a little flour as needed to prevent sticking. If the dough becomes too dry, sprinkle a little water on it. Continue kneading the dough until smooth and no longer sticky.

5. Place in a lightly oiled bowl, cover, and let rise at room temperature until doubled in volume, about 2 hours.
   
6. Punch down and roll the dough out into a long rectangle, about 1/4 in thick, approximately 18" by 12" rectangle.
7. Filling: In a small bowl prepare the filling by mixing together the butter, white and brown sugar, and cinnamon.
8. Spread the filling over the top of the rolled out dough.
   
9. Roll the dough up along the long side and cut into 12 to 14 equal pieces.
10. Place the rolls in large baking dish lined with parchment paper, cover and let proof at room temperature until double in size.
    
11. Preheat oven to 400°F. Once the rolls are proofed, bake in preheated oven for 20 to 30 minutes, until they become golden brown.
12. Icing: Meanwhile, prepare the icing by creaming the icing ingredients in a small bowl.
13. Once the cinnamon rolls are ready, take them out of the oven, then spread the icing over the tops. Serve while hot. Or, freeze rolls and warm when ready to eat, adding icing after they have been warmed.

Recipe without the photos . . . Sourdough Cinnamon Rolls  Yield: 12 to 14 rolls

Rolls:

1 stick (8 tablespoons) butter, softened 

3 heaping tablespoons granulated sugar

5 tablespoons milk, heated to 90 to 110°F 

1 1/3 cups sourdough starter

3 eggs

2 teaspoons instant yeast 

About 3 cups all-purpose flour 

1 tablespoon powdered/dried milk 

1 teaspoon salt 

Cinnamon Filling: 

About 5 tablespoons butter at room temperature

6 tablespoons lightly packed brown sugar 

6 tablespoons granulated sugar

About 2 tablespoons ground cinnamon

Icing:

1 stick butter, softened

About 1 cup powdered sugar 

About 5 tablespoons cream cheese 

1 teaspoon vanilla 

1/8 teaspoon sea salt or kosher salt if using unsalted butter, otherwise omit

2 tablespoons milk, or more as needed for desired consistency 

1. Rolls: In a large bowl, cream the butter and the sugar together until smooth.

2. Add the eggs, milk, and the sourdough starter and mix well.

3. Next, add the dry ingredients.
4. Knead the dough, adding a little flour as needed to prevent sticking. If the dough becomes too dry, sprinkle a little water on it. Continue kneading the dough until smooth and no longer sticky.

5. Place in a lightly oiled bowl, cover, and let rise at room temperature until doubled in volume, about 2 hours.
6. Punch down and roll the dough out into a long rectangle, about 1/4 in thick, approximately 18" by 12" rectangle.
7. Filling: In a small bowl prepare the filling by mixing together the butter, white and brown sugar, and cinnamon.
8. Spread the filling over the top of the rolled out dough.
9. Roll the dough up along the long side and cut into 12 to 14 equal pieces.
10. Place the rolls in large baking dish lined with parchment paper, cover and let proof at room temperature until double in size.
11. Preheat oven to 400°F. Once the rolls are proofed, bake in preheated oven for 20 to 30 minutes, until they become golden brown.
12. Icing: Meanwhile, prepare the icing by creaming the icing ingredients in a small bowl.
13. Once the cinnamon rolls are ready, take them out of the oven, then spread the icing over the tops. Serve while hot. Or, freeze rolls and warm when ready to eat, adding icing after they have been warmed.

Pesto Swirls

I processed a batch of green goodness, aka Garden Basil Pesto. We add dollops to salads, smear it on halved crookneck squash (that has been “baked” in the microwave), spread it on pizzas, and now I’m adding it to bread dough for tasty Pesto Swirls. (I added a "brown and serve" tip at the end of the recipe.) 

The recipe comes directly from King Arthur’s baking site that offers “tried and true” recipes. Also check out their products and line of baking essentials.  

 

King Arthur’s Pesto Swirls    Yield: 12 to 14 rolls

Dough:

1 large egg

3/4 cup (170g) water, lukewarm

2 teaspoons instant yeast

3 tablespoons (43g) butter, softened

1 1/2 teaspoons (9g) salt

3 cups (360g) King Arthur Unbleached All-Purpose Flour

1/4 cup (28g) King Arthur Baker's Special Dry Milk

Filling:

1/2 cup (113g) pesto

1/4 cup (25g) Parmesan cheese, grated

Egg wash, optional (egg mixed with a teaspoon of water)

1. To make the dough: Whisk together the egg and warm water. Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Add the remaining dough ingredients, stirring to combine, then knead until the dough is smooth and elastic, 5 to 10 minutes.
   
   
   
   
2. Place the dough in a lightly greased bowl, cover with plastic wrap, and let it rise until doubled in bulk, about 2 hours.

   

   Kneaded dough ready to rise for 2 hours. 

   
   
3. Turn the dough out onto a lightly greased work surface or silicone rolling mat. Pat, then roll it into an 18" x 10" rectangle. Spread with the pesto and sprinkle on the Parmesan, leaving 1" free of filling along the long edge farthest from you.
4. Starting with the long edge closest to you, roll the dough into a log, pinching the seam closed. Cut the log into 12 slices. I cut 14 rolls, each about 1 1/2" thick.
5. Place the rolls on a piece of parchment (if you're using a pizza stone), or on a parchment-lined or lightly greased baking sheet. I pressed on each roll slightly and made sure the "tail" was tucked under the rolls.
6. Cover and let rise for about 1 hour, or until puffy. Once puffed, I brushed the tops and sides with an egg wash. prinkle with additional cheese, if desired. Towards the end of the rising time, set a baking stone in the middle of the oven and preheat the oven to 350°F.
7. Transfer the rolls on the parchment to the baking stone (or the pan to the oven), and bake for 22 to 26 minutes, or until golden.
8. Remove the rolls from the oven, and serve immediately. Or place them on a rack to cool, then wrap airtight and store at room temperature for several days; freeze for longer storage.

Brown & Serve Tip: I baked the rolls to an internal temp of 200° — they were done but not golden brown which allowed me to reheat right before serving (350° for 5 minutes). 

Recipe without photos . . . King Arthur’s Pesto Swirls    Yield: 12 rolls

Dough:

1 large egg

3/4 cup (170g) water, lukewarm

2 teaspoons instant yeast

3 tablespoons (43g) butter, softened

1 1/2 teaspoons (9g) salt

3 cups (360g) King Arthur Unbleached All-Purpose Flour

1/4 cup (28g) King Arthur Baker's Special Dry Milk

Filling:

1/2 cup (113g) pesto

1/4 cup (25g) Parmesan cheese, grated

Egg wash, optional (egg mixed with a teaspoon of water)

1. To make the dough: Whisk together the egg and warm water. Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Add the remaining dough ingredients, stirring to combine, then knead until the dough is smooth and elastic, 5 to 10 minutes.
2. Place the dough in a lightly greased bowl, cover with plastic wrap, and let it rise until doubled in bulk, about 2 hours.
3. Turn the dough out onto a lightly greased work surface or silicone rolling mat. Pat, then roll it into an 18" x 10" rectangle. Spread with the pesto and sprinkle on the Parmesan, leaving 1" free of filling along the long edge farthest from you.
4. Starting with the long edge closest to you, roll the dough into a log, pinching the seam closed. Cut the log into 12 slices.  I cut 14 rolls, each about 1 1/2" thick.
5. Place the rolls on a piece of parchment (if you're using a pizza stone), or on a parchment-lined or lightly greased baking sheet. I pressed on each roll slightly and made sure the "tail" was tucked under the rolls.
6. Cover and let rise for about 1 hour, or until puffy. Once puffed, I brushed the tops and sides with an egg wash. Sprinkle with additional cheese, if desired. Towards the end of the rising time, set a baking stone in the middle of the oven and preheat the oven to 350°F.
7. Transfer the rolls on the parchment to the baking stone (or the pan to the oven), and bake for 22 to 26 minutes, or until golden.
8. Remove the rolls from the oven, and serve immediately. Or place them on a rack to cool, then wrap airtight and store at room temperature for several days; freeze for longer storage.

Brown & Serve Tip: I baked the rolls to an internal temp of 200° — they were done but not golden brown which allowed me to reheat right before serving (350° for 5 minutes). 

King Arthur's Artisan Bread Bowls for soup

My current “bucket list” includes breads I want to bake and the list is endless. As soon as I bake one, another on takes its place. Today is the day for King Arthur’s Artisan Bread Bowls!

Creamy Cheddar Broccoli Potato Soup fills the bread bowl. 

Bake the bowls right away or refrigerate them for 4 hours to 24 hours allowing the development of extra flavor and a crisp-chewy texture.

Artisan Bread Bowls  for soup  Yield: 5 bread bowls

PREP - 20 mins / BAKE - 22 to 28 mins / TOTAL - 42 mins  

3 3/4 cups (447g) King Arthur Unbleached All-Purpose Flour

2 teaspoons (12g) salt

1/2 cup (57g) King Arthur Premium 100$ Whole Wheat Flour

2 tablespoons (25g) olive oil

1 1/2 cups (340g) lukewarm water, enough to make a smooth, soft dough

1/4 cup (28g) nonfat dry milk

1 1/2 teaspoons instant yeast  

Optional egg wash (egg mixed with a little water)  

1. Mix and knead together all of the ingredients—by hand, mixer or bread machine—till you've created a smooth dough.
   
2. Allow the dough to rise, covered, for 45 minutes; it should become puffy.
3. Divide the dough into 5 pieces.
   
4. Roll each piece into a ball.
5. Place on a lightly greased or parchment covered baking sheet.
   
6. Cover the bread bowls with greased plastic wrap.
7. Refrigerate for 4 hours (or up to 24 hours); this step will give the bread bowls extra flavor, and a delightfully crisp-chewy texture.
8. When ready to bake, remove the bread bowls from the refrigerator. Uncover, and let them sit for about 30 minutes while you preheat the oven to 425°F. Brush with optional egg wash if desired.
   
9. Just before baking, slash the top surface of the bowls several times to allow them to expand. 
   
10. Bake for 22 to 28 minutes, until the bowls are deep brown, and sound hollow when thumped on the bottom.
11. Remove from the oven, and cool on a rack.
    
    
    
    
    
    

Recipe without photos . . .Artisan Bread Bowls for soup   Yield: 5 bread bowls PREP - 20 mins / BAKE - 22 to 28 mins / TOTAL - 42 mins            

3 3/4 cups (447g) King Arthur Unbleached All-Purpose Flour

2 teaspoons (12g) salt

1/2 cup (57g) King Arthur Premium 100$ Whole Wheat Flour

2 tablespoons (25g) olive oil

1 1/2 cups (340g) lukewarm water, enough to make a smooth, soft dough

1/4 cup (28g) nonfat dry milk

1 1/2 teaspoons instant yeast    




1. Mix and knead together all of the ingredients—by hand, mixer or bread machine—till you've created a smooth dough.
2. Allow the dough to rise, covered, for 45 minutes; it should become puffy.
3. Divide the dough into 5 pieces.
4. Roll each piece into a ball.
5. Place on a lightly greased or parchment covered baking sheet.
6. Cover the bread bowls with greased plastic wrap.
7. Refrigerate for 4 hours (or up to 24 hours); this step will give the bread bowls extra flavor, and a delightfully crisp-chewy texture.
8. When ready to bake, remove the bread bowls from the refrigerator. Uncover, and let them sit for about 30 minutes while you preheat the oven to 425°F.
9. Just before baking, slash the top surface of the bowls several times to allow them to expand. Brush with optional egg wash if desired.
10. Bake for 22 to 28 minutes, until the bowls are deep brown, and sound hollow when thumped on the bottom.
11. Remove from the oven, and cool on a rack.

King Arthur's Cinnamon Star Bread . . . an extraordinary bread!

Another bread I can cross of my “to-make bucket list” — such an interesting technique that creates an eye-catching bread. Today’s effort is  also a chance to participate in King Arthur’s  #ExtraordinaryBread contest. Their original pull-apart style sweet bread recipe can be found at their site. 

Cinnamon Star Bread   Yield:1 star loaf, about 8 to 12 servings

PREP - 20 mins / BAKE - 12 to 15 mins / TOTAL - 2 hrs 42 mins

INGREDIENTS

Dough:

2 cups (241g) King Arthur Unbleached All-Purpose Flour

1/2 cup (46g) dried potato flakes or 1/4 cup (46g) potato flour 

1/4 cup (28g) nonfat dry milk or Baker's Special Dry Milk 

3/4 cup + 2 to 4 tablespoons (198g to 227g) lukewarm water, enough to make a soft, smooth dough

4 tablespoons (57g) unsalted butter, at room temperature

1 teaspoon vanilla

2 teaspoons instant yeast 

2 tablespoons (25g) granulated sugar

1 teaspoon (6g) salt

Filling:

1 large egg, beaten

1/2 cup (99g) granulated sugar*

1 tablespoon cinnamon or 2 teaspoons Vietnamese Cinnamon or substitute 1/2 cup(100g) Cinnamon-Sugar Plus 

 

INSTRUCTIONS

1. Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.
2. Next, sift the flour, potato flour, and dry milk through a strainer; this is an important step to prevent lumps in the dough. (If you're using instant mashed potatoes rather than potato flour you can skip this sifting step.)
3. To make the dough: Combine all of the dough ingredients and mix and knead — by hand, mixer, or bread machine — to make a soft, smooth dough.
   
4. Place the dough in a lightly greased bowl, cover, and let it rise for 60 minutes, until it's nearly doubled in bulk. 
   
   
   
   
5. To shape the loaf: Divide the dough into four equal pieces. Shape each piece into a ball, cover the balls, and allow them to rest for 15 minutes.
6. On a lightly greased or floured work surface, roll one piece of dough into a 10" circle. Place the circle on a piece of parchment, brush a thin coat of beaten egg on the surface, then evenly sprinkle with 1/3 of the cinnamon sugar, leaving 1/4" of bare dough around the perimeter.
   
7. Roll out a second circle the same size as the first, and place it on top of the filling-covered circle. Repeat the layering process — egg, cinnamon sugar, dough circle — leaving the top circle bare.
 
   
8. Place a 2 1/2" to 3" round cutter in the center of the dough circle as a guide. With a bench knife or sharp knife, cut the circle into 16 equal strips, from the cutter to the edge, through all the layers.
 
   

   

   Note: Next time I will NOT press so hard on the cutter—it should make an imprint without cursing the surface!

9. Using two hands, pick up two adjacent strips and twist them away from each other twice so that the top side is facing up again. Repeat with the remaining strips of dough so that you end up with eight pairs of strips.
 
10. Pinch the pairs of strips together to create a star-like shape with eight points. Remove the cutter.
 
    
11. Transfer the star on the parchment to a baking sheet. Cover the star and let it rise until it becomes noticeably puffy, about 45 minutes.
12. While the star is rising, preheat the oven to 400°F.
13. Brush the star with a thin coat of the beaten egg. Bake it for 12 to 15 minutes, until it's nicely golden with dark brown cinnamon streaks; the center should register 200°F on a digital thermometer.
14. Remove the loaf from the oven and allow it to cool for about 10 minutes before serving. Dust with confectioners' sugar and serve warm or at room temperature.

Store any leftover bread, well wrapped in plastic, at room temperature for several days. Freeze for longer storage. To reheat bread for serving, place it on a baking sheet and tent it loosely with aluminum foil. Place in a preheated 350°F oven, and warm for about 15 minutes, or until it's as hot as you like.

Tip: To reheat bread for serving, place it on a baking sheet and tent it loosely with aluminum foil. Place in a preheated 350°F oven, and warm for about 15 minutes, or until it's as hot as you like.

Recipe without photos . . .

Cinnamon Star Bread   Yield:1 star loaf, about 8 to 12 servings

PREP -20 mins / BAKE - 12 to 15 mins / TOTAL - 2 hrs 42 mins

INGREDIENTS

Dough:

2 cups (241g) King Arthur Unbleached All-Purpose Flour

1/2 cup (46g) dried potato flakes or 1/4 cup (46g) potato flour 

1/4 cup (28g) nonfat dry milk or Baker's Special Dry Milk 

3/4 cup + 2 to 4 tablespoons (198g to 227g) lukewarm water, enough to make a soft,

smooth dough

4 tablespoons (57g) unsalted butter, at room temperature

1 teaspoon vanilla

2 teaspoons instant yeast 

2 tablespoons (25g) granulated sugar

1 teaspoon (6g) salt

Filling:

1 large egg, beaten

1/2 cup (99g) granulated sugar*

1 tablespoon cinnamon or 2 teaspoons Vietnamese Cinnamon or substitute 1/2 cup(100g) Cinnamon-Sugar Plus 

 

INSTRUCTIONS

1. Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.
2. Next, sift the flour, potato flour, and dry milk through a strainer; this is an important step to prevent lumps in the dough. (If you're using instant mashed potatoes rather than potato flour you can skip this sifting step.)
3. To make the dough: Combine all of the dough ingredients and mix and knead — by hand, mixer, or bread machine — to make a soft, smooth dough.
4. Place the dough in a lightly greased bowl, cover, and let it rise for 60 minutes, until it's nearly doubled in bulk. 
5. To shape the loaf: Divide the dough into four equal pieces. Shape each piece into a ball, cover the balls, and allow them to rest for 15 minutes.
6. On a lightly greased or floured work surface, roll one piece of dough into a 10" circle. Place the circle on a piece of parchment, brush a thin coat of beaten egg on the surface, then evenly sprinkle with 1/3 of the cinnamon sugar, leaving 1/4" of bare dough around the perimeter.
7. Roll out a second circle the same size as the first, and place it on top of the filling-covered circle. Repeat the layering process — egg, cinnamon sugar, dough circle — leaving the top circle bare.
 
8. Place a 2 1/2" to 3" round cutter in the center of the dough circle as a guide. With a bench knife or sharp knife, cut the circle into 16 equal strips, from the cutter to the edge, through all the layers.
 
9. Using two hands, pick up two adjacent strips and twist them away from each other twice so that the top side is facing up again. Repeat with the remaining strips of dough so that you end up with eight pairs of strips.
 
10. Pinch the pairs of strips together to create a star-like shape with eight points. Remove the cutter.
 
11. Transfer the star on the parchment to a baking sheet. Cover the star and let it rise until it becomes noticeably puffy, about 45 minutes.
12. While the star is rising, preheat the oven to 400°F.
13. Brush the star with a thin coat of the beaten egg. Bake it for 12 to 15 minutes, until it's nicely golden with dark brown cinnamon streaks; the center should register 200°F on a digital thermometer.
14. Remove the loaf from the oven and allow it to cool for about 10 minutes before serving. Dust with confectioners' sugar and serve warm or at room temperature.

Store any leftover bread, well wrapped in plastic, at room temperature for several days. Freeze for longer storage. To reheat bread for serving, place it on a baking sheet and tent it loosely with aluminum foil. Place in a preheated 350°F oven, and warm for about 15 minutes, or until it's as hot as you like.

Tip: To reheat bread for serving, place it on a baking sheet and tent it loosely with aluminum foil. Place in a preheated 350°F oven, and warm for about 15 minutes, or until it's as hot as you like.

DYI Christmas gift: Homemade Chocolate Cake

DYI Christmas gift: Homemade Chocolate Cake Mix paired with a cupcake kit that includes festive cupcake liners and decorative picks! 

Homemade Chocolate Cake Mix

1 ¾ cups all-purpose flour

1 3/4 cups granulated sugar

1/2 cup unsweetened cocoa powder (not Dutch process)

1/3 cup instant nonfat dry milk (if granules are coarse, whirl it in the blender to make a fine powder which dissolve quickly when liquids are added to mix)

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

When ready to bake:

Cooking spray

1/2 cup vegetable oil

3 large eggs, at room temperature

1 tablespoon pure vanilla extract

For the cake mix: Whisk together the sugar and cocoa; add flour, dry milk, baking powder, baking soda, salt and continue to whisk until all ingredients are combined. Store in a resealable bag in a cool dry place for up to 3 months until ready to use.

To bake: Preheat the oven to 350° F. Place paper liners in pans for 24 cupcakes. Or, line two 9-inch cake pans with parchment. Coat with cooking spray.

Whisk 1 1/4 cups water, oil, eggs and vanilla in a large bowl until well mixed and slightly frothy. Add the dry mix and whisk vigorously until well combined and smooth, about 50 strokes.

For cupcakes: Fill each cup 2/3 full. Bake until puffed and a toothpick comes out clean, 18 to 20 minutes, rotating the pans halfway through. Cool completely before frosting.

For cake: Divide between the prepared cake pans. Bake until set and slightly puffed and a toothpick inserted in the center comes out clean, 25 to 30 minutes. Let cool in the pans 5 minutes, then turn out onto a cooling rack right-side up to cool completely. Frost and decorate as desired.

How to make Homemade Yellow Cake Mix

How to make Homemade Yellow Cake Mix:
(This is the standard size mix for recipes calling for an 18.25 ounce mix.)

2 cups all-purpose flour


1½ cups granulated sugar

1 tablespoon baking powder

½ cup non-fat dry milk

1.  Combine flour, sugar, baking powder, and non-fat dry milk. 

2.  Store in an airtight container or baggie. Keeps well in the pantry for months!

To replace in recipes calling for a standard-size 18.25 ounce store-bought yellow cake mix:

Use in any recipe calling for a yellow cake mix as a base (add 1 teaspoon vanilla to the recipe along with the cake mix as the recipe will assume vanilla was included in the store-bought mix).

Or to make a basic yellow cake, use the following instructions.

Cake Mix Directions:.

1 recipe Homemade Yellow Cake Mix


¾ cup water


1 teaspoons vanilla


½  cup butter, softened


3 eggs

1.  Place Homemade Yellow Cake Mix in a bowl. Add water, vanilla, butter, and eggs.

2.  Combine with an electric mixer then beat two more minutes. 

3.  Pour into a greased and floured cake pan. 

4.  Bake in a preheated 350° oven, using these baking times (watch carefully as your oven may vary–test for doneness using a toothpick):

·      8″ or 9″ cake rounds — 20 to 25 minutes


·      13” x 9” pan — 35 to 40 minutes


·      Cupcakes — 12 to 15 minutes


·      Tube/bundt pan — 45 to 50 minutes
  Don’t overbake! You’ll dry out your cake.
  Note:  If you don’t like using dry milk in your cakes, you can always leave the dry 

  milk out of the mix. When making the cake, replace water in the recipe with milk.

    SPICE CAKE MIX: To turn the Yellow Cake Mix into a spice cake mix, add 1 tsp. ground cinnamon, 1/2 tsp. ground ginger, 1/2 tsp. allspice & 1/4 tsp. nutmeg (or use 2 1/4 tsp. pumpkin pie spice)