AMISH SOURDOUGH CINNAMON BREAD STARTER AND BREAD INSTRUCTIONS
found somewhere this is the starter for other recipes on Zaar you will need. or just to share for others to make bread. Important notes for the mix are: Do not use any type of metal spoon, bowl or pan. use glass, wood or plastics only. Do not refridgerate batter. Let air out of bag daily. It is normal to batter to bubble, ferment and rise. Do not feed or bake early. You will want to give the friend the instructions from day 1 to end for them to make and share. they only need the starter recipe if they are going to give it all away and keep non for themselves.
Provided by Shawn C
Time P10DT1h
Yield 4-5 loaves
Number Of Ingredients 20
Steps:
- In a small bowl, dissolve the yeast in warm water for about 10 minutes. Stir well.
- In a 2 quart glass or plastic container, combine 1 cup sifted flour and 1 cup sugar.
- Mix thoroughly or the flour will get lumpy when you add the milk.
- Slowly stir in warm milk and dissolved yeast mixture.
- Loosely cover the mixture with a lid or plastic wrap.
- The mixture will get bubbly. Consider this Day 1 of the cycle, or the day you receive the starter.
- For the next 10 days handle starter according to the instructions below for Amish Friendship Bread.
- Day 1: Do nothing: refer to date on bag should be day 10 of mix.
- Day 2: Mush the bag.
- Day 3: Mush the bag.
- Day 4: Mush the bag.
- Day 5: Mush the bag.
- Day 6: Add to the bag- 1 c plain flour, 1 c sugar, 1 c milk, and mush well.
- Day 7: mush the bag.
- Day 8: mush the bag.
- Day 9: Mush the bag.
- Day 10: follow instructions below--.
- Pour the entire contents of the bag into a large metal bowl.
- add 1 1/2 cups plain flour, 1 1/2 cups sugar, 1 1/2 c milk. mix well.
- lable four ziploc bags with date and Day 1.
- fill each of the four bags with 1 cup of batter. (these are the starter bags to give out to friends). If you don't keep one for yourself you will have to wait until someone gives you a starter batter.
- Preheat oven to 325 degrees.
- to your remaining batter you need to add the bread making ingredients.
- grease bottom and sides sides of 2 large loaf pans or spray with pam butter flavor or bakers joy.
- mix pan coating mix and dust the insides of each pan with it coating sides and bottom of each pan well.
- pour batter evenly into the 2 loaf pans and sprinkle any remaining dusting mix on the top of the batter.
- bake approximately 1 hour until toothpick comes out clean. cool until bread loosens from the pan easily. turn onto serving dish or wire rack.
Nutrition Facts : Calories 1568.9, Fat 62.7, SaturatedFat 10.6, Cholesterol 152.3, Sodium 1207.2, Carbohydrate 237.6, Fiber 4.2, Sugar 158.8, Protein 18.2
SOURDOUGH CINNAMON RAISIN BREAD
This cinnamon raisin bread is made with sourdough starter instead of commercial yeast.
Provided by kate
Categories Bread Yeast Bread Recipes White Bread Recipes
Time 11h25m
Yield 10
Number Of Ingredients 12
Steps:
- Place sourdough starter, egg, 2 tablespoons plus 2 teaspoons margarine, flour, raisins, 2 tablespoons plus 2 teaspoons sugar, and salt in a bread machine in that order. Run Dough cycle. Remove dough from the machine after the cycle is done, about 90 minutes.
- Place dough in a lightly greased bowl and cover with a towel. Place in a draft-free place to rise until doubled, 8 hours to overnight.
- Mix sugar and cinnamon together in a small bowl.
- Turn dough out on a floured surface. Roll into a 9-inch wide rectangle about 1/2-inch thick. Brush milk over dough; sprinkle cinnamon-sugar on top. Roll dough up tightly into a log and place in a greased 9x5-inch loaf pan. Let rise until at least 1 inch above the rim of the pan, about 1 hour.
- Preheat the oven to 350 degrees F (175 degrees C).
- Bake loaf in the preheated oven until golden brown, about 45 minutes.
Nutrition Facts : Calories 194.4 calories, Carbohydrate 36 g, Cholesterol 18.7 mg, Fat 3.8 g, Fiber 1.5 g, Protein 4.7 g, SaturatedFat 0.7 g, Sodium 105.6 mg, Sugar 12.3 g
SOURDOUGH CINNAMON BUNS
Use a sourdough starter to make these moreish cinnamon buns. It adds a contrasting tang to the classic sweet and sticky flavours. Top with a soft cheese icing, if you like
Provided by Barney Desmazery
Categories Afternoon tea, Treat
Time 1h40m
Yield Makes 9-12
Number Of Ingredients 15
Steps:
- Make sure your starter is active - it should be nice and bubbly. If it isn't, feed it and wait until a tsp of the starter floats in warm water.
- Tip all the ingredients for the dough, except the butter, into a bowl and mix with your hands to form a shaggy dough - make sure all the flour from around the bowl is mixed in. Leave the dough in the bowl, covered with a damp cloth, for 30 mins.
- Work the butter into the dough with 1 tsp salt. Once fully combined, tip the dough onto a surface and knead gently for 5 mins until smooth and springy. Form the dough into a ball and sit back in the bowl. Cover and leave somewhere warm-ish for 3-4 hrs until the dough has just about doubled in size.
- Meanwhile, make the filling by beating together the sugar, butter, cinnamon and a pinch of salt. Set aside at room temperature to keep soft.
- Butter and line a square baking tin - smaller tins (20 x 20cm) will hold nine buns, larger tins (25 x 25cm) will hold 12. Tip the dough onto a floured surface and roll it to a rectangle roughly 50 x 25cm. Spread the filling over the rectangle so it's completely covered. Roll the dough along the long edge into a tight swiss-roll type sausage. Cut your dough into pieces and arrange them, spiral side-up, in the tin. Leave for 1 hr at room temperature, then cover and leave in the fridge overnight.
- Heat the oven to 200C/180C fan/gas 6. Cover the tin with foil and bake on a baking tray (this will stop any leaking mixture dripping into your oven) for 30 mins, then remove the foil and bake for 10-15 mins more to brown slightly.
- Meanwhile, mix the golden syrup with 1 tbsp boiling water. As soon as buns come out of the oven, brush them generously with the syrup, then leave to cool a little. Lift the buns out of the tin while still warm and leave to cool on a wire rack. To make the icing, beat the soft cheese, sugar and vanilla until thick but drizzly. Drizzle over the buns when completely cool.
Nutrition Facts : Calories 452 calories, Fat 16 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 69 grams carbohydrates, Sugar 32 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 0.8 milligram of sodium
SOURDOUGH CINNAMON SWIRL BREAD
I love the flavors of orange and cinnamon infused in this special bread. The first time I made this, everybody gobbled it up. This year I'm making them for Christmas morning and maybe adding an orange glaze for an extra fancy treat. Sounds like a plan. ????
Provided by Donna Schwenk
Number Of Ingredients 11
Steps:
- Using a stand mixer with a bread hook combine water, sourdough starter, olive oil, honey, and salt.
- Slowly add in flour 1 cup at a time beating until well incorporated and the dough begins to pull away from the bowl and form a ball. Keep mixing for an additional 5 minutes. You can also mix by hand in a large bowl and knead for 7 minutes.
- Place dough in a greased bowl and cover with plastic wrap and let double in size. This can take 5-8 hours or longer depending on the temperature in your kitchen and how bubbly your starter is. Let it go till it doubles even if it takes longer than 8 hours.
- Once doubled, place dough on a floured board and cut dough into 3 equal pieces.
- Using a rolling pin, roll your first piece of dough into a large 15" X 6" rectangle.
- Whisk together your egg and water to create an egg wash, and in a separate bowl mix together your cinnamon and coconut sugar.
- Brush your egg wash on the dough using a pastry brush.
- Sprinkle on cinnamon sugar and orange zest where you applied the egg wash.
- Roll up your dough from the long angle and pinch the open ends together.
- Using a pizza cutter or sharp knife, cut the dough down the center (gently) leaving an inch of dough connected at the top.
- Gently braid your two strands one over top of the other until you get to the end.
- Pinch together ends to form into a mini wreath.
- Repeat with the remaining dough pieces. Put onto a greased or parchment-lined baking sheet, leaving a good amount of room in between to allow for rising. Cover loosely with plastic wrap and allow to rise for 1 hour.
- Preheat oven to 425°F. Gently coat with an egg wash and bake for 20 minutes. Allow to cool for ten minutes before serving.
SOURDOUGH CINNAMON RAISIN SWIRL BREAD
Cinnamon, plump juicy raisins, and slightly sweet and nutty emmer wheat make this pan bread so tasty. It's perfect for breakfast toast or sweet-and-savory sandwiches. The ingredient list and process are simple, and with a little oil and sugar in the dough, the bread stays soft for days. You can roll in different spices and fruits, or add them at the beginning of the process if you prefer (see recipe note).
Provided by Melissa Johnson
Categories Recipes
Time 1h30m
Number Of Ingredients 15
Steps:
- Starter/Levain Build
- Mix the starter, flour, and water in a jar. Mark the level with a rubber band and let ripen overnight. Use cold water and/or a higher feeding ratio in summertime so the levain doesn't finish all the food before morning.
- Final Dough Mixing and Bulk Fermentation
- Measure out the raisins and soak them in water while the dough rises.
- Mix the flours, water, levain, brown sugar, oil, salt, and 1 tsp of the cinnamon in a medium bowl. Cover and let rest 30 minutes.
- Do one round of stretching and folding, or another form of gluten development.
- Let the dough rise at room temperature until it has just about doubled in size. This can take anywhere from 4 to 10 hours depending on your starter strength and room/dough temperature. My dough needed 6.5 hours in a cool kitchen.
- Shaping and Final Proof
- Drain the raisins, lightly flour your work surface, and grease your loaf pan.
- Remove the dough from the bowl, and stretch and pat it out into a rectangle approx. 7" x 12". Sprinkle the remaining 3 tsp of cinnamon on the dough, and then add the drained raisins in a layer on top of the cinnamon.
- From a shorter edge, roll the dough into a tube and place it in your pan, seam-side down.
- Cover and proof the dough for 2-4 hours. You can also retard the dough overnight or longer, but make sure it has risen in the pan some at room temperature before refrigerating it. The dough is ready to bake when it has doubled or its highest part crests about a half-inch over the lip of a 9" x 5" x 2.75" pan.
- Baking
- Preheat your oven to 375°F for about 15 minutes with your oven rack in the second-from-the-bottom position.
- Brush the dough with water and load it into the oven.
- Bake for about 60 minutes or until the interior of the loaf is over 190F. Cover with foil if the top starts to brown too much.
- When the bread has finished baking, brush the top with oil or butter to keep it soft, and let it cool on a rack on one side to discourage settling of the crumb.
- You can store this bread in a plastic bag, beeswax wrap, or linen bag.
SOURDOUGH CINNAMON SWIRL BREAD
Make and share this Sourdough Cinnamon Swirl Bread recipe from Food.com.
Provided by Donna M.
Categories Sourdough Breads
Time 3h30m
Yield 1 large loaf
Number Of Ingredients 7
Steps:
- Put ingredients into bread machine in the order in which they are listed.
- Run through the dough cycle but remove dough before it rests to rise.
- Roll out dough on lightly floured surface into a rectangle.
- Spread with softened or melted butter and sprinkle with sugar and a very generous amount of cinnamon.
- Roll up tightly, as for cinnamon rolls.
- Moisten edge with water and seal.
- Place in greased pan (s), cover and let rise until double.
- Be patient, as rising time is totally dependent on your starter and how active it is.
- Uncover and bake at 350 degrees F for 25 to 30 minutes, or until golden brown.
- Brush tops with butter.
- Remove from pan and cool on rack.
- Note: You can make this into one large loaf, or several mini loaves.
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CINNAMON SNOWFLAKE BREAD - PUDGE FACTOR
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5/5 (3)Total Time 2 hrs 30 minsCategory BreadCalories 375 per serving
- Add the dough ingredients to the bread machine in the order listed. Select the dough cycle and start the machine. Check the dough after five minutes of mixing and add 1 to 2 more Tablespoons of water or flour if the dough is too dry or wet. (See Tip 2)
- Mix 1/2 cup granulated sugar, 2 teaspoons cinnamon and 5 Tablespoons melted butter until combined. Set aside.
- Beat confectioners' sugar, vanilla, melted butter and milk until smooth. If necessary, add more milk or confectioners' sugar to achieve desired consistency.
CINNAMON RAISIN SOURDOUGH BREAD RECIPE | KING ARTHUR BAKING
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4.8/5 (484)Total Time 3 hrs 35 minsServings 16Calories 194 per serving
- To make the dough: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.
- Combine all of the dough ingredients, and mix and knead — using your hands, a stand mixer, or a bread machine set on the dough cycle — to make a soft, smooth dough., Place the dough in a lightly greased container, and allow it to rise for 1 1/2 to 2 hours, until it's just about doubled in bulk., To make the filling: While the dough is rising, make the filling by stirring together the sugar, cinnamon, and flour., Gently deflate the dough, and transfer it to a lightly greased work surface., Roll and pat the dough into a rough rectangle approximately 6" x 20"., Brush the dough with the egg/water mixture and sprinkle it evenly with the filling and raisins, leaving a bare strip about 1" wide along one short edge; this will make the log you're about to roll easier to seal., Starting with the short end that's covered with filling, roll the dough into a log.
- Pinch the ends to seal, and pinch the long seam closed., Transfer the log, seam-side down, to a lightly greased 9" x 5" loaf pan.
- Cover and allow the bread to rise until it's crested about 1" over the rim of the pan, about 1 hour., While the dough is rising, preheat the oven to 350°F., Bake the bread for 40 to 45 minutes, tenting it lightly with aluminum foil after the first 15 to 20 minutes.
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