Cinnamon Swirl Sourdough Sandwich Bread
Cinnamon Swirl Sourdough Sandwich Bread
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Equipment
Bread Dough:
- 100g active sourdough starter
- 50g unsalted, room temperature butter (or same weight of olive oil)
- 30g honey (or same weight of granulated sugar)
- 10g salt
- 500g all purpose flour
- 250g warm (not hot) filtered water
Cinnamon Swirl:
- 55g brown sugar
- 7g (1 tbsp) ground cinnamon
Intstructions
- In a stand mixer fitted with the dough hook attachment, add all ingredients to a bowl. Mix on medium speed for 8-10 minutes until dough is smooth and elastic. Remove dough hook and shape into a ball.
- Place dough into a lightly buttered bowl (the bowl of your stand mixer is fine) and cover. Let rise for 12 hours and room temperature.
- Combine brown sugar and cinnamon in a small bowl. Lightly grease a standard sized loaf pan. Set both aside.
- Once the dough has risen, turn it out onto a lightly floured work surface and shape into a roughly 9 x 13 rectangle. The width of the dough should be the width of your loaf pan. Gently flatten the surface to release any large air bubbles.
- Sprinkle cinnamon sugar mixture evenly on the dough, leaving a 1 inch border on all sides.
- Roll the dough into a log tucking the ends underneath. Gently cup the dough and pull it toward you to tighten its shape, so that the seam of the bread is on the bottom. Pinch the seam with a wet hand to seal. Place the dough into the loaf pan seam side down.Cover again let rise for 45 minutes to an hour, until the dough is puffy and his risen slightly. Preheat oven to 350 degrees. Bake for 50-60 minutes. Let cool completely before slicing.
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I believe that a meal is always about so much more than a plate of food. It is about honoring food producers, perfecting technique, finding harmony between ingredients. Most importantly, it is about sharing it with those you love.
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Kitchen Must Haves
Assembly:
- Mix coffee and Kahlua in a shallow dish.
- Dust an 8x8 glass dish with2 tbsp of cocoa powder. Dipping ladyfingers in coffee mixture first, line bottom of glass dish. Spread half of saffron mixture in an even layer and repeat with another lady of ladyfingers, followed by remaining half of saffron mixture. Smooth top and dust with 2 tbsp of cocoa powder. Refrigerate for 2-4 hours. Enjoy!
Cinnamon Swirl Sourdough Sandwich Bread
Real results from real customers
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