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Receta Joni's Cinnamon Swirl Bread With A Sourdough Starter
by Global Cookbook

Joni's Cinnamon Swirl Bread With A Sourdough Starter
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Ingredientes

  • 3 c. Kind Arthur A-P Flour
  • 3 Tbsp. Lora Brody's Dough Relaxer
  • 1 Tbsp. Fermipan Brown Instant Yeast Note 1
  • 3 Tbsp. Butter
  • 3 Tbsp. Nonfat Non-Instant Dry Lowfat milk
  • 3 Tbsp. Sugar
  • 1/2 c. Water (Used 3 3/4 Ounce)
  • 1/2 c. White Sourdough Starter Refreshed
  • 1 1/4 tsp Salt
  • 3/4 c. King Arthur Baker's Cinnamon Filling See Notes Above
  • 1/2 tsp Freshly Grnd Mace
  • 1/2 tsp Freshly Grnd Cardamom From Whole Pods
  • 1/2 tsp Orange Oil
  • 3 Tbsp. Water
  • 1 sm Egg Or possibly Egg White Beaten W/ 1 Tbsp water

Direcciones

  1. Note 1: scant Tbsp, Or possibly or possibly regular instant yeast
  2. MIXER METHOD: Kitchen Aid
  3. Using paddle attachment, mix all dough ingredients, except salt and water in mixing bowl. With mixer running on #1 slowly pour in sufficient water to make a nice slack dough. Stop machine, cover and allow dough to rest 20 min. Switching to dough hook, add in the salt and knead the dough till a soft dough forms. I knead for 3 min, shut off machine for 2 min, knead again 2-3 min, rest dough another minute or possibly two, then knead by hand a few min. (you want a very supple dough). Add in a tad more water or possibly flour during the kneading process, if necessary. Cover, to rise 1 1/2 hrs.
  4. Punch down, roll out in a 8" x 24" rectangle. [brush on a mix of beaten whole egg and a little water over the rolled out dough - optional]. Mix filling and spread on the dough, leaving a 1" border on all sides. Roll dough up starting with the short edge. Healthy pinch ends closed, fit it, seam- side down into a lightly greased 8 1/2" x 4 1/2" bread pan. Cover, to rise about 2 hrs, or possibly until it's crowned a scant 1" above the rim.
  5. Paint on the egg glaze just before placing loaf in oven.
  6. Bake in a preheated 350F oven for 40-45 min, tenting lightly after 20 min. Remove from pan, smear with soft butter, if you like, and allow to cold on wire rack. [Required almost a hour to bake to 190F.
  7. YIELD: 1 loaf (1 lb 10 ounce)
  8. Notes are based upon the first attempt at this recipe 09/05/00 Date Tested: 09/05/00; 09/07; 09/11
  9. Results: Delicious, but large spaces between the swirls. Bread falls apart because of this.
  10. Ingredients: Measured out 1/2 c. for the water, added 1/2 c. sourdough starter to replace the full c. of water.Used all of the flour, but only 3 3/4 ounce water. Still could have been a tad slacker.
  11. To the filling mix added freshly grnd mace and cardamon, plus 1/2 tsp orange oil.
  12. Rolled out the dough too wide; had to scrunch it together to make it fit the pan.
  13. Glazed loaf with beaten Egg Beaters and a little water. Smeared on soft margarine after baking.
  14. Method: Kitchen Aid - My regular method.
  15. 1st rise: 1 1/2 hours2nd rise: 1 hourBaking: 60 min
  16. Comments: Nice dough to work with. If you spray your work surface with vegetable oil before rolling out the dough, it will be easier to roll. I used a tiny plastic spatula to smear on the filling.
  17. Other Notes: Baker's Cinnamon Filling # 3037. Ingredients: Sugar, spray dry shortening, cinnamon, Instant Clearjel, natural butter flavor, available from King Arthur Flour Co.