Monday, January 9, 2012
I made this recipe Saturday evening and we had some for breakfast Sunday morning.
Today, Monday, I thought I would go back and get another slice. All gone.
To proof my original starter (I used my one cup of Amish Friendship Bread starter from a friend), I just mixed 2 cups water and 2 cups flour with the remainder of starter and left it out uncovered overnight. I then just used 2 cups of the mixture and put the remainder in a clean mason jar in the refrigerator. My mom says that you can keep a starter in the refrigerator for a few weeks before the yeast cultures die. I have only kept it in the fridge so far with success.
This can be made in a breadmaker using the dough setting. I put it on 2 pound setting and followed the ingredients exactly. I did as the recipe indicates which is to let it rise out of the breadmake etc. I did increase the bake time to 40-50 minutes.
Sourdough Cinnamon Swirl Bread Recipe - Food.com - 30602
Good recipe from Food.com.
at 7:16 PM