Ingredients
Equipment
Method
- In a large mixing bowl, combine the sourdough starter and water. Stir until well mixed.
- Add the bread flour, sugar, and salt. Mix until a shaggy dough forms. Cover and let rest for 30 minutes.
- After the rest period, knead the dough on a floured surface for about 10 minutes until smooth and elastic. Place the dough back in the bowl, cover, and let it rise for 4-6 hours, or until doubled in size.
- Once risen, turn the dough out onto a floured surface. Roll it into a rectangle about 1/2 inch thick. Brush with melted butter, then sprinkle evenly with brown sugar and cinnamon.
- Roll the dough up tightly from the long side, pinching the seam to seal. Place the rolled dough into a greased loaf pan, seam side down. Cover and let rise for another 2-3 hours, or until it reaches the top of the pan.
- Preheat your oven to 375°F (190°C). Bake the bread for 45 minutes, or until the top is golden brown and the internal temperature reaches 190°F (88°C).
- Remove the bread from the oven and let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
Chef's Tips:
• For a deeper flavor, let the dough rise in the refrigerator overnight after the initial rise
• Avoid over-kneading the dough, as it can lead to a tough texture
• Serve warm with a smear of butter for an extra indulgent treat
Food Safety:
• Ensure the internal temperature reaches 190°F (88°C) to kill any harmful bacteria
• Store at room temperature for up to 3 days, or freeze for longer storage