CINNAMON-APPLE SOURDOUGH FLAT BREAD
This light-textured yeast bread, topped with cinnamon-y apples, is a delicious snack or breakfast bread. To save time, bake it the day before, then tent lightly with foil and reheat in a preheated 350°F oven for about 10 minutes, just before serving. Individual slices are just fine reheated briefly in the microwave, too. Recieved this recipe from King Arthur Flour on the internet and it's a good way to use up some of that extra sourdough starter. After making this I realized the directions can be confusing. The "Filling" is actually a TOPPING, and the TOPPING is actually just a syrup poured over the top so I'm changing that and hoping it makes more sense but be sure and read the directions all the way. Still yummy for breakfast but makes a lot. One mistake I think I did (though the taste is still good) is not spread the dough thin enough so it rose higher than I wanted. I've frozen over half into one person servings and hoping to pull out on busy days for DH and my breakfast on the run.
Provided by Bonnie G 2
Categories < 60 Mins
Time 1h
Yield 18 servomgs, 18 serving(s)
Number Of Ingredients 13
Steps:
- Combine all of the dough ingredients, and mix and knead them - by hand, mixer, or bread machine - to make a smooth, fairly soft dough.
- Place the dough in a lightly greased bowl, and let it rise for 1 hour. Gently deflate it, and allow it to rise for another hour; it should have at least doubled in bulk, or come close to it. While the dough is rising, prepare the topping.
- For the topping: Core the unpeeled apples, and cut each into 8 wedges; an apple corer/slicer works well here. Cut each of the wedges into 3 pieces; you'll have 7 to 7 1/2 cups (about 27 ounces) of apple chunks.
- Put the chunks in a shallow microwave-safe bowl, and drizzle with the boiled cider and maple syrup. Don't have boiled cider or maple syrup? Drizzle with 1/3 cup honey, 1/4 cup agave syrup, or the sweetener of your choice.
- Microwave the apples till they've softened, but still hold their shape. In our microwave here, that took about 9 minutes.
- Drain the apples, reserving the juice. Set them aside to cool while the dough is rising.
- Lightly spay with cooking spray a 18" x 13" rimmed baking sheet (half-sheet pan), or two 9" x 13" pans. Drizzle olive oil atop the spray; the spray keeps the bread from sticking, while the olive oil gives the bottom crust great crunch and flavor.
- Gently deflate the risen dough, then pull and shape the dough into a rough rectangle, and place it in the pan. (Or divide it in half, and put in the two smaller pans.) Pat and stretch to fill the bottom of the pan. The dough will shrink back; as soon as it doe, cover it and walk away for 10 to 15 minutes. Return, and pat it towards the edges of the pan again. You may have to give it another rest; that's OK. Your ultimate goal is to stretch the dough to cover the bottom of the pan, with perhaps just the very corners uncovered.
- Arrange the apple chunks atop the dough.
- Mix 1/4 cup of the reserved syrup with 1/4 cup Baker's Cinnamon Filling or 1/4 cup cinnamon-sugar. The Baker's Cinnamon Filling will yield a richer, creamier topping. Drizzle the syrup over the apples.
- Cover the bread, and let it rise for 1 hour, till it's nice and puffy. Towards the end of the rising time, preheat the oven to 425°F
- Uncover the bread, and sprinkle with coarse white sparkling sugar, if desired. Bake the bread for 25 to 30 minutes, till the crust is golden brown around the edges and feels set in the center. Remove it from the oven, turn it out onto a rack, and serve warm.
Nutrition Facts : Calories 154.8, Fat 2.8, SaturatedFat 0.5, Cholesterol 0.8, Sodium 202.5, Carbohydrate 30.4, Fiber 1.6, Sugar 10.9, Protein 2.7
KAF SOURDOUGH CINNAMON APPLE FLATBREAD
This came from King Arthur Flour and what a great idea. A light-textured yeast bread, topped with cinnamon-y apples, is a delicious snack or breakfast bread. To save time, bake it the day before, then tent lightly with foil and reheat in a preheated 350°F oven for about 10 minutes, just before serving. Individual slices are just fine reheated briefly in the microwave, too. You may be like me and uncomfortable throwing away the cup of starter you remove from your sourdough each time you feed it. Here's a great use for that unfed sourdough. The recipe works equally well with fed sourdough, too; it may rise a bit more quickly. And, for those of you who don't keep sourdough starter in your fridge, substitute 1/2 cup each lukewarm water and King Arthur Unbleached All-Purpose Flour for the starter. Prep time does not include rising. A HINT: Crimp the edges upward so that the juice from the apple mixture will not run onto the pan or over the pans edge
Provided by Bonnie G 2
Categories Sourdough Breads
Time 1h30m
Yield 1 flatbread, 18 serving(s)
Number Of Ingredients 10
Steps:
- Combine all of the dough ingredients, and mix and knead them - by hand, mixer, or bread machine - to make a smooth, fairly soft dough.
- Place the dough in a lightly greased bowl, and let it rise for 1 hour. Gently deflate it, and allow it to rise for another hour; it should have at least doubled in bulk, or come close to it. While the dough is rising, prepare the topping.
- For the topping: Core the unpeeled apples, and cut each into 8 wedges; an apple corer/slicer works well here. Cut each of the wedges into 3 pieces; you'll have 7 to 7 1/2 cups (about 27 ounces) of apple chunks.
- Put the chunks in a shallow microwave-safe bowl, and drizzle with the boiled cider and maple syrup. Don't have boiled cider or maple syrup? Drizzle with 1/3 cup honey, 1/4 cup agave syrup, or the sweetener of your choice.
- Microwave the apples till they've softened, but still hold their shape. In our microwave here, that took about 9 minutes.
- Drain the apples, reserving the juice. Set them aside to cool while the dough is rising.
- Lightly grease an 18" x 13" rimmed baking sheet (half-sheet pan), or two 9" x 13" pans. Drizzle olive oil atop the spray; the spray keeps the bread from sticking, while the olive oil gives the bottom crust great crunch and flavor.
- Gently deflate the risen dough, then pull and shape the dough into a rough rectangle, and place it in the pan. (Or divide it in half, and put in the two smaller pans.) Pat and stretch to fill the bottom of the pan. The dough will shrink back; as soon as it doe, cover it and walk away for 10 to 15 minutes. Return, and pat it towards the edges of the pan again. You may have to give it another rest; that's OK. Your ultimate goal is to stretch the dough to cover the bottom of the pan, with perhaps just the very corners uncovered.
- Arrange the apple chunks atop the dough.
- Mix 1/4 cup of the reserved syrup with 1/4 cup Baker's Cinnamon Filling or 1/4 cup cinnamon-sugar. The Baker's Cinnamon Filling will yield a richer, creamier topping. Drizzle the syrup over the apples.
- Cover the bread, and let it rise for 1 hour, till it's nice and puffy. Towards the end of the rising time, preheat the oven to 425°F.
- Uncover the bread, and sprinkle with coarse white sparkling sugar, if desired. Bake the bread for 25 to 30 minutes, till the crust is golden brown around the edges and feels set in the center. Remove it from the oven, turn it out onto a rack, and serve warm.
Nutrition Facts : Calories 132.6, Fat 2.6, SaturatedFat 0.4, Cholesterol 0.2, Sodium 200.2, Carbohydrate 25, Fiber 1.6, Sugar 7.3, Protein 2.7
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.
SOURDOUGH APPLE CARROT BREAD
This recipe uses a sourdough starter. Everyone in our family loves it and it makes me happy to be able to use my sourdough starter.
Provided by Dea7052
Categories Quick Breads
Time 1h20m
Yield 1 loaf
Number Of Ingredients 13
Steps:
- Mix all and pour into a greased loaf pan.
- Let set for 15 minutes.
- Bake at 350 degrees F.
- for 60 minutes or until it tests done with a pick.
- Remove from pan and cool on a wire rack.
Nutrition Facts : Calories 2652, Fat 125.3, SaturatedFat 60.4, Cholesterol 545, Sodium 2053.9, Carbohydrate 347.7, Fiber 25.1, Sugar 157.2, Protein 44.6
CINNAMON NUT FLATBREAD
A quick and easy treat for all! Source: http://www.rhodesbread.com/recipes/view/cinnamon-nut-flatbread
Provided by Rhodes Bake-N-Serv
Categories Breads
Time 30m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Spray counter lightly with non-stick cooking spray. Combine rolls and roll into a 10x15-inch rectangle. Place dough on a sprayed baking sheet. Poke with a fork several times to prevent bubbles from forming and spread with softened butter.
- Combine sugar, nuts and cinnamon and sprinkle over the buttered dough. Bake at 375°F 12-15 minutes or until golden brown on the edges. Combine glaze ingredients and drizzle over warm flat bread.
Nutrition Facts : Calories 207.3, Fat 7.7, SaturatedFat 2.5, Cholesterol 8.8, Sodium 160.4, Carbohydrate 32.2, Fiber 0.9, Sugar 19.6, Protein 3.5
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- 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 them — by hand, mixer, or bread machine — to make a smooth, fairly soft dough., Place the dough in a lightly greased bowl, and let it rise for 1 hour.
- Gently deflate it, and allow it to rise for another hour; it should have at least doubled in bulk, or come close to it.
- While the dough is rising, prepare the filling., To make the filling: Core the unpeeled apples, and cut each into 8 wedges; an apple corer/slicer works well here.
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