On Sourdough Monkey Bread

Happy Fall, everyone! I took some pictures of our Japanese Maple yesterday. This one little leaf was back lit nicely by the sun. I love how it turned out. I wish the photos I took looking up into the tree looked as rich.

I was planning to make a loaf of bread using some Italian sourdough starter, but after the first rise I decided to go a different direction. I haven’t been able to find any directions on making "sourdough" monkey bread, so it was basically a shot in the dark using some other recipes I had found online.
The bread is delicious! Absolutely no "sour" flavor detected (though this Italian starter is pretty mild), and the bread is soft.
The basic recipe is
3.5c flour
1c starter
1c water
2tsp salt
mix, knead, let double. create little balls (abt walnut size), dipped in butter, and tossed with cinnamon sugar. I buttered a pan and added a cin/sugar coating before placing the balls within.
I let the dough rise a second time (abt 2hrs), prepared a brown sugar/butter topping (melted 1/2c butter w/1c brown sugar in a saucepan, let boil for about a minute while constantly stirring, drizzled over the top of dough) and then baked at 350-375 for 35 mins.
I am positive that there are hardly any calories in this bread whatsoever





Welcome to my blog--it is mainly craft related, but it is a mixture of miscellaneous happenings as well. I live in the great Pacific Northwest, happily, rain and all! I am a multi-tasker by trade, enjoy quilting along with some beading, knitting, and general fiber art when I get a wild hair. I am also a homeschooling parent, but will likely not write much on that here. Enjoy!



