Anonymous diphenhydramine 4w

It's a long one so this will be a multi part post. 1. Make a rue. 110g milk + 30g flour into a small sauce pan cook on medium heat and whisk until it's a thick goopy paste. (This is very important for the recipe it's what makes the bread stay soft and kinda bouncy) *Let cool for 15+ minutes

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Anonymous tatsnstats 4w

Step 2: In a mixer combine 150g milk, 1 egg, 70g sugar, 100g active sourdough starter, the rue you made in step 1, 1/2 tsp salt. Whisk all together until you have a frothy yellow soup. Step 3: add 425g flour, put on dough hook and mix until it's a shaggy dough Step 4: microwave 1/2 stick of butter for 15 seconds to soften Step 5: add butter in small amounts to the mixer...just a little at a time until it's worked in then more until all the butter has been added.

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Anonymous tatsnstats 4w

Step 6 keep mixer going for 6-15 minutes until the dough no longer sticks to the sides of the bowl. Step 7 shape dough into a ball plop back in the bowl cover with Saran wrap and leave it alone until it doubles in size (4-8 hours depending on how active your starter is)

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Anonymous tatsnstats 4w

Remove dough to flowered surface, divide into two parts shape into balls. Then roll the balls out one at a time with a roller until it's about 1/4" thick and roughly the size of a pizza. Mix up 1/4 cup sugar with two tablespoons Cinnamon sprinkle over the whole surface. Roll up dough and shape into loaf. Drop into.loaf pan cover with Saran wrap toss in the fridge. Wait until it's almost doubled in size (2-4 days depending again on your yeast)

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Anonymous tatsnstats 4w

Preheat oven to 350* take pans out of the fridge and wait for them to reach room temperature. Bake for 15-18 minutes Optional step: mix 125g sugar with 50g boiling water, brush on bread as soon as they come out for a shiny sweet top.

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Anonymous tatsnstats 4w

WOWZA THANK YOU i see why it took three days now

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Anonymous #2 4w

Just posted on the comment above yours.

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