from Created by Diane
Sourdough Sweet Bread Starter
Begin your starter with
1 package active dry yeast
1/4 cup warm water
1 cup flour
1 cup sugar
1 cup milk
Mix yeast and warm water and let sit ten minutes. Then add it to a gallon size bag with the flour, sugar, and milk. Mix thoroughly. That is you starter. The instructions are as follows.
Day 1 is the day you make your starter or the day you split you starter and begin again.
Day 2 squish and mix the bag
Day 3 squish and mix the bag
Day 4 squish and mix the bag
Day 5 squish and mix the bag
Day 6 Add to the bag 1 cup flour, 1 cup milk, 1 cup sugar, seal. Mix and squish the bag.
Day 7 squish and mix the bag
Day 8 squish and mix the bag
Day 9 squish and mix the bag
Day 10 BAKING DAY. Mix and divide the starter and prepare to bake.
*note, open the bags periodically to release the build up of air.
Pour the bags contents into a large bowl. Add 1 ½ cups flour, 1 ½ cups milk, 1 ½ cups sugar. Measure out 4 separate batches of the starter. each in a Gallon ziploc bag. Each receiving one cup. One bag is for you to keep so that you may begin again. Give the other three to friends with a copy of these instructions.
The remaining mix in the bowl is what you will be baking with add to it
½ cup oil
1 cup sugar
1 tsp vanilla
1 ½ tsp baking powder
½ tsp salt
2 cups flour
Grease two loaf pans. Divide batter evenly between the two pans. Bake at 325 degrees for one hour. After baking allow bread to cool in pans 10 minutes, then turn onto cooling rack.
By keeping a starter for yourself you will be baking every 10 days. You can wrap and freeze the loaves. The starter is also freezable, I prefer to freeze it on day 10 as then when thawed, iit’s ready to be added to, then split and baked.
You can give the starter with a loaf of bread if you can bare to part with one.
Cinnamon Sugar Bread: Add 2 teaspoons cinnamon to batter. Mix 3 tablespoons cinnamon with 3 tablespoons sugar and spread into greased loaf pans, After putting batter in pans, dust top with cinnamon sugar.
Chocolate Coconut : I replaced the oil with 1 cup fat free yogurt, then add 1/2 cup mini chocolate chips that have been tossed in flour so they don’t sink and ½ cup coconut. Melt chocolate chips to drizzle on top of cake, or use three tablespoons unsweetened cocoa with ¼ cup powdered sugar mixed with a tablespoon water. Instead of baking this in two loaf pans I baked it in a bundt pan.Top with toasted coconut.
Pumpkin: replace the oil with 1 cup pumpkin puree and ½ cup chopped pecans. Sprinkle a mixture of cinnamon sugar in the greased pans and on top of batter. Icing for Pumpkin Bread: ½ cup powdered sugar, ¼ tsp pumpkin pie spice mixed with 3 teaspoons water, add more water for smooth consistency if desired.
Coffee Chocolate Chip: replace one cup cooled coffee for the milk . Six drops LorAnns coffee flavor. 1 tsp cinnamon. Add 1 cup mini chocolate chips, dust chips with flour to prevent sinking.Three tablespoons unsweetened cocoa mixed with ¼ cup powdered sugar and a tablespoon of water to drizzle on top.Add more water if it needs to be thinned more. I baked these in cupcake liners in a cupcake pan for 18 minutes.