By Matthew Amsden
Great Gramma's Saturday Night Bread
This dough is extremely versatile for anything in which you want a rich enriched dough. Nancy uses it for fourth of July cinnamon bread at the farm. I used it for a King cake in 2021 during pandemic (pictured above) - with cinnamon swirled inside. it's a big recipe, so often just do half. I often make this with all purpose and Kamut flour for color, taste and nutrition.
Updated at: Thu, 17 Aug 2023 08:49:56 GMT
Nutrition balance score
Unbalanced
Glycemic Index
72
High
Glycemic Load
22
High
Nutrition per serving
Calories188.3 kcal (9%)
Total Fat4.9 g (7%)
Carbs30.7 g (12%)
Sugars4.9 g (5%)
Protein4.9 g (10%)
Sodium192 mg (10%)
Fiber1.1 g (4%)
% Daily Values based on a 2,000 calorie diet
Ingredients
26 servings
Mix and let sit for five minutes to proof yeast
Add the remainder of ingredients and mix
Instructions
Step 1
Mix and add UP TO 7 cups of flour gradually
Step 2
kneed in a mixer until smooth and passes the window pain test. Given how enriched the dough is, this may take a moment. If using a lot of whole grain/speciality flours, consider adding a little extra gluten with the flour (and reduce the amount of flour by a tablespoon at a time when you add the gluten).
Step 3
Let rise once. For added flavor and connivence, place overnight in refrigerator for a slower rise.
Step 4
Divide into pieces appropriate for next steps. If filling for cinnamon bread, divided into three pieces. Spread with soft butter, suguar, cinnamon, and if desired nuts and raisins on lower half. and fold over.
Step 5
Place on greased pan. Let rise a second time until double.
Step 6
Bake at 375 degrees for 20 minutes or until done and bread sounds hollow when tapped.
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