Today I was planning to make Vermont Sourdough with Whole Wheat as part of a return to good healthy eating, but it was not to be. I had added the starter to the dough and mixed it up, when my nose was assaulted by something NOT RIGHT. In the past I've ignored these warnings figuring that whatever was not right would disappear in the baking. But I've learned. So out with the old dough, in with the new. I mixed up another liquid starter, but I really wanted bread today, so after 3 hours, I decided to improvise. Instead of nice, lean Vermont Sourdough, I started the year with something sweet: Cinnamon Swirl.
The last time I made something like this, both my husband and son informed me that I'd skimped unduly on the cinnamon, sugar, and butter. So this time I didn't. To say the least. I threw in the unfinished starter, and then some yeast for good measure. It rose like gangbusters. Here is what I came up with.
Take firm starter and build as above. Leave at warm room temperature. Scald milk in microwave for 1.5 minutes. Add butter to it and let cool. After starter has ripened for three hours, mix all ingredients. Let double (this took 45 minutes.) Press out into a long flat rectangle with short side in front. Brush with melted butter. Sprinkle very thickly with cinnamon sugar. I used two sticks of cinnamon that I ground in a coffee grinder mixed with around 3/4 cups of sugar. Roll up without pressing in the sides while shaping. Place in bread pan with seam down. Brush top with remaining melted butter and cinnamon sugar. Let rise to over top of pan (this took around 45 minutes.) Bake at 370 with no steam for 45 minutes. Then remove from pan and bake for 15 more minutes. Then enjoy and follow through on resolutions tomorrow.