Sunday, June 12, 2011

Grandma's Cinnamon Bread: Part One

My Grandma Shook used this recipe to bake bread for her family and friends; it makes three loaves. She started the tradition of keeping a loaf or two for the family as a breakfast treat and giving the rest away. I ask that you continue the tradition: Remember, your mama always taught you to share...

The Starter
Starters are living, breathing yeast colonies. You'll need one to bake this bread, but don't worry-- their care and feeding is simple.

- 2 1/4 tsp yeast
- 1 cup warm water
- 1 1/2 cups sugar
- 2 TBSP instant mashed potato flakes

How To Make Your Starter
1) Dissolve yeast in warm water
2) Add sugar and potato flakes
3) Refrigerate for three days in a container with a lid loosely on top. I use a mason jar.
4) For extra fun, give your starter a name!

Feeding Your Starter
Whether you bake on a regular basis or not, you'll need to feed your starter about once a week.

- 1/2 cup sugar
- 1 cup warm water
- 3 TSBP instant mashed potato flakes

Feed Your Yeast!
1) Add the ingredients to your starter, mix well, and let stand out of the refrigerator for 8-12 hours. Keep free from drafts and in your original container. Starter will be slightly bubbly after being out of the refrigerator.

If you're not baking bread...
2a) Set aside 1 cup of your starter and either discard the rest or give some to a friend so that they can have a starter of their own.
3a) Pour the cup of starter into the original container and return it to the 'fridge. Feed again within 5-8 days.

Baking day...
2b) Set aside 1 cup of your starter for baking and another cup to return to the 'fridge in the original container. Discard the rest.
3b) Feed the starter you return to the refrigerator within 5-8 days.
4b) Use the remaining cup of starter to bake your bread.

To be continued...

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