Sourdough Class

Thank you soo much Chris for teaching this class for us yesterday.  It was great, I know I learned  a lot about sourdough. We are all really excited to start our own start.

Sourdough Cookery
by Chris Gleed

Sourdough Starters
There are several ways to make a starter. The easiest is to use commercial yeast from the grocery store, but sourdough purists will mock such an idea. The most authentic method is to culture the yeast from your kitchen, but it takes a little more effort. You should try both ways so you are familiar with them.

Easy Sourdough Starter
1 packet active dry yeast (2¼ tsp.)
½ cup warm water
2½ cups flour
2 cups warm water
1 tsp honey

In glass or plastic bowl, dissolve yeast in the ½ cup of water. Let sit for five minutes or until bubbly. Add remaining ingredients and mix well. Cover loosely, and let sit overnight in a warm location. You now have a starter! Store in the fridge until you are ready to use it.

Wild Yeast Sourdough Starter
1 cup flour
1 cup warm water

Combine ingredients in a pint glass or plastic container. Cover loosely and sit out on your counter for 24 hours. Remove half of the starter and replace with ½ cup of flour and ½ cup of warm water. Continue this for three to five days. When your starter is frothy and bubbly and has a nice yeasty smell your starter is ready. Store in the fridge until you are ready to use it.

Improved Wild Yeast Sourdough Starter
This method reduces the chances of having a starter fail
1. Mix 3 ½ tbs. white flour with ¼ cup unsweetened pineapple juice. Cover and set aside for 48 hours at room temperature. Stir vigorously 2-3x/day. (“Unsweetened” in this case simply means no extra sugar added).
2. Add to the above 2 tbs. white flour and 2 tbs. pineapple juice. Cover and set aside for a day or two. Stir vigorously 2-3x/day. You should see some activity of fermentation within 48 hours. If you don’t, you may want to toss this and start over (or go buy some!)
3. Add to the above 5 ¼ tbs. white flour and 3 tbs. purified water. Cover and set aside for 24 hours.
Add ½ cup white flour and ¼ to ⅓ cup purified water. You should have a very healthy sourdough starter by now.

Sourdough Pancakes
Add blueberries to make this an extra special treat.

Overnight Starter
4 ½ cups flour
4 ½ cups water
1 cup of starter or 1 packet yeast (2¼ tsp)
1 Tbsp. honey or sugar
Combine all ingredients in glass or plastic bowl. Cover loosely and let sit in warm place overnight.

Pancakes
Remove 1 cup of starter and put in your crock or glass jar for the next time. To the remaining starter add the following:
1 egg
2 Tbsp. sugar
2 Tbsp. oil or melted shortening
½ tsp salt
1½ tsp. baking soda
¼ cup powdered milk
Blueberries (optional)
Mix well and let sit for five minutes. Then cook on a hot buttered griddle. Do not make these large, but rather smaller than normal (dollar-sized) for optimal results. If using blueberries, pour your pancakes then dot with a small handful of blueberries, then flip when ready.

Serve with real Maple syrup and Buttermilk Syrup.

Buttermilk Syrup

½ C. Butter
½ C. Buttermilk
1 C. Sugar
1 tsp. Corn Syrup
½ tsp. Baking Soda
1 tsp. Vanilla

In a large pot mix together the butter, buttermilk, sugar and corn syrup and bring to a boil on med-high heat. Reduce heat and simmer for 5 minutes. Remove from heat and add the baking soda and vanilla. Stir well and stir immediately. Makes 3 Cups.

Note: It is very important to use a large pot and watch constantly. It boils over very easily and can make a HUGE mess! Also, we usually double this recipe for our family...it goes fast!

Sourdough Bread
from Famous Mormon Recipes
2 cups starter 2 Tbsp. salt
4 cups warm water 6 Tbsp. melted shortening
¾ cup sugar 10-12 cups of flour

Combine ingredients in order given, using only enough flour to make dough so that it can be handled. Turn out onto a lightly floured board and knead until smooth and elastic. Place in greased bowl and allow to rise. (This takes longer than regular yeast bread).

Knead down and allow to rise again. Divide dough into four parts and shape each loaf; placed into greased loaf pan. Allow to rise. Bake at 375 degrees for 45 minutes or until done.

Maggy Moo’s Heavenly Sourdough Buttermilk Biscuits
from Alaska Magazine
2 cups flour ½ cup butter
1 tsp. salt ½ cup buttermilk
½ tsp. baking soda 1 cup sourdough starter
1 tsp. baking powder melted butter

Sift together flour, salt, soda, and baking powder. Cut butter into dry ingredients with a fork until mixture resembles cornmeal. Mix together the buttermilk and the starter with a fork, stir mixture into dry ingredients until a soft dough is formed that cleans the side of the bowl. Turn out onto floured work surface and knead GENTLY for 30 seconds. Roll dough into a circle 1/2 inch thick. Cut. Place in a lightly greased pan, biscuits touching. Brush tops with melted butter. Cover and let rest for 30 or 40 minutes.
Bake in a 425 degree oven 10-15 minutes or until golden brown

Sourdough Chocolate Cake
from NPR.com
Set 1/2 cup sourdough starter on counter for about an hour. You'll use it later in the recipe. When ready to bake, preheat oven to 350 degrees. Grease and flour 13-inch by 9-inch baking pan.

For the Cake:
1 cup water 1 teaspoon baking powder
1 cup butter 1 teaspoon baking soda
3 tablespoons Dutch process baking cocoa ½ teaspoon salt
1½ cups all-purpose flour 1 teaspoon vanilla extract
½ cup cake flour 2 eggs, room temperature
2 cups granulated sugar ½ cup sourdough starter that you set out

Preheat oven to 350 degrees.

Bring water, butter and cocoa to a boil in saucepan or in microwave. Set aside. In a large mixing bowl, combine all-purpose flour, cake flour, sugar, baking powder, baking soda and salt. Add cocoa mixture and mix well. Beat in vanilla, coffee and eggs until thoroughly blended. Gently stir in sourdough starter.

Pour into prepared pan and bake at 350 degrees for about 25 minutes, or until top springs back when lightly pressed with fingertip. Cool on wire rack. Frost with your favorite frosting.

Chocolate Creme Cheese Frosting

3 ounces softened cream cheese
1/2 cup butter, softened
4-5 cups confectioner's sugar
1/4 cup cocoa powder
2 teaspoons vanilla extract

Dash of salt

With an electric mixer, beat cream cheese and butter until smooth. Gradually add confectioner's sugar and cocoa until thoroughly blended. Stir in vanilla extract and salt.

Sourdough Scones
Makes 12-16 scones

⅓ Cup warm water 1 tsp. honey
2 ½ Tbsp. dry yeast 1 egg, beaten
⅓ cup sourdough starter 1 ¾ cups flour (divided)
2 Tbsp. softened butter ¼ cup milk ½ tsp. salt
1 Tbsp. sugar Vegetable oil for frying

Place the warm water in a medium bowl and sprinkle yeast over. Let stand for 5 minutes to dissolve. Add the sourdough starter, butter, sugar, honey, egg and enough flour (about 1 cup) to make a batter. Beat until smooth.

Stir in the milk and salt and them work in the remaining flour. Knead on a lightly floured surface until the dough springs back when pressed with your thumb.

Form into 1-to1½-ounce balls (the size of a golf ball or slightly larger) and then flatten to ⅜ inch thick. Place on a well-floured surface and cover with a light cloth. Allow to rise until tripled in size, about 1 hour.

In a deep pot, heat oil to 350 degrees F on a candy or deep-fat thermometer.

Remove the scones from the floured surface being careful not to deflate them. The easiest way to do this is to form them on well-floured parchment paper sheets. When the scones have raised, cut around the scones and lift them on the parchment paper to the fryer. Gently slide the scones into the hot oil.

Fry the scones, a few at a time, until they are golden brown about 1 to 1½ minutes. Turn the scones after 30 seconds to fry the second side.

Remove from the hot oil with a slotted spoon and drain on paper towels. Serve hot with butter and jam.

Rich Sourdough Pancakes-thicker
From Breadtopia.com

3 large eggs 2 tsp. baking powder
1 cup milk 1 ½ tsp salt
2 cups sourdough starter ¼ cup sugar
1 ¾ cups flour ¼ cup butter, melted
1 tsp. baking soda

Beat eggs in medium bowl. Add milk and sourdough starter. Sift together flour, baking soda, baking powder, salt and sugar; add to the egg mixture, mixing well. Stir in melted butter. Lightly grease a hot griddle. Drop the batter by ¼ cup onto the griddle and cook turning once. Makes six servings.

Sourdough Waffles
Heat the following in a pan until the butter is melted, then let cool to room temperature.
½ cup butter
1 cup milk

Add the milk/butter mixture to:
1 cup sourdough starter
1 tsp. salt
1 Tbsp. brown sugar
1 ½ cups flour

Mix these together to form a thick batter. Cover the bowl tightly with plastic wrap and let stand in a warm place overnight.

The next morning preheat your waffle iron. To the batter add:
2 large eggs
¼ tsp. baking soda

Pour ½ to ¾ cups of batter on the waffle iron and cook according to directions.


Sourdough Recipe and Information Websites:

Carl Griffith’s 1847 Oregon Trail Sourdough Starter: http://carlsfriends.net/

Northwest Sourdough: http://www.northwestsourdough.com/NWSD/index.php?cID=100

Sourdough Home: http://www.sourdoughhome.com/

Breadtopia: http://www.breadtopia.com/

Sourdough Companion: http://sourdough.com/

How to make San Francisco Sourdough: http://www.joejaworski.com/bread/bread1.htm

Wild Yeast Sourdough Starter: http://www.thefreshloaf.com/node/233

Sourdough: More than bread: http://www.npr.org/templates/story/story.php?storyId=6061648

The Biology of Sourdough: http://discovermagazine.com/2003/sep/featscienceof

San Francisco Sourdough Bread
from Bread Alone by Daniel Leader & Judith Blahnik

First make up a sponge and let it sit at 74 - 80 degree draft free place for 24 hours:

Starter - ⅔ cup
Water (dechlorinated) - 1 cup
White flour - 1½ cup

Final dough:
Water - 2 cups
White flour - 5½- 6½ cups
Fine sea salt - 1 T

Mix final dough and knead it for 15 to 20 minutes. Let it ferment at 74 - 80 degrees in a draft free area for 2½ hours in a large bowl, covered with a damp towel or plastic wrap. Deflate the dough by pushing down in the center and pulling up on the sides. Cover bowl with a clean damp towel or plastic wrap and let sit in a warm (74-80) draft free place for 30 minutes. Turn out on a floured area and knead briefly.

Shape into a tight ball. Cover with a clean damp towel or plastic wrap and put in a warm (74-80) draft free place for 30 minutes. Shape. You may divide the dough into two pieces and shape into two round logs or into round loaves (free form) or one large freeform loaf. Proof the loaves in a warm (74-80) draft free place till they rise 1½ times the size - about 1 hour - on a floured towel.

Preheat oven for an hour before baking. Bake an a baking stone at 450 degrees for 15 minutes, reduce heat to 425 for 20 minutes longer. Turn out and thump the bottom to test for doneness (sounds hollow) and cool on a wire rack for 25 minutes before cutting. Spritzing the oven at the beginning and every 3 minutes for the first 10 minutes will make a hard crust. One can use two conventional baking pans if desired.

Sourdough Pizza Dough
adapted from Breadtopia
makes two 12"-pizzas

1½ cups sourdough starter 2 Tablespoons olive oil
1½cups flour Water (optional)
¾ tsp. salt

In a large bowl combine all ingredients and mix well, adding water or flour to make a soft dough (I keep my starter at 100% hydration normally - meaning I feed it at a 1:1 ratio of flour and water - so did not need to add any additional water to the dough). Knead for about five minutes until dough is soft and elastic and is not sticky to the touch. Form into a ball and let rise in an oiled bowl (turning the ball in the bowl to cover with oil) covered with plastic in a warm place until doubled in size.

Once risen, turn out onto a floured surface and cut into two pieces. Believe me when I tell you that this dough is beautiful and silky and soft as a baby's bottom; you're going to love it! Roll out each piece to about ¼-inch thick, 12" rounds.

Sourdough Dinner Rolls

1 pkg. active dry yeast
1 cup sourdough starter
1 Tbsp sugar
2 cups flour
4 Tbsp spoon oil
pinch of salt
In a large bowl combine yeast and warm water. Add sourdough starter, flour, salt and oil. Mix well. Let rise (about 30 minutes) Shape into 16 rolls. Place on a greased pan and let stand 30 - 40 minutes to rise again. Bake at 350 degrees F for 20 minutes or until brown. (Depending on
your oven)


Sourdough English Muffins
Makes about 12

½ C starter
1 C milk
2¾ C flour
1 TBSP sugar
¾ tsp salt
1 tsp baking soda

Cornmeal, for dusting

Combine starter, 2 C of flour and milk in a large bowl. Stir to combine, cover with plastic wrap, and leave out for 8 hours or overnight.

After the overnight rest, add remaining flour (I didn't add any), sugar, salt and baking soda and mix well. Turn onto a lightly floured surface and knead for 4-5 minutes. Roll out to 3/4" and cut with a biscuit cutter into rounds. You can reroll the scraps, but you may need to let the dough rest before cutting more muffins from them. Place muffins on a piece of parchment dusted with cornmeal and let rest for 45 minutes .

Spray griddle or skillet lightly with spray oil. Heat to medium and cook muffins for about 6-8 minutes on each side, or until browned on the top and bottom and cooked through. These have great griddle spring and rise quite a bit during the "baking".

Split with a fork and enjoy with your favorite topping! I don't even toast them if I want to eat them right off the griddle--they don't have that raw taste that store bought english muffins have.


1847
Oregon Trail
Sourdough Starter
The Wild Yeast Born
When the West
Was Young!

This is the brochure that comes with the 1847 Sourdough Starter. You can get more starter for free, as well as find out more info, at: http://carlsfriends.net/

To REACTIVATE the starter from the powdered form:

Dissolve the contents of the packet with 3/4 cup warm (90 degree) water, add 3/4 cup white bread flour, and 1 teaspoon sugar in glass or plastic container (NOT METAL!).
Place bowl (covered with damp towel) in warm place (the oven with the light on is about 85 degrees-Test it first!) for up to 48 hours. It will get bubbly from the fermentation. IT’S ALIVE!!
Mix in 1 cup warm (95) water, add 1 cup flour, 1 tablespoon dried potatoes or use potato water and let sit in the warm place till bubbly again. Don’t worry about the lumps as the fermentation will take care of them.
Now, you can store it in the frig till needed. It may develop a clear liquid on top, if so, stir it back in as this is alcohol - keep it happy! It will need feeding about every couple of weeks, just add 1 cup warm skim milk or water, 1 T Sugar and 1 cup flour. Once in a while add 1 tablespoon of dried potatoes (or use potato water). If it looks sick, add 1 T CIDER vinegar to give it a kick in the behind! Give the excess to a friend or you can keep some of it in the freezer for several months between feedings.
When you want to bake something, bring the starter up to room temperature, mix in 1 cup flour, 1 c warm water or skim milk and let sit overnight to ferment. The next morning, remove one cup to keep in a covered jar as a starter for use next time, feed it, then do your baking.

Sourdough BISCUITS

1 TB Active Dry Yeast 1 c Sourdough starter
1 1/4 c Water-Lukewarm 5 c Bread flour
1/3 c Sugar Melted butter or Margarine
3/4 ts Salt

If you desire dissolve the yeast in warm water with a little sugar till bubbly. Sourdough is a yeast but rises faster with added commercial yeast. In a large mixing bowl add sugar, salt, sourdough starter, yeast and flour. Cover; set in warm spot and let rise until double. Punch down and turn out onto floured work surface. Roll out to 3/4 inch thickness. Cut with biscuit cutter. Dip both sides in butter or oil, and place on well-greased baking sheet. Let rise 15 min. Bake at 425 - 20 min. or until golden brown.


Sourdough HOTCAKES

The NIGHT BEFORE mix 1/2 c Starter, 1 1/4 c Water, 1/2 c Flour, and let sit in warm place till the NEXT MORNING then add 2 Eggs, 1 T sugar, 1/4 t Salt, 1/2 c Flour, 2 T Oil
and ADD LAST, just before cooking 1 ts Soda.
Bake on a Hot griddle (water bounces). For WAFFLES just add a little more flour! Sourdough BISCUITS: If you have dough left over, mix in some more flour for heavier dough, kneed a few minutes, cut with biscuit cutter, dip in butter or oil, and you have biscuits for lunch!

Alaskan Sourdough BREAD

1 c Sourdough starter 2 1/2 c Warm Water
4 T Melted lard (or oil) 1/2 c Sugar
1 t Baking soda 1 T Salt
8 c Bread flour (approximately)

Combine starter, all the water, and 3 c flour the night before and place in warm, draft free place. The next morning add other ingredients and knead till smooth and elastic. Place in
greased bowl in warm place and let rise to double. Knead down again, shape into loaves, let rise to top of pan plus a little and bake in greased pans in moderate oven -375 for about an hour till done. When it is ready it sounds hollow when thumped. Turn out on racks, cover with dish cloth and let cool.
This should work with a bread machine also, just adjust the amount of water (1 1/4 c) to reduce the volume as it will not take as much flour.
Depending on the flour, especially whole wheat, it may be well to add 1 pkg dry yeast.

The Doctor’s Sourdough BREAD

1 c Sourdough Starter 7 c Unbleached Flour
2 c Warm Water 1/4 c Wheat Germ
2 c Warm Milk 2 tb Sugar
1 tb Butter 2 ts Salt
1 pk Active Dry Yeast 2 ts Baking Soda
1/4 c Honey

OPTIONAL: Add 1/4 c wheat bran, 1/4 c oat bran Add 1/4 c soy flour 1 c whole wheat, rye, or kasha flour (adjusting the white flour volume) to increase the dietary fiber.

Mix the starter and 2 1/2 cups of the flour and all the water the night before you want to bake. Let stand in warm place overnight. Next morning mix in the butter with warm milk and stir in yeast until dissolved. Add honey and when thoroughly mixed, add 2 more cups of flour, and stir in the wheat germ. Sprinkle sugar, salt, and baking soda over the mixture. Gently press into dough and mix lightly. Allow to stand from 30 to 50 minutes until mixture is bubbly. Add enough flour until the dough cleans the sides of the bowl. Then place the dough on a lightly floured board and knead 5 minutes until a silky mixture is developed. Form into 4 1-lb loaves, place in well-greased loaf pans 9 x 3 size. Let rise until double, about 2 to 3 hours in a warm room. Place pan with 3 c water in bottom of oven for steam. Then bake in hot oven, 400 degrees F. for 20 minutes. Reduce oven temp. to 325 degrees F. and bake 20 minutes longer or until thoroughly baked. Remove from pans and place loaves on rack to cool. Butter tops of loaves to prevent hard crustiness. Makes 4 1-lb Loaves.

BREAD MACHINES - BASIC RECIPE
from The Bread Machine Cookbook by Donna Rathmell German - Nitty Gritty Cookbooks

1 1/2 t yeast 1 1/4 T Oil
2 c Bread Flour 6 T Milk (mixed from dry or canned)
2 t Salt 3/4 C Starter
1 1/3 T Sugar

Medium setting
If it does not rise as well as other bread remove it from machine after mixing, put in greased pan to rise to double, (l to 1 1/2 hours) shape and bake in pan at 400 for 30 to 45 min.

My bread machine says to add the wet ingredients first, and then the dry ingredients (protecting the yeast from the wet stuff), then the butter in four pieces in each corner, with the yeast in a well in the middle. I baked it on Basic, Medium crust.

Drying starter
Cover a dish or a pan with plastic wrap or waxed paper to prevent sticking. After you have fed your starter and let it get active, pour some onto the covered dish. The thicker the layer the longer it will take to dry. I use a broiler pan and pour it 1/4 inch deep as I use a lot of it. This takes nearly a week to harden.

Set aside at room temperature till it gets brittle - may be a few days. Break into small pieces and grind in a blender, coffee grinder or food processor. There you are! It will keep a long time. The yeast has sporulated and will stay that way for years. At one time it was used to “chink” the walls in log cabins and some of that stuff has been reactivated.

Hard water
If you have hard water in your area (hardness is graded from 1 to 14 with 7 being neutral and 14 the hardest), add 1/2 c of cider vinegar per 2 cups of water used in the sponge. This will cause it to rise better as it reacts with the soda. It is well to add 1 T of vinegar to your starter pot about once a month as it likes the acid environment.

Soft water
If the water is too soft (less than 6) it may be well to add 1/2 t baking soda as a reading of 6 to 7 is best.

Sour
There is a lot of speculation about the sourness of bread. One idea is every once in a while use dark rye flour to feed the starter or some in the bread dough. Another is to let it rise at a lower temperature (60?) so it rises longer and gives the bacteria a longer time to do their work. I have been told that the special San Francisco flavor is created by the bacteria they have in the water there which comes from the Sierra Mountains under the ground. Maybe so ????

History
The history has been asked for. All I know is that it started west in 1847 from Missouri. I would guess with the family of Dr. John Savage as one of his daughters (my great grandmother) was the cook. It came on west and settled near Salem Or. Doc. Savage’s daughter met and married my great grand father on the trail and they had 10 children. It was passed on to me though my
parents when they passed away. I am 76 years old so that was some time ago. I first learned to use the starter in a basque sheep camp when I was 10 years old as we were setting up a homestead on the Steens Mountains in southeastern Oregon. A campfire has no oven, so the bread was baked in a Dutch Oven in a hole in the ground in which we had built a fire, placed the oven, scraped in the coals from around the rim, and covered with dirt for several hours. I used it later making bread in a chuck wagon on several cattle drives - again in southeastern Oregon.
Considering that the people at that time had no commercial starter for their bread, I do not know when it was first caught from the wild or where, but it has been exposed to many wild yeasts since and personally I like it. I hope you enjoy it.

Amish Friendship Bread Starter

½ cup starter or 1 packet yeast (2¼ tsp.)
2 ½ cups warm water
2 cups flour
1 Tbsp. sugar

Combine ingredients and place in large glass or plastic bowl and cover loosely. Put in warm location and follow the instructions below for the next ten days.

Day 1: Begin (or receive) your starter.
Day 2: Stir
Day 3: Stir
Day 4: Stir
Day 5: Stir
Day 6: Add 1 cup sugar, 1 cup flour, 1 cup milk
Day 7: Stir
Day 8: Do nothing
Day 9: Do nothing
Day 10: Add 1 cup sugar, 1 cup flour, 1 cup milk

After all ten days are completed, put 1 cup of the starter into four separate containers. Give three to your friends, along with the instructions on the next page, and keep one for yourself to bake later. You can give the starters in Ziplock bags, but make sure your friends “burp” the bag each day to keep excess air out.

When you give the starter to your friends they are ready to begin the Day 1 instructions. Immediately.

When you are ready to bake the bread add the following ingredients to the remaining starter:

Remaining Starter (about 1 cup) 1 tsp. vanilla
1 cup oil 3 eggs
1 cup sugar 1 large box (or two small) vanilla pudding mix
2 cups flour ½ tsp. salt
1½ tsp. baking powder 1 tsp. cinnamon

In a separate bowl combine 1 tsp. cinnamon with 4 Tbsp. sugar and sprinkle into two well-greased loaf pans. Bake at 325 degrees for 60 to 75 minutes or until an inserted toothpick comes out clean.


AMISH FRIENDSHIP BREAD

Day One: You have just received an Amish Friendship Bread Starter. Do nothing! Just place the bag on your kitchen counter. DO NOT REFRIGERATE!

Day Two: Open bag and allow excess gas to escape. Close bag and squeeze several times.

Day Three: Open bag and allow excess gas to escape. Close bag and squeeze several times.

Day Four: Open bag and allow excess gas to escape. Close bag and squeeze several times.

Day Five: Open bag and allow excess gas to escape. Close bag and squeeze several times.

Day Six: Add 1 cup flour, 1 cup sugar and 1 cup milk. Close bag and squish to mix.

Day Seven: Open bag and allow excess gas to escape. Close bag and squeeze several times.

Day Eight: Open bag and allow excess gas to escape. Close bag and squeeze several times.

Day Nine: Open bag and allow excess gas to escape. Close bag and squeeze several times.

Day Ten: Empty contents of bag into a large plastic or glass bowl (not metal) and
combine batter with 1 cup flour, 1 cup sugar, and 1 cup milk. Combine well.

Pour three one-cup starters into one-gallon Ziploc bags. Give these starters away to others with a copy of these instructions.

Preheat Oven to 325 Degrees. Grease two bread loaf pans with butter:

To the remaining batter in the bowl add and mix well together:

1 cup oil 3 eggs
1 cup sugar 1 large box (or two small) vanilla pudding mix
2 cups flour ½ tsp. salt
1½ tsp. baking powder 1 tsp. cinnamon
1 tsp. vanilla

In separate bowl mix 1 tsp. cinnamon with 4 Tbsp. sugar and sprinkle into the two well-greased loaf pans. Divide the batter evenly between the two pans.

Place in oven and bake for sixty to seventy-five minutes (when a toothpick comes out clean)

Makes two, very moist and sweet, loaves.