Honey Cinnamon Butter Bread (Print Version)
# Ingredients:
→ Country Bread Base
01 -
Plain flour, 500g (3½ cups)
02 -
Lukewarm water, 350g (1½ cups)
03 -
Bubbly sourdough culture, 50g (¼ cup)
04 -
White sugar, 50g (¼ cup)
05 -
Table salt, 10g (1½ teaspoons)
→ Sweet Spiced Spread
06 -
Unsalted butter, 114g (1 stick)
07 -
Pure honey, 15g (1 tablespoon)
08 -
Icing sugar, 30g (¼ cup)
09 -
Cinnamon powder, 2g (1 teaspoon)
10 -
All-purpose flour, 9g (1 tablespoon)
# Instructions:
01 -
Throw together your flour, water, starter, sugar, and salt until you get a rough, messy dough. Just wrap it up and let it sit at room temp.
02 -
When 30 minutes pass, grab and stretch the dough in all directions. If you've got time, do this once or twice more, waiting half an hour between each round.
03 -
Cover your dough and leave it out (keep it under 72°F) for about 10-14 hours total, until it's puffed up by 75%.
04 -
Stir butter, honey, icing sugar, cinnamon, and flour together until smooth.
05 -
Flatten dough into a rectangle, smear half the butter mix on top, then fold like a letter. Add the rest of your butter, roll it up, and pop into a floured basket.
06 -
Stick it in the fridge for at least 8 hours.
07 -
Warm your oven and dutch oven to 450°F. Cut the top of your dough, bake with the lid on for 25 minutes, then take the lid off for another 10-15 minutes until golden brown.
08 -
Let it cool on a wire rack. Mix up more cinnamon honey butter (skip the flour this time) to spread on each slice.
# Notes:
01 -
When butter starts oozing during shaping, take a break and let your dough sit for 10-15 minutes before you seal it up
02 -
Put a sturdy cookie sheet on the bottom rack so the base doesn't burn
03 -
How long it takes to rise really depends on how warm your kitchen is