Fried Dough with Sugar and Cinnamon
Easy
Makes 2 Loaves
Nancy makes Tuscan bread the traditional way, without salt. She begins two days prior to baking the bread by making a slurry, a loose starter dough that will help give texture, taste, and a nice rise to the final dough. Although this method is time consuming, it is well worth it to achieve a nearly authentic loaf. For a quicker version of Tuscan Bread, check out my recipe.
This recipe was featured on Season 13 - Episode 1307.
Comments
brew merrill
HHmmm, the written directions and the video dont quite match. Start with 1 cup of flour in the bowl before adding slurry…..
Mark
This is the recipe I have been searching for! Wonderful crust and lots of volume in the bread. Great in the toaster, too! It takes 3 days to make, but the time in the kitchen to make it is minimal, especially with my Teddy mixer!