Fried Dough with Sugar and Cinnamon
Makes 1 Large Loaf
I developed this wheat bread using the Basic Dough recipe from my book CIAO ITALIA. I have simply changed the ratio of unbleached flour to whole wheat flour, and added malt barley because the sugars in it cause rapid multiplication of yeast cells. Malt barley is used by many bread bakers in Italy to help give color and rise to their breads. You can find it in health food stores or by mail order. Add an equal amount of sugar if malt barley is not available.
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