Cinnamon Raisin Sourdough Bread
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4.5
66 reviews
Excellent
Cinnamon Raisin Sourdough Bread
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Cinnamon Raisin Sourdough Bread made with sourdough discard. Perfect for breakfast lightly toasted with butter or great in a savory-sweet grilled cheese.
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Ingredients
For bread dough:
- 3 cups all-purpose flour 361 grams
- 2/3 cup lukewarm water 152 grams
- 1/2 cup sourdough starter, unfed 113 grams
- 5 tablespoons unsalted butter, softened 71 grams
- 1 tablespoon granulated sugar
- 2-1/2 teaspoons instant yeast
- 1-1/4 teaspoon kosher salt
- 1 large egg
For filling:
- 1/2 cup raisins 74 grams
- 1/4 cup granulated sugar 50 grams
- 2 teaspoon all-purpose flour
- 1-1/2 teaspoons ground cinnamon
- 1 large egg beaten
- 1 tablespoon water
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Instructions
- Combine all the bread dough ingredients to the bowl of an electric mixer fitted with the dough hook attachment.
- Knead until a soft smooth dough is formed - this took about 10 minutes for me.
- Add a few tablespoons of all-purpose flour if needed to help the dough come together and pull smoothly from the side of the bowl with no stickiness.
- Place the kneaded dough into a lightly greased bowl, cover, and let rise for 1-1/2 hours to 2 hours or until double in size.
- Gently deflate the dough and transfer for a lightly greased worked surface.
- Roll and pat out the dough into a 6x20 inch rectangle.
- Prepare the filling mixture.
- In a small bowl mix together raisins, granulated sugar, cinnamon, and all-purpose flour.
- In another small bowl whisk together your large egg and water.
- Brush your dough with the egg/water mixture.
- Sprinkle the prepared raisin/sugar mixture evenly over the top of the dough, leaving a 1-inch edge on the short end of the dough clear of any topping.
- Tightly roll the bottom short end (6-inch side) the dough up the length of the dough like a log.
- Pinch sides and seams closed.
- Transfer the dough, seam side down, to a greased 9x5 pan.
- Cover and let rise for about 1 hour or until the dough is 1-inch above the top of the pan.
- When you're ready to bake preheat the oven 350 degrees F.
- Add the bread to the oven and after 20 minutes, remove the bread and lightly tent with foil to stop the top of the bread from browning too quickly.
- Add the bread back to the oven and continue baking for another 20-25 minutes or until the center of the bread registers 190 degrees F on an instant-read thermometer.
- Gently remove from the pan and let cool completely before slicing.
- If desired you can brush melted butter on the top of the dough after it has baked to help soften the top of the loaf.
Notes
- Original recipe from King Arthur Flour
Nutrition Information
Show Details
Serving
1slice
Calories
327kcal
(16%)
Carbohydrates
55g
(18%)
Protein
8g
(16%)
Fat
9g
(14%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
0.3g
Cholesterol
60mg
(20%)
Sodium
95mg
(4%)
Potassium
158mg
(5%)
Fiber
2g
(8%)
Sugar
8g
(16%)
Vitamin A
278IU
(6%)
Vitamin C
0.5mg
(1%)
Calcium
20mg
(2%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8slices
Amount Per Serving
Calories 327 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 327kcal | 16% |
| Carbohydrates | 55g | 18% |
| Protein | 8g | 16% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 60mg | 20% |
| Sodium | 95mg | 4% |
| Potassium | 158mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 8g | 16% |
| Vitamin A | 278IU | 6% |
| Vitamin C | 0.5mg | 1% |
| Calcium | 20mg | 2% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
66 reviews
Excellent
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