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Cinnamon Raisin Sourdough Bread

Cinnamon Raisin Sourdough Bread made with sourdough discard. Perfect for breakfast lightly toasted with butter or great in a savory-sweet grilled cheese.

Prep Time
25 mins
Cook Time
25 mins
Rising Time
3 hrs
Total Time
4 hrs 10 mins
Servings: 8 slices
Calories: 327 kcal
Course: Bread
Cuisine: American

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

Instructions

    Cup of Yum
  1. Combine all the bread dough ingredients to the bowl of an electric mixer fitted with the dough hook attachment.
  2. Knead until a soft smooth dough is formed - this took about 10 minutes for me.
  3. 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.
  4. 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.
  5. Gently deflate the dough and transfer for a lightly greased worked surface.
  6. Roll and pat out the dough into a 6x20 inch rectangle.
  7. Prepare the filling mixture.
  8. In a small bowl mix together raisins, granulated sugar, cinnamon, and all-purpose flour.
  9. In another small bowl whisk together your large egg and water.
  10. Brush your dough with the egg/water mixture.
  11. 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.
  12. Tightly roll the bottom short end (6-inch side) the dough up the length of the dough like a log.
  13. Pinch sides and seams closed.
  14. Transfer the dough, seam side down, to a greased 9x5 pan.
  15. Cover and let rise for about 1 hour or until the dough is 1-inch above the top of the pan.
  16. When you're ready to bake preheat the oven 350 degrees F.
  17. 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.
  18. 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.
  19. Gently remove from the pan and let cool completely before slicing.
  20. 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

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

% 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.