Cinnamon Raisin Sourdough Bread
User Reviews
4.5
Cinnamon Raisin Sourdough Bread
Description
This Cinnamon Raisin Sourdough Bread recipe starts with a mix of all-purpose flour, lukewarm water, unfed sourdough starter, softened butter, sugar, instant yeast, kosher salt, and an egg to form an enriched bread dough. After kneading the dough smooth, it is left to rise until doubled.
The dough is rolled out into a rectangle and brushed with an egg and water wash before evenly sprinkling a filling of raisins, sugar, cinnamon, and a bit of flour. The dough is then rolled up with this filling inside, producing swirls of cinnamon and raisins in the final bread.
As the dough bakes, the butter and egg contribute to a tender crumb and soft crust, while the cinnamon and raisins provide fragrant aroma and a balance of warm spice and sweet fruit. This bread is well suited to morning toast or as a sweet accompaniment to tea.
The recipe comes from King Arthur Flour and relies on both sourdough fermentation and yeast to develop flavor and texture. The approach results in a satisfying loaf that showcases the classic pairing of cinnamon and raisins within a lightly tangy bread background.
Ingredients
For bread dough:
- 3 cups all-purpose flour 361 grams
- 2/3 cup water 152 grams, lukewarm
- 1/2 cup sourdough starter 113 grams, unfed
- 5 tablespoons butter 71 grams, unsalted, softened
- 1 tablespoon granulated sugar
- 2-1/2 teaspoons instant yeast
- 1-1/4 teaspoon kosher salt
- 1 egg large
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 egg beaten, large
- 1 tablespoon water
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.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.5
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