Cinnamon Raisin Sourdough Bread
User Reviews
5
Cinnamon Raisin Sourdough Bread
Description
This bread starts with a fed, ripe sourdough starter mixed with all-purpose flour, sugar, salt, butter, water, and optional active dry yeast to speed fermentation. After kneading to a soft dough, it rises until doubled. The dough is then rolled out into a rectangle, brushed with an egg wash, and sprinkled evenly with a mixture of cinnamon sugar and raisins. The dough is carefully rolled up to encase the filling and then shaped into a loaf for baking.
The bread offers a balance of sourdough's mild tang and the sweet-spicy cinnamon aroma complemented by plump raisins. The texture is soft with a slight chew from the sourdough fermentation and tender crumb from the butter and sugar. This bread pairs well with butter or cream cheese for breakfast or snacks.
For a traditional sourdough experience, omit the yeast and allow the dough to ferment overnight, enhancing flavor and texture. Adding yeast allows for quicker preparation without sacrificing much of the sourdough character.
Ingredients
- 4 cups all-purpose flour
- 3/4 cup sourdough starter , ripe/fed
- 3 tablespoons sugar
- 1 1/2 teaspoons active dry yeast
- 1 1/2 teaspoons salt
- 5 tablespoons butter softened, unsalted
- 3/4 cup water , lukewarm
- For the Cinnamon Raisin Filling:
- 1 egg whisked thoroughly with 1 tablespoon water, large
- 1/3 cup sugar
- 3/4 cup raisins
- 2 teaspoons ground cinnamon
Instructions
- NOTE: If you're making a traditional sourdough cinnamon raisin bread omit the yeast and proceed as directed but let the dough sit at room temperature overnight. Then proceed as written with shaping and adding the filling. If you're wanting to bake the bread the same day without the benefits of letting the dough ferment, add the yeast.
- Make sure your sourdough is fed and ripe. Place all the ingredients (minus the filling ingredients) in a stand mixer fitted with a dough hook (or use your hands) and knead for about 5 minutes to form a soft dough (at least 10 minutes if kneading by hand). Place the dough in a lightly greased bowl, cover loosely with plastic wrap, and let it rise in a warm place for 60-90 minutes or until doubled in size.
- Punch the dough down and transfer it to a lightly greased work surface. Use your fingers to evenly spread the dough into a large rectangle about 6x22 inches. Generously brush the top with the egg mixture.Evenly sprinkle the cinnamon sugar over the dough followed by the raisins.Roll the dough into a log, starting with the short end. Pinch the long seam to seal it and pinch both ends to seal them closed. Generously butter a 9x5 inch loaf pan and place the cinnamon bread in it with the seam down (smooth side up). Very loosely cover it with plastic wrap (just lay it over the top) and let it rise in a warm place for another 60-90 minutes until it's risen 1 1/2 to 2 inches over the rim of the pan.
- Bake the cinnamon raisin sourdough bread in a preheated oven at 350 degrees F for 20 minutes, then loosely tent it with foil to prevent the crust from burning, and continue to bake for another 20-25 minutes. The bread is done with the crust is a dark golden brown and the internal temperature on an instant read thermometer reads 190 degrees F.
- Once the bread is done baking, gently run a butter knife along the edges of the loaf pan and turn the loaf out of the pan. While it's still hot, brush the surface with some melted butter. Let the bread cool completely before slicing it. (This bread is absolutely perfect for toasting!)Store the bread once fully cooled in an airtight container at room temperature where it will keep for 2-3 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18slices
Amount Per Serving
Calories 145 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 145kcal | 7% |
| Carbohydrates | 28g | 9% |
| Protein | 4g | 8% |
| Fat | 3g | 5% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 17mg | 6% |
| Sodium | 201mg | 8% |
| Potassium | 92mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 110IU | 2% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 10mg | 1% |
| Iron | 1.5mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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