Sourdough Cinnamon Raisin Bread Recipe
Ingredients
- All purpose flour - 2cups
- Wholewheat Flour - 1cup (or use 3 cups of all purpose flour)
- Instant Yeast - 2½tsp
- Sugar - 1tbsp
- Salt - 1¼tsp
- Sourdough Starter (fed or unfed) - ½cup
- Luke Warm Water - ⅔cup
- Unsalted butter - 5tbsp, softened
- Egg - 1 large (I used 1tbsp egg replacer whisked with 3tbsp water)
- For the Filling:
- Sugar - ¼cup
- Ground Cinnamon - 1½tsp
- All purpose flour - 2tsp
- Raisins - ½cup
- Egg - 1 large whisked with 1tbsp water (I used 2tbsp soy milk)
View Full Recipe at Cook's Hideout
Adding to Planner
%3C/p%3E%3Cp%3EThe%20bread%20itself%20is%20so%20soft%20and%20has%20a%20great%20crumb.%20I%20think%20the%20next%20time%20I'll%20skip%20the%20cinnamon-raisin%20part%20altogether%20and%20just%20make%20it%20into%20a%20sourdough%20white%20bread.%20In%20any%20case,%20this%20is%20a%20keeper%20recipe%20and%20we%20loved%20munching%20on%20the%20bread%20for%20breakfast%20and%20snack.%3C/p%3E%3Cp%3EIngredients:%20Makes%201%209%22x5%22%20loaf%3C/p%3E%3Cp%3EMethod:%3C/p%3E%3Cp%3ETo%20make%20the%20dough:%20Combine%20all%20the%20dough%20ingredients%20in%20a%20large%20mixing%20bowl%20or%20the%20bowl%20of%20a%20stand%20mixer%20--%20mix%20and%20knead%20to%20make%20a%20soft,%20smooth%20dough.%3C/p%3E%3Cp%3EPlace%20the%20dough%20in%20a%20lightly%20greased%20container,%20cover%20and%20allow%20to%20rise%20for%201~1%C2%BDhours,%20or%20until%20its%20just%20about%20to%20double%20in%20bulk.%3C/p%3E%3Cp%3EWhile%20the%20dough%20is%20rising,%20make%20the%20filling%20by%20combining%20sugar,%20flour%20and%20cinnamon%20in%20a%20small%20bowl.%3C/p%3E%3Cp%3EGently%20deflate%20the%20dough%20and%20transfer%20to%20a%20lightly%20greased%20work%20surface.%3C/p%3E%3Cp%3ERoll%20and%20pat%20the%20dough%20into%20a%20rough%206%22x18%22%20rectangle.%3C/p%3E%3Cp%3EBrush%20the%20dough%20with%20the%20egg/water%20mixture%20or%20the%20soy%20milk%20and%20sprinkle%20it%20evenly%20with%20the%20filling%20and%20raisins.%3C/p%3E%3Cp%3EStarting%20with%20the%20short%20end,%20roll%20the%20dough%20into%20a%20log.%20Pinch%20the%20ends%20to%20seal%20and%20pinch%20the%20long%20seam%20closed.%3C/p%3E%3Cp%3ETransfer%20the%20log,%20seam%20side%20down,%20to%20a%20lightly%20greased%209%22x5%22%20loaf%20pan.%20Cover%20and%20alloow%20the%20bread%20to%20rise%20until%20it%20crests%20about%201%22%20over%20the%20rim%20of%20the%20pan,%20about%201%20hour.%3C/p%3E%3Cp%3EWhile%20the%20dough%20is%20rising,%20preheat%20the%20oven%20to%20350.%3C/p%3E%3Cp%3EBake%20the%20bread%20for%2040~45%20minutes%20--%20tent%20it%20lightly%20with%20a%20aluminum%20foil%20after%2015~20%20minutes%20if%20the%20crust%20is%20browning%20too%20fast.%20Once%20baked,%20the%20bread's%20crust%20will%20be%20golden%20brown%20and%20the%20interior%20of%20the%20finished%20loaf%20will%20be%20190%20on%20a%20digital%20thermometer.%3C/p%3E%3Cp%3ERemove%20the%20bread%20from%20the%20oven,%20gently%20loosen%20the%20edges.%20Turn%20it%20out%20on%20to%20a%20wire%20rack%20and%20brush%20the%20top%20with%20butter,%20if%20desired,%20for%20a%20soft%20satiny%20crust.%20Allow%20the%20bread%20to%20cool%20completely%20before%20slicing.%3C/p%3E){kind=link}