Sourdough Cinnamon Raisin Bread
Sourdough Cinnamon Raisin Bread is soft and sweet with plenty of warm cinnamon flavor! Because it's made with sourdough starter the bread stays fresh for days. It makes the most amazing French Toast! This recipe makes 1 loaf. The exact number of servings will vary based on how the loaf is sliced.
slices
Ingredients
- 8 oz whole milk (1 cup)
- 4 oz unsalted butter (divided)
- 8 oz sourdough starter (active, 100% hydration)
- 4 oz granulated sugar (divided)
- 12 1/2 oz all purpose flour (2 1/2 cups, see note)
- 4 teaspoons ground cinnamon (divided)
- 1 1/2 teaspoons table salt
- 5 oz raisins (1 cup)
Instructions
- Warm the milk in the microwave to about 110 °F. Stir 2 tablespoons of the butter into the warm milk to melt. Set the rest of the butter aside.8 oz whole milk
- In the bowl of a stand mixer or a large mixing bowl combine the milk with the starter, 2 tablespoons of the sugar and 1 1/2 cups (7 1/2 oz) of the flour. Mix to form a loose batter. Cover the bowl and set the sponge aside for 30-60 minutes.8 oz sourdough starter, 12 1/2 oz all purpose flour
- Uncover the bowl with the sponge. Add 1 teaspoon of the cinnamon and the salt. Stir to combine. Use the dough hook if working on a stand mixer.1 1/2 teaspoons table salt
- With the mixer running, slowly add the remaining cup of flour (5 oz) until the dough gathers on the hook and clears the sides of the bowl. If mixing by hand, stir in as much flour as you can then turn the dough out onto a floured surface and knead in the remaining flour. Knead for about 5 minutes to develop the gluten in the dough.
- Remove the dough from the bowl onto a lightly floured surface and form it into a ball. The dough should be soft and slightly sticky. If the dough is very sticky sprinkle a little more flour as you knead.
- Place the dough in an oiled bowl, turning once to coat the dough. Cover the bowl and set it aside at room temperature for 3 hours. Every hour or so check on the progress of the dough by folding it over itself in the bowl. This will help redistribute the yeast too. After about 3 hours the dough should be lively, elastic and airy. If the dough is still sluggish give it another hour or two at room temperature.
- At this point you can shape the loaf to bake the same day, or the dough can be held in the refrigerator for up to 2 days.
- Melt the remaining butter. Brush a 9"x 5" loaf pan with some of the melted butter. Combine the remaining granulated sugar and cinnamon in a small bowl.4 oz unsalted butter, 4 oz granulated sugar, 4 teaspoons ground cinnamon
- Turn the dough out onto a floured surface. Knead the raisins into the dough then roll it into a 8"x16" rectangle. If the dough springs back too much let it rest 10 minutes then try again. Brush the dough with melted butter then sprinkle with cinnamon sugar. Roll the dough from the short side to form a log. Pinch the seam to make a tight seal. Set the dough into the pan, seam side down. Brush the top of the loaf with melted butter.5 oz raisins
- Cover the pan and allow the dough to rise until it expands to fill the pan and comes about 1" over the top, about 1 1/2-2 hours (longer if the dough has been refrigerated).
- Preheat the oven to 350 °F. Bake about 40 minutes until golden brown and the interior temp is 200 °F
- As soon as the pan comes out of the oven, brush the top of the loaf with melted butter. If any raisins on the surface look burnt you can pluck them off the loaf. Cool in the pan about 10 minutes before turning out onto a cooling rack. Finish cooling to room temperature before slicing,
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Notes
If measuring the flour by volume use the “dip & sweep” method. That is, dip the measuring cup into the flour bin, overfill it, then sweep away the excess.
Have you tried this recipe?Mention @eileen.bakingsense or tag #bakingsense!