Cinnamon Raisin Sourdough Bread
A bread recipe that blends the sweet with the tangy
Ingredients
- 9 Grams Dry Active Yeast (2 1/2 Teaspoons)
- 152 Grams Warm Water (2/3 Cup)
- 113 Grams Sourdough Starter - Fed, Unfed, or Discard (1/2 Cup)
- 7 Grams Salt (1 1/4 Teaspoon)
- 12.5 Grams White Granulated Sugar (1 Tablespoon)
- 71 Grams Butter (5 Tablespoons)
- 1 Large Egg
- 361 Grams All-Purpose Flour (2 1/2 Cups)
Filling
- 4 Grams Ground Cinnamon (1 1/2 Teaspoons)
- 50 Grams White Granulated Sugar (1/4 Cup)
- 5 Grams All-Purpose Flour (2 Teaspoons)
- 1 Large Egg - Beaten with 1 Tablespoon of Water
- 74 Grams Raisins (1/2 Cup)
Instructions
- Stir the dry active yeast into the warm water and let it sit for 10 to 15 minutes.
- Stir sourdough starter into the yeast mixture and let sit for 10 to 15 minutes.
- Add the remaining dough ingredients: salt, sugar, egg, butter, and all-purpose flour. Mix together until a smooth dough forms.
- Turn your dough out onto a lightly floured surface and knead it for a few times.
- Shape the dough into a ball and place it into a lightly greased bowl. Cover the bowl and let it rise until doubled in size, about 1 1/2 hours to 2 hours.
- While your dough rises, mix together the ingredients for your filling: the cinnamon, sugar, and flour. Set aside until ready.
- Once your dough has doubled, turn it out onto a lightly greased surface. Punch out the air a little and knead it a few times.
- Roll and shape your dough into a long rectangle. Although it doesn’t have to be perfect, you’ll want to aim for a 5″ by 20″ rectangle.
- Next, beat the egg with the water in a small bowl. Brush or drizzle the egg mixture over the dough.
- Then sprinkle the dough with the cinnamon sugar filling and top with raisins.
- Starting with the short end of the rectangle (with filling), roll your dough into a log shape. Pinch each of the ends to seal it and pinch the long seam closed.
- Place the bread dough seam side down in a lightly greased 9″ by 5″ bread pan.
- Cover the bread and let it sit until it has risen about 1″ over the edge of the pan, about 1 hour to 1 1/2 hours.
- Preheat your oven to 350° Fahrenheit (176° Celsius). Bake for 15 to 20 minutes, then loosely tent the bread with aluminum foil.
- Continue baking for another 20 to 25 minutes. The dough should have a beautiful golden crust. If you have a digital thermometer, the internal temperature should read 190 ° Fahrenheit (87° Celsius).
- Use a butter knife or similar utensil to gently loosen the edges of the bread. Turn the bread out onto a wire rack to cool. Brush the crust with butter to give it a richer color and a softer crust.
- Let the bread cool completely before slicing and serving.
Notes
You don’t have to use all the egg mixture – just enough to moisten the dough and give the cinnamon sugar mixture something to cling to.