Bake of the Day: Breads — Sourdough Cinnamon Raisin Bread
Today I have a cinnamon raisin bread made with sourdough starter. I was planning to bake a sourdough bread and fed the starter the day before I wanted to make it. Then in the morning, I checked my blog to see that I already posted that recipe. So had to change the plan and a new search in King Arthur flour site landed me on this cinnamon raisin bread with sourdough starter.
It’s been a long time I baked a cinnamon raisin bread and so started working on it right away. The difference between the one I usually bake and this is: here the cinnamon sugar and raisins are layered in after the first rise whereas in the other recipe, they are simply kneaded in.
I think I like the kneading in more than the swirling. Because I didn’t roll the dough tight enough and the ‘layers’ started to fall apart after baking. This doesn’t compromise the taste in anyway, but I think the whole step itself can be skipped to save time and sanity 🙂
The bread itself is so soft and has a great crumb. I think the next time I’ll skip the cinnamon-raisin part altogether and just make it into a sourdough white bread. In any case, this is a keeper recipe and we loved munching on the bread for breakfast and snack.
1cupWholewheat Flour(or use 3 cups of all purpose flour)
½cupSourdoughStarter (fed or unfed)
5tbspsUnsalted butter, softened
1EggLarge (I used 1tbsp egg replacer whisked with 3tbsp water)
For the Filling:
2tspAll purpose flour
1Egg waterLarge - whisked with (I used 2tbsp soy milk)
To make the dough: Combine all the dough ingredients in a large mixing bowl or the bowl of a stand mixer -- mix and knead to make a soft, smooth dough.
Place the dough in a lightly greased container, cover and allow to rise for 1~1½hours, or until its just about to double in bulk.
While the dough is rising, make the filling by combining sugar, flour and cinnamon in a small bowl.
Gently deflate the dough and transfer to a lightly greased work surface.
Roll and pat the dough into a rough 6"x18" rectangle.
Brush the dough with the egg/water mixture or the soy milk and sprinkle it evenly with the filling and raisins.
Starting with the short end, roll the dough into a log. Pinch the ends to seal and pinch the long seam closed.
Transfer the log, seam side down, to a lightly greased 9"x5" loaf pan. Cover and alloow the bread to rise until it crests about 1" over the rim of the pan, about 1 hour.
While the dough is rising, preheat the oven to 350.
Bake the bread for 40~45 minutes -- tent it lightly with a aluminum foil after 15~20 minutes if the crust is browning too fast. Once baked, the bread's crust will be golden brown and the interior of the finished loaf will be 190 on a digital thermometer.
Remove the bread from the oven, gently loosen the edges. Turn it out on to a wire rack and brush the top with butter, if desired, for a soft satiny crust. Allow the bread to cool completely before slicing.