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BM# 51 — Baking Marathon: Day 10

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.

Print Recipe
Sourdough Cinnamon Raisin Bread Yum
Sourdough Cinnamon Raisin Bread -- this bread is soft wit ha beautiful crumb.
Sourdough Cinnamon Raisin Bread
Course breads
Cuisine american
Prep Time 20 minutes
Cook Time 45 minutes
Servings
x
Ingredients
  • 2 cups All purpose flour
  • 1 cup Wholewheat Flour (or use 3 cups of all purpose flour)
  • tsps Yeast Instant
  • 1 tbsp Sugar
  • tsps Salt
  • ½ cup Sourdough Starter (fed or unfed)
  • 2/3 cup Water Luke Warm
  • 5 tbsps Unsalted butter , softened
  • 1 Egg Large (I used 1tbsp egg replacer whisked with 3tbsp water)
For the Filling:
  • ¼ cup Sugar
  • tsps Cinnamon Ground
  • 2 tsp All purpose flour
  • ½ cup Raisins
  • 1 Egg water Large - whisked with (I used 2tbsp soy milk)
Course breads
Cuisine american
Prep Time 20 minutes
Cook Time 45 minutes
Servings
x
Ingredients
  • 2 cups All purpose flour
  • 1 cup Wholewheat Flour (or use 3 cups of all purpose flour)
  • tsps Yeast Instant
  • 1 tbsp Sugar
  • tsps Salt
  • ½ cup Sourdough Starter (fed or unfed)
  • 2/3 cup Water Luke Warm
  • 5 tbsps Unsalted butter , softened
  • 1 Egg Large (I used 1tbsp egg replacer whisked with 3tbsp water)
For the Filling:
  • ¼ cup Sugar
  • tsps Cinnamon Ground
  • 2 tsp All purpose flour
  • ½ cup Raisins
  • 1 Egg water Large - whisked with (I used 2tbsp soy milk)
Sourdough Cinnamon Raisin Bread
Instructions
  1. 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.
  2. 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.
  3. While the dough is rising, make the filling by combining sugar, flour and cinnamon in a small bowl.
  4. Gently deflate the dough and transfer to a lightly greased work surface.
  5. Roll and pat the dough into a rough 6"x18" rectangle.
  6. Brush the dough with the egg/water mixture or the soy milk and sprinkle it evenly with the filling and raisins.
  7. Starting with the short end, roll the dough into a log. Pinch the ends to seal and pinch the long seam closed.
  8. 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.
  9. While the dough is rising, preheat the oven to 350.
  10. 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.
  11. 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.
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18 thoughts on “Sourdough Cinnamon Raisin Bread”

  1. Kneading in the raisins with dough might be easier but with layering the raisins after first rise has given a nice swirl pattern to the bread.

  2. Perfectly crafted Cinnamon bread. I love the raisins sneaking through the swirls. Cool pics too. I think I would just spend a day gazing at you pics!!

  3. Pavani to tell you the truth The swirl is very catchy, it gives the bread a new dimension . The Bread looks fantastic with a fabulous texture.

  4. Wow! this definitely looks like a piece of art with the swirls perfect with the raisins embedded..Wow again, Pavani!

  5. Pavani what lovely texture the bread has. Now I am impatient to start my Jr. This is a beautiful bread and the swirls make it look amazingly beautiful.

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