Food & Drink Magazine

Sourdough Cinnamon Raisin Bread

By Pavani @napavani
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.
Sourdough Cinnamon Raisin Bread 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 :-)
Sourdough Cinnamon Raisin Bread 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.
IngredientsMakes 1 9"x5" loaf 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)
Method:
  • 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.
Sourdough Cinnamon Raisin Bread
Sourdough Cinnamon Raisin Bread Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 51.

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