Sourdough Cinnamon Raisin Bread Recipe

Cinnamon Raisin Sourdough Bread Recipe King …

WebTransfer the log, seam-side down, to a lightly greased 9" x 5" loaf pan. Cover and allow the bread to rise until it's crested about 1" over the rim …

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1. To make the dough: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.
2. Combine all of the dough ingredients, and mix and knead — using your hands, a stand mixer, or a bread machine set on the dough cycle — to make a soft, smooth dough., Place the dough in a lightly greased container, and allow it to rise for 1 1/2 to 2 hours, until it's just about doubled in bulk., To make the filling: While the dough is rising, make the filling by stirring together the sugar, cinnamon, and flour., Gently deflate the dough, and transfer it to a lightly greased work surface., Roll and pat the dough into a rough rectangle approximately 6" x 20"., Brush the dough with the egg/water mixture and sprinkle it evenly with the filling and raisins, leaving a bare strip about 1" wide along one short edge; this will make the log you're about to roll easier to seal., Starting with the short end that's covered with filling, roll the dough into a log.
3. Pinch the ends to seal, and pinch the long seam closed., Transfer the log, seam-side down, to a lightly greased 9" x 5" loaf pan.
4. Cover and allow the bread to rise until it's crested about 1" over the rim of the pan, about 1 hour., While the dough is rising, preheat the oven to 350°F., Bake the bread for 40 to 45 minutes, tenting it lightly with aluminum foil after the first 15 to 20 minutes.

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Sourdough Cinnamon Raisin Bread With Swirl

WebApr 15, 2024 · Drain the raisins, and place in a bowl. Sprinkle soaked raisins with cinnamon and sugar (optional) mixture evenly onto the dough. …

1. The night before you want to make your bread, combine the flour, starter, oil, salt, honey, and water in a large bowl. Knead the dough until it is stretchy, about 10-15 minutes with a stand mixer (see note below).
2. Divide the dough into two even balls and place each in a glass bowl greased with coconut oil. Roll the dough around a bit so that the entire ball is lightly coated with coconut oil. Cover the dough with a beeswax wrap or plastic wrap, and let it rise overnight, or at least eight hours.
3. Get the raisins soaking in one cup of hot water the night before.
4. The next day, roll each ball of dough out into a large rectangle until they are about ½” thick, onto a lightly floured work space.

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