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Sourdough Cinnamon Raisin Bread
Today I’m going to share a recipe for Sourdough Cinnamon Raisin Bread. Something I have never made before with my sourdough starter but have always wanted too. We love cinnamon raisin bread in my family. More specifically, slices of sourdough cinnamon raisin bread toasted with lots of peanut butter and honey. This recipe is excellent, in fact it’s the best sourdough cinnamon raisin bread we have ever made and ever tasted, period.
Yeast
This recipe calls for using yeast. Some people feel that a recipe isn’t a”true” sourdough recipe if it uses yeast in addition to the starter. But adding a small amount of yeast boosts the action of your sourdough which ensures a quicker rise. You can omit the yeast but keep in mind that without the added yeast in the recipe the bread will take longer to rise.
*Sourdough Cinnamon Raisin Bread is a recipe adapted from: Simply Sourdough *The Alaska Way* By: Kathy Doogan
Ingredients
- 1 cup
sourdough starter - 3/4 cup
golden raisins - 3/4 cup
warm water - 1 teaspoon
active dry yeast - 1 tablespoon
sugar - 1 tablespoon
oil - 2 1/2 to 3 1/2 cups
flour - 1/2 teaspoon
ground cinnamon - 1/4 teaspoon
baking soda - 1 teaspoon
salt - 3 tablespoons
sugar - 2 teaspoons
ground cinnamon
Cooking Directions
- Mix starter and raisins in a small bowl, cover loosely and allow to proof at room temperature for 2 hours. (Raisins will become plump and and starter will bubble)
- In a large bowl, stir yeast and 1 tablespoon of sugar into the warm water, let stand 10 minutes or until bubbly. Add the oil and stir in the proofed starter/raisin mixture. Mix in 2 1/2 cups of flour, 1/2 teaspoon cinnamon, soda and salt. Turn out onto a floured board. Knead 5 to 8 minutes. Knead in up to 1 more cup of flour to make a smooth, elastic dough. Form into a ball and place in a lightly greased bowl, turning to coat. Cover and let rise in a warm place until doubled 1 1/2 to 2 hours.
- Punch dough down, turn dough out onto a floured board. Cover and let rest for 10 minutes. Roll or pat dough into a rectangle approximately 9 x 12. Sprinkle dough evenly with mixture of 3 tablespoons sugar and 2 teaspoons cinnamon. Roll up tightly from the 9″ side, jellyroll fashion. Pinch ends and place the roll seam side down in a greased 9 x 5 bread pan.
- Cover loosely and let rise again for 1 to 1 1/2 hours.
- Bake at 375º for 30 to 35 minutes.
- Remove pan from oven and cool on rack.
- Brush top of hot loaf with butter for a soft crust.
Rebecca says
March 20, 2015 at 11:04 pmYum, cinnamon raisin bread is one of my favorites! Nice to see you back.
SeattleDee says
March 20, 2015 at 2:56 pmYum! slice and butter me a piece or two, please. Your delicious-looking loaf just put cinnamon raisin bread on my must-try list (with that helpful teaspoon of yeast, of course).