Sourdough Cinnamon Raisin Bread Recipes

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SOURDOUGH CINNAMON RAISIN BREAD



Sourdough Cinnamon Raisin Bread image

This cinnamon raisin bread is made with sourdough starter instead of commercial yeast.

Provided by kate

Categories     Bread     Yeast Bread Recipes     White Bread Recipes

Time 11h25m

Yield 10

Number Of Ingredients 12

1 cup mature sourdough starter
1 egg
2 tablespoons margarine, softened
2 teaspoons margarine, softened
1 ⅔ cups unbleached all-purpose flour
⅓ cup raisins
2 tablespoons white sugar
2 teaspoons white sugar
¼ teaspoon salt
¼ cup white sugar
2 teaspoons ground cinnamon
2 teaspoons milk

Steps:

  • Place sourdough starter, egg, 2 tablespoons plus 2 teaspoons margarine, flour, raisins, 2 tablespoons plus 2 teaspoons sugar, and salt in a bread machine in that order. Run Dough cycle. Remove dough from the machine after the cycle is done, about 90 minutes.
  • Place dough in a lightly greased bowl and cover with a towel. Place in a draft-free place to rise until doubled, 8 hours to overnight.
  • Mix sugar and cinnamon together in a small bowl.
  • Turn dough out on a floured surface. Roll into a 9-inch wide rectangle about 1/2-inch thick. Brush milk over dough; sprinkle cinnamon-sugar on top. Roll dough up tightly into a log and place in a greased 9x5-inch loaf pan. Let rise until at least 1 inch above the rim of the pan, about 1 hour.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Bake loaf in the preheated oven until golden brown, about 45 minutes.

Nutrition Facts : Calories 194.4 calories, Carbohydrate 36 g, Cholesterol 18.7 mg, Fat 3.8 g, Fiber 1.5 g, Protein 4.7 g, SaturatedFat 0.7 g, Sodium 105.6 mg, Sugar 12.3 g

SOURDOUGH CINNAMON RAISIN BREAD



Sourdough Cinnamon Raisin Bread image

A twist on a classic, this soft sourdough cinnamon raisin bread recipe gets a noteworthy upgrade with tangy sourdough and vanilla soaked raisins. We love it toasted with cream cheese or melted butter and it makes great french toast!

Provided by Emilie Raffa

Categories     Sourdough Sandwich Bread

Number Of Ingredients 11

500 g (4 cups) bread flour
85 g (6 tbsp.) unsalted butter, softened, cut into cubes
24 g (2 tbsp.) sugar
9 g fine sea salt
100 g (1/2 cup) bubbly, active sourdough starter (100% hydration)*
240 g (1 cup) warm water
85 g (1/2 cup) raisins
1 tbsp pure vanilla extract
1/3 cup sugar
1 tbsp. cinnamon
1 tbsp. flour

Steps:

  • Baking Schedule: this is an overnight dough which takes approximately 8-12 hrs to rise @ 68 F. Start the night before, in the evening, and plan to bake the following day. Alternatively, if you're making this in the summer and it's warmer than 68 F, the dough will take less time to rise, about 4-6 hrs @ 80+ F. Instead of the overnight option (which might lead to over proofed dough), let it rise during the day to bake later in the afternoon or evening.

SOURDOUGH CINNAMON RAISIN BREAD



Sourdough Cinnamon Raisin Bread image

Provided by Matthieu Tourenne

Number Of Ingredients 8

300g Bread Flour
200g Red Fife Whole Wheat Flour
1 Tbsp Cinnamon
175g Raisins
150g Maple Syrup
400g Water
12g Salt
100g Sourdough Starter

Steps:

  • Add Sourdough Starter, water, salt, and maple syrup to a bowl, and mix with a dough whisk.
  • Once mixed, add the flours, cinnamon, and raisins, and mix until combined.
  • Cover mixing bowl and let sit for approximately 8 hours at room temp (~72F) or until volume of dough doubles [optionally stretch and fold periodically].
  • Turn out fermented dough on a lightly floured work surface and shape into your preferred loaf (boule, batard...) and then place dough into a well floured (rice flour is preferred) proofing basket; cover and let sit at room temperature (~72F) for about 1 hour.
  • After 30 minutes or so, place your preferred baking vessel (I used a Breadtopia Clay Baker) in the oven and preheat to 500F (or your vessel's maximum safe temperature).
  • With dough fully risen and oven pre-heated, gently transfer the dough from the proofing basket to the baking vessel, score the top of the loaf, and then bake at 500F with top on for 20 minutes.
  • Turn oven temperature down to 450F and bake for 10 minutes.
  • Remove the top of the baking vessel and bake for ~20 minutes or until color of crust is as desired and internal loaf temperature is at least 200F.
  • Take the loaf out of the oven and place it on a cooling rack and let it cool at least 1 hour before cutting.

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