Sourdough Cinnamon Swirl Bread Recipes

SOURDOUGH CINNAMON-RAISIN SWIRL BREAD

Steps:

• In a large bowl combine all the ingredients--starter, flour, water, soaked and drained raisins, salt and maple syrup. Use a dough whisk, spatula or your hands to combine the ingredients. Turn it out on a lightly-floured surface and knead or use a bench scraper to smooth the dough as much as possible using a kneading motion (using your hands) or by scooping the dough from the bottom and folding it over itself (using a bench scraper). Lightly coat in oil the surface of the bowl you used to mix the ingredients and return the dough to the bowl. Cover with plastic wrap and let sit for one hour (autolyse)
• After the one hour autolyse, wet one of your hands (helps to prevent sticking), take one piece of the dough, stretch until the point of resistance then fold it over itself. Repeat this three to four times. Cover the bowl with plastic wrap again and wait 30 minutes for the next stretch and fold. Stretch and fold three times every thirty minutes over the course of one hour and a half. With each stretch and fold you will notice gluten development in the dough.
• After the stretch and fold session allow the dough to continue to proof until it's ready for shaping. In a warmer kitchen (about 75ºF when I baked this loaf) the remaining proof time after stretch and fold will be roughly one to two hours (with a healthy, robust starter). One way to check for readiness is the finger-dent test. Dip your finger in flour and poke the dough. If the dough is slow to spring back or doesn't spring back completely, it's ready for shaping. [A cooler kitchen (in the mid-60s to low 70s) will require a little longer proof time. If you start this process in early evening and you have a cool kitchen you can leave your dough overnight. You can also store it in the refrigerator overnight to slow the fermentation and continue with shaping the following morning.]
• After bulk fermentation carefully turn the dough out on a lightly-floured surface. As you coax the dough out of the bowl the top surface will become the bottom once it's turned out on the work surface. You'll want to de-gas the dough a little and stretch it to a rectangle shape but rather than using a rolling pin take two edges of the dough and gently pull them apart without tearing the gluten strands. Pull taking two edges at a time until you have roughly a rectangle shape or large square. Sprinkle the cinnamon-sugar mixture over the entire top surface of the dough. Next, fold the wide part of the dough in thirds by taking one side and folding it two thirds of the way over then taking the other side and folding it over the already-folded side. Then roll the dough starting with one of the ends until you have a log. Pinch the seams. Spray a loaf pan with cooking spray or rub with oil and transfer the rolled dough seam side down. Cover with plastic wrap and allow to proof for one more hour. You should see a visible rise to the dough during this time.
• Preheat your oven to 425ºF. Make one slash along the length of the dough, off the side a little) then put it in the oven. Bake for 10 minutes then reduce the temperature to 400ºF. Bake for another 30-40 minutes or until the loaf is golden brown or the loaf registers 180ºF in the center. Transfer to a wire rack and cool then enjoy as is or toasted.

SOURDOUGH CINNAMON SWIRL BREAD

Steps:

• Using a stand mixer with a bread hook combine water, sourdough starter, olive oil, honey, and salt.
• Slowly add in flour 1 cup at a time beating until well incorporated and the dough begins to pull away from the bowl and form a ball. Keep mixing for an additional 5 minutes. You can also mix by hand in a large bowl and knead for 7 minutes.
• Place dough in a greased bowl and cover with plastic wrap and let double in size. This can take 5-8 hours or longer depending on the temperature in your kitchen and how bubbly your starter is. Let it go till it doubles even if it takes longer than 8 hours.
• Once doubled, place dough on a floured board and cut dough into 3 equal pieces.
• Using a rolling pin, roll your first piece of dough into a large 15" X 6" rectangle.
• Whisk together your egg and water to create an egg wash, and in a separate bowl mix together your cinnamon and coconut sugar.
• Brush your egg wash on the dough using a pastry brush.
• Sprinkle on cinnamon sugar and orange zest where you applied the egg wash.
• Roll up your dough from the long angle and pinch the open ends together.
• Using a pizza cutter or sharp knife, cut the dough down the center (gently) leaving an inch of dough connected at the top.
• Gently braid your two strands one over top of the other until you get to the end.
• Pinch together ends to form into a mini wreath.
• Repeat with the remaining dough pieces. Put onto a greased or parchment-lined baking sheet, leaving a good amount of room in between to allow for rising. Cover loosely with plastic wrap and allow to rise for 1 hour.
• Preheat oven to 425°F. Gently coat with an egg wash and bake for 20 minutes. Allow to cool for ten minutes before serving.

SOURDOUGH CINNAMON RAISIN BREAD

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.

CINNAMON SWIRL BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan. In a small bowl, mix together 1/3 cup sugar and 2 teaspoons cinnamon; set aside.
• In large bowl combine flour, baking powder, salt and remaining 1 cup sugar. Combine egg, milk, and oil; add to flour mixture. Stir until just moistened.
• Pour half of the batter into pan. Sprinkle with half the reserved cinnamon/sugar mixture. Repeat with remaining batter and cinnamon/sugar mixture. Draw a knife through batter to marble.
• Bake in preheated oven for 45 to 50 minutes, or until a toothpick inserted into center of the loaf comes out clean. Let cool in pan for 10 minutes before removing to a wire rack to cool completely. Wrap in foil and let sit overnight before slicing.

SOURDOUGH CINNAMON SWIRL BREAD

Steps:

• Put ingredients into bread machine in the order in which they are listed.
• Run through the dough cycle but remove dough before it rests to rise.
• Roll out dough on lightly floured surface into a rectangle.
• Spread with softened or melted butter and sprinkle with sugar and a very generous amount of cinnamon.
• Roll up tightly, as for cinnamon rolls.
• Moisten edge with water and seal.
• Place in greased pan (s), cover and let rise until double.
• Be patient, as rising time is totally dependent on your starter and how active it is.
• Uncover and bake at 350 degrees F for 25 to 30 minutes, or until golden brown.
• Brush tops with butter.
• Remove from pan and cool on rack.
• Note: You can make this into one large loaf, or several mini loaves.

SOURDOUGH CINNAMON RAISIN BREAD

Steps:

• The night before, make the dough. Measure out all ingredients in a large mixing bowl, then use a wooden spoon to incorporate the ingredients.
• Once the dough becomes slightly stiff, stop and empty the bowl onto a clean work surface.
• Knead the dough for 3-5 minutes. The dough will be quite sticky, so have a bowl of flour nearby to sprinkle flour onto the dough. The goal is to knead together a dough that is not sticky at all.
• Once the dough has come together nicely, place the dough back into the bowl and cover the bowl. I like using 2 layers of clip wrap.
• Set the bowl aside for the night. If your house is cold, you can place an oven mitt under the bowl and lay a dish towel over the top.
• The next morning, using a bench scraper, scrap the dough out onto a well floured surface. Depending upon the heat in your home, the dough might be a bit stick again, that's okay.
• Divide the dough in half. Use a kitchen scale to measure out the dough into equal halves, or just eyeball it.
• It's time to do your PRE-SHAPING.
• Starting from the North side, grab the dough and fold it into the center. Now take from the South side and fold that end of dough into the center. Now the sides, then the corners, always working from opposite sides.
• Make sure the underside is floured, but do not flour the top side, or the pieces of dough will not stick to each other.
• The goal now is to create tension on the under side. To do this you pick up the dough and place it on its side and tuck the dough under. Continue this process of tucking the dough all the way around. Now place the dough tucked side down, with the nice smooth side facing up.
• Use your hands to turn the dough ball in a circle cupping the dough with your hands and tucking any loose ends under.
• Repeat the process with the second half of the dough.
• Place the damp towel over the 2 dough balls and let them rest for 20 minutes.
• Once the timer goes off, take a dough ball, flip it upside down, and place of a well floured surface.
• Sprinkle flour on top of the dough and flour a rolling pin.
• Carefully roll the dough out in a rectangular shape. The dough is pretty pliable and can easily be manipulated into the proper shape. Make sure the dough does not stick underneath. Add flour where you need to, and constancy rub the flour into the dough.
• The dough should be about 1/2 inch thick, and about the width of your loaf pan.
• Spread 1/4 cup applesauce evenly on the top surface of your dough.
• Sprinkle with 1/4 cup brown sugar of your choice.
• Sprinkle the top with cinnamon, as much as you'd like.
• Starting on the shorter end, carefully roll your bread like a cinnamon roll.
• Place your loaf of bread in your desired loaf pan. If using a non-stick pan or glass pan, grease it first or place a piece of parchment paper along the sides and bottom of the pan.
• Repeat with the second dough ball.
• Once both pans are filled with cinnamon swirl loaves, place a towel over the top and let them rest for 1 hour. Do not shorten or skip this step, or you will have tiny loaves.
• While the loaves are resting, preheat your oven to 400 degrees. Also, put a 9X13 pan filled with water in the oven. Do not use a glass dish!
• If your loaves split at the top, you can skip this step. If you have nice smooth loaves with no cracking on top, then take a sharp knife, lame, or x-acto knife, dip in flour, then run the knife over the dough in a diagonal line to the bread. I make a top, middle, and bottom slit into the dough. This allows steam to escape during the baking process.
• After the 1 hour is up, place both loaves in the oven. Bake for 10 minutes.
• Lower the temperature to 375 degrees and bake an additional 30 minutes.
• Pull loaves out of the oven and allow them to cool for 10 minutes before removing from the loaf pan.
• Once completely cooled, store bread in bread bags for up to 4 days on the counter. Sourdough bread can be stored in the refrigerator, but it will harden and dry out. `

SOURDOUGH CINNAMON RAISIN SWIRL BREAD

Steps:

• Starter/Levain Build
• Mix the starter, flour, and water in a jar. Mark the level with a rubber band and let ripen overnight. Use cold water and/or a higher feeding ratio in summertime so the levain doesn't finish all the food before morning.
• Final Dough Mixing and Bulk Fermentation
• Measure out the raisins and soak them in water while the dough rises.
• Mix the flours, water, levain, brown sugar, oil, salt, and 1 tsp of the cinnamon in a medium bowl. Cover and let rest 30 minutes.
• Do one round of stretching and folding, or another form of gluten development.
• Let the dough rise at room temperature until it has just about doubled in size. This can take anywhere from 4 to 10 hours depending on your starter strength and room/dough temperature. My dough needed 6.5 hours in a cool kitchen.
• Shaping and Final Proof
• Drain the raisins, lightly flour your work surface, and grease your loaf pan.
• Remove the dough from the bowl, and stretch and pat it out into a rectangle approx. 7" x 12". Sprinkle the remaining 3 tsp of cinnamon on the dough, and then add the drained raisins in a layer on top of the cinnamon.
• From a shorter edge, roll the dough into a tube and place it in your pan, seam-side down.
• Cover and proof the dough for 2-4 hours. You can also retard the dough overnight or longer, but make sure it has risen in the pan some at room temperature before refrigerating it. The dough is ready to bake when it has doubled or its highest part crests about a half-inch over the lip of a 9" x 5" x 2.75" pan.
• Baking
• Preheat your oven to 375°F for about 15 minutes with your oven rack in the second-from-the-bottom position.
• Brush the dough with water and load it into the oven.
• Bake for about 60 minutes or until the interior of the loaf is over 190F. Cover with foil if the top starts to brown too much.
• When the bread has finished baking, brush the top with oil or butter to keep it soft, and let it cool on a rack on one side to discourage settling of the crumb.
• You can store this bread in a plastic bag, beeswax wrap, or linen bag.

CINNAMON SWIRL BREAD THAT ACTUALLY WORKS!

Steps:

• Mix both yeast and water together and proof.
• mix together sugar, butter, eggs, milk, and proofed yeast.
• Add 1 1/2 cups of flour and mix well.
• add the rest of the dough until a stiffish dough forms, cover and let rest for a few minutes then knead for about 5-10 minutes until soft.
• Cover and let rise until doubled in a greased bowl, punch down and let rise again.
• Then roll dough out into a rectangle then brush with a little bit of butter.
• Sprinkle with sugar cinnamon and nutmeg to taste then roll up jelly roll style.
• Place in a greased bread pan, or cookie tray and bake for 30-45 minutes at 375 F or until when tapped it sounds hollow.
• Cover if the top is browning too fast, when you take it out of the oven you may brush the top with extra butter to make a softer crust. Also you may freeze the cooked loaf and re heat in oven covered in foil until thawed and it taste just as good.

CINNAMON SWIRL BREAD

Steps:

• In a large bowl, dissolve yeast in warm water. Add milk, 1/2 cup sugar, eggs, butter, salt and 3 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough. , Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover; let rise in a warm place until doubled, about 1 hour., Mix cinnamon and remaining sugar. Punch down dough. Turn onto a lightly floured surface; divide in half. Roll each portion into an 18x8-in. rectangle; sprinkle each with about 1/4 cup cinnamon sugar to within 1/2 in. of edges. Roll up jelly-roll style, starting with a short side; pinch seam to seal. Place in 2 greased 9x5-in. loaf pans, seam side down., Cover with kitchen towels; let rise in a warm place until doubled, about 1-1/2 hours. Preheat oven to 350°., Bake until golden brown, 30-35 minutes. Remove from pans to wire racks to cool.