Sourdough has had my heart for many years now. I almost can’t enjoy eating any other bread. Once you make the switch to fresh sourdough, you’ll never want to go back. Cinnamon raisin bread gives sourdough that extra special touch that is perfect toasted with butter for breakfast.
Sourdough Cinnamon Raisin Bread
Ingredients:
See my recipe for a basic sourdough loaf here and begin the cinnamon raisin recipe just before the bulk fermentation step
1 cup of raisins
1 to 2 tsp of cinnamon
Sourdough Cinnamon Raisin Bread
Recipe:
You will want to start your cinnamon raisin bread just like your regular loaf of sourdough. Here is my recipe for a regular sourdough loaf. Follow the usual directions for your favorite sourdough loaf, then before the bulk rise, when you would typically shape your loaf, you gently press your dough into a rectangular shape, approximately 12 inches by 8 inches.
Take 1 cup of raisins and let sit in a bowl with warm water to plump the raisins. After the raisins appear plump or after about 3 or 4 minutes, drain all of the water. Evenly spread the raisins over the flattened dough and gently pat the raising into the dough. Sprinkle with 1 to 2 tsp of cinnamon.
Start at one end of the dough and tightly roll the dough into a loaf shape. The tighter you roll the dough, the more rolls of raisins will be in your loaf. Place in a loaf pan lined with parchment paper. You can let the loaf rise in a warm place for an hour while you preheat the oven and your loaf pan or you can cover the dough and place in the refrigerator over night and bake it at your convenience the next day.
Baking your sourdough cinnamon bread
Preheat your oven with the bread pan in it to 450F for about 30 to 45 minutes. If you had chosen to place the dough in the refrigerator, take it out of the fridge once your oven and loaf pan are preheated. Here is the terracotta pan I use for loaf shaped bread. Slice your bread at a 30-degree angle down the middle. You can use a very sharp knife or a bread lame. I have used a couple of different bread lames over the years, and this one is my new favorite.
Take the hot bread loaf pan out of the oven, pick up the dough in the parchment paper, and place it in the hot pan. Place the lid on the bread pan and put in the oven. Bake for 25 minutes if the bread is room temperature or 35 minutes if the bread is cold from the refrigerator. Remove the lid and continue to bake for about 5 minutes or until the top is golden brown.
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