Sourdough Cinnamon Raisin Bread

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Sourdough Cinnamon Raisin Bread

Ingredients

Cinnamon Sugar Swirl
⅓ cup sugar
1 ½ tbsp cinnamon
1 tbsp flour
Dough
2 ½ cups Flour (all purpose or bread flour)
6 tbsp Butter, softened
9 g salt
2 tbsp sugar
190 g Active Sourdough Starter
1 cup milk (90-100 degrees F)
1 ¼ tbsp vanilla extract
1 ½ cups raisins
1 egg

Directions

Make The Dough

Soak the raisins in a bowl with the vanilla extract.

With your hands combine

1. Flour
2. Butter
3. Salt
4. Sugar

Keep working the mixture until the butter looks like pea sized crumbs.

Add Starter and warm milk and mix well until the flour has been completely absorbed. The dough will be sticky and shaggy

Cover and let rest for 30 minutes

Turn the dough out on a lightly floured surface and kneed for 10 minutes. You will get tired.... it's expected...take a break for 15-20 seconds and continue kneading. This step is crucial to the final texture of your bread.

Place in a lightly oiled bowl and cover for 30 minutes

Bulk Ferment

After 30 minutes Laminate the dough and add the raisins

Allow to rest for 30 minutes

Perform a coil pull

Allow to rest for 30 minutes

Perform a coil pull

Allow to rest for 1 hour

Perform a coil Pull

Allow to rest for 60 minutes

Shape The Loaf

Turn the dough out on a lightly floured surface and shape it into a rectangle

Using a rolling pin roll the dough into a rectangle that is no more than 6 inches wide. Roll the dough to approximately 1/4 inch thickness

egg wash the dough

sprinkle the cinnamon-sugar mixture across the dough leaving a 1-inch edge at the tops and 1/2 inch edge at the sides

Roll the dough into a log.

Place in a well greased 9x5 baking pan

Final Rise

Allow to rise for 90 minutes

Bake and Cool

Preheat oven to 375 F and Bake for 50-55 minutes. Using a toothpick check the bread for doneness. The toothpick should come out of the loaf looking clean with no dough attached to it. If the bread is not done, bake for another five minutes and check again.

Allow to rest for exactly 5 minutes and then remove from the baking pan to a cooling rack.

This loaf must cool before you cut it. It will smell amazing and you will want to cut it right away but it is actually finishing its cooking process as it cools.

Cinnamon Sugar Swirl
 ⅓ cup sugar
 1 ½ tbsp cinnamon
 1 tbsp flour
Dough
 2 ½ cups Flour (all purpose or bread flour)
 6 tbsp Butter, softened
 9 g salt
 2 tbsp sugar
 190 g Active Sourdough Starter
 1 cup milk (90-100 degrees F)
 1 ¼ tbsp vanilla extract
 1 ½ cups raisins
 1 egg

Cooking Directions

Make The Dough
1

Soak the raisins in a bowl with the vanilla extract.

2

With your hands combine

1. Flour
2. Butter
3. Salt
4. Sugar

Keep working the mixture until the butter looks like pea sized crumbs.

3

Add Starter and warm milk and mix well until the flour has been completely absorbed. The dough will be sticky and shaggy

Dough Ball Pre Kneading

4

Cover and let rest for 30 minutes

5

Turn the dough out on a lightly floured surface and kneed for 10 minutes. You will get tired.... it's expected...take a break for 15-20 seconds and continue kneading. This step is crucial to the final texture of your bread.

Raisin Bread Dough Ball Pre Raisins

6

Place in a lightly oiled bowl and cover for 30 minutes

Bulk Ferment
7

After 30 minutes Laminate the dough and add the raisins

8

Allow to rest for 30 minutes

Dough Ball After Autolyse and Raisins

9

Perform a coil pull

10

Allow to rest for 30 minutes

Raisin Bread Dough With Raisins

11

Perform a coil pull

12

Allow to rest for 1 hour

13

Perform a coil Pull

14

Allow to rest for 60 minutes

Shape The Loaf
15

Turn the dough out on a lightly floured surface and shape it into a rectangle

16

Using a rolling pin roll the dough into a rectangle that is no more than 6 inches wide. Roll the dough to approximately 1/4 inch thickness

Dough Before adding Cinnamon Sugar

17

egg wash the dough

18

sprinkle the cinnamon-sugar mixture across the dough leaving a 1-inch edge at the tops and 1/2 inch edge at the sides

19

Roll the dough into a log.

20

Place in a well greased 9x5 baking pan

Shaped Loaves

Final Rise
21

Allow to rise for 90 minutes

Risen Shaped Loaves

Bake and Cool
22

Preheat oven to 375 F and Bake for 50-55 minutes. Using a toothpick check the bread for doneness. The toothpick should come out of the loaf looking clean with no dough attached to it. If the bread is not done, bake for another five minutes and check again.

Sourdough Raisin Bread Fresh from the Oven

23

Allow to rest for exactly 5 minutes and then remove from the baking pan to a cooling rack.

This loaf must cool before you cut it. It will smell amazing and you will want to cut it right away but it is actually finishing its cooking process as it cools.

Please follow me on Instagram
When you make this recipe, I would love to know! Tag @cookingwithatiba and #cookingwithatiba.

Watch How To Make It

 

Yields1 Serving

Recipe Ingredients

Cinnamon Sugar Swirl
 ⅓ cup sugar
 1 ½ tbsp cinnamon
 1 tbsp flour
Dough
 2 ½ cups Flour (all purpose or bread flour)
 6 tbsp Butter, softened
 9 g salt
 2 tbsp sugar
 190 g Active Sourdough Starter
 1 cup milk (90-100 degrees F)
 1 ¼ tbsp vanilla extract
 1 ½ cups raisins
 1 egg

Cooking Directions

Make The Dough
1

Soak the raisins in a bowl with the vanilla extract.

2

With your hands combine

1. Flour
2. Butter
3. Salt
4. Sugar

Keep working the mixture until the butter looks like pea sized crumbs.

3

Add Starter and warm milk and mix well until the flour has been completely absorbed. The dough will be sticky and shaggy

Dough Ball Pre Kneading

4

Cover and let rest for 30 minutes

5

Turn the dough out on a lightly floured surface and kneed for 10 minutes. You will get tired.... it's expected...take a break for 15-20 seconds and continue kneading. This step is crucial to the final texture of your bread.

Raisin Bread Dough Ball Pre Raisins

6

Place in a lightly oiled bowl and cover for 30 minutes

Bulk Ferment
7

After 30 minutes Laminate the dough and add the raisins

8

Allow to rest for 30 minutes

Dough Ball After Autolyse and Raisins

9

Perform a coil pull

10

Allow to rest for 30 minutes

Raisin Bread Dough With Raisins

11

Perform a coil pull

12

Allow to rest for 1 hour

13

Perform a coil Pull

14

Allow to rest for 60 minutes

Shape The Loaf
15

Turn the dough out on a lightly floured surface and shape it into a rectangle

16

Using a rolling pin roll the dough into a rectangle that is no more than 6 inches wide. Roll the dough to approximately 1/4 inch thickness

Dough Before adding Cinnamon Sugar

17

egg wash the dough

18

sprinkle the cinnamon-sugar mixture across the dough leaving a 1-inch edge at the tops and 1/2 inch edge at the sides

19

Roll the dough into a log.

20

Place in a well greased 9x5 baking pan

Shaped Loaves

Final Rise
21

Allow to rise for 90 minutes

Risen Shaped Loaves

Bake and Cool
22

Preheat oven to 375 F and Bake for 50-55 minutes. Using a toothpick check the bread for doneness. The toothpick should come out of the loaf looking clean with no dough attached to it. If the bread is not done, bake for another five minutes and check again.

Sourdough Raisin Bread Fresh from the Oven

23

Allow to rest for exactly 5 minutes and then remove from the baking pan to a cooling rack.

This loaf must cool before you cut it. It will smell amazing and you will want to cut it right away but it is actually finishing its cooking process as it cools.

Please follow me on Instagram
When you make this recipe, I would love to know! Tag @cookingwithatiba and #cookingwithatiba.

Media Gallery

 

Tools and Gadgets

Ingredients

Cinnamon Sugar Swirl
 ⅓ cup sugar
 1 ½ tbsp cinnamon
 1 tbsp flour
Dough
 2 ½ cups Flour (all purpose or bread flour)
 6 tbsp Butter, softened
 9 g salt
 2 tbsp sugar
 190 g Active Sourdough Starter
 1 cup milk (90-100 degrees F)
 1 ¼ tbsp vanilla extract
 1 ½ cups raisins
 1 egg

Directions

Make The Dough
1

Soak the raisins in a bowl with the vanilla extract.

2

With your hands combine

1. Flour
2. Butter
3. Salt
4. Sugar

Keep working the mixture until the butter looks like pea sized crumbs.

3

Add Starter and warm milk and mix well until the flour has been completely absorbed. The dough will be sticky and shaggy

Dough Ball Pre Kneading

4

Cover and let rest for 30 minutes

5

Turn the dough out on a lightly floured surface and kneed for 10 minutes. You will get tired.... it's expected...take a break for 15-20 seconds and continue kneading. This step is crucial to the final texture of your bread.

Raisin Bread Dough Ball Pre Raisins

6

Place in a lightly oiled bowl and cover for 30 minutes

Bulk Ferment
7

After 30 minutes Laminate the dough and add the raisins

8

Allow to rest for 30 minutes

Dough Ball After Autolyse and Raisins

9

Perform a coil pull

10

Allow to rest for 30 minutes

Raisin Bread Dough With Raisins

11

Perform a coil pull

12

Allow to rest for 1 hour

13

Perform a coil Pull

14

Allow to rest for 60 minutes

Shape The Loaf
15

Turn the dough out on a lightly floured surface and shape it into a rectangle

16

Using a rolling pin roll the dough into a rectangle that is no more than 6 inches wide. Roll the dough to approximately 1/4 inch thickness

Dough Before adding Cinnamon Sugar

17

egg wash the dough

18

sprinkle the cinnamon-sugar mixture across the dough leaving a 1-inch edge at the tops and 1/2 inch edge at the sides

19

Roll the dough into a log.

20

Place in a well greased 9x5 baking pan

Shaped Loaves

Final Rise
21

Allow to rise for 90 minutes

Risen Shaped Loaves

Bake and Cool
22

Preheat oven to 375 F and Bake for 50-55 minutes. Using a toothpick check the bread for doneness. The toothpick should come out of the loaf looking clean with no dough attached to it. If the bread is not done, bake for another five minutes and check again.

Sourdough Raisin Bread Fresh from the Oven

23

Allow to rest for exactly 5 minutes and then remove from the baking pan to a cooling rack.

This loaf must cool before you cut it. It will smell amazing and you will want to cut it right away but it is actually finishing its cooking process as it cools.

Sourdough Cinnamon Raisin Bread
IngredientsDirections

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