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April 11, 2015

Sourdough Cinnamon Raisin Bread

BM# 51 -- Baking Marathon: Day 10
Bake of the Day: Breads -- Sourdough Cinnamon Raisin Bread
Today I have a cinnamon raisin bread made with sourdough starter. I was planning to bake a sourdough bread and fed the starter the day before I wanted to make it. Then in the morning, I checked my blog to see that I already posted that recipe. So had to change the plan and a new search in King Arthur flour site landed me on this cinnamon raisin bread with sourdough starter.
Sourdough Cinnamon Raisin Bread
It's been a long time I baked a cinnamon raisin bread and so started working on it right away. The difference between the one I usually bake and this is: here the cinnamon sugar and raisins are layered in after the first rise whereas in the other recipe, they are simply kneaded in.
I think I like the kneading in more than the swirling. Because I didn't roll the dough tight enough and the 'layers' started to fall apart after baking. This doesn't compromise the taste in anyway, but I think the whole step itself can be skipped to save time and sanity :-)
Sourdough Cinnamon Raisin Bread
The bread itself is so soft and has a great crumb. I think the next time I'll skip the cinnamon-raisin part altogether and just make it into a sourdough white bread. In any case, this is a keeper recipe and we loved munching on the bread for breakfast and snack.

IngredientsMakes 1 9"x5" loaf
All purpose flour - 2cups
Wholewheat Flour - 1cup (or use 3 cups of all purpose flour)
Instant Yeast - 2½tsp
Sugar - 1tbsp
Salt - 1¼tsp
Sourdough Starter (fed or unfed) - ½cup
Luke Warm Water - ⅔cup
Unsalted butter - 5tbsp, softened
Egg - 1 large (I used 1tbsp egg replacer whisked with 3tbsp water)

For the Filling:
Sugar - ¼cup
Ground Cinnamon - 1½tsp
All purpose flour - 2tsp
Raisins - ½cup
Egg - 1 large whisked with 1tbsp water (I used 2tbsp soy milk)

Method:
  • To make the dough: Combine all the dough ingredients in a large mixing bowl or the bowl of a stand mixer -- mix and knead to make a soft, smooth dough.
  • Place the dough in a lightly greased container, cover and allow to rise for 1~1½hours, or until its just about to double in bulk.
  • While the dough is rising, make the filling by combining sugar, flour and cinnamon in a small bowl.
  • Gently deflate the dough and transfer to a lightly greased work surface.
  • Roll and pat the dough into a rough 6"x18" rectangle.
  • Brush the dough with the egg/water mixture or the soy milk and sprinkle it evenly with the filling and raisins.
  • Starting with the short end, roll the dough into a log. Pinch the ends to seal and pinch the long seam closed.
  • Transfer the log, seam side down, to a lightly greased 9"x5" loaf pan. Cover and alloow the bread to rise until it crests about 1" over the rim of the pan, about 1 hour.
  • While the dough is rising, preheat the oven to 350.
  • Bake the bread for 40~45 minutes -- tent it lightly with a aluminum foil after 15~20 minutes if the crust is browning too fast. Once baked, the bread's crust will be golden brown and the interior of the finished loaf will be 190 on a digital thermometer.
  • Remove the bread from the oven, gently loosen the edges. Turn it out on to a wire rack and brush the top with butter, if desired, for a soft satiny crust. Allow the bread to cool completely before slicing.

18 comments:

  1. Prefect swirls, hard to take my eyes from those beautiful slices.. Stunning bread again.

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  2. Kneading in the raisins with dough might be easier but with layering the raisins after first rise has given a nice swirl pattern to the bread.

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  3. Beautiful pavani!! Another delicious sourdough bake!!! Loaf looks perfect!!

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  4. Wow the Texture!!! So beautiful and delicious..

    Loving the clicks..

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  5. my son is a big fan of raisins, i have to make this recipe for him

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  6. It looks super cute with the swirl and an occasional raisin running through the center of the slice.

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  7. That cinnamon bread with rasins stuffed in looks wonderful.

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  8. Perfectly crafted Cinnamon bread. I love the raisins sneaking through the swirls. Cool pics too. I think I would just spend a day gazing at you pics!!

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  9. Pavani to tell you the truth The swirl is very catchy, it gives the bread a new dimension . The Bread looks fantastic with a fabulous texture.

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  10. the swirls has come out so well. great recipe

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  11. Wow! this definitely looks like a piece of art with the swirls perfect with the raisins embedded..Wow again, Pavani!

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  12. Looks so stunning Pavani..those raisins peeking out looks so cute!

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  13. Perfectly baked bread with those swirls,nice recipe..

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  14. Loved the swirls, the texture of the bread is so soft.

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  15. How perfectly swirled bread and looks awesome Pavani!

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  16. Swirls look amazing. Swirl or not, raisins and cinnamon add a nice flavour to the bread...

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  17. Pavani what lovely texture the bread has. Now I am impatient to start my Jr. This is a beautiful bread and the swirls make it look amazingly beautiful.

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  18. The swirls look fantastic. Beautiful bread

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