SOURDOUGH CINNAMON RAISIN BREAD
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
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
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
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.
CINNAMON RAISIN SOURDOUGH BREAD
Aromatic cinnamon and sweet raisins take your everyday sourdough bread to new heights! Cinnamon raisin sourdough bread is an easy win for breakfast or brunch and is totally divine slathered with a knob of butter, jam, or toasted straight up. Recipe is adapted from Wholehearted Eats basic sourdough bread recipe.
Provided by Sophie Mackenzie
Time P1DT10h40m
Number Of Ingredients 6
Steps:
- Take out about 1-2 tablespoons of your starter from the fridge and mix it with 50 grams of room temperature water and 50 grams of flour (sifted bread flour, whole grain, spelt, or a combo - whatever you prefer as long as the flour to water ratio is 1:1).
- Cover the bowl with a plate and leave it on the counter to ferment overnight for approximately 8-12 hours.
- Once your levain is ready, combine 100 grams of the levain with 375 grams of water. Add the flour to the water mixture and, using your hands, mix to combine.
- Once the dough is mixed, cover with a tea towel and let sit at room temperature for 40 minutes to rest. Meanwhile, soak the raisins in room temperature water (make sure the raisins are covered with at least an inch of water).
- After the elapsed 40 minute resting time, add the salt. Mix well until combined. Drain the raisins and mix them into the dough along with the cinnamon.
- To do this get your hands damp and reach under the dough on the opposite side of the bowl from you.
- Pull the dough up and over towards you.
- Repeat this so the side closest to you folds over to the side away from you and the side on your left folds towards you right, and your right folds towards your left. Think of it as wrapping a package.
- Then, scoop your hands under the ball of dough and flip it over completely. This completes one "fold".
- Complete 6 more folds (one fold every 30 minutes) for 3 hours total.
- Begin by taking the dough out of the bowl and letting it rest on the counter for 20 minutes.
- Meanwhile, prepare your banneton by dusting it with flour, or layer a clean tea towel in a medium mixing bowl and dust liberally with flour (50-50 wheat flour and rice flour is a great dusting combo).
- Shape your dough making sure you get as much surface tension as possible without tearing the outside of the loaf.
- Once shaped, turn the loaf into the lined and floured bowl or banneton (top-down, seam side up).
- Gently flour the top (previously the bottom) of the dough before covering with the edges of the tea towel. Set in the fridge overnight.
- The next day place your dutch oven in the oven and preheat to 500°F (260°C) or as hot as your oven can go, but no higher than 500°F (260°C).
- After the oven has come to temperature, let the dutch oven continue to preheat for another 30 minutes.
- Once the dutch oven has been preheated, take your bread out of the fridge.
- Gently invert the dough onto a piece of parchment paper that will be large enough to lift your bread into and out of the dutch oven.
- Gently score the bread with a sharp knife or bread lame.
- Using oven mitts, carefully remove the dutch oven from the oven, take off the lid and then carefully lift the dough into the pot using the parchment paper.
- Using oven mitts, carefully place the lid back on the dutch oven and put the entire dutch oven back into the heated oven.
- Reduce the heat to 230°C (450°F) and bake for 20 minutes. Carefully remove the lid (be careful of steam) and bake for another 20-25 minutes with the lid off.
- Remove the pot from the oven and carefully lift out the loaf using the edges of the parchment paper and let cool completely on a wire rack.
- If heat makes it too difficult to extract the dough and parchment layer safely, just let the loaf cool in the Dutch oven - don't risk burning yourself.
Nutrition Facts : ServingSize 1 g, Calories 220 kcal, Carbohydrate 47 g, Protein 6 g, Fat 1 g, Sodium 392 mg, Fiber 2 g, Sugar 8 g
SOURDOUGH CINNAMON RAISIN BREAD
Provided by Matthieu Tourenne
Number Of Ingredients 8
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.
SOURDOUGH CINNAMON RAISIN SWIRL BREAD
Cinnamon, plump juicy raisins, and slightly sweet and nutty emmer wheat make this pan bread so tasty. It's perfect for breakfast toast or sweet-and-savory sandwiches. The ingredient list and process are simple, and with a little oil and sugar in the dough, the bread stays soft for days. You can roll in different spices and fruits, or add them at the beginning of the process if you prefer (see recipe note).
Provided by Melissa Johnson
Categories Recipes
Time 1h30m
Number Of Ingredients 15
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.
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CINNAMON RAISIN SOURDOUGH BREAD (EINKORN FRIENDLY)
From amodernhomestead.com
5/5 (5)Total Time 27 hrs 15 minsCategory Bread, Breakfast, Dessert, SnackCalories 209 per serving
- Combine starter and water until starter is loose. Add flour and salt, knead by hand or in a mixer with a dough hook until dough is smooth and shiny.
- Add cinnamon and raisins and mix gently to create a swirl. If clumps occur in an unpleasing manner, continue mixing until they are mixed to your preference.
- Place dough in a greased bowl and cover with cling wrap. Let cold rise in the refrigerator for at least 12 hours or up to 24 hours.
- Remove from fridge and place dough (it will be sticky) into a greased bread pan. Cover with a thin towel being careful not to let it touch the dough. Let sit at room temperature for about 2 hours.
CINNAMON RAISIN SOURDOUGH BREAD | KING ARTHUR BAKING
From kingarthurbaking.com
4.8/5 (461)Total Time 3 hrs 35 minsServings 16Calories 194 per serving
- To make the dough: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.
- Combine all of the dough ingredients, and mix and knead — using your hands, a stand mixer, or a bread machine set on the dough cycle — to make a soft, smooth dough., Place the dough in a lightly greased container, and allow it to rise for 1 1/2 to 2 hours, until it's just about doubled in bulk., To make the filling: While the dough is rising, make the filling by stirring together the sugar, cinnamon, and flour., Gently deflate the dough, and transfer it to a lightly greased work surface., Roll and pat the dough into a rough rectangle approximately 6" x 20"., Brush the dough with the egg/water mixture and sprinkle it evenly with the filling and raisins, leaving a bare strip about 1" wide along one short edge; this will make the log you're about to roll easier to seal., Starting with the short end that's covered with filling, 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" x 5" loaf pan.
- Cover and allow the bread to rise until it's crested about 1" over the rim of the pan, about 1 hour., While the dough is rising, preheat the oven to 350°F., Bake the bread for 40 to 45 minutes, tenting it lightly with aluminum foil after the first 15 to 20 minutes.
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