Sourdough Cinnamon Raisin Bread Recipes

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SOURDOUGH CINNAMON RAISIN BREAD



Sourdough Cinnamon Raisin Bread image

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

1 cup mature sourdough starter
1 egg
2 tablespoons margarine, softened
2 teaspoons margarine, softened
1 ⅔ cups unbleached all-purpose flour
⅓ cup raisins
2 tablespoons white sugar
2 teaspoons white sugar
¼ teaspoon salt
¼ cup white sugar
2 teaspoons ground cinnamon
2 teaspoons milk

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



Sourdough Cinnamon Raisin Bread image

Provided by Matthieu Tourenne

Number Of Ingredients 8

300g Bread Flour
200g Red Fife Whole Wheat Flour
1 Tbsp Cinnamon
175g Raisins
150g Maple Syrup
400g Water
12g Salt
100g Sourdough Starter

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.

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  • Stretch & Fold / Adding the Fruit:You need to add the dried fruit to your dough during the stretch and fold phase. It's very easy to do! Try to add the fruit around the second or third set of stretch and folds. So do your first set of stretch and folds with the dough as is and then add the fruit on the second (or third) set depending on how your dough is behaving. Try to do around 4 sets of stretch and folds with around 15 to 30 minutes between each set.
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SOURDOUGH STARTER RECIPE WITHOUT YEAST - DOWNLOAD RECIPE ...
2021-11-09  · Sourdough Starter Discard Cinnamon Raisin Bread - Cookidoo from assets.tmecosys.com. This easy version gets going quicker than traditional recipes. The combination of tart dried cranberries and aromatic orange peel gives it fun flavor. home breads, rolls & pastries. You are creating a living organism, and that takes time. If you've ever tried making a sourdough starter, you …
From pioneer-woman-items.blogspot.com
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CINNAMON RAISIN SOURDOUGH - CHALLENGER BREADWARE
Cinnamon Raisin Sourdough. Sourdough meets sweet in this deliciously balanced loaf. We love the subtle contrast of sourdough, with the sweetness of cinnamon and raisins. It’s the perfect breakfast bread! Shape it as a bâtard or a boule, and enjoy with butter, jam, chutney — or even for sandwiches. This recipe was created by Nicole ...
From challengerbreadware.com
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10 BEST SOURDOUGH CINNAMON RAISIN BREAD RECIPE IDEAS IN ...
Mar 28, 2021 - Explore MaryArmstrong's board "Sourdough cinnamon raisin bread recipe" on Pinterest. See more ideas about sourdough, bread recipes, sourdough bread recipe.
From pinterest.ca
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Top Asked Questions

How to make sourdough cinnamon raisin swirl bread?
Bread: Combine the raisins and hot water in a small bowl. Pour 1/4 cup of the lukewarm water in a small bowl. In the bowl of a stand mixer fitted with the paddle attachment* combine the starter, remaining water, sugar, butter, salt, cinnamon, and 1 1/2 cups of the flour. Remove the paddle attachment and replace with the dough hook.
What kind of bread do you make with raisins?
Easy Sourdough Cinnamon Raisin Bread (Recipe + Video!) A soft and fluffy sourdough sandwich bread studded with raisins, with a cinnamon sugar swirl throughout. This homemade sourdough cinnamon raisin bread recipe produces a soft and fluffy loaf that’s laced with juicy raisins and swirled with cinnamon sugar filling.
How long does it take to make cinnamon raisin bread?
While the dough is resting, soak your raisins (more on that below). Mix: After the autolyse, add the salt and mix until it’s combined with the dough. Drain the raisins and add them to the dough with the cinnamon. Fold (3 hours): Stretch and fold the dough every 30 minutes over the next 3 hours, for a total of 6 stretches and folds.
What kind of flour to use for sourdough cinnamon bread?
Use this recipe and replace the white flour up to 50% with a good white whole wheat bread flour. This will give you a slightly denser loaf than our sourdough white bread recipe. White whole wheat will make a bread light enough to enjoy with the added weight of the cinnamon swirl and raisins.

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