Sourdough Cinnamon Raisin Swirl Bread Recipes

SOURDOUGH CINNAMON RAISIN SWIRL BREAD

Steps:

• Combine the raisins and hot water in a small bowl. Let stand for 20 minutes, until raisins have gotten plump. Drain, pat dry, and set aside.
• Pour 1/4 cup of the lukewarm water in a small bowl. Sprinkle yeast and a pinch of the sugar over the top of the water and mix. Let stand at room temperature until foamy, about 10 minutes.
• 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. Beat on low until smooth, 1 to 2 minutes. Add the yeast mixture and beat 1 minute more. Add remaining flour 1/2 cup at a time until it forms a soft dough that just clears the sides of the bowl.
• Remove the paddle attachment and replace with the dough hook. With mixer on low, add raisins. Knead bread on low speed to distribute raisins evenly throughout the dough. Turn out the dough onto a lightly floured surface and knead a few times by hand.
• Spray a large mixing bowl with cooking spray and place dough inside, turning dough a few times to coat with the spray. Loosely cover the bowl with plastic wrap or a dish towel and allow to rise at room temperature until doubled in size, 60 to 90 minutes.
• After dough has gone through its first rise, combine the cinnamon and sugar in a small bowl. Beat the egg and 2 teaspoons of water together in another bowl. Gently deflate the dough and turn it out onto a lightly floured work surface. Roll it into a rectangle about 8 inches wide by 16 inches long.
• Brush dough with the egg wash, then sprinkle the cinnamon sugar evenly over the top. Roll the dough up as tightly as you can make it, pinching the seal shut.
• Lightly spray a 9- x 5-inch loaf pan with cooking spray. Place loaf into the pan seam-side down. Cover loosely with plastic wrap and allow to rise until doubled in bulk and the dough has risen over the edge of the pan, about 1 hour.
• Preheat the oven to 350 degrees. Bake in the center of the oven for 35 to 40 minutes, until the top is golden brown and the loaf sounds hollow when tapped gently on top. Transfer to a wire rack to cool before serving.

SOURDOUGH CINNAMON-RAISIN SWIRL BREAD

Steps:

• In a large bowl combine all the ingredients--starter, flour, water, soaked and drained raisins, salt and maple syrup. Use a dough whisk, spatula or your hands to combine the ingredients. Turn it out on a lightly-floured surface and knead or use a bench scraper to smooth the dough as much as possible using a kneading motion (using your hands) or by scooping the dough from the bottom and folding it over itself (using a bench scraper). Lightly coat in oil the surface of the bowl you used to mix the ingredients and return the dough to the bowl. Cover with plastic wrap and let sit for one hour (autolyse)
• After the one hour autolyse, wet one of your hands (helps to prevent sticking), take one piece of the dough, stretch until the point of resistance then fold it over itself. Repeat this three to four times. Cover the bowl with plastic wrap again and wait 30 minutes for the next stretch and fold. Stretch and fold three times every thirty minutes over the course of one hour and a half. With each stretch and fold you will notice gluten development in the dough.
• After the stretch and fold session allow the dough to continue to proof until it's ready for shaping. In a warmer kitchen (about 75ºF when I baked this loaf) the remaining proof time after stretch and fold will be roughly one to two hours (with a healthy, robust starter). One way to check for readiness is the finger-dent test. Dip your finger in flour and poke the dough. If the dough is slow to spring back or doesn't spring back completely, it's ready for shaping. [A cooler kitchen (in the mid-60s to low 70s) will require a little longer proof time. If you start this process in early evening and you have a cool kitchen you can leave your dough overnight. You can also store it in the refrigerator overnight to slow the fermentation and continue with shaping the following morning.]
• After bulk fermentation carefully turn the dough out on a lightly-floured surface. As you coax the dough out of the bowl the top surface will become the bottom once it's turned out on the work surface. You'll want to de-gas the dough a little and stretch it to a rectangle shape but rather than using a rolling pin take two edges of the dough and gently pull them apart without tearing the gluten strands. Pull taking two edges at a time until you have roughly a rectangle shape or large square. Sprinkle the cinnamon-sugar mixture over the entire top surface of the dough. Next, fold the wide part of the dough in thirds by taking one side and folding it two thirds of the way over then taking the other side and folding it over the already-folded side. Then roll the dough starting with one of the ends until you have a log. Pinch the seams. Spray a loaf pan with cooking spray or rub with oil and transfer the rolled dough seam side down. Cover with plastic wrap and allow to proof for one more hour. You should see a visible rise to the dough during this time.
• Preheat your oven to 425ºF. Make one slash along the length of the dough, off the side a little) then put it in the oven. Bake for 10 minutes then reduce the temperature to 400ºF. Bake for another 30-40 minutes or until the loaf is golden brown or the loaf registers 180ºF in the center. Transfer to a wire rack and cool then enjoy as is or toasted.

SOURDOUGH CINNAMON RAISIN SWIRL BREAD

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.

SOURDOUGH CINNAMON RAISIN BREAD

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.

CINNAMON-RAISIN SWIRL BREAD

Steps:

• Prepare the dough: Combine raisins and orange juice in a small bowl. Cover and refrigerate overnight. Drain raisins and place on a paper towel-lined plate to absorb excess moisture. Alternatively, combine raisins and orange juice in a small bowl and microwave for 20 seconds; let stand at room temperature for 15 minutes.
• Place cup warm water in a small bowl. Sprinkle over yeast and 1 1/2 teaspoons sugar and whisk to combine. Let stand until creamy, about 5 minutes
• Whisk together 3 1/4 cups flour, salt, and remaining tablespoon sugar in the bowl of a standing mixer. Attach dough hook, and mix on low speed, adding yeast mixture, milk, and egg. Increase to medium speed and mix until dough comes together, scraping down sides of bowl as necessary. If dough does not come together, add more flour, 1 tablespoon at a time and up to 1/4 cup.
• Continue kneading for 10 minutes. Add butter and mix until incorporated and dough is smooth, 5 to 8 minutes. (Dough may come apart before coming back together.) Add reserved raisins and knead to combine.
• Meanwhile, butter a large bowl. Turn dough onto a lightly floured work surface and shape into a ball. Transfer dough to the prepared bowl, turning to coat. Cover lightly with plastic wrap sprayed with cooking spray and let stand in a warm place until doubled in bulk, 45 to 60 minutes.
• Place dough, topside down, on lightly floured work surface to deflate. Shape dough into a ball and return to the buttered bowl. Cover lightly with plastic wrap sprayed with cooking spray, and let stand in a warm place until doubled in bulk, 45 to 60 minutes.
• Butter two 4 1/2-inch-by 8 1/2-inch loaf pans. Prepare the filling: Combine brown sugar, butter, and cinnamon in a medium bowl and stir to form a smooth paste. Cover with plastic wrap and set aside.
• Place dough, top side down, on lightly floured work surface to deflate. Pat dough into a 7-inch square using your palms and fingertips. Fold bottom edge two-thirds of the way up, and fold again so that the top edge meets the bottom edge as you would a business letter. Cut the dough in half crosswise with a bench scraper.
• On a lightly floured surface, roll half of the dough out into a 7-inch-by-13-inch rectangle. Spread dough evenly with half of the filling using an offset spatula. Roll dough to form a tight log and pinch to seal. Use a sharp knife to cut the dough in half lengthwise. Place one piece of dough, cut side up, on top of the other to form an "X." Working from the "X", twist dough together, pinching ends and tucking under dough to form a loaf. Transfer dough, cut side-up, to prepared pan. Repeat process with the remaining dough and filling. Alternatively, the loaves may be shaped by rolling to form a tight log before pinching ends, and tucking under.
• Cover each loaf with plastic wrap sprayed with cooking spray. Let stand in a warm place until dough has risen 1 to 2 inches above edge of pan and an indentation forms when gently pressed with a fingertip, 45 to 60 minutes.
• Preheat oven to 425 degrees (or 400 degrees for a convection oven) with rack set in the center.
• Remove plastic wrap and transfer pans to oven and bake for 15 minutes. Reduce oven temperature to 375 degrees (or 350 degrees for a convection oven) and continue to bake until deep golden-brown and they reach 190 degrees on an instant-read thermometer when inserted into the center of a loaf, about 20 minutes more. If browning too quickly, tent lightly with foil.
• Transfer to a wire rack to cool slightly; turn out loaf. Brush top with melted butter and let cool almost completely before slicing.

SOURDOUGH CINNAMON SWIRL BREAD

Steps:

• Put ingredients into bread machine in the order in which they are listed.
• Run through the dough cycle but remove dough before it rests to rise.
• Roll out dough on lightly floured surface into a rectangle.
• Spread with softened or melted butter and sprinkle with sugar and a very generous amount of cinnamon.
• Roll up tightly, as for cinnamon rolls.
• Moisten edge with water and seal.
• Place in greased pan (s), cover and let rise until double.
• Be patient, as rising time is totally dependent on your starter and how active it is.
• Uncover and bake at 350 degrees F for 25 to 30 minutes, or until golden brown.
• Brush tops with butter.
• Remove from pan and cool on rack.
• Note: You can make this into one large loaf, or several mini loaves.

CINNAMON RAISIN SWIRL BREAD

Steps:

• Place water, milk, shortening, salt, flour, sugar and yeast in the pan of the bread machine in the order recommended by the manufacturer. Select cycle; press Start.
• If your machine has a Fruit setting, add the raisins at the signal, or about 5 minutes before the kneading cycle has finished.
• Take dough out after first kneading cycle has finished. Turn dough out onto a lightly floured surface and roll out into a rectangle. Spread dough with butter, brown sugar, and cinnamon. Roll dough, and divide into two parts. Place loaves in two lightly greased 9x5 inch bread pans. Cover and let rise in a warm place until doubled in size, about 1 hour.
• Preheat oven to 350 degrees F (175 degrees C).
• Brush tops of risen loaves with melted butter and bake in preheated oven for 30 to 40 minutes, until crust is brown and loaves sound hollow when tapped.

SWIRLED CINNAMON RAISIN BREAD

Steps:

• In a large bowl, dissolve yeast in warm water. Add 1/2 cup sugar, oil, salt, eggs and 4 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place or until doubled, about 1 hour. , Punch dough down. Turn onto a lightly floured surface; divide in half. Knead 1/2 cup raisins into each; roll each portion into a 15x9-in. rectangle. Brush with additional oil. Combine cinnamon and remaining sugar; sprinkle to within 1/2 in. of edges. , Tightly roll up, jelly-roll style, starting with a short side; pinch seam to seal. Place, seam side down, in two greased 9x5-in. loaf pans. Cover and let rise until doubled, about 30 minutes. , Preheat oven to 375°. Brush with oil. Bake 45-50 minutes or until golden brown. Remove from pans to wire racks to cool.