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

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Ingredients

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