Best 2 Sourdough Cinnamon Raisin Bread Recipes
Indulge in the delightful aroma and irresistible taste of freshly baked Sourdough Cinnamon Raisin Bread, a culinary masterpiece that combines the tangy flavor of sourdough with the sweet symphony of cinnamon and plump raisins. This delectable treat is not just a bread, but a sensory experience that will tantalize your taste buds and leave you craving for more.
Our collection of recipes offers a variety of options to cater to your baking preferences and dietary needs. Whether you're a seasoned baker or just starting your sourdough journey, we have recipes for both traditional and simplified methods. From a classic overnight sourdough cinnamon raisin bread that requires patience and planning, to a quicker version using commercial yeast, we've got you covered.
For those with gluten sensitivity, we've included a gluten-free sourdough cinnamon raisin bread recipe that promises the same delicious flavor without compromising texture or taste. And if you're watching your sugar intake, our low-sugar sourdough cinnamon raisin bread strikes the perfect balance between sweetness and tanginess.
Each recipe is carefully crafted with detailed instructions and helpful tips to ensure success in your baking endeavors. Join us on this culinary adventure and discover the joy of creating this timeless classic with a modern twist. Let your kitchen be filled with the irresistible scent of cinnamon and raisins, as you embark on a journey to savor the perfect Sourdough Cinnamon Raisin Bread.
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
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.
Tips:
- To ensure the best flavor and texture, use high-quality ingredients, including unbleached all-purpose flour, active dry yeast, warm water, sugar, salt, butter, eggs, cinnamon, raisins, and sourdough starter.
- Activate the yeast in warm water with a pinch of sugar before adding it to the dough. This will help ensure that the yeast is active and will produce a light and fluffy bread.
- Knead the dough until it is smooth and elastic, about 8-10 minutes. This will help develop the gluten in the flour, which will give the bread a chewy texture.
- Let the dough rise in a warm place for about 1 hour, or until it has doubled in size. This will give the yeast time to ferment the dough and produce carbon dioxide, which will create air pockets in the bread.
- Punch down the dough and divide it into two equal portions. Roll each portion into a long rope and braid them together. Place the braid in a greased loaf pan and let it rise for another 30 minutes.
- Bake the bread in a preheated oven at 375°F for about 30-35 minutes, or until the crust is golden brown and the bread sounds hollow when tapped.
- Let the bread cool completely before slicing and serving.
Conclusion:
This sourdough cinnamon raisin bread is a delicious and easy-to-make treat that is perfect for any occasion. The combination of tangy sourdough, sweet cinnamon, and plump raisins makes this bread a delightful addition to any breakfast, brunch, or snack. With its soft and fluffy texture and irresistible flavor, this bread is sure to be a hit with everyone who tries it. So, preheat your oven and get ready to bake up a loaf of this delicious sourdough cinnamon raisin bread today!
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