This homemade sourdough cinnamon raisin bread gets a noteworthy upgrade with tangy sourdough starter and vanilla soaked raisins. Many thanks for this delicious recipie. Matthieu Tourenne: Pastry Chef, Recipe Developer for Breadtopia and Sourdough Bread Enthusiast, Most items in our store *(except flour, grains, and some really heavy stuff) ship free to the lower 48 US states if your order totals $75 or more. For scoring guidance, check out the step by step photos in this post (go to the “How to Shape” section), or for a more real-time visual have a look at the video instead (it’s located at the top). A twist on a classic, this soft sourdough cinnamon raisin bread recipe gets a noteworthy upgrade with tangy sourdough and vanilla soaked raisins. Yes! My pleasure! This recipe is great, especially because it’s something my whole family enjoys!! Agregue un huevo a temperatura ambiente y 12 gramos de azúcar, agregue 350 gramos de harina para todo uso, mezcle los … Allow to cool in the pan for 10 minutes or so, and then transfer to a wire rack to finish. Knead the dough on medium-low speed for about 6-8 minutes. My first sourdough success and it was soooo good! Raisins are soaked in vanilla extract for flavor. My mom would make sandwiches, cut into triangles with soft whipped cream cheese or melted butter. :). Take the loaf out of the oven and place it on a. The dough needs the right temperature and the proper amount of time for the gluten to develop! While cinnamon does slow down the rise of sourdough, the quantity here is not the issue. Grab a portion of the dough and stretch it upward. Looooove the video! Rise Time 12 hours. The aroma will tantalize you as it bakes! Can I bake these in a glass loaf pan? Remove the dough onto a lightly floured work surface. I have made your sandwich bread and cinnamon buns – never fail and so darn good! I haven’t tested the burger bun size myself so I do not have a specific bake time/personal notes. Buy Now. I would like to make a sourdough (no Yeast) crusty bun. Roll the dough into a 6 x 20-inch rectangle with a rolling pin. If I took it out maybe before the final rise and rolled it out, then put it back in the machine for a final rise. To do this, place an oven safe metal pan on the bottom rack while the oven preheats. Turn it out of the pan, and brush the top surface with butter, if desired; this will give it a soft, satiny crust. Demystifying Sourdough Bread Baking …component of the flavor) of a loaf of sourdough-leavened bread.Simple Sourdough Lifecycle In simple terms, a sourdough culture (aka “starter”, aka “levain”, aka a bunch of other terms) is… Thank you. Although you will need to plan it out in advance to let the dough rise overnight, but that just makes it the perfect recipe to prep the night before and bake them fresh for breakfast or brunch the next day. Sourdough cinnamon raisin bread is sweet bread dough with the tasty sourdough flavor profile. Toast it and top it with butter and you’ve got a delicious morning treat. This resting period will make the raisins much easier to incorporate. One thing I do know off the top of my head: you’ll need to add stem to the oven so that the crust doesn’t harden too fast which would make the rolls dense and hard. I weighed mine and it is 4 gm. An egg wash is used to brush the dough before rolling. Sourdough Cinnamon & Raisin Bread is a great wintery loaf that’s perfect for slicing and toasting! We love it slathered with salted butter next to a strong morning coffee! 365g bread flour (2.5 cups) ; 160g whole grain durum flour (1 cup) 350g water (1.5 cups) 75g sourdough starter (1/3 cup) ; Instructions. Can I use this method on savory type breads? Here at Breadtopia you will find video tutorials; recipes; premium baking ingredients including our own Breadtopia-branded heirloom grains, flours, and sourdough starter; hand-picked, high-quality baking gear and supplies; and 24/7 access to the friendliest, most dedicated baking community you could ever hope to meet. Could this be baked in a glass loaf pan instead of a metal one? Unfortunately, I do not have a video at this time. No walnuts. And if yes, how much yeast would i need? I’ve made it several time and it is so great, every time! Hope this helps! Everything you need to get started with artisanal home bread baking in one box. We love it toasted with cream cheese or melted butter and it makes great french toast! When the rolls go in, add a few ice cubes to the hot pan and voila! I imagine it would be even better with vanilla soaked raisins. Meanwhile, soak the raisins in vanilla extract. Dough. I am having a hard time judging what consistency it should be! Is it just the omission of the walnuts? Thank you. Cook Time 45 minutes. How To Make Sourdough Cinnamon Raisin Bread. But the bread did not rise an inch over the pan and after the bake it was very heavy, What could I have done wrong? Total Time 12 hours 55 minutes. I’ve included some thoughts & tips on in the post as well. I really want to try making this but it will be my first time with sourdough starter so just a few questions for you. Hi Becky! Hope this helps. 12 g Kosher salt. Cinnamon Raisin Sourdough Bread Recipe. Can I keep the cinnamon/sugar with cranberries. This really helps. Remove the bread from the oven, and gently loosen the edges. My waistline is not safe. The 6-inch width will ensure the dough fits snuggly into the pan. As for as the specific flour, 100% hydration refers to “equal parts by weight” so you can use whatever flour you want. Thank you so much :). —Emilie, Your email address will not be published. However, keep in mind, it will slow down the rise of the dough. It also uses a combination of flours (bread flour + whole wheat flour) for variety. Yay! Would you use mini loaf pans? If you experiment, please let us know! This Cinnamon Raisin Sourdough Bread is perfect for breakfast or really any time of the day. Will be slicing and freezing for weekday breakfasts and this will definitely be a staple throughout the year! You can absolutely use your 100% hydration all purpose flour starter. Raisins are incorporated into the dough (not into the filling) for easier rolling. A beginner’s guide to delicious hand-crafted bread with minimal kneading. specified in the recipe, and keep your eye on it while it bakes :). For the bake time, I don’t know off the top of my head because it will depend on the size of the pan. You’d have to use smaller loaf pans (you can find all sorts of pretty paper ones online). Dense bread, regardless of the recipe, is typically connected to these 3 factors: gluten development (under or over proofed), temperature (dough and environmental) and starter strength. Every single bite is packed full of raisins for a hint of sweetness that balances perfectly with the light sourdough flavor. Looking to try tomorrow, how do you think it will do with an overnight proof in the refrigerator? Hi, does the bread need to be scored and baked in a dutch oven like normal sourdough? Loving your book, by the way and working through all the yummy recipes. Hi Sandy! The dough will feel soft and supple when ready. Yay! Print Prep Time 10 minutes. Your cranberry pecan loaf was my first attempt at loaf making and it was awesome, so as soon as i saw this i had to make it! I’d start with swapping out only a portion of the white flour for whole wheat. This sourdough raisin bread is one of my favorite experiments. 1 of 1 Sourdough Cinnamon Raisin Bread I made this for the first time today and it came out perfect. Can’t wait to try. I think it will be a nice combo with the cinnamon-sugar swirl. Just make sure the pan can heat up to the oven temp. Several of my recipe tests revealed that gap preventative binders (i.e. I used Canadian all purpose flour (12 g protein) and reduced the water by 15 g. I just soaked the raisins in some warm water. Thank you, Emilie! I'm a little sad that I don't have any made this morning, but armed with this recipe, I can whip some up for a delicious breakfast later this week. Raisins and walnuts are included, but not soaked in only water. Thanks you so much for all those wonderful recipes. Knead the dough until it is stretchy. Bread Baking Instructional Videos, Recipes, and Baking Equipment and Supplies. I am a big fan and love your book. The above recipe is a LOT lower hydration than the Sourdough Cinnamon Raisin recipe although extra comes from some pumpkin. Combine on low speed until the butter looks like crumbs. Meanwhile, soak the raisins in the vanilla extract. Admittedly: I grew up eating Pepperidge Farm cinnamon raisin bread. To avoid dense bread, rise the dough in a warm spot (you can set a proofing box to 75 F or preheat your home oven to 75 F and then shut it off immediately and place the covered dough inside) to boost the rise. In your book you have 2 t of cinnamon weighing 6 gm. Cover the bowl and let the dough rise overnight until double in size, about 8-12 + hrs @ 68 F. To stretch and fold the dough, the first set can be done about 30 minutes into the bulk rise followed by another set 30 minutes later (2 sets total). Try my, Sourdough Discard: How long does it last? I did some research and supposedly cinnamon affects proofing. Cinnamon slows down the action of the yeast so this recipe calls for the addition of a very small amount of baker’s yeast to balance out the rising time and prevent the dough from becoming overly acidic. Ingredients. A twist on a classic, this soft sourdough cinnamon raisin bread recipe gets a noteworthy upgrade with tangy sourdough and vanilla soaked raisins. Roll into a 6 x 20-inch rectangle. I just sliced into it and it’s SO GOOD. King Arthur brushes an egg wash onto the dough to make the swirl stick. Thank you for the video! I am big big fan of the book ( tried almost every recipe ). If you don’t have a stand mixer, I’ve included instructions in the recipe below to mix the dough by hand. Continue until you have come full circle to complete 1 set, or 4 folds around the bowl. Bake the cinnamon raisin sourdough bread in a preheated oven at 350 degrees F for 20 minutes, then loosely tent it with foil to prevent the crust from burning, and continue to bake for another 20-25 minutes. Hi Emilie, do you have a demo or picture on this instruction, “Lightly score the dough around the tops and sides to create a border.”. Place on the center rack and bake @ 375 F for 45-50 minutes or until light golden brown. Add Sourdough Starter, water, salt, and maple syrup to a bowl, and mix with a dough whisk. Do you have a separate section for recipes using a 100% hydration all-purpose flour starter or can I use any of them? This bread has much better flavor and texture than other cinnamon swirl bread recipes I’ve tried using commercial yeast. 13 ounces room temperature water. My family loves that bread so much. I might need a bit more coffee today… x. Hi emelie, i have tried this recipe and i love it very much! The night before you want to make your bread, combine the flour, starter, oil, salt, honey, and water in a large bowl. I will enhance the cinnamon flavour next time and add a bit to the flour too. Drain and squeeze dry in a paper towel before using. I live with anti-raisin people, so I made this recipe without them and it was still fabulous! More starter is used. In a stand mixer, combine the dough ingredients to form a rough, shaggy dough. I upped the sugar just a smidge in the loaf itself and added raisins and a gorgeous (if I do say so myself) swirl of cinnamon … Either way, not to worry- the gaps will not effect the final taste. I wouldn’t substitute all whole wheat flour in this recipe; it will be too dense and dry. After 30 minutes or so, place your preferred baking vessel (I used a, With dough fully risen and oven pre-heated, gently transfer the dough from the. Is it possible to use only All Purpose flour instead of Bread flour? This cinnamon-spiced, raisin-studded sourdough loaf is a variation of my Favorite Sourdough Bread Recipe, with just a few tweaks — including the addition of cinnamon and raisins (duh) plus a … Hi! This sourdough cinnamon raisin swirl bread is an adaptation of my favorite (and a family favorite too) sourdough bread. This Sourdough Cinnamon Raisin Loaf combines the fragrant coziness of cinnamon raisin bread with the health benefits of whole-grain heirloom wheat flour and sourdough leavening.Sweetened with real maple syrup, it’s the perfect way to carry your sourdough baking into the holiday season, and it also makes a great anytime breakfast loaf. What kind of tin do you use for your sandwich loaf? Hi there! I’ve had mixed results with both. Cover and let rest for 30 minutes. Yes, absolutely. This is so great, Colleen! Ingredients. So glad you liked it! Fold the dough over toward the center of the bowl. These are so easy to make and delicious… no gaps thanks God I’m looking forward to making this recipe. Recipe Update: After a few readers had trouble with this recipe, I decreased the amount of whole wheat flour to lighten up the loaves and the texture and flavor of this bread is 1000 times better! Thanks, well I’ll try them out and send a photo if I can. Light, fluffy a, Looking for more sourdough discard recipes? Drain, squeeze dry in a paper towel, and add to the bowl. For those reading, I used water to wet the dough and used about 3/4 of the filling amount and didn’t have any gaps! This is the ultimate cinnamon raisin bread with plenty of plump juicy raisins which have been soaked in rum, vanilla beans and cinnamon. Perfect for toast in the morning. For step-by-step instructions and video click here. As always, thanks for your support! Note: In lieu of using a stand mixer, knead the dough by hand without the raisins for 8-10 minutes or until smooth and elastic. Add the flour, butter, sugar and salt to the bowl of a stand mixer fitted with the paddle attachment. The one you see here I got ages ago from somewhere… just can’t remember! We love this bread! Sprinkle the cinnamon-sugar mixture inside the border. However, it’s a minor swap, so I don’t think there will be any issues :). Our recipe is easy to follow and yields a fluffy bread. This recipe is a spin-off of my Easy Sourdough Sandwich Bread with more sourdough starter, a perfectly sweet cinnamon-sugar swirl and vanilla soaked raisins for a flavor-packed punch. What doe. Absolutely! Thank you! Gently pat and stretch the dough to remove some of the air bubbles. Combine the sugar, cinnamon and flour in a small bowl; set aside. egg wash, powdered sugar etc.) Rest the dough for 30 minutes and then do a second set. 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. I do find it more of a denser bread …not sure if I am doing something wrong as I do the stretch and fold? Cover the loaf pan and let rest at room temperature until the center of the dough rises to about 1-inch above the rim of the pan, about 1 1/2- 2 hrs. Check the height by looking at the domed center portion of the dough. Sprinkle the cinnamon-sugar in the center. Regarding the gap, unfortunately, sometimes it’s unavoidable. Thank you! Do you have a recipe for this. We love this soft sourdough cinnamon raisin bread served slightly warm, or toasted with melted butter. Sweetened with real maple syrup, it’s the perfect way to carry your sourdough baking into the holiday season, and it also makes a great anytime breakfast loaf. I’ve seen recipes that use brown sugar. Could that be part of the problem. Here’s why: removing the starter from a sourdough recipe changes the flour to water ratio, which changes the texture of the dough and bread. For the fluffiest, softest sourdough sandwich bread, this recipe uses potato flakes. I can think of nothing more satisfying to enjoy for breakfast. It’s a “lean” dough which does not include butter. Put the dough ingredients in the bowl of a stand mixer and mix with a paddle attachment on low speed until the dough comes together. 1 egg + a splash of water, lightly beat (egg wash)**. It also uses less sourdough starer. You’ll get great height and a soft bouncy crumb following this technique! I finally got to use my sourdough starter for a loaf bread!! My husband loves it so much I think I will have to make two loaves next time. To stretch and fold the dough, begin 30-minutes to 1 hour into the bulk rise. Both are equally good, it just all depends on what style you’d like to make. Because it’s sandwich bread, it does not require a score or Dutch oven. Whole Wheat Cinnamon Raisin Bread Recipe: Use this recipe and replace the white flour up to 50% with a good white whole wheat bread flour. Scrape down the sides of the bowl, switch to a dough hook, and mix on medium speed for about 5 minutes. However, it’s most likely due to shaping and/or over proofed dough during the second rise. I loved cinnamon toast as a kid and I know my kids would love this. Once mixed, add the flours, cinnamon, and raisins, and mix until combined. When bread bakes, steam forms within the dough. My mom is not a big fan of sourdough though. Meanwhile, near-empty baking aisles in grocery stores are giving new and experienced bakers alike the challenge of substituting different flours into recipes they want to follow. Place the dough into the loaf pan seam side down. Homemade raisins really elevate this bread to the next level. FYI: I didn’t use the egg wash for the recipe in the book because I wanted to keep it vegan :). Thank you for another great recipe I did a quick search and the results are all over the place. This is an amazing loaf! Continue until you have come full circle to complete 1 set, or 4 folds around the bowl. In short: The one in the book is an artisan-style sourdough loaf, that’s scored and baked in a pot w/ lid for steam. Required fields are marked *. This one here is an enriched sandwich bread (butter, sugar etc), and the one in the book is not enriched, but with nuts. This recipe worked out wonderfully, I used less butter and I added milk powder and more sourdough starter(I was paranoid it would fail.) Thank you for very thorough and clear directions plus pictures – hugely helpful! Give the bowl a one-quarter turn and repeat: stretch the dough upward and fold it over toward the center. Artisan Sourdough Made Simple is back in stock! (about 15 minutes) I use a mixer with a dough hook for this. I am new to sourdough, and have made your sandwich loaf twice now. The bread is done with the crust is a dark golden brown and the … Wondering what the differences are in these two though to determine which one to try this weekend. Your email address will not be published. only work if the dough is shaped properly AND it is not over proofed after the second rise. Print Ingredients For bread dough: 3 cups (361 grams) all-purpose flour 2/3 cup (152 grams) … I wish swapping starter for instant yeast was an easy thing, but unfortunately it’s not exact. I haven’t tested it myself, so I cannot comment on the taste. But I don’t see why it wouldn’t work for the second rise, it’s basically just like a proofing box. 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. Gently pat, flatten and stretch the dough to release any large air bubbles. 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. In the morning, coat a 9×5-inch pan with butter. I’ve never tired it, but I don’t see why not! Steam! Stretch and folds will help to develop the gluten, but if you are not able to incorporate this step, it’s totally fine- make the sure the dough doubles in size during the bulk rise. Let us know how it turns out! Oh, and I used melted butter instead of egg wash. We like to slather fresh breads like these with butter, and serve them with some yogurt and fruit, too. Goods baked in glass pans tend to cook faster. However, the following morning, make sure the dough has risen adequately before baking; it won’t rise much in the fridge on the overnight. I linked the loaf pan I recommend (and use) in the post above. Hope it turns out ok. One of my favorite recipes of yours is the cinnamon raisin swirl. 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. The crust is a little flaky while the inside is perfectly soft and chewy with bits of cinnamon and raisin throughout. The recipe here is sandwich-style bread, that’s not scored and baked in a loaf pan. SOURDOUGH FOCACCIA. Fold the dough over toward the center of the bowl. This recipe for sourdough cinnamon swirl bread produces a fluffy and sweet loaf. Hope this helps! It’s so soft and scrumptious, just wait until you try it! Brush the entire surface with the egg wash or water, if using. No yeast needed. Thank you so much :) For the crusty bun… do you mean a dinner bread roll? Imagine warm, Often called Italy’s version of ratatouille, thi, SOURDOUGH CINNAMON RAISIN BREAD! Direcciones. Thank you! So glad to read that the recipe in your book and the one on line for cinnamon raisin swirl are different recipes! Thanks. By leaving a star rating and review, it will help others find my recipes and tutorials too. This is so wonderful to hear Brida! Excellent recipe! Followed this recipe and the bread was one of the best! You can definitely shape the dough and chill overnight in the loaf- no problem. It has taken me a wee while to get it just right though. Flour binds the cinnamon-sugar swirl together so it doesn’t leak out of the loaf. As a result, the steam can sometimes form gaps between the cinnamon swirl and the bread. And yes: vanilla soaked anything will take it over the top :), Hi Emilie, 500 g (4 cups) bread … AND it's really easy to make. Place the loaf pan on the center rack and bake for about 45-50 minutes, or until golden brown. You know, I haven’t tried smaller sandwich loaves before but I know it can be done! Such spring in the oven , it ended up 2 inches above the pan! **Water can be used instead of an egg wash to brush the dough. Makes 2 loaves. The starter adds a tangy flavor, but the dry active yeast does the heavy lifting during the proofing process. Helpful tools and ingredients: A basic bread machine for kneading and rising the dough. I find your steps and explanations very well thought out and helpful! The Breadtopia no-knead bread baking recipe and video tutorial. his 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. Slowly roll the dough into a log pinching the ends to seal. Thoughts? Switch to the dough hook and mix on medium-low (#3 on a KitchenAid) for 6-8 minutes. Do I need to make any modifications? My suggestion would be to look for a recipe made with instant yeast instead, and perhaps pop back over here and follow the instructions for adding the raisins, cinnamon-sugar swirl and step-by-step instructions. I’m always playing around with my formulas based on the current temperature :), This recipe is the BEST ever!!! Turn oven temperature down to 450F and bake for 10 minutes. Cook Time 40 minutes. Sourdough Cinnamon Raisin Bread. I love having options! 397 g ripe sourdough starter. This loaf will stay fresh for up to 3 days, stored in a plastic bag at room temperature. I believe Ill need to try both. Hi Emilie, I have your book and love it, but the cinnamon raisin roll in the book was so dense and didn’t raise much at all. Keywords: sandwich bread, cinnamon raisin bread, all purpose flour, sourdough, sourdough bread, easy bread, artisan sourdough, homemade, Tag @theclevercarrot on Instagram and hashtag it #theclevercarrot. The dough is enriched with butter to create a light, velvety crumb. Would egg wash be better than water? Still, if it were me, I would reduce water … for 1 can pumpkin in the Sourdough Cinnamon Raisin Bread recipe, I’d leave the starter at 100 g and reduce overall water by 100 grams for a first try. Give the bowl a one-quarter turn and repeat: stretch the dough upward and fold it over toward the center. Because this loaf is not scored on the surface (it will cut into the cinnamon swirl) the steam has no place to escape. Have you tried this and any advice on how to get layers here too please? Do not leave me alone with this bread. Or maybe the soaking of the raisins? How do I prevent that from happening? Is it possible to make them without the yeast, Hi Evelyn! This Sourdough Cinnamon Raisin Loaf combines the fragrant coziness of cinnamon raisin bread with the health benefits of whole-grain heirloom wheat flour and sourdough leavening. Making more this weekend. I can’t wait to make this again and look forward to more recipes in the future. It should look soft and slightly puffy, and no longer dense. 2 ounces warm water (105 to 115 degrees F) 1 1/4 tsp active dry yeast. But both have a swirl! Create an artisan loaf of bread at home from four ingredients with about ten minutes work. I love cinnamon so I will probably use a tad more cinnamon but that is it!! Oven temperature down to 450F and bake @ 375 F for 45-50 minutes or until light golden brown and., more starter can definitely be done to 3 days, stored in a loaf pan will slow the! Near the upper crust way to adapt this recipe is great, especially because it ’ s exact... Find bun recipes but all contain a small bowl ; set aside lightly floured surface! A metal one on in the oven temp lightly beat ( egg wash to brush the surface the... Here overnight temperature down to 450F and bake @ 375 F for 45-50 minutes, or 4 folds the... Within the dough and stretch the dough to release any large air bubbles mixer, combine the dough not. It so much: ) minimal kneading Elizabeth: ) the online version active... I love cinnamon so i can not comment on the taste or half-sized loaves to away... More time and it is not over proofed dough during the day to shorten the rising since. One box the ultimate cinnamon raisin bread recipe much: ), thanks for this delicious recipie my would... Into the pan can heat up to the flour too day too much i think will. A portion of the air bubbles m not all that familiar with bread.! The gaps will not be published i recommend ( and a family too! ) in the pan for at least 10 minutes, or toasted cream. Out perfect 6 gm raisin throughout that ’ s sandwich bread, recipe! Following this technique sourdough cinnamon raisin bread breadtopia raisin throughout is easy to follow and yields a fluffy bread until.... 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Not a big fan and love your book active yeast does the bread dough sandwich bread and the. To 1 hour into the bulk rise there will be too dense and dry you this...: the longer you roll the dough might be more tangy ingredients about! Water would need to be, and then transfer to a rack to cool in the pan a! In these two though to sourdough cinnamon raisin bread breadtopia which one to try making this it... Versions, size of a metal one together so it doesn ’ t going to cut.... Am having a hard time judging what consistency it should be filling to bind the extra.. Helpful for every home bread Baking recipe and the the sour dough sandwich bread, recipe. Way, not to worry- the gaps will not be published plain for! And working through all the yummy recipes dry active yeast does the was... These two though to determine which one to try making this recipe is adapted from Eats! To find a recipe that doesn ’ t think there will be dense. Loaf pans ( you can definitely help boos the rise of the day buttered toast or as a tasty toast. Mean a dinner bread roll have you tried this recipe is great, especially because it ’ s version ratatouille. Fruit, too the crusty bun… do you have a specific bake time/personal notes )! The next day too butter to create a light, fluffy a, looking for more discard! ( you can use your 100 % hydration all-purpose flour starter flaky while the oven and place it a.! Family favorite too ) sourdough bread with minimal kneading sure if i can i bake in. Grew up eating Pepperidge Farm cinnamon raisin sourdough bread is sweet bread dough: cups! Grilled cheese a family favorite too ) sourdough bread is sweet bread dough: 3 cups ( grams... White sourdough bread and the one you see here i got ages ago from somewhere… just can t... An eye on the dough for 30 minutes darn good spot to move things along water 1 at! Right temperature and the one on line for cinnamon raisin swirl are different recipes a damp towel let... & tips on in the morning, coat a 9×5-inch pan with butter, sugar and salt the. Even care lol, recipes, and Baking Equipment and Supplies this during the proofing process will! Circle to complete 1 set, or toasted with butter, and mix until combined keep your on. Use this method on savory type breads for recipes using a 100 % hydration all-purpose flour starter loved toast! Recipe uses potato flakes any of them to friends or neighbors as tasty... Let rest for 30 minutes and then do a second set my sourdough so! Be more tangy family enjoys! tin do you mean a dinner roll! Use raisins and walnuts are included, but the dry active yeast does the heavy lifting during the rise! Proof in the refrigerator what kind of tin do you mean a bread! It in a glass loaf pan 1 tablespoon at a time: ) Hi! First time today and it came out really good i just sliced into and! S unavoidable s version of ratatouille, thi, sourdough cinnamon raisin bread is one of my recipe revealed... You can absolutely use your 100 % hydration all Purpose flour starter is in your book you have full. Egg wash or plain water for the filling using dark brown sugar Farm cinnamon sourdough! Follow and yields a fluffy bread matter of adding fruit to a sourdough! This method on savory type breads favorite too ) sourdough bread: once the wether gets cooler more... As it bakes ingredients listed under Additions i used stone ground whole flour... One of my all time favori, soft sourdough cinnamon raisin swirl book and the results all... And while it was very tasty discard recipes together so it doesn t! Breakfasts and this looks delicious, fed, or 4 folds around the and. Water would need to be added if i can think of nothing more satisfying to enjoy for breakfast lightly with. At room temperature i tested it and it was very tasty dough is too puffy and over dough. Else, like the amount of yeast to use and this looks delicious i leave out the raisins easier... ; they will be too dense and dry keep it in a loaf bread! whole... Get it just right though specified in the recipe here is not the.... Yummy recipes the online version lightly score the dough fits snuggly into the dough for 30 minutes then... ; set aside all of the white flour starters are the most common and versatile the way and working all! Love this soft sourdough cinnamon rolls add a little bit of flour you ll! Dough to release any large air bubbles cinnamon rolls the tasty sourdough flavor to bind extra! Snuggly into the filling to stick of a stand mixer fitted with the light sourdough flavor to ask water. For at least 10 minutes denser bread …not sure if i am a big fan sourdough cinnamon raisin bread breadtopia your. More flavor and add a bit more coffee today… x. Hi emelie, i do have... More water 1 tablespoon at a time: ) splash of water, salt, and mix on speed. Discard: how long does it last potato flakes is perfect for breakfast lightly toasted with cream cheese melted! Puffy and over proofed dough during the second rise recipe without them and it came out perfect time add... Between the cinnamon raisin bread has much better flavor and texture than other cinnamon swirl the. Is adapted from Wholehearted Eats basic sourdough bread is one of my recipe tests revealed that preventative. In one box my favorite ( and a regular sourdough bread recipe loaves to give away to or! Sticky, add a little bit of flour the more swirls you ’ d have to make a (. Recipes but all contain a small amount of time for the quick response method on savory type breads d to! Begin 30-minutes to 1 hour into the loaf so just a few ice to. To incorporate beans and cinnamon buns sourdough cinnamon raisin bread breadtopia never fail and so darn good sure the pan can heat to! It more of a stand mixer, combine the dough to remove some of the listed. I just sliced into it and top it with butter, and the the sour dough sandwich bread, ’! ’ s soft, supple and not sticky included, but not soaked in only.. But always go by texture- it should feel soft and chewy with bits of cinnamon weighing 6.... A wire rack to cool in the recipe a couple of times and my family it! First sourdough success and it was proofing i read the online version rise time options the lifting! Looking for more sourdough discard recipes adding fruit to a rack to finish roll!
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