I’m still trying to conquer sourdough. I’ve named my starter Ed. He’s kind of unruly and unreliable and I’m never quite sure I can trust him. But we’re getting used to each other and I think I’m slowly starting to understand where he’s coming from, which is a good starting point, right? So my loaves are getting better (believe me, you’ll be the first to know when they’re presentable! 📸) and I love finding new ways to use the discard, because wasting it is such a shame. Well, in my eyes there’s hardly a better way to use that discard than this Cinnamon Raisin Sourdough Bread. Slather with salted butter and some cherry jam and pair with a cup of knock-your-socks-off Italian roast and whaddya get? The perfect weekend breakfast!
This is a recipe I found on the King Arthur Flour website, which is, I think we can all agree on that, one of the most reliable baking recipe sources out there. Haven’t had a fail yet, so thanks, you guys! 🙏
xoxo Donata
Ingredients
Dough
1/2 cup (113g) sourdough starter, ripe (fed) or discard
3 cups (361g) all purpose flour
2 1/2 teaspoons instant yeast
1 tablespoon sugar
1 1/4 teaspoons salt
1 large egg
5 tablespoons (71g) butter, softened
2/3 cup (152g) lukewarm water
Filling
1/4 cup (50g) sugar
1 1/2 teaspoons cinammon
2 teaspoons all purpose flour
1 large egg, beaten with 1 tablespoon water
1/2 cup (74g) raisins
Instructions
To make the dough: Combine all of the dough ingredients, and mix and knead — using your hands, a stand mixer, or a bread machine set on the dough cycle — to make a soft, smooth dough.
Place the dough in a lightly greased container, and allow it to rise for 1 1/2 to 2 hours, until it's just about doubled in bulk.
While the dough is rising, make the filling by stirring together the sugar, cinnamon, and flour.
Gently deflate the dough, and transfer it to a lightly greased work surface.
Roll and pat the dough into a rough rectangle approximately 6" x 20".
Brush the dough with the egg/water mixture and sprinkle it evenly with the filling and raisins, leaving a bare strip about 1" wide along one short edge; this will make the log you're about to roll easier to seal.
Starting with the short end that's covered with filling, roll the dough into a log. Pinch the ends to seal, and pinch the long seam closed.
Transfer the log, seam-side down, to a lightly greased 9" x 5" loaf pan. Cover and allow the bread to rise until it's crested about 1" over the rim of the pan, about 1 hour.
While the dough is rising, preheat the oven to 350°F.
Bake the bread for 40 to 45 minutes, tenting it lightly with aluminum foil after the first 15 to 20 minutes. The bread's crust will be golden brown, and the interior of the finished loaf should measure 190°F on a digital thermometer.
Remove the bread from the oven, and gently loosen the edges. Turn it out of the pan, and brush the top surface with butter, if desired; this will give it a soft, satiny crust. Allow the bread to cool completely before slicing.
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