Happy Sunday, all. Things have been somewhat quiet/inconsistent on the blog lately, but life has been life-ing and I’m currently in the midst of some transitions/preparations that have absorbed a lot of my attention. Hopefully things will slow down and get back to normal within the next couple of months.
But in the meanwhile, I’m back today to give my blog baby a little TLC, and I’d say that sourdough is a pretty good starter.
(Ha. See what I did there?)
When I was a kid, I generally hated raisins or even anything that had raisins in it. I can’t explain it now, but in retrospect I think it had something to do with the fact that back then I thought that raisins were an ‘ugly’ food so I associated it with an ugly taste. Strange, but there it is.
As I’ve grown older, my tastebuds have changed to where I actually came to be able to tolerate purple raisins and to actually like the taste of golden ones. I especially like to bake with them, as they give both a faint fruity flavor and a moisture to baked goods that works really well together.
If you’ve been following the blog for a while you’ll know that I’ve had a starter baby named Donatello that’s a year and a few months old. I’m always on the lookout for new recipes to give Donatello to spread his wings, and today’s recipe is one of them.
The ingredients for this bread are very simple, and the loaf itself is very minimally labor-intensive to put together. It smells absolutely heavenly in the oven and is DELICIOUS eaten toasted smeared with butter and jelly.
If you’re into sourdough, you should try this. Even if you’re not into sourdough, you should try it.
Cinnamon Raisin Sourdough Bread
- 1/2 cup (113g) sourdough starter, ripe (fed) or discard
- 3 cups (360g) all purpose flour
- 2 1/2 teaspoons active dry yeast
- 1 tablespoon granulated sugar
- 1 1/4 teaspoons (8g) salt
- 1 large egg, lightly beaten
- 5 tablespoons (71g) butter, softened
- 2/3 cup (152g) lukewarm water
- 1/4 cup (50g) granulated sugar
- 1 1/2 teaspoons cinnamon
- 2 teaspoons all purpose flour
- 1 large egg, beaten with 1 tablespoon water
- 1/2 cup (74g) golden raisins
- 1 tablespoon sugar
- 1/4 teaspoon ground cinnamon
Pour the lukewarm water into a glass measuring cup. Sprinkle the yeast on top, then. the1 tablespoon of sugar on top of that. Allow to sit for 10 minutes, until proofed and frothy.
Use the dough hook on a handheld or standing mixer (or a fork by hand) to combine all of the remaining dough ingredients in a large bowl and mix until you 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″.
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, and combine the topping ingredients in a small bowl.
Lightly spray the top of the loaf with cooking spray, then sprinkle the cinnamon sugar on top.
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 allow the bread to cool completely before slicing.