Sourdough Cinnamon Raisin Bread

On the Menu Today~
Sourdough Cinnamon Raisin Bread~

Today I'm going to share a recipe for
Sourdough Cinnamon-Raisin Bread~
Something I have never made before
with my sourdough starter but
have always wanted to..

We love cinnamon-raisin bread in my family...
toasted with lots of peanut butter.
This recipe is excellent,
in fact it's the best sourdough cinnamon raisin bread
we have ever made/eaten...period.

This recipe calls for using yeast....
Some people feel that a recipe isn't a"true"
sourdough recipe if it uses yeast in addition to the starter....
but adding a small amount of yeast boosts the action of your sourdough,
which ensures a quicker rise.
You can omit the yeast,
but keep in mind that without the added yeast in the recipe,
the bread will take longer to rise.

Sourdough Cinnamon Raisin Bread~
Recipe adapted from:
Simply Sourdough
*The Alaska Way*
By: Kathy Doogan

Sourdough Cinnamon Raisin Bread

Ingredients

• 1 cup sourdough starter
• 3/4 cup golden raisins
• 3/4 cup warm water
• 1 teaspoon active dry yeast
• 1 tablespoon sugar
• 1 tablespoon oil
• 2 1/2 to 3 1/2 cups flour
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon baking soda
• 1 teaspoon salt
• 3 tablespoons sugar
• 2 teaspoons ground cinnamon

Cooking Directions

1. Mix starter and raisins in a small bowl, cover loosely and allow to proof at room temperature for 2 hours. (Raisins will become plump and and starter will bubble)
2. In a large bowl, stir yeast and 1 tablespoon of sugar into the warm water, let stand 10 minutes or until bubbly. Add the oil and stir in the proofed starter/raisin mixture. Mix in 2 1/2 cups of flour, 1/2 teaspoon cinnamon, soda and salt. Turn out onto a floured board. Knead 5 to 8 minutes. Knead in up to 1 more cup of flour to make a smooth, elastic dough. Form into a ball and place in a lightly greased bowl, turning to coat. Cover and let rise in a warm place until doubled 1 1/2 to 2 hours.
3. Punch dough down, turn dough out onto a floured board. Cover and let rest for 10 minutes. Roll or pat dough into a rectangle approximately 9 x 12. Sprinkle dough evenly with mixture of 3 tablespoons sugar and 2 teaspoons cinnamon. Roll up tightly from the 9" side, jellyroll fashion. Pinch ends and place the roll seam side down in a greased 9 x 5 bread pan.
4. Cover loosely and let rise again for 1 to 1 1/2 hours.
5. Bake at 375º for 30 to 35 minutes.
6. Remove pan from oven and cool on rack.
7. Brush top of hot loaf with butter for a soft crust.

Sourdough, Raisin, Cinnamon, Bread

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