Sourdough Cinnamon Raisin Bread Recipe

Freshly baked sourdough cinnamon raisin bread warps your kitchen in a warm keep, that beckons family and friends to convene on every side. This conventional sourdough enhances the classic loaf into a lovely experience, the tasty notes from the fermentation process coordinate beautifully with the sweetness of plump raisins, and the spicy warmth of cinnamon. Each slice discloses a tapestry of textures from the chewy crust to the soft, fluffy interior making, it perfect for breakfast or afternoon snack. This recipe is same as sourdough cinnamon toast crunch.

Why You’ll Love This Recipe:

No Need Fancy Equipment: 

You do not need to require a kitchen full of fancy equipment. You need a mixing bowl, a sturdy wooden spoon, and your hands.

Health Benefits:

It boasts a range of health benefits. The fermentation process used in sourdough baking increases the nutrients permitting your body to absorb crucial vitamins and minerals more successfully.

Bare Minimum Kneading:

Bare minimum kneading is an approach that transforms the way of cinnamon raisin sourdough bread. Instead of dedicating hours to kneading techniques, this method requires just 20 minutes.

Same Day Bake:

This same-day bake is a senses of delightful blend of flavors that highlights the tangy notes of sourdough paired with the warm sweetness of cinnamon and plump raisins. 

Ingredients:

INGREDIENTS	QUANTITY	DESCRIPTION
Active Sourdough Starter	65 grams (heaping 1/4 cup)	The natural fermentation process initiate a depth of flavor that commercial ferment simply cannot copy.
Warm Water	300 grams (1 1/3 cups)
Sugar	25 grams (2 Tablespoons)	Sugar create a sweetness in your bread.
Unsalted Butter	57 grams (1/4 cup)	Add melted butter and combine smooth into the dough, creating a rich tender crumb that is soft.
Bread Flour	400 grams (2 3/4 cups + 1 Tablespoon)	with its higher protein content contrast to all-purpose flour, provides the necessary structure and chewiness that enhance this loaf.
Salt	9 grams (1 1/2 teaspoons)	salt is used according to your taste buds.
All-Purpose Flour	100 grams (3/4 cup)	All-purpose flour is used to get a perfect balance of texture.
Raisins	100 grams (1/2 cup)	use raisins into your cinnamon raisin sourdough to offer a lovely sweetness and spicy notes of cinnamon.
Cinnamon	6 grams (1 Tablespoon)	use a blend of ground cinnamon and freshly grated nutmeg or even a hint of cardamom.
Water	240 grams (1 cup)	Do not use hot water. Use a light warm water that increase the texture of your bread.

Supplies:

• Kitchen Scale 
• Large Bowl
• Bench Knife
• Rolling Pin
• Dutch Dough Whisk
• 9″ inch Loaf Pan
• Wire Rack

BAKER’S SCHEDULE:

BAKE THE SAME DAY:

8 AM: Make the Dough

9 AM: Knead the Dough

9 AM: First Rise

6 PM: Shape

6 PM: Second Rise

8 PM: Bake

BAKE THE NEXT DAY:

8 PM: Make the Dough

9 PM: Knead the Dough

9 PM: First Rise

Following Morning:

7 AM: Shape

7 AM: Second Rise

8 AM: Bake

How to Make Sourdough Cinnamon Raisin Bread Recipe:

MAKE THE DOUGH;

In a large mixing bowl mix your bubbly active starter with warm water, melted butter and sugar.

adding the flour and salt into a wet ingredients, As you mix the ingredients come together, forming a shaggy dough that the start of your baking adventure. 

Once your shaggy dough is formed, it’s time to cover the bowl with dumb tea towel or plastic bag and let it rest for 30 minutes. Its allows the gluten to develop naturally.  

While the dough is resting, to enhance the flavor pouring boiling water over the raisins in a small bowl.

KNEAD THE DOUGH;

After 30 minutes, drain and pat dry the raisins to remove excess moisture.  Once prepped pour the raisins on top of the dough and and see how their rich sweetness will soon infuse every bite. Use yours wet fingers lightly before you begin incorporating the raisins into the mix. This trick ensuring it dough doesn’t stick to your hands.

Take a piece of dough and pull it upwards feeling its elasticity as you stretch it. Fold it towards the center as you push the heel of your hand into the dough.

Rotating the bowl clockwise repeats these same motions, each time feeling the dough become hard and even under your hands. In just a few minutes what started as a sticky mass will develop into a smooth ball of dough ready to rise and take on the flavors of cinnamon and plump raisins.

Grease all the dough balls with butter and place them in the bowl.

BULK FERMENTATION:

When you start the bulk fermentation process cover the bowl and place it in a warm spot like the top of your fridge cabinet, where environment heat can cheer ferment activity. This temperature permit the dough to rise slowly and steadily. Expect this bulk rise to take 8-10 hours.

SHAPE THE DOUGH:

Once your dough has doubled in size, it’s time for shaping the dough. Remove the bowl coverpunch the dough with your fist in the center, pushing it downwards. This is the moment where you release all the air bubbles that have formed during fermentation.

Transfer your dough on light floured surface. As you press and pull imagine a large rectangle forming beneath your fingertips about 8 inches by 12 inches, each inch a canvas for your creativity.

 Use a pastry brush to lightly brush water along the 1-inch wide side of the rectangle and  about 2 inches wide  pay notice to the top and bottom of the rectangle this will act as a glue helping to seal your design logical.

Sprinkle a cinnamon-sugar mixture right in the center. This simple step infuses each slice with a warm sweetness. As you roll it starting from the short side but firmly roll the bread dough long, produce a tight spiral.

Once you have rolled your cinnamon raisin sourdough sandwich bread do not forget to curl the ends inwards. 

SECOND RISE:

Second rise transforming your cinnamon raisin sourdough from a simple mixture of ingredients into a fluffy, aromatic masterpiece. using a bench scraper this tool is essential for lifting the dough with ease. As you place it into a greased, 9 x 5-inch loaf pan seam side down.

Cover the dough with a clean kitchen towel or plastic wrap

BAKE:

Preheat your oven to 375 degrees placing your pan in the hot oven on the middle rack make sure equal heat distribution, which is essential for getting that coveted golden brown crust.

Bake for 45-50 minutes until your cinnamon raisin sourdough bread looks golden brown.

it’s time to remove the sourdough from the oven. Carefully place the bread pan on a wire rack and let it for extra 5 minutes to enhance the texture. Once the loaf has cooled slightly, spread butter over the top.

How to Serve:

Give a warm and slightly toasted slice of artisanal bread its crust sizzle softly. You serve it a slab of butter. You may also decorate with fresh herbs or edible flowers adding a burst of color and raise the optical appeal.

How to Store:

To keep your cinnamon swirl sourdough bread fresh for 3-5 days. Start by the bread to cool completely before wrapping it up. The best option for short-term storage is a plastic bag. 

For long term storage freeze it in slices. Warp each slice in the plastic bag or aluminum foil.

Conclusion;

Sourdough cinnamon raisin bread recipe is a way to enhance your baking skills. The special tanginess of sourdough merge with the sweetness of cinnamon and raisins creates a tuneful flavor that is ideal for any time of day. Do not delay to make this recipe your own. So, gather your ingredients and start baking.

Frequently Asked Questions.

How does cinnamon affect sourdough?

When cinnamon is added to the dough, it fill the bread with a warm sweet spicy taste, that adds the natural tang of sourdough. Cinnamon is known for its antimicrobic effect which can help improve the shelf life of sourdough.

What is the secret to the best sourdough bread?

The secret to the best sourdough bread lies in quality ingredients and technique. First,using high-quality flour, active sourdough starter is essential  as it provides the natural yeast.

What is the biggest mistake you can make with your sourdough starter?

To keep a healthy starter feeding it at least once a week. A common mistake is not using the right flour or water. Using chlorinated tap water can hinder yeast growth. Uncolored flour and filtered or dechlorinated water to give your starter the best chance of booming.

Can you put raisins in sourdough bread?

Yes, you can put raisins in sourdough bread. Add raisins with a lovely sweetness and chewy texture that addition the tangy flavor of the sourdough.