Sourdough Cinnamon-Raisin Bread

19 Jan

 

Absolutely delicious sourdough raisin bread.

Have you entered the exciting world of sourdough yet?  If not this bread is reason enough to begin cooking with sourdough.  To make you do need something called a Starter which you can either make yourself or get from a friend.  I recommend getting some from a friend.  (I would be more than happy to share just let me know.)  🙂 

Combine 2 cups cold liquid culture, 1 cup of flour and 1/4 cup of water in a large bowl. Let this sit (proof) for 12 hours at room temperature.

After 12 hours add 1 cup of flour and 1/4 cup of water.  Mix and knead until smooth.  Proof 8 hours at room temperature. 

Mix together 3/4 c. milk, 1 1/2 t. salt, 2 T. sugar, 1/4 c. cinnamon, and 1 cup raisins. (You could also add 1 cup of chopped nuts.) Mix well.

Add 2 3/4 c. flour one cup at a time. When it is difficult to stir the flour in transfer to a clean floured counter. Work the rest of the dough in by hand.

Divide the dough in half. (You are making 2 loaves-one for your family and one to share.)

Roll out each half into a rectangle with the width being however long your loaf pan is. Mix together 1/2 c. sugar or other type of sweetener and 2 T. cinnamon. Sprinkle half onto each rectangle. You can also add a tablespoon or two of melted butter to each rectangle before adding the sugar/cinnamon mixture. (I didn't use butter and it was wonderful without it).

Roll up each rectangle to form a loaf of bread. Place in a bread pan and allow to rise about 3 hours. My house was kind of cold so it took a while.

Bake at 375 for 50-55 minutes. Yummy! Even Brandon (who hates raisins) loved this bread.

This bread is absolutely wonderful!  I hope that you enjoy it.  It was so easy.  I’ll never be able to buy a loaf in the store again.  Much better than any store-bought cinnamon-raisin bread and I didn’t pay 3.29 a loaf for it!  🙂

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