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Cinnamon Raisin Sourdough Bread

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I am writing this post instead of watching the Oscars.

I can’t handle missing an episode of The Bachelor (I mean, could you?), but I haven’t seen enough of the nominated movies to make watching the Oscars really worth my while.

I am choosing not to contemplate too much on what this might mean about my priorities.

Before February comes to a close, I wanted to share another delicious way for you to utilize some of your sourdough starter. While our last recipe utilized some cultivated yeast in conjunction with our starter, this recipe uses only the sourdough to leaven the bread. This method produces a much more pronounced sourdough “tang” (which will, of course, get stronger as your starter ages), though it also significantly increases the time that your bread will need to properly rise.


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Not to worry, though! Even though this bread does take some time to rise, it is by no means difficult. In fact, the dough comes together quickly and there is very little kneading involved. Make your dough, leave it out overnight to rise, then shape it into loaves the next morning and let it rise for about half the day. Go run errands. Go to the gym. Go to a movie. Go do whatever! Come back, and find that your bread is ready to bake. It’s as easy as that!

This cinnamon raisin bread makes the best toast. Your family will be clamoring to eat breakfast if they get to have this bread.

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Yield: 2 9x5-inch loaves or 3 8x4-inch loaves

Cinnamon Raisin Sourdough Bread

Cinnamon Raisin Sourdough Bread
Prep Time 10 minutes
Cook Time 45 minutes
Rise Time 12 hours
Total Time 12 hours 55 minutes

Ingredients

  • 1 cup sourdough starter
  • 1/2 cup sugar
  • 1/2 cup vegetable oil (or other flavorless oil)
  • 1 tablespoon salt
  • 1 1/2 cups water
  • 1 tablespoon cinnamon
  • 6 cups bread flour
  • 2 cups raisins

Instructions

  1. In a large bowl (either by hand or with an electric mixer), combine the first 6 ingredients. Add in 3 cups of the bread flour, mixing to combine, then add the raisins. Finally, add the final 3 cups of flour 1/2 cup at a time, until a stiff dough is formed (depending on the weather and/or how dry your house is, you may not need all 6 cups of the flour). The dough will still seem fairly sticky, but will pull away from the sides of the bowl.
  2. Cover the bowl with aluminum foil (I suggest greasing the inside of the foil) and leave on the counter to rise overnight.
  3. The next morning, gently punch down the dough and knead on a flour surface about 8-10 times. . If using 9x5-inch loaf pans, divide the dough in half. If using 8x4-inch pans, divide into thirds. Knead each part a few times before shaping placing in greased loaf pans. Brush the top of each loaf with oil and cover with a clean tea towel. Let rise 4-5 hours at room temperature, until loaves are doubled in bulk (if your house is cold, rising could take most of the day).
  4. At the end of the rising time, preheat oven to 350 degrees. Bake for 40-45 minutes, until browned on top.
  5. Turn out of loaf pans and place on a rack to cool completely.
  6. Wrap in foil and store in the refrigerator for up to 1 week or the freezer for up to 2 months.

Notes

It is very important that you use bread flour for this recipe, as the extra gluten in the bread flour is what gives your dough elasticity and keeps your final bread light and chewy.

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Jola

Sunday 17th of January 2021

Could you tell me if the starter has to be fed or not? Can it be just from the fridge or at room temperature?

Stephie

Monday 1st of February 2021

I always bake with fed starter!

Franchesca

Wednesday 25th of December 2019

Just made this bread for Christmas. It was delicious! This center was still a little doughy after 45 min, even though the tap sounded hollow. But I just sliced it up and toasted it and everyone raved about it. I think I'll try a higher temp next time and closer to 50 min to get a better bake.

The first rise was about 6 hours and the second rise took more like 24 hours but it's winter and cooler than normal. And when I baked it, it grew beautifully!

I also subbed organic virgin coconut oil for the veg oil and organic coconut sugar for the sugar and wow was it tasty. With the cinnamon, I couldn't even detect the coconut.

Stephie

Sunday 12th of January 2020

I am so glad you enjoyed it! Thank you so much for sharing!

Victoria

Wednesday 30th of January 2019

Could you halve this recipe to make just one loaf? Same proportions?

Stephie

Friday 1st of February 2019

Hi Victoria - I haven't tried halving the recipe, so I'm not 100% sure how it would do. (Some recipes divide better than others.) You could always put the second loaf in the freezer for later, though! If you do try halving it, let me know how it turns out.

Sadie

Wednesday 23rd of January 2019

One more accolade for this recipe. The bread is delicious. Nice and tangy with the overnight fermentation on the counter. Great chew with the bread flour. My starter wasn't freshly fed so I added 1 tsp instant yeast to ensure a rise. I also added 1 tsp vanilla for a flavor boost. Made half a recipe for 1 loaf and baked it in an 8X4-inch pan. Took 4 hours to double in the pan. Brushed the loaf with an egg wash and dusted with cinnamon sugar before baking. Took 55 minutes to reach an internal temperature of 208°. Great oven spring!

Stephie

Saturday 26th of January 2019

I am so glad you loved the bread, Sadie! Thank you for sharing your feedback!

Connie

Tuesday 23rd of October 2018

This sounds great! I weigh my ingredients so I would like to know if you stir the starter before you measure out 1 cup? Thanks!!

Stephie

Thursday 1st of November 2018

Hi Connie - Yes, I stir it first. Hope this helps!