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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.
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.
Cinnamon Raisin Sourdough Bread
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
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Instructions
- 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.
- Cover the bowl with aluminum foil (I suggest greasing the inside of the foil) and leave on the counter to rise overnight.
- 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).
- At the end of the rising time, preheat oven to 350 degrees. Bake for 40-45 minutes, until browned on top.
- Turn out of loaf pans and place on a rack to cool completely.
- Wrap in foil and store in the refrigerator for up to 1 week or the freezer for up to 2 months.
Notes
Nutrition
About Stephie
Stephie is the creator of Stephie Cooks, a food blog that focuses on creating memories around the food we share, with family recipes at the site’s heart. Stephie lives in Central Illinois with her husband, daughter, and a menagerie of cats and dogs. When she’s not in the kitchen or at her computer writing, you can usually find her curled up with a book or working on one of her many grandma-esque hobbies. Learn more >
Thank you for this wonderful recipe! I have just started using sourdough starter to make bread and I love it! I made the recipe and followed it as written. My bread came out a little dense. Any idea what I did or should do next time? Also, do you think if you left out the cinnamon, raisins and sugar you could just do a plan loaf or would I have to substitute with something else? Thanks!!
This sounds great Have you ever tried it with white whole wheat flour?
I don’t believe that I have (though I do a lot of experimenting so it is possible that I have and just forgot). If you go that route, I would start with half whole wheat and half all-purpose and increase from there. Let me know if you try it!
I make sourdough recipes exclusively and have found that you need to add more water or lessen flour whenever using whole wheat. I go by feel of the dough-should be moist for any sourdough. Kamut would add a nice nutty flavor I think but einkorn is my favorite wheat to make bread with.
Thanks for this excellent recipe. I do it every week since the last month. Last time, I added 2 eggs to get kind of brioche bread. So good!! Today I replaced the sugar with honey. It’s still proofing but I’m sure it will be very good as well. I make small individual breads out of my dough. I used to put them in individual mold (muffins) but I’m afraid I am too lazy to wash all these molds, so now I put them all in two large pie plates, each touching the other. This result in very tender breads as there’s no crust around except for those touching the exterior of the plate. Lots of details, I know, but it’s only to share experiences. Please continue to share your excellent recipes! Thank you!
Thank you SO much for sharing this! I love that it’s become a favorite recipe for you. I should definitely try it with the eggs next time. Yum!!
Do you think adding a diced apple or two would mess up the final product? For some reason it seems difficult to find a sourdough apple cinnamon raisin recipe.
That is an excellent suggestion and question! I am not sure – I have seen some yeast breads with diced apples in them before, so there is a good chance that it would turn out ok. Otherwise, you could try diced dried apples, which would definitely work. Let me know how it goes for you!
I know you posted this a while back, but I just wanted to say “thanks” ! I was looking for a good cinnamon raisin recipe that utilized sourdough and I currently have this in the oven! 🙂 I did change a few things, because I wanted to do the cinnamon swirl, so I rolled out the dough and put a layer of cinnamon sugar and then rolled it up like a jelly roll. I did not proof it for 4-5 hours after shaping, even though it didn’t exactly double in size, it got some great oven spring (I proofed for about 2 hours–no busted seams either, haha). It smells great, and I can’t wait to taste it, tee hee.
Thanks again!
So glad you like the recipe! And ain’t nothin’ wrong with a cinnamon swirl in your bread…that sounds fantastic, actually! 🙂
This is one of my favorite sourdough breads! Yours looks perfect!
Cinnamon raisin bread sounds so so good right now!!!! I am stillfeeding the starter you gave me and just baked 2 loaves over the weekend! I am getting kind of annoyed with feeding it every single day, which is making me fearful of future motherhood plans hahahah! I have to make this, right? I mean I have a starter and all.
Yes you do!
Its not necessary to feed your starter every day, unless you use it everyday. When you use is when you feed it, then keep it in your fridge until the next time you use it.
Ive had my starter now for 5 years, and I just started another one using Apple skins. It will be ready to use tomorrow.
That’s why I love my starter- easy to take care of because you don’t feed it every day!
Oh my gosh, this looks so good. I love cinnamon raisin bread with peanut butter (and/or Nutella!)
OMG that last picture with the melted butter, mmmm. This bread looks so good!
Surprise! Kayle loves the butter picture. 😉
😀