Sourdough Cinnamon Raisin Bread
Prep Time: 25 mins
Cook Time: 45 mins
Total Time: 4 hours 10 mins
Servings: 10-12 slices
Ingredients:
- 1/2 cu. Sourdough discard
- 3 cu. All-purpose Flour
- 2 1/2 tsp. Instant Years
- 1 tbsp. Granulated Sugar
- 1 1/4 tsp. Salt
- 1 Large Egg
- 5 tbsp. Unsalted Butter
- 2/3 cu. Lukewarm Water
- Filling:
- 1/2 cu. Granulated Sugar
- 3 tsp. Ground Cinnamon
- 1 Large Egg
- 1 tbsp. Water
- 1/2 cu. Raisins
Directions:
- Combine all the dough ingredients in a stand mixture, mix for 6-8 mins on medium speed or until dough is smooth. If you do not have a stand mixture you can mix the dough by hand, then knead
- Place the dough in a lightly oiled container, cover and let rest for roughly 1.5 hours or until the dough has doubled in size.
- While the dough is rising, mix the sugar, cinnamon and flour together to make the filling.
- Once the dough has doubled in size, gently deflate the dough. Turn it out on a floured surface and roll out to a 6” x 20” rectangle
- Make egg wash by whisking the egg and water in a small bowl. Use this wash to cover the top of the dough, leaving a ½” – 1” of space along the edges.
- Sprinkle the filling across the washed part of the dough. Follow up with raisins sprinkled over the same area.
- Roll the dough into a log along the short edge. Transfer to a lightly greased 9” x 5” bread pan, seam side down.
- Cover and let rise for 1 – 1.5 hours. While dough is rising, preheat the oven to 350 F.
- Remove the cover and bake the bread for 40-45 mins, covering with aluminum foil after 15 mins of baking, or until the internal temp reaches 190F.
- Gently turn bread out onto a pan and let rest before serving!