Did you find this post helpful? Or are you referring to something sweet? Bake the cinnamon raisin sourdough bread in a preheated oven at 350 degrees F for 20 minutes, then loosely tent it with foil to prevent the crust from burning, and continue to bake for another 20-25 minutes. Would you use mini loaf pans? rab a portion of the dough and stretch it upward. It also uses less sourdough starer. This is probably due to the cooler temperatures here overnight. The aroma of this no-knead sourdough cinnamon raisin bread is unbelievable and you’d be amazed at how simple it is to bake this beautiful bread! EASY, MAKE-AHEAD APPLE CRUMBLE! When bread bakes, steam forms within the dough. If it’s sticky, add a little bit of flour. Hi Sandy! I am having a hard time judging what consistency it should be! But always go by texture- it should feel soft, supple and not sticky. I imagine it would be even better with vanilla soaked raisins. I’ve been trying to find a recipe that doesn’t use raisins and haven’t found one. Hi Emilie – I love your site. Remove the bread from the oven, and gently loosen the edges. Hope this helps. Fantastic! But the process is similar! Flour binds the cinnamon-sugar swirl together so it doesn’t leak out of the loaf. One of my favorite recipes of yours is the cinnamon raisin swirl. Both are equally good, it just all depends on what style you’d like to make. I tested it and it came out really good. This sourdough cinnamon raisin swirl bread is an adaptation of my favorite (and a family favorite too) sourdough bread. **Water can be used instead of an egg wash to brush the dough. Thank you so much :). Helpful tools and ingredients: A basic bread machine for kneading and rising the dough. (about 15 minutes) I use a mixer with a dough hook for this. Cinnamon Raisin Sourdough Bread made with sourdough discard. Demystifying Sourdough Bread Baking …component of the flavor) of a loaf of sourdough-leavened bread.Simple Sourdough Lifecycle In simple terms, a sourdough culture (aka “starter”, aka “levain”, aka a bunch of other terms) is… Unfortunately, I do not have a video at this time. It’s so soft and scrumptious, just wait until you try it! egg wash, powdered sugar etc.) It has taken me a wee while to get it just right though. Recipe Update: After a few readers had trouble with this recipe, I decreased the amount of whole wheat flour to lighten up the loaves and the texture and flavor of this bread is 1000 times better! 12 g Kosher salt. I think it will be a nice combo with the cinnamon-sugar swirl. Have you ever tried baking smaller loaves? Yay! Both are completely different recipes ;). Oh that’s great to hear! Do you have a video making that? As for as the specific flour, 100% hydration refers to “equal parts by weight” so you can use whatever flour you want. Made this bread yesterday, and was relieved that the very sticky/wet dough actually turned into a fine-looking loaf, baked covered the entire time in a Römertopf. Thank you, Emilie! This cinnamon-spiced, raisin-studded sourdough loaf is a variation of my Favorite Sourdough Bread Recipe, with just a few tweaks — including the addition of cinnamon and raisins (duh) plus a … Artisan Sourdough Made Simple is back in stock! Mix until the flour is fully absorbed. *For an even faster rise, use 150 g sourdough starter + 230 g warm water and keep the rest of the quantities the same. This is an amazing loaf! For those reading, I used water to wet the dough and used about 3/4 of the filling amount and didn’t have any gaps! My husband loves it so much I think I will have to make two loaves next time. Admittedly: I grew up eating Pepperidge Farm cinnamon raisin bread. I had the length right but i didn’t roll it tight enough so I only got one and a half swirls and will need to remedy that next time, but it’s so soft and tender. Sourdough Cinnamon & Raisin Bread is a great wintery loaf that’s perfect for slicing and toasting! I made the bread using the book recipe and while it was proofing I read the online version. Turn out fermented dough on a lightly floured work surface and shape into your preferred loaf (boule, batard...) and then place dough into a well floured (rice flour is preferred) proofing basket; cover and let sit at room temperature (~72F) for about 1 hour. The Breadtopia no-knead bread baking recipe and video tutorial. One of my all time favori, SOFT SOURDOUGH CINNAMON ROLLS! Place the dough into the loaf pan seam side down. Place on the center rack and bake @ 375 F for 45-50 minutes or until light golden brown. I believe Ill need to try both. I love cinnamon so I will probably use a tad more cinnamon but that is it!! I just inhaled a piece at 5:30 pm and I don’t even care lol. Put the dough ingredients in the bowl of a stand mixer and mix with a paddle attachment on low speed until the dough comes together. This is the ultimate cinnamon raisin bread with plenty of plump juicy raisins which have been soaked in rum, vanilla beans and cinnamon. Thank you. Oh, and I used melted butter instead of egg wash. This recipe for sourdough cinnamon swirl bread produces a fluffy and sweet loaf. Looking to try tomorrow, how do you think it will do with an overnight proof in the refrigerator? We love it toasted with cream cheese or melted butter and it makes great french toast! The crust is a little flaky while the inside is perfectly soft and chewy with bits of cinnamon and raisin throughout. Can I leave out the raisins and use cinnamon chips instead? Thanks you so much for all those wonderful recipes. What kind of tin do you use for your sandwich loaf? Raisins and walnuts are included, but not soaked in only water. Perfect as buttered toast or as a tasty french toast brunch! Do you have a separate section for recipes using a 100% hydration all-purpose flour starter or can I use any of them? I also make your sandwich bread with all purpose flour regularly, but I have had better luck with 100g starter than with the original 50g recipe. Cover the bowl and let the dough rise overnight until double in size, about 8-12 + hrs @ 68 F. To stretch and fold the dough, the first set can be done about 30 minutes into the bulk rise followed by another set 30 minutes later (2 sets total). Alternatively, if it’s too dry add more water 1 tablespoon at a time :). The above recipe is a LOT lower hydration than the Sourdough Cinnamon Raisin recipe although extra comes from some pumpkin. Thank you. Hope this helps! Every single bite is packed full of raisins for a hint of sweetness that balances perfectly with the light sourdough flavor. My favor. In short: The one in the book is an artisan-style sourdough loaf, that’s scored and baked in a pot w/ lid for steam. Whole Wheat Cinnamon Raisin Bread Recipe: Use this recipe and replace the white flour up to 50% with a good white whole wheat bread flour. To finish, roll the dough into a log and place into a buttered loaf pan. Remove the dough onto a lightly floured work surface. Steam! I wanted to ask much water would need to be added if I used stone ground whole wheat flour? After 30 minutes or so, place your preferred baking vessel (I used a, With dough fully risen and oven pre-heated, gently transfer the dough from the. Excellent, easy recipe! Loving your book, by the way and working through all the yummy recipes. Mix together all of the ingredients listed under Additions. Hi Emilie, do you have a demo or picture on this instruction, “Lightly score the dough around the tops and sides to create a border.”. Hi, does the bread need to be scored and baked in a dutch oven like normal sourdough? Place the loaf pan on the center rack and bake for about 45-50 minutes, or until golden brown. Any suggestions for a good vessel to bake a half-sized loaf? This sourdough raisin bread is one of my favorite experiments. Required fields are marked *. Prep Time 1 day 10 hours. I made this during the day to shorten the rising time since I could keep it in a warm oven. Dense bread, regardless of the recipe, is typically connected to these 3 factors: gluten development (under or over proofed), temperature (dough and environmental) and starter strength. Yay! You can absolutely use your 100% hydration all purpose flour starter. Combine on low speed until the butter looks like crumbs. Excellent recipe! Take the loaf out of the oven and place it on a. Knead the dough on medium-low speed for about 6-8 minutes. The one you see here I got ages ago from somewhere… just can’t remember! By leaving a star rating and review, it will help others find my recipes and tutorials too. For the bake time, I don’t know off the top of my head because it will depend on the size of the pan. 2 ounces warm water (105 to 115 degrees F) 1 1/4 tsp active dry yeast. Cool in the pan for at least 10 minutes, and then transfer to a rack to cool completely. Can I keep the cinnamon/sugar with cranberries. I’ve never tired it, but I don’t see why not! Note: In lieu of using a stand mixer, knead the dough by hand without the raisins for 8-10 minutes or until smooth and elastic. No walnuts. Although you will need to plan it out in advance to let the dough rise overnight, but that just makes it the perfect recipe to prep the night before and bake them fresh for breakfast or brunch the next day. This bread has much better flavor and texture than other cinnamon swirl bread recipes I’ve tried using commercial yeast. Hi Mariella! I can think of nothing more satisfying to enjoy for breakfast. You can definitely shape the dough and chill overnight in the loaf- no problem. You can use your starter at any almost any stage – ripe, fed, or discard. Do I need to make any modifications? specified in the recipe, and keep your eye on it while it bakes :). This really helps. Hello! However, it’s most likely due to shaping and/or over proofed dough during the second rise. This one here is an enriched sandwich bread (butter, sugar etc), and the one in the book is not enriched, but with nuts. And if so, should I adjust anything else, like the amount of water? As a result, the steam can sometimes form gaps between the cinnamon swirl and the bread. Keywords: sandwich bread, cinnamon raisin bread, all purpose flour, sourdough, sourdough bread, easy bread, artisan sourdough, homemade, Tag @theclevercarrot on Instagram and hashtag it #theclevercarrot. Fold the dough over toward the center of the bowl. But I don’t see why it wouldn’t work for the second rise, it’s basically just like a proofing box. Can I make this using my 100% hydration all-purpose flour starter? Recipe is adapted from Wholehearted Eats basic sourdough bread recipe. This bread’s soft, tender, buttery crumb is bordering on the obscene. Your email address will not be published. Can I use dried lightly sweetened cranberries instead of the raisins. Super helpful for every home bread baker.Cinnamon in bulk is a good buy for the serious baker. Yes! Print Prep Time 10 minutes. all-purpose flour and water morning and evening so I have a lot of yeast to use and this looks delicious! So glad you liked it! I’ve made the recipe a couple of times and my family loves it! Thanks. Bread Baking Instructional Videos, Recipes, and Baking Equipment and Supplies. This recipe is a spin-off of my Easy Sourdough Sandwich Bread with more sourdough starter, a perfectly sweet cinnamon-sugar swirl and vanilla soaked raisins for a flavor-packed punch. Meanwhile, near-empty baking aisles in grocery stores are giving new and experienced bakers alike the challenge of substituting different flours into recipes they want to follow. These specific dimensions are important: the longer you roll the dough, the more swirls you’ll get! For scoring guidance, check out the step by step photos in this post (go to the “How to Shape” section), or for a more real-time visual have a look at the video instead (it’s located at the top). Allow to cool in the pan for 10 minutes or so, and then transfer to a wire rack to finish. Hi Becky! One thing I do know off the top of my head: you’ll need to add stem to the oven so that the crust doesn’t harden too fast which would make the rolls dense and hard. So glad to read that the recipe in your book and the one on line for cinnamon raisin swirl are different recipes! This Sourdough Cinnamon Raisin Loaf combines the fragrant coziness of cinnamon raisin bread with the health benefits of whole-grain heirloom wheat flour and sourdough leavening. How does this recipe differ from the one for Cinnamon Raisin Swirl that is in your book? Slowly roll the dough into a log pinching the ends to seal. So i love your recipe so much and i would just like to ask if i can replace the starter with dry active yeast instead? Thank you. Hi there! Cinnamon raisin sourdough bread is an easy win for breakfast or brunch and is totally divine slathered with a knob of butter, jam, or toasted straight up. When the rolls go in, add a few ice cubes to the hot pan and voila! I had an idea of what the texture should be and a regular sourdough bread with raisins wasn’t going to cut it. Turn oven temperature down to 450F and bake for 10 minutes. Such spring in the oven , it ended up 2 inches above the pan! I can’t wait to make this again and look forward to more recipes in the future. I made this for the first time today and it came out perfect. I would like to make a sourdough (no Yeast) crusty bun. I’d eat the whole thing- even the crust! Just keep an eye on the dough as it bakes. Add the raisins during your first stretch and fold; they will be much easier to incorporate at this stage. Low volume, new recipes, occasional giveaways. I upped the sugar just a smidge in the loaf itself and added raisins and a gorgeous (if I do say so myself) swirl of cinnamon … Yay! Is it just the omission of the walnuts? If I took it out maybe before the final rise and rolled it out, then put it back in the machine for a final rise. Hi Emilie, I have your book and love it, but the cinnamon raisin roll in the book was so dense and didn’t raise much at all. Will it affect the overall taste of the bread? Homemade raisins really elevate this bread to the next level. I do find it more of a denser bread …not sure if I am doing something wrong as I do the stretch and fold? I was wondering if I could make smaller versions, size of a burger bun for example. AND it's really easy to make. Buy Now. For step-by-step instructions and video. Your cranberry pecan loaf was my first attempt at loaf making and it was awesome, so as soon as i saw this i had to make it! The crusty bun… do you think it will slow down the rise of bowl... Bind the extra moisture egg wash or water, if it ’ s soft, tender, crumb... Of an egg wash to brush the dough into a buttered loaf pan imagine warm, Often Italy. With the light sourdough flavor profile and keep your eye on the obscene in. Soft and chewy with bits of cinnamon weighing 6 gm, steam forms within the dough to make loaves. – ripe, fed, or toasted with cream cheese or melted butter the taste... 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