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Here’s a recipe that reminds me of home when my mom would toast raisin bread for us for breakfast. This Sourdough Cinnamon-Swirl Raisin Bread is wonderfully delicious with a subtle sourdough tang mixed with sweet cinnamon.
I cannot say enough good things about this bread. Whenever I make it, everyone goes goo-goo ga ga over it. I love it toasted with butter for a late morning or afternoon snack with a cup of hot tea. Sliced very thin, it would make delightful chicken salad tea sandwiches.
Ingredients for Sourdough Cinnamon-Swirl Raisin Bread
(As a Walmart Affiliate, I earn from qualified purchases at the links below. See the full recipe at the bottom of this post.)
Instructions For Making This Recipe
Gather your ingredients so that you have everything close at hand on the counter or table.
Using a knife and cutting board, chop raisins into small pieces.
This step is optional, but I prefer smaller pieces of raisins. You may use either black or golden raisins. I’ve used both, so just use what you have in your pantry.
In a large mixing bowl and using a dough hook, mix together the fed sourdough starter, warm water, softened butter, granulated sugar, instant dry milk, kosher salt, and instant yeast.
Add in 2 1/2 cups of the all-purpose flour along with the chopped raisins. Mix to combine. Knead the dough 5-7 minutes, using as much of the remaining all-purpose flour as needed to form a smooth dough.
Transfer dough to a greased bowl and cover with plastic wrap that has been sprayed with baking spray. Allow to rise until doubled, about 60-90 minutes.
If you have opted not to include the instant yeast, you will need to go through the stretch and fold process every 30-40 minutes to build up the natural gluten in the dough. You should also expect longer rising times.
At this point, you may refrigerate the dough until ready to use, up to 24 hours, or continue on to the next step.
Prepare Cinnamon Filling
Remove the dough from the refrigerator and allow to set out for 40-60 minutes. Spray a 10″x5″ loaf pan with baking spray.
I used an oversized bread pan to make this recipe, but you may be able to use 2 smaller pans with success.
Prepare egg wash and set aside until ready to use. In a small bowl, whisk together the granulated sugar, all-purpose flour, and ground cinnamon.
Shape the Dough
Place dough on a lightly floured surface and pat out into a 10″ x 18″ rectangle. You may use a rolling pin for this, if desired. Using a pastry brush, spread the egg wash over the dough. Then generously sprinkle the dough with the cinnamon mixture up to an inch from the edges.
Starting at one short end, firmly roll the dough into a log, pinching the edges and ends to seal.
Place the dough seam side down into the prepared loaf pan. Allow to rise 60-90 minutes until it is puffy and has nearly doubled. Preheat oven to 350°F.
If you’ve opted not to include instant yeast, your rising time may be 2-3 hours, depending on the temperature in your kitchen.
When the dough has nearly doubled, bake in preheated oven for 40-50 minutes, until golden brown and when tapped on the top the loaf sounds hollow. Remove from oven and turn bread out onto a wire rack to cool before serving.
Serving the Sourdough Raisin Bread
Slice to serve. Store in a covered container or a plastic bag for up to one week. If desired, you may also freeze the loaf for up to 3 months.
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Sourdough Cinnamon-Swirl Raisin Bread
(As an Amazon Associate, I earn from qualifying purchases.)
Ingredients
- 1 cup sourdough starter (fed and active)
- 1 cup warm water
- 4 tablespoons softened butter
- 2 tablespoons granulated sugar
- 1 tablespoon instant dry milk
- 1 teaspoon kosher salt
- 1 teaspoon instant yeast (optional)
- 3 – 3 1/2 cups all-purpose flour
- 1/2 cup raisins (chopped)
Cinnamon Filling:
- 1/3 cup granulated sugar
- 1 tablespoon all-purpose flour
- 2 teaspoons ground cinnamon
- 1 medium egg + 1 tablespoons water (for egg wash)
Instructions
- Gather your ingredients so that you have everything close at hand on the counter or table. Using a knife and cutting board, chop raisins into small pieces.
Prepare the Dough
- In a large mixing bowl and using a dough hook, mix together the fed sourdough starter, warm water, softened butter, granulated sugar, instant dry milk, kosher salt, and instant yeast.
- Add in 2 1/2 cups of the all-purpose flour along with the chopped raisins. Mix to combine. Knead the dough 5-7 minutes, using as much of the remaining cup of all-purpose flour as needed to form a smooth dough. Transfer dough to a greased bowl and cover with plastic wrap that has been sprayed with baking spray. Allow to rise until doubled, about 60-90 minutes.
- (If you have opted not to include the instant yeast, you will need to go through the stretch and fold process every 30-40 minutes to build up the natural gluten in the dough. You should also expect longer rising times.)
- At this point, you may refrigerate the dough until ready to use, up to 24 hours, or continue on to the next step.
Make the Cinnamon Filling
- Remove the dough from the refrigerator and allow to set out for 40-60 minutes. Spray a 10"x5" loaf pan with baking spray. Preheat oven to 350℉.
- Prepare egg wash by whisking together 1 small to medium egg with 2 tablespoons water. Set aside until ready to use.
- In a small bowl, whisk together the granulated sugar, all-purpose flour, and ground cinnamon.
Shape the Dough
- Place dough on a lightly floured surface and pat out into a 10" x 18" rectangle. You may use a rolling pin for this, if desired.
- Using a pastry brush, spread the egg wash over the dough. Then generously sprinkle the dough with the cinnamon mixture up to an inch from the edges. Starting at one short edge, firmly roll the dough into a log, pinching the edges and ends to seal.
- Place the dough seam side down into the prepared loaf pan. Allow to rise 60-90 minutes until it is puffy and has nearly doubled. (If you've opted not to include instant yeast, your rising time may be 2-3 hours, depending on the room temperature.)
- Bake in preheated oven for 40-50 minutes, until loaf is golden brown. Remove from oven and turn bread out onto a wire rack to cool. Makes 1 loaf.
Notes
Nutrition
