Homemade sourdough cinnamon raisin swirl bread is so much better than store-bought and makes the best toast you’ve ever had!
Well I sort of thought 2017 would be the year of sourdough recipes here at IBK but then cookies and cakes got in the way and I haven’t posted any sourdough anything since January.
I can’t believe how time has gotten away from me! (Dear Time, if you’ll please slow down I’ll bring you some fresh bread. And a stick of butter. The real deal—no margarine, I promise.)
The only thing that can make me turn on the oven in the capital-H heat here in Phoenix is bread, specifically sourdough bread. I’m a sourdough baking fanatic, which is something I inherited from my amazing Grandma Myna. (I also inherited her sourdough starter—for more info on starter check out my Lazy Girl’s Guide to Sourdough Starter. It’s truly not as complicated as you might think.)
This sourdough cinnamon raisin swirl bread is an adaptation of my favorite (and a family favorite too) sourdough bread. 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 sugar.
Sometimes I find cinnamon raisin bread severely lacking in flavor—like it’s bread with an eensy little bit of cinnamon and three raisins to be found in the entire loaf—so I wanted to make my own flavor-full version.
And this cinnamon raisin swirl bread definitely delivers on the flavor. After I took the pics for this post I devoured four slices with extra butter.
I have an excuse; I’d just been at Pilates and was famished. Bread is a good recovery food. I hope?
If you have any questions about baking with sourdough please let me know! I’m not an expert but I have plenty of non-expert experience and would love to share my sourdough addiction with everybody. Have a great weekend!
How to make sourdough bread ahead of time
I love eating fresh bread early in the morning, but I will not wake up at 4 a.m. for that pleasure. My trick to making sourdough bread ahead is to prepare the recipe up to the first rise, then let the bread do its first rise in the fridge overnight. In the morning, pull the dough out of the fridge, let it sit at room temp for about 30 to 45 minutes, then continue with the recipe.
For this sourdough cinnamon raisin swirl bread, that would mean following the recipe through step 4, then popping the bread dough in the fridge. In the morning after your bread has come to room temperature, make the swirl and proceed as directed.
PS, I had to share this pic. Cookie shoved her head under that pillow last night while we were watching House Hunters. One of the houses was really ugly (more ugly than usual) but I think this was more a reaction to the 118 degrees outside than to the house. Life just wouldn’t be the same without my favorite goofball!
Homemade sourdough cinnamon raisin swirl bread is so much better than store-bought and makes the best toast you've ever had!
- 3/4 cup dark raisins
- 3/4 cup hot water for soaking raisins
- 3/4 cup lukewarm water
- 1 1/2 teaspoons active dry yeast
- 2 tablespoons granulated sugar
- 1/2 cup sourdough starter
- 4 tablespoons unsalted butter melted
- 1 1/2 teaspoons salt
- 2 teaspoons cinnamon
- 2 1/2 to 3 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 1/2 teaspoons ground cinnamon
- 1 large egg
Combine the raisins and hot water in a small bowl. Let stand for 20 minutes, until raisins have gotten plump. Drain, pat dry, and set aside.
Pour 1/4 cup of the lukewarm water in a small bowl. Sprinkle yeast and a pinch of the sugar over the top of the water and mix. Let stand at room temperature until foamy, about 10 minutes.
In the bowl of a stand mixer fitted with the paddle attachment* combine the starter, remaining water, sugar, butter, salt, cinnamon, and 1 1/2 cups of the flour. Beat on low until smooth, 1 to 2 minutes. Add the yeast mixture and beat 1 minute more. Add remaining flour 1/2 cup at a time until it forms a soft dough that just clears the sides of the bowl.
Remove the paddle attachment and replace with the dough hook. With mixer on low, add raisins. Knead bread on low speed to distribute raisins evenly throughout the dough. Turn out the dough onto a lightly floured surface and knead a few times by hand.
Spray a large mixing bowl with cooking spray and place dough inside, turning dough a few times to coat with the spray. Loosely cover the bowl with plastic wrap or a dish towel and allow to rise at room temperature until doubled in size, 60 to 90 minutes.
After dough has gone through its first rise, combine the cinnamon and sugar in a small bowl. Beat the egg and 2 teaspoons of water together in another bowl. Gently deflate the dough and turn it out onto a lightly floured work surface. Roll it into a rectangle about 8 inches wide by 16 inches long.
Brush dough with the egg wash, then sprinkle the cinnamon sugar evenly over the top. Roll the dough up as tightly as you can make it, pinching the seal shut.
Lightly spray a 9- x 5-inch loaf pan with cooking spray. Place loaf into the pan seam-side down. Cover loosely with plastic wrap and allow to rise until doubled in bulk and the dough has risen over the edge of the pan, about 1 hour.
Preheat the oven to 350 degrees. Bake in the center of the oven for 35 to 40 minutes, until the top is golden brown and the loaf sounds hollow when tapped gently on top. Transfer to a wire rack to cool before serving.
*You can do this by hand, too, but you’ll have to knead the dough longer.
Bread adapted from The Bread Bible
Swirl adapted from King Arthur Flour