I know I can’t do this every weekend or every month for that matter, but having fresh baked bread with breakfast is the best thing ever.
One bread recipe I’d been wanting to try since I started my sourdough starter was cinnamon raisin.
After doing some searching in cookbooks and online, I ended up with this recipe to work from.
I don’t know why I always thought baking bread was so hard.
I know it would be much easier if I had a stand mixer with a dough hook, but all I have are my trusty old hands.
My loaves aren’t always the prettiest on the outside, but as long as they taste like homemade bread…we just don’t care. And this was one loaf that the appearance made no difference.
The outside of the crust was lumpy and bumpy and not very pretty.
But the inside – those swirling ribbons of cinnamon and sugar enticing us from the oven. The plump and juicy raisins scattered throughout the dough.
You just have to try it.
The sourness from the dough balanced perfectly with the sweet cinnamon-sugary middle and the sweet raisins.
The following includes my changes to the recipe (see link above for original):
Sourdough Cinnamon Raisin Bread
– 1 cup sourdough starter
– 1/2 cup raisins
– 3/4 cup water
– 1 cup bread flour
– 1 cup whole wheat flour
– 1/8 teaspoon baking soda
– 1 Tbsp grapeseed oil
– 1 tablespoon cinnamon
– 2 tablespoons brown sugar
– 2 tablespoons sugar
– fine-ground cornmeal for anti-stick purposes
*If I use this same recipe again, I would add a bit more flour so the dough wouldn’t be as sticky (which is the reason it wasn’t a solid shape on the outside).
Next time, I’ll also try making it in a bread pan so I can have sandwich-sized slices.
It’s a great (and easy!) recipe to make. All you need is time to let it rise sufficiently and a little patience.
And even if it doesn’t look perfect, no one will notice when this loaf comes out of the oven smelling like a giant cinnamon roll ;)