Рецепт Sourdough Cinnamon Raisin Bread
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Three wonderful and tasty years of Sourdough~
It has been a real pleasure to be part of this wonderful group.
Sourdough Cinnamon Raisin Bread~
Sourdough Surprises is full of sourdough recipes, sourdough information and sourdough tips~
I have been MIA on Sourdough Surprises this past year...
Life has a way of doing that sometimes but
I wouldn't have missed Sourdough Surprises 3rd Anniversary!
Today I'm going to share a recipe for
Sourdough Cinnamon-Raisin Bread~
Something I have never made with my sourdough starter but
Have always wanted to..
We love cinnamon-raisin bread in my family...
Toasted with lots of peanut butter.
This recipe calls for using yeast....
I know some people feel that a recipe isn't "true" sourdough
If it uses yeast in addition to the starter....
Adding a small amount of yeast
Boosts the action of your sourdough,
Which ensures a quicker rise.
You can omit the yeast,
But keep in mind that without the added yeast,
In this recipe, the bread will take longer to rise.
Sourdough Cinnamon Raisin Bread~
Recipe adapted from:
Simply Sourdough
*The Alaska Way*
By: Kathy Doogan
- 1 cup sourdough starter
- 3/4 cup golden raisins
- 3/4 cup warm water
- 1 t active-dry yeast
- 1 T sugar
- 1 T oil
- 2 1/2 to 3 1/2 cups flour
- 1/2 t cinnamon
- 1/4 t baking soda
- 1 t salt
- 3 T sugar
- 2 t cinnamon
- Mix starter and raisins in a small bowl,
- Cover loosely and allow to proof at room temperature for 2 hours.
- (Raisins will become plump and and starter will bubble)
- In a large bowl, stir yeast and 1 T of sugar into the warm water;
Let stand 10 minutes, until bubbly.
Add the oil and
Stir in the proofed starter/raisin mixture.
Mix in 2 1/2 cups of flour, 1/2 t cinnamon, soda and salt.
Turn out onto a floured board
Knead 5-8 minutes
Knead in up to 1 more cup of flour to make a smooth, elastic dough.
Form into a ball and
Place in a lightly greased bowl, turning to coat.
Cover and let rise in a warm place until doubled
1-1/2 to 2 hours.
Punch dough down,
Turn it out onto a floured board
Cover and let rest for 10 minutes
Roll or pat dough into a rectangle approximately 9" by 12"
Sprinkle dough evenly with mixture of 3 T sugar and 2 t cinnamon
Roll up tightly from the 9" side jellyroll fashion
Pinch ends and place the roll seam side down in a greased 9 x 5 bread pan
Cover loosely and let rise again for 1 to 1 1/2 hours
Bake at 375 for 30-35 minutes
Remove from pan and cool on rack
Brush top of hot loaf with butter for a soft crust
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