To remedy this, Cooks Illustrated recommends adding powdered sugar to the swirl filling to bind the extra moisture. Admittedly: I grew up eating Pepperidge Farm cinnamon raisin bread. We love it toasted with cream cheese or melted butter and it makes great french toast! I haven’t tested the burger bun size myself so I do not have a specific bake time/personal notes. Either way, not to worry- the gaps will not effect the final taste. This is so wonderful to hear Brida! Knead the dough on medium-low speed for about 6-8 minutes. Do not leave me alone with this bread. Can’t wait to try. Sure, it takes extra time and a little effort to make them, but it's that extra step that sometimes brings even more joy to the process of making homemade sourdough bread. Have you tried this and any advice on how to get layers here too please? Have you ever tried baking smaller loaves? Thanks you so much for all those wonderful recipes. Ingredients. 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. Dough. What kind of tin do you use for your sandwich loaf? Sourdough cinnamon raisin bread is sweet bread dough with the tasty sourdough flavor profile. Will be slicing and freezing for weekday breakfasts and this will definitely be a staple throughout the year! Or are you referring to something sweet? This recipe worked out wonderfully, I used less butter and I added milk powder and more sourdough starter(I was paranoid it would fail.) My family loves that bread so much. The above recipe is a LOT lower hydration than the Sourdough Cinnamon Raisin recipe although extra comes from some pumpkin. We like to slather fresh breads like these with butter, and serve them with some yogurt and fruit, too. *(except flour, grains, and some really heavy stuff), https://breadtopia.com/sourdough-cinnamon-raisin-bread/, La Cloche, Romertopf & Emile Henry Ceramic Bakers. Hi there! FYI: I didn’t use the egg wash for the recipe in the book because I wanted to keep it vegan :). Bread Baking Instructional Videos, Recipes, and Baking Equipment and Supplies. Try 30-50 g with up to 270 g or 290 g of water. Turn it out of the pan, and brush the top surface with butter, if desired; this will give it a soft, satiny crust. Check the height by looking at the domed center portion of the dough. Perfect for breakfast lightly toasted with butter or great in a savory-sweet grilled cheese. King Arthur brushes an egg wash onto the dough to make the swirl stick. 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. If the dough is too puffy and over proofed, you won’t get gaps… you’ll get tunnels! Fantastic! 13 ounces room temperature water. Rest the dough for 30 minutes and then do a second set. Cinnamon slows down the action of the yeast so this recipe calls for the addition of a very small amount of baker’s yeast to balance out the rising time and prevent the dough from becoming overly acidic. Both are completely different recipes ;). I do find it more of a denser bread …not sure if I am doing something wrong as I do the stretch and fold? Required fields are marked *. My waistline is not safe. Additinally, the flavor of the dough might be more tangy. Fold the dough over toward the center of the bowl. The dough will feel soft and supple when ready. I’ve been feeding the starter 1-2 tbsp. Hi there! We love this bread! Would egg wash be better than water? You can definitely shape the dough and chill overnight in the loaf- no problem. Take the loaf out of the oven and place it on a. Thank you! I love cinnamon so I will probably use a tad more cinnamon but that is it!! Absolutely! Raisins are soaked in vanilla extract for flavor. But I don’t see why it wouldn’t work for the second rise, it’s basically just like a proofing box. It really inspires me to try this recipe! 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.”. Several of my recipe tests revealed that gap preventative binders (i.e. Cover with plastic wrap or a damp towel and let rest for 30 minutes. Could that be part of the problem. Cinnamon Raisin Sourdough Bread. I’ve included some thoughts & tips on in the post as well. Because it’s sandwich bread, it does not require a score or Dutch oven. This is probably due to the cooler temperatures here overnight. Can I leave out the raisins and use cinnamon chips instead? In your book you have 2 t of cinnamon weighing 6 gm. Scrape down the sides of the bowl, switch to a dough hook, and mix on medium speed for about 5 minutes. I just inhaled a piece at 5:30 pm and I don’t even care lol. 2 ounces warm water (105 to 115 degrees F) 1 1/4 tsp active dry yeast. This sourdough cinnamon raisin swirl bread is an adaptation of my favorite (and a family favorite too) sourdough bread. Hi Leslie! Loving your book, by the way and working through all the yummy recipes. 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! Print Prep Time 10 minutes. The starter adds a tangy flavor, but the dry active yeast does the heavy lifting during the proofing process. You know, that’s a good question! I have made your sandwich bread and cinnamon buns – never fail and so darn good! Thank you for the video! :). I use a measuring tape for accuracy and smooth down the sides of the dough to keep the width within range (watch the video at the top of this post!). I really want to try making this but it will be my first time with sourdough starter so just a few questions for you. Baking Schedule: this is an overnight dough which takes approximately 8-12 hrs to rise @ 68 F. Start the night before, in the evening, and plan to bake the following day. Place the loaf pan on the center rack and bake for about 45-50 minutes, or until golden brown. Hi Emilie! In the morning, coat a 9×5-inch pan with butter. To do this, place an oven safe metal pan on the bottom rack while the oven preheats. Sprinkle the cinnamon-sugar in the center. 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. Combine the sugar, cinnamon and flour in a small bowl; set aside. Ingredients. Here's an idea for that discard sourdough starter... sourdough cinnamon roll twist bread!It's soft and fluffy, buttery, and packed with layers of cinnamon sugar. Combine on low speed until the butter looks like crumbs. Toast it and top it with butter and you’ve got a delicious morning treat. You’d have to use smaller loaf pans (you can find all sorts of pretty paper ones online). You can absolutely use your 100% hydration all purpose flour starter. A twist on a classic, this soft sourdough cinnamon raisin bread recipe gets a noteworthy upgrade with tangy sourdough and vanilla soaked raisins. Thank you! Direcciones. This is an amazing loaf! Do you have a recipe for this. In a stand mixer, combine the dough ingredients to form a rough, shaggy dough. Looooove the video! While cinnamon does slow down the rise of sourdough, the quantity here is not the issue. I’m always playing around with my formulas based on the current temperature :), This recipe is the BEST ever!!! You know, I haven’t tried smaller sandwich loaves before but I know it can be done! It also uses a combination of flours (bread flour + whole wheat flour) for variety. I finally got to use my sourdough starter for a loaf bread!! Mix together all of the ingredients listed under Additions. 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’s soft, tender, buttery crumb is bordering on the obscene. Cinnamon Raisin Sourdough Bread made with sourdough discard. I did a quick search and the results are all over the place. Such spring in the oven , it ended up 2 inches above the pan! It wasn’t a matter of adding fruit to a standard sourdough loaf. 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. The dough is enriched with butter to create a light, velvety crumb. The Breadtopia no-knead bread baking recipe and video tutorial. It makes great French toast the next day too! Thank you so much. I would like to make a sourdough (no Yeast) crusty bun. I believe Ill need to try both. Hi Emilie, I tried this recipe and it was very tasty. Is there a way to adapt this recipe for my bread machine? These are so easy to make and delicious… no gaps thanks God Rise Time 12 hours. After the dough has rested, add the raisins to the bowl. Can I bake these in a glass loaf pan? My mom is not a big fan of sourdough though. It has taken me a wee while to get it just right though. Or maybe the soaking of the raisins? What doe. Drain, squeeze dry in a paper towel, and add to the bowl. Here’s why: removing the starter from a sourdough recipe changes the flour to water ratio, which changes the texture of the dough and bread. Meanwhile, soak the raisins in vanilla extract. Knead the dough until it is stretchy. And yes: vanilla soaked anything will take it over the top :), Hi Emilie, This really helps. Thank you for another great recipe I wasn’t sure, lol. 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. Egg wash or water will work- it’s totally up to you! rab a portion of the dough and stretch it upward. By leaving a star rating and review, it will help others find my recipes and tutorials too. I made this during the day to shorten the rising time since I could keep it in a warm oven. Hi! I’ve seen recipes that use brown sugar. 12 g Kosher salt. Super helpful for every home bread baker.Cinnamon in bulk is a good buy for the serious baker. A lot of people are baking sourdough bread for the first time because of Covid-19 stay-at-home orders. Hi Becky! My suggestion would be to look for a recipe made with instant yeast instead, and perhaps pop back over here and follow the instructions for adding the raisins, cinnamon-sugar swirl and step-by-step instructions. It is not safe. It also uses less sourdough starer. 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. We love it slathered with salted butter next to a strong morning coffee! No yeast needed. Hi there! Perfect for toast in the morning. Artisan Sourdough Made Simple is back in stock! Sweetened with real maple syrup, it’s the perfect way to carry your sourdough baking into the holiday season, and it also makes a great anytime breakfast loaf. Just add more time and fine a warm spot to move things along. I am new to sourdough, and have made your sandwich loaf twice now. Cover the dough and let rest at room temperature until it has risen to about 1-inch above the rim of the pan, about 1 1/2- 2 hours depending on temperature. 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! I’ve made the recipe a couple of times and my family loves it! Give the bowl a one-quarter turn and repeat: stretch the dough upward and fold it over toward the center. It’s a “lean” dough which does not include butter. To my taste, the bread is sweeter than it needs to be, and I missed stronger sourdough tang. I think it will be a nice combo with the cinnamon-sugar swirl. Cool in the pan for at least 10 minutes, and then transfer to a rack to cool completely. No walnuts. Thank you. I made the bread using the book recipe and while it was proofing I read the online version. 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? 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. A beginner’s guide to delicious hand-crafted bread with minimal kneading. The bread is done with the crust is a dark golden brown and the … 600 g unbleached all purpose flour. Hi there! his is an overnight dough which takes approximately 8-12 hrs to rise @ 68 F. Start the night before, in the evening, and plan to bake the following day. Followed this recipe and the bread was one of the best! As a result, the steam can sometimes form gaps between the cinnamon swirl and the bread. My favor. For step-by-step instructions and video. I am big big fan of the book ( tried almost every recipe ). I imagine it would be even better with vanilla soaked raisins. Prep Time 1 day 10 hours. This recipe for sourdough cinnamon swirl bread produces a fluffy and sweet loaf. Excellent recipe! However, keep in mind, it will slow down the rise of the dough. I’ve never tired it, but I don’t see why not! Imagine warm, Often called Italy’s version of ratatouille, thi, SOURDOUGH CINNAMON RAISIN BREAD! Add Sourdough Starter, water, salt, and maple syrup to a bowl, and mix with a dough whisk. These specific dimensions are important: the longer you roll the dough, the more swirls you’ll get! Turn oven temperature down to 450F and bake for 10 minutes. If you experiment, please let us know! The bread's crust will be golden brown, and the interior of the finished loaf should measure 190°F on a digital thermometer. I wanted to ask much water would need to be added if I used stone ground whole wheat flour? Please refer to the Baking Schedule above for alternative rise time options. I can’t wait to make this again and look forward to more recipes in the future. Oh, and I used melted butter instead of egg wash. Stretch and folds will help to develop the gluten, but if you are not able to incorporate this step, it’s totally fine- make the sure the dough doubles in size during the bulk rise. 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.Sweetened with real maple syrup, it’s the perfect way to carry your sourdough baking into the holiday season, and it also makes a great anytime breakfast loaf. 1 cup sourdough starter 1/2 cup sugar 1/2 cup vegetable oil (or other flavorless oil) 1 tablespoon salt 1 1/2 cups water I was wondering if this recipe could be turned into cinnamon rolls, I tried other recipes for them, even yours, and the results didn’t satisfy me. only work if the dough is shaped properly AND it is not over proofed after the second rise. 365g bread flour (2.5 cups) ; 160g whole grain durum flour (1 cup) 350g water (1.5 cups) 75g sourdough starter (1/3 cup) ; Instructions. Perfect as buttered toast or as a tasty french toast brunch! Another favorite loaf bread recipe is sourdough egg bread… Thanks, well I’ll try them out and send a photo if I can. The crust is a little flaky while the inside is perfectly soft and chewy with bits of cinnamon and raisin throughout. 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! Cook Time 45 minutes. Considering doing mini or half-sized loaves to give away to friends or neighbors as a holiday treat. 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! 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. One of my favorite recipes of yours is the cinnamon raisin swirl. And if so, should I adjust anything else, like the amount of water? We love it toasted with cream cheese or melted butter and it makes great french toast! Hi! 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). Meanwhile, soak the raisins in the vanilla extract. 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… 425 g dark raisins. Homemade raisins really elevate this bread to the next level. Looking to try tomorrow, how do you think it will do with an overnight proof in the refrigerator? My first sourdough success and it was soooo good! An egg wash is used to brush the dough before rolling. Continue until you have come full circle to complete 1 set, or 4 folds around the bowl. Sourdough Cinnamon Raisin Bread. Fold the dough over toward the center of the bowl. Lightly score the dough around the tops and sides to create a border. As for as the specific flour, 100% hydration refers to “equal parts by weight” so you can use whatever flour you want. No junk. More starter is used. Create an artisan loaf of bread at home from four ingredients with about ten minutes work. 500 g (4 cups) bread … Hi, does the bread need to be scored and baked in a dutch oven like normal sourdough? I did some research and supposedly cinnamon affects proofing. White flour starters are the most common and versatile. Raisins and walnuts are included, but not soaked in only water. I was wondering if I could make smaller versions, size of a burger bun for example. Can I use dried lightly sweetened cranberries instead of the raisins. Hi Ann! 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 … Place on the center rack and bake @ 375 F for 45-50 minutes or until light golden brown. Grab a portion of the dough and stretch it upward. I wish swapping starter for instant yeast was an easy thing, but unfortunately it’s not exact. Every single bite is packed full of raisins for a hint of sweetness that balances perfectly with the light sourdough flavor. I live with anti-raisin people, so I made this recipe without them and it was still fabulous! Is it possible to make them without the yeast, Hi Evelyn! Oh that’s great to hear! My 100 % hydration all-purpose flour and water morning and evening so i the. Amount of time for the crusty bun… do you think it will be and! The sugar, cinnamon and raisin throughout a 100 % hydration all flour... If the dough before rolling without the yeast, Hi Emilie, Many thanks for the response. 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An artisan loaf of bread at home from four ingredients with about ten minutes work definitely the! One to try making this but it will slow down the rise oven. The sour dough bread and the bread need to be, and mix until combined ’! Consistency it should feel soft, supple and not sticky i wanted to ask water. A bit more coffee today… x. Hi emelie, i have made your loaf. And fold ; they will be a nice combo with the sourdough cinnamon raisin bread breadtopia attachment it so:! The obscene Schedule above for alternative rise time options recipes that use brown sugar have you tried this is. To give away to friends or neighbors as a tasty french toast the day. On medium-low speed for about 45-50 minutes, or until light golden brown ps: adding cinnamon to swirl...