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Cinnamon Raisin Sourdough Bread
Cal 410 Time 60min
Estimated Cost $0.5
**This meal requires starting a day before and an active sourdough starter, doesn't take much actual time though, just letting bread rise and bake in the morning! **
60 min cooking time does not include letting the bread rise.
Instructions:
Start this recipe about 24-30 hours before you plan to eat it.
When making bread, you'll need an active sourdough starter and digital scale, measuring in grams. (See Sourdough Recipe, if you don't have a starter, its easy but takes some time. See Starter Recipe)
Say "I can do this". For real! You got this.
Place large bowl on scale, and zero out.
Add (114) grams of active starter.
Slowly pour (340) grams of warm water over the starter into the bowl.
Mix well.
Add (568) grams of bread flour.
Add (20) grams of sea salt.
Before you get your hands dirty, get another different bowl and oil the sides well. You will use this once it's mixed.
Mix well using your hands or bread mixer. I use my hands. Takes about 2 minutes and your hands get really sticky.
You'll fold it, and mash it, blob it, fold it, whatever it takes to get everything mixed together, tucking the edges under to make a nice round blob. Make sure nothing sticks to the edges of the bowl.
Once mixed, transfer dough blob to oiled bowl. These are official terms, jk.
Clean your hands by scraping any remaining sourdough bits off your hands into the garbage, do NOT wash it down the sink. Your pipes will clog. I like to use baby wipes.
Once your hands are mostly clear of sourdough, wash hands in sink.
Cover your dough bowl with cloth or plastic wrap (not sealed).
Set in warm area to rise, usually takes anywhere from 16-24 hours. (I like to start at 9 am, so it will be done with the 1st rise about 7 am next morning)
While the dough is rising, start on your cinnamon butter frosting for the swirl.
In small bowl, mix cinnamon with butter and honey til it becomes creamy. Leave on counter. Do not refrigerate.
Measure out your raisins and have them ready to go.
Prepare a floured surface and a rolling pin.
Get your 4x9 loaf pan ready, spray with non-stick spray or line with parchment paper.
The next morning, (16-24 hours later), once your dough has doubled, you'll punch it down and watch it deflate. (I start this the next morning, about 7 am)
Take the (now better formed) dough ball and fold in your raisins while still in the bowl.
Stretch and fold the dough for about 2 minutes, getting the raisins and dough all mix together.
Once raisins are added, remove dough and place on floured surface.
Roll dough flat, to about 9" x 24"-30", depending on the size of your loaf pan.
Once a flat rectangle, spread your delicous cinnamon honey butter over the entire surface, all 9"x24".
Starting with the shorter 9" side, start rolling like a cinnamon roll. Start on one side and just work your way across. Take your time.
Now that you have a beautiful rolled cinnamon dough, let it sit for a couple minutes.
Take your parchment papered loaf pan.
Carefully place your dough in the loaf pan. (I start my second rise about 7:30)
Score bread top to allow it to expand.
Cover with cloth and let rise for 90 -120 mins depending on your elevation and temperature of your house. (Second rise is usually done by 9am)
Once your dough has risen, heat oven to 425 degrees and place the loaf in the cold oven while it's still preheating. The loaf will continue to rise as the oven temperature rises.
I like to put another loaf pan upside down on top of the loaf to keep it moist, and keep the loaf contained or you can use foil.
Bake for 45 min covered (from right when you put it ) and another 15 minutes uncovered. (Usually done baking by 10 am)
Remove from oven and let cool before slicing and eating.
Top with more butter.
Powdered Butter (for one serving)
Mix 1 tablespoon butter powder with 1/2 teaspoon water in small bowl.
Stir well and slather it on warm pancakes and watch it melt for the most delicious experience.