Sourdough Cinnamon Raisin Swirl Bread


This is a recipe I made some time ago (OK, it was before Christmas) but now that I am finally finding time to post, I thought I would share it. 

And, as you can see by the pictures below, I made some small loaves and a few normal sized ones.  This recipe works great in any size...you are only limited by your creativity and time.  And also note that the reason the cinnamon needs to be sprinkled in the roll of the loaf instead of being mixed into the dough is because cinnamon has natural anti-bacterial qualities and if mixed in it would inhibit the growth of the yeast.

Mix together and let sit, covered, overnight:
  • 2 cups sourdough starter
  • 2 cups water, heated to lukewarm
  • 3 cups milk, heated to lukewarm
  • 1 Tablespoon yeast
  • 8 cups flour, hard white

In the morning, divide the above into 2 batches and then to each batch add:
  • 3 eggs
  • 1/4 cup melted butter
  • 1/4 warmed honey
  • 4 1./2 cups flour, hard white
  • 1 cup raisins 
 Knead together
 


Let rise in warm place


Divide into 6 pieces

Roll out, sprinkle with cinnamon, then roll up and place in oiled bread pan




Let rise again


Bake at 375 for 35 minutes



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