Sourdough Cinnamon Raisin Bread recipe

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Ingredients

1 cup mature sourdough starter
1 egg
2 tablespoons margarine, softened
2 teaspoons margarine, softened
1 ⅔ cups unbleached all-purpose flour
⅓ cup raisins
2 tablespoons white sugar
2 teaspoons white sugar
¼ teaspoon salt
¼ cup white sugar
2 teaspoons ground cinnamon
2 teaspoons milk

Nutrition Info

194.4 calories
carbohydrate: 36 g
cholesterol: 18.7 mg
fat: 3.8 g
fiber: 1.5 g
protein: 4.7 g
saturatedFat: 0.7 g
servingSize: -
sodium: 105.6 mg
sugar: 12.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place sourdough starter, egg, 2 tablespoons plus 2 teaspoons margarine, flour, raisins, 2 tablespoons plus 2 teaspoons sugar, and salt in a bread machine in that order. Run Dough cycle. Remove dough from the machine after the cycle is done, about 90 minutes.

  2. Place dough in a lightly greased bowl and cover with a towel. Place in a draft-free place to rise until doubled, 8 hours to overnight.

  3. Mix sugar and cinnamon together in a small bowl.

  4. Turn dough out on a floured surface. Roll into a 9-inch wide rectangle about 1/2-inch thick. Brush milk over dough, sprinkle cinnamon-sugar on top. Roll dough up tightly into a log and place in a greased 9x5-inch loaf pan. Let rise until at least 1 inch above the rim of the pan, about 1 hour.

  5. Preheat the oven to 350 degrees F (175 degrees C).

  6. Bake loaf in the preheated oven until golden brown, about 45 minutes.

Recipe Yield

1 loaf

Recipe Note

This cinnamon raisin bread is made with sourdough starter instead of commercial yeast.

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