Cinnamon Raisin Sourdough Bread
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This cinnamon raisin sourdough bread recipe produces the most wonderfully light, fluffy and chewy texture! But toasted…it is downright irresistible! Delightfully crispy on the outside and chewy on the inside with plump sweet raisins and the warmth of cinnamon, it’s pure heaven!
Delicious any time of the day, we especially love it toasted for breakfast. Another breakfast favorite is our Whole Wheat Sourdough Waffles!
I LOVE bread. All kinds. And while I don’t allow myself to indulge very often, especially white bread, when I do it has to be good bread to make the indulgence worth it. I can tell you, this Cinnamon Raisin Sourdough read is a worthy indulgence! A terrific texture and flavor, it has a soft and fluffy interior with a lightly crunchy exterior and just the right amount of chewiness when you bite into it.
But it’s when it is toasted that it’s absolute perfection. Delightfully crispy with chewy raisins and the warmth of cinnamon, it’s simply irresistible. (And I haven’t tried using it for French toast yet but I have a hunch it’s pure heaven.)
If you’re eating this un-toasted, as with most homemade breads it’s best eaten within a day or two. But if you’re using it for toast (the way I enjoy it best), its shelf life is a little longer and you’ll probably want to make a double batch and freeze it so that you have some conveniently on hand when the craving comes a-callin’.
Can You Freeze Cinnamon Raisin Sourdough Bread?
Yes! This bread freezes well and my favorite way to freeze it is to pre-slice it and place cutout parchment sheets between the slices and then I can simply pull out however many slices I want and let them thaw at room temp or pop them in the toaster. In a freezer bag, this bread will store for up to a month.
Why Use Sourdough Starter and Commercial Yeast Together?
For this bread we’re using both sourdough starter and some commercial yeast together for a couple of reasons. Yeast produces carbon dioxide which creates extra volume in the finished bread, and adding some yeast also results in a more tender, lighter crumb.
Cinnamon Raisin Sourdough Bread Recipe
Let’s get started!
NOTE: If you’re making a traditional sourdough cinnamon raisin bread omit the yeast and proceed as directed but let the dough sit at room temperature overnight. Then proceed as written with shaping and adding the filling. If you’re wanting to bake the bread the same day without the benefits of letting the dough ferment, add the yeast.
Make sure your sourdough is fed and ripe. Place all the ingredients (minus the filling ingredients) in a stand mixer fitted with a dough hook (or use your hands) and knead for about 5 minutes to form a soft dough (at least 10 minutes if kneading by hand).
Place the dough in a lightly greased bowl, cover loosely with plastic wrap, and let it sit in a warm place for 60-90 minutes or until doubled in size. **Prepare the filling in advance by combining the sugar and cinnamon in a bowl and beating the egg and water in a separate bowl.
Punch the dough down and transfer it to a lightly greased work surface. Use your fingers to evenly spread the dough into a large rectangle about 6×22 inches. Generously brush the top with the egg mixture.
Evenly sprinkle the cinnamon sugar over the dough followed by the raisins.
Roll the dough into a log, starting with the short end. Pinch the long seam to seal it and pinch both ends to seal them closed.
Generously butter a 9×5 inch loa pan and place the cinnamon bread in it with the seam down (smooth side up). Very loosely cover it with plastic wrap (just lay it over the top) and let it rise in a warm place for another 60-90 minutes until it’s risen 1 1/2 to 2 inches over the rim of the pan.
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. The bread is done with the crust is a dark golden brown and the internal temperature is 190 degrees F. If you bake bread regularly you should definitely get an instant read thermometer – it’s inexpensive and keeps you from having to guess whether or not your bread is done.
Gently run a butter knife along the edges of the loaf pan and turn the loaf out of the pan. While it’s still hot, brush the surface with some melted butter. Let the bread cool completely before slicing it.
Our favorite way to eat this cinnamon raisin sourdough bread is toasted. This makes the best cinnamon raisin toast EVER!
Store your bread in an airtight container once it has fully cooled. It will keep for 2-3 days.
Enjoy!
For more homemade bread recipes be sure to try my:
- Rosemary Sourdough Bread
- Roasted Tomato Herb Bread
- Danish Rye Bread
- German Bread (Vollkornbrot)
- Olive Rosemary Focaccia
- Lavash
- Naan
- Injera
- Paleo Bread
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Cinnamon Raisin Sourdough Bread
Ingredients
- 4 cups all-purpose flour
- 3/4 cup sourdough starter , ripe/fed
- 3 tablespoons sugar
- 1 1/2 teaspoons active dry yeast
- 1 1/2 teaspoons salt
- 5 tablespoons unsalted butter , softened
- 3/4 cup water , lukewarm
- For the Cinnamon Raisin Filling:
- 1 large egg , whisked thoroughly with 1 tablespoon water
- 1/3 cup sugar
- 3/4 cup raisins
- 2 teaspoons ground cinnamon
Instructions
- NOTE: If you're making a traditional sourdough cinnamon raisin bread omit the yeast and proceed as directed but let the dough sit at room temperature overnight. Then proceed as written with shaping and adding the filling. If you're wanting to bake the bread the same day without the benefits of letting the dough ferment, add the yeast.
- Make sure your sourdough is fed and ripe. Place all the ingredients (minus the filling ingredients) in a stand mixer fitted with a dough hook (or use your hands) and knead for about 5 minutes to form a soft dough (at least 10 minutes if kneading by hand). Place the dough in a lightly greased bowl, cover loosely with plastic wrap, and let it rise in a warm place for 60-90 minutes or until doubled in size.
- Punch the dough down and transfer it to a lightly greased work surface. Use your fingers to evenly spread the dough into a large rectangle about 6×22 inches. Generously brush the top with the egg mixture.
Evenly sprinkle the cinnamon sugar over the dough followed by the raisins.Roll the dough into a log, starting with the short end. Pinch the long seam to seal it and pinch both ends to seal them closed. Generously butter a 9×5 inch loaf pan and place the cinnamon bread in it with the seam down (smooth side up). Very loosely cover it with plastic wrap (just lay it over the top) and let it rise in a warm place for another 60-90 minutes until it’s risen 1 1/2 to 2 inches over the rim of the pan. - 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. The bread is done with the crust is a dark golden brown and the internal temperature on an instant read thermometer reads 190 degrees F.
- Once the bread is done baking, gently run a butter knife along the edges of the loaf pan and turn the loaf out of the pan. While it's still hot, brush the surface with some melted butter. Let the bread cool completely before slicing it. (This bread is absolutely perfect for toasting!)Store the bread once fully cooled in an airtight container at room temperature where it will keep for 2-3 days.
Nutrition
Originally published on The Daring Gourmet January 26, 2019
Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!
Can I replace water with milk? Add an egg to the dough? Looking for a richer dough.
Hi Jane, yes you can do that. Adding an egg will increase the moisture so you’ll either need to add some extra flour or cut back on the water/milk.
This is delicious! I used whole wheat flour and craisins. And it was so easy to make. Usually sourdough recipes take a couple of days to complete. I will definitely make it again.
Thank you, Marlene, I’m so glad you enjoyed it!
hi
You mean the 3/4 cup of sourdough starter a few grams?
Hi Fereshteh, I’m not sure I understand your question. It’s 3/4 cup sourdough starter and that converts to roughly 190 grams.
Thank you so much for sharing recipes.Great blog!!!
RIght.. thanks for the quick response.
IF you have sourdough starter why do you need the yeast as well?
Hi Bernice, that’s a great question – it’s simply to speed things up. If you’re using strictly sourdough it’s a two-day with an overnight rise and then repeated folding/kneading every 30 minutes, every 2 hours, then every few hours, and so on. By going the latter route you get the full benefit of the sourdough but the addition of yeast makes the process shorter and easier.
Thank You very much for getting back with me !!!!!
I like the sound of this bread very much but I have yet to make a satisfactory starter! They always get sour and watery, I have no idea why. Does anyone sell a dried starter?
Hi Toffeeapple, yes, you can purchase it – I just did an online search for “dried sourdough starter UK” and there are a number of websites in the UK that carry it. I saw there are even a couple of bakeries in Liverpool that give it away free, so you may even have some luck asking your local baker in your area if they can spare a little.
Thank you for that – it didn’t occur to me to look online – blame my advancing age!
how do you make the sourdough starter?
Hi Rose, there are literally hundreds (at least) of recipes for it online – just do an online search for “how to make sourdough starter” and you’ll have tons to choose from, but it’s the same basic procedure.