This cinnamon raisin sourdough bread is wonderfully light, fluffy and chewy. But toasted it is downright irresistible! Delightfully crispy with chewy raisins and the warmth of cinnamon - it's pure heaven!
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 6x22 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 9x5 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 shows 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!