This makes two very delicious loafs of bread. You can omit the raisins if you don’t like them. This bread takes a long time to make, but it’s so worth it. I doubled the recipe, and it came out great.
SOURDOUGH CINNAMON RAISN BREAD
(makes 1 loaf)
Bread Ingredients:
*150 grams active starter (1/2 cup)
* 325 grams filtered water (1 1/4 cups)
*25 grams honey (1 tablespoons)
*40 grams vegetable oil (2 tablespoon)
*500 grams bread flour (4 cups)
*10 grams salt (2 teaspoons)
Filling Ingredients:
*1 1/4 tablespoons ground cinnamon
*1/4 cup brown sugar
*1/2-1 cup raisins
*1 cups warm water
Bread Directions:
~In a large mixing bowl, mix active sourdough starter, filtered water, honey, and vegetable oil together until well combined.
~Mix in flour and stir until dough becomes shaggy (sticky and not smooth, but all the flour mixed in).
~Cover and allow to rest for 1 hour.
~Sprinkle salt over dough.
~Wet your fingers in cold water and work the salt into the dough.
~Cover and ret for 30 minutes.
~Soak raisins in water.
~Uncover dough and put your fingers in cold water.
~Slide your fingers under the dough and gently lift off of the bottom of the bowl.
~Pull the dough and stretch in and fold in half towards you.
~Turn the bowl and quarter turn and repeat the stretch and fold method.
~Cover and rest for 30 minutes.
~Drain water from raisins.
~Add raisins and work them into the dough, by doing the stretch and fold method again.
~Cover and rest for 30 minutes.
~Do the stretch and fold method one more time.
~Cover and refrigerate for 8-36 hours.
~Remove dough from the refrigerator and allow it to rest for around 2 hours.
~Form into a ball.
~Cover and allow to rest for 1 hour.
~Grease a loaf pan (I also line mine with parchment paper).
~Roll out dough into a rectangle.
~Sprinkle dough with 1/8 cup of the cinnamon sugar.
~Fold dough to center lengthwise. Do the same with the other side and seal the seam.
~Tightly roll the dough lengthwise, tucking int the ends.
~Place the dough into prepared loaf pan.
~Sprinkle 1/8 cup cinnamon sugar over top of each loaf.
~Cover and allow to rise for 3-6 hours or until dough reaches the top of the pan.
~Preheat oven to 400 degrees.
~Make a couple slits on the top of the dough.
~Place a baking dish of water on the bottom rack.
~Bake the loaf of bread on the center rack and bake for 15 minutes.
~Reduce heat to 375 degrees.
~Bake for another 30-40 minutes (or until internal temperature is 200 degrees).
~Remove from loaf pans and cool completely on a cooling rack before cutting.