Soft Cinnamon Raisin Bread!
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A M A Z O N S O U R D O U G H E S S E N T I A L S:
⇢ * Loaf pans: https://amzn.to/41Oky1s
⇢ * Vietnamese cinnamon: https://amzn.to/41PoDlX
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⇢ *Circular bread lame: https://amzn.to/3M8g4wz
⇢ *Best blades for scoring: https://amzn.to/3Obr9j6
**** This recipe makes two loaves of cinnamon raisin bread! ****
I N G R E D I E N T S:
Dough:
300 grams starter-freshly fed and active650 grams warm water
50 grams honey
40 grams avocado oil
1000 grams bread flour
20 grams Salt
F I L L I N G:
4 tbsp cinnamon ( I use Vietnamese cinnamon King Arthur brand)
1 cup dark brown sugar
300g dried raisins ( I use half golden half regular)
R E C I P E:
Measure out raisins and soak in very hot water (I use boiling water from my kettle)
Mix together active sourdough starter, water, honey, avocado oil, salt, and bread flour. Set aside to rest for 1 hour.
After one hour do 1 round of stretch and folds. You will do a total of 4 rounds of stretch and folds every 30 min for 2 hours.
Drain raisins and add half in your 2nd and 3rd rounds of stretch and folds.
Your fourth round of stretch and folds will help evenly distribute the raisins.
Gently flour the top of the dough, cover with plastic wrap and refrigerate the dough overnight.
The next morning allow the dough to come to room temperature on the counter (about 2 hours).
Divide the dough into two loaves. Form each into a ball, cover and let bench rest for 1 hour.
Shape and fill the dough with cinnamon sugar mixture - refer to video.
Place each loaf of dough into a well oiled bread pan (mine it 9.5 X 5 in.)
Score the dough lengthwise one time.
Spray the top of the loaves with water and cover loosely with tin foil before placing in the oven on top of a baking stone or baking sheet.
Bake at 400 with steam in the oven for the first 15 min. - I used a dutch oven to fill with boiling water but you can also use a roasting pan. Avoid using a glass pan as it can shatter when the water is added!
After 15 min remove the pan of boiling water and continue to bake until an internal temperature of 200f is reached. Which is about an additional 45min-1hr.
For the last 10-15 min you can remove the tin foil to allow the top of the loaf to brown.
*** This recipe is originally from homemade food junkie! I have adapted it to make it my own. I wouldn’t have been able to come up with my version without theirs first! 😊
https://www.homemadefoodjunkie.com/sourdough-cinnamon-raisin-bread-recipe/