Sourdough Cinnamon Raisin Bread

This naturally leavened cinnamon raisin swirl loaf uses sourdough starter instead of commercial yeast.

• Preparation Time: 10 mins
• Cooking Time: 45 mins
• Total Time: 55 mins
• Calories: 194 Calories

Ingredients

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

Recipe Instructions

Step 1

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

Step 2

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.

Step 3

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.

Step 4

Mix sugar and cinnamon together in a small bowl.

Step 5

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.

Step 6

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