The Brellis House

 

Sourdough Cinnamon Raisin Swirl

Susanna and I were very lucky to come out of hurricane Sandy with only 12 hours of lost internet. We’ve had good luck with bad storms so far in this house. We spent the night swing dancing and preparing for the power to go off.

On Monday I worked from my grandparent’s house (they didn’t lose internet) and my sister happened to be there in the morning for breakfast. She has a slice of cinnamon raisin bread from the store and it smelled amazing. I thought, I need to make me one of those!

So I found a nice looking recipe from the kitchn. And oh, by the way, my sourdough is back! It died, I was too lazy to grow a new one, when I tried it took 2 weeks… but now it’s alive and healthy. So I modified the recipe I found to use up some of the sourdough starter. Here it is, very tasty for breakfast.

cinnamon raisin swirl bread

Ingredients

  • 5 oz starter
  • 4 oz AP flour
  • 4 oz warm water
  • .5 tablespoon active dry yeast
  • 1.5 oz milk
  • 1/8 cup (1 oz) Earth Balance, melted, room temperature
  • 1 teaspoons salt
  • 7.5 – 8.5 oz all-purpose flour
  • 0.5 cup (3 oz) raisins
  • 1/4 cup sugar
  • 2 tsp cinnamon

Methods

  1. Soak the raisins in enough boiling water to cover. Let sit for an hour or more to plump.
  2. Combine the starter right out of the fridge and feed it with the 4 oz of flour and water. Let it sit in a mixing bowl for an hour or over night if you have the time.
  3. Mix in the yeast, milk, butter, salt and  7.5 oz of flour. Stir until a rough dough forms, then turn out onto the table and knead until smooth, adding more flour to make a tacky, elastic dough. NOTE: when we add the raisins it will add more moisture, so you can make this a bit drier than usual.
  4. Let the dough relax on the counter, covered, for a half hour. Drain the raisins and toss with someflour to absorb excess moisture. Stretch the dough on the counter and fold the raisins in, adding more flour as necessary to take up the moisture from the raisins.
  5. Let rise in an oiled bowl until doubled (1.5 hours).
  6. Deflate and form into a loaf using the technique from the kitchn to get the cinnamon swirl effect. Preheat over to 375°F
  7. Rise in a loaf pan until cresting the top and then bake at 375°F for 40 minutes.

Posted in Bread, Breakfast, Dessert, Recipes

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