So Exited
I’m so exited to share this recipe with all of you! This yummy bread is so delicious and perfect with a little bit of butter and cinnamon sugar at the end of a cold day. I love to share this bread with my friends and family and I hope you do as well. In this recipe I got to use my honey that I harvested from my bees in my backyard as well as grapes I harvested and dried to make yummy raisins. I hope you enjoy!
Also check out this mouthwatering sandwich bread that your friends and family will love
Getting Started
1. first get out a bowl and starter and add 2 cups of your very lively starter. make sure it is very active. add it to your bowl and continue to add 3 cups of slightly warm water. Stir gently until your starter begins to dissolve in your water.
2. add a 1/4 of oil. I use avocado oil for its mild flavor but use the oil of your choice.
3. add 2 tbs of honey to the mixture as well. I’m so excited because I get to use the honey that my bees made for me. Mix well.
4. add 3 tsp of salt
5. now add 6 cups of bread flour to your fixture and stir well. Use your hands to make sure all of your flower is mixed in well. Your dough will be pretty wet.
6. let rest for 15-20 minutes and then do your first stretch and fold. Coat your hands In flour to help you stretch and fold your dough. Mixing with your hands will help you know what your dough needs to create the best bread consistency. Don’t worry if your bread is sticky, sticky bread rises high.
7. Cover with plastic wrap or a hair net, let rest for 30 minutes or an hour or however long your schedule allows. then come back and do another stretch and folds. by the end of this recipe, you will do 4 stretches and folds. Every thirty minutes when I do my stretch and folds.
8. Now that you have made it to your fourth stretch and fold we will add our raisins in. If you prefer to have your raisins just in the swirl don’t add them now. If you like them throughout add the now. Add about 1/2 cup- 1 1/2 cup of raisins, or add in as much as you want. I’m so excited that I get to use my grapes this year and turn them into raisins. Keep in mind your dough is still sticky but not too much. Remember to keep it on the more sticky side. Cover your dough and let it rest in a sunny window for about 6 hours.
9. Butter and bread your bread pans now and place aside for later.
10. Now clean off your countertop and and use a bench scraper to scrape your dough out onto a clean surface.
11. use your flour to make a line where you want your dough cut. This will help because the dough is so sticky. This recipe makes 2 very large loaves or 4 smaller loaves. I cut mine into three sections. Continue to to sprinkle four onto your dough if it is too hard to manage.
12. lay your dough out into a long rectangle and sprinkle with cinnamon. Don’t be shy about this. If you think you’ve added enough… you haven’t. Add more raisins if you would like them to be in your swirl.
13. use your bench scraper to help you roll your dough into a log shape.
14. Put your dough into your buttered and floured bread pans and cover and for 2 hours in a warm room.
TIP: if your house is cold set them on a heating pad.
15. Preheat oven to 400 Degrees.
16. Cook bread for 30-35 minutes or until bread is golden brown. When done butter the top of your bread for a nice shiny look and to keep your bread moist.
Sourdough Cinnamon Raisin Bread – Daily Sourdough
Ingredients
- 2 Cups Active Starter 272 Grams
- 3 Cups Water 711 Grams
- 1/4 Cup Oil 85 Grams
- 2 Tbsp Honey 43 Grams
- 3 Tsp Salt 40 Grams
- 6 Cups Bread Flour 816 Grams
- 1 Cup Raisins
- 1 Serving Cinnamon
Instructions
- 1. first get out a bowl and starter and add 2 cups of your very lively starter. make sure it is very active. add it to your bowl and continue to add 3 cups of slightly warm water. Stir gently until your starter begins to dissolve in your water.2. add a 1/4 of oil. I use avocado oil for its mild flavor but use the oil of your choice. 3. add 2 tbs of honey to the mixture as well. I'm so excited because I get to use the honey that my bees made for me. Mix well. 4. add 3 tsp of salt5. now add 6 cups of bread flour to your fixture and stir well. Use your hands to make sure all of your flower is mixed in well. Your dough will be pretty wet.6. let rest for 15-20 minutes and then do your first stretch and fold. Coat your hands In flour to help you stretch and fold your dough. Mixing with your hands will help you know what your dough needs to create the best bread consistency. Don't worry if your bread is sticky, sticky bread rises high.7. Cover with plastic wrap or a hair net, let rest for 30 minutes or an hour or however long your schedule allows. then come back and do another stretch and folds. by the end of this recipe, you will do 4 stretches and folds. Every thirty minutes when I do my stretch and folds. 8. Now that you have made it to your fourth stretch and fold we will add our raisins in. If you prefer to have your raisins just in the swirl don't add them now. If you like them throughout add the now. Add about 1/2 cup- 1 1/2 cup of raisins, or add in as much as you want. I'm so excited that I get to use my grapes this year and turn them into raisins. Keep in mind your dough is still sticky but not too much. Remember to keep it on the more sticky side. Cover your dough and let it rest in a sunny window for about 6 hours.9. Butter and bread your bread pans now and place aside for later.10. Now clean off your countertop and and use a bench scraper to scrape your dough out onto a clean surface. 11. use your flour to make a line where you want your dough cut. This will help because the dough is so sticky. This recipe makes 2 very large loaves or 4 smaller loaves. I cut mine into three sections. Continue to to sprinkle four onto your dough if it is too hard to manage.12. lay your dough out into a long rectangle and sprinkle with cinnamon. Don't be shy about this. If you think you've added enough… you haven't. Add more raisins if you would like them to be in your swirl.13. use your bench scraper to help you roll your dough into a log shape.14. Put your dough into your buttered and floured bread pans and cover and for 2 hours in a warm room. TIP: if your house is cold set them on a heating pad.15. Preheat oven to 400 Degrees. 16. Cook bread for 30-35 minutes or until bread is golden brown. When done butter the top of your bread for a nice shiny look and to keep your bread moist.
