Description
This cinnamon raisin bread is made with sourdough starter instead of commercial yeast.
Ingredients
- 1 cup mature sourdough starter
- 1 egg
- 2 tablespoons margarine, softened
- 2 teaspoons margarine, softened
- 1 ⅔ cups unbleached all-purpose flour
- ⅓ cup raisins
- 2 tablespoons white sugar
- 2 teaspoons white sugar
- ¼ teaspoon salt
- ¼ cup white sugar
- 2 teaspoons ground cinnamon
- 2 teaspoons milk
Instructions
- 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.
- 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.
- Mix sugar and cinnamon together in a small bowl.
- 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 9×5-inch loaf pan. Let rise until at least 1 inch above the rim of the pan
- about 1 hour.
- Preheat the oven to 350 degrees F (175 degrees C).
- Bake loaf in the preheated oven until golden brown
- about 45 minutes.
Prep Time: 10 mins
Cook Time: 45 mins
Total Time: 11 hrs 25 mins
Servings: 10