Sourdough Discard Cinnamon Raisin Swirl Bread.
This Sourdough Discard Cinnamon Raisin Swirl Bread. is a recipe that I make weekly. It is perfect for many occasions and is simple to put together. I love being able to add sourdough starter/discard for extra flavor and light fermentation while still enjoying the beautiful texture and rise that instant yeast lends. This is one quick, bakery-style sourdough loaf - It is truly the best of both bread worlds!
Equipment
- stand mixer fitted with a dough hook attachment
- standard loaf pan
Ingredients
For the dough
- 3 cups 360g bread flour all-purpose works too!
- 2½ tsp Organic Instant Yeast I use redstar yeast that I order online
- 1 tbsp raw cane sugaror honey
- ⅔ cup slightly warm water 130℉ for instant yeast
- ½ cup 113g sourdough starter, fed or unfed (discard)
- 1½ tsp sea salt
- 5 tbsp 71g room temperature salted butter
- 1 egg, lightly beaten
- avocado oil spray
For the cinnamon raisin swirl
- ⅓ cup raw cane sugar
- 2 tsp ground cinnamon
- 3 tsp all-purpose flour or bread flour
- ½ cup raisins or golden raisins *not jumbo raisins
- 1 egg, wisked with a splash of water to create an egg wash
Instructions
- In the bowl of a stand mixer fitted with a dough hook, add all the ingredients for the dough. Mix on a medium-low speed for 5-7 minutes until the dough is smooth and supple.
- Grease a large non-metallic bowl with avocado oil or butter and place the dough in it. Cover with a beeswax covering or greased plastic wrap and set on the counter to rise for about 2 hours, or until doubled in size.
- While the dough is rising, prepare the filling. In a small mixing bowl, combine the sugar, cinnamon, flour, and raisins.Whisk the egg with water to make an egg wash.Lightly grease a loaf pan with butter.
- After the dough has risen, turn it out onto a lightly floured work surface and roll the dough into a 6" x 20" rectangle. Use a pastry brush to brush the dough with egg wash.
- Sprinkle the dough with the cinnamon raisin mixture, leaving a 1" border around the edges, except one of the short sides - this will be where the swirl filling begins. *Evenly distribute the raisins across the dough.Roll the dough into a log, starting with the short side that has filling up to the edge, and roll, tucking the ends in as you roll.
- Place the log seam-side down into the buttered loaf pan. Allow the dough to rise in the pan for 1 to 1 1/2 hours or until the dough has risen above the rim of the pan by about 1". *Preheat the oven to 350℉ while the bread finishes rising.
- Next, bake the bread in the preheated oven for 40-45 minutes, loosely covering with foil after the first 20-25 minutes so the bread does not brown too quickly.After baking, remove the pan from the oven and loosen the edges with a butter knife (I like to shake the bread while it's in the loaf pan to help it release and prevent the bread from coming apart when removing it from the pan).
- Turn the bread out of the loaf pan and onto a cooling rack.Brush the top of the bread with a small amount of butter, using a pastry brush.Cool completely before slicing.