sourdough discard recipes: cinnamon raisin bread-recipe

sourdough discard recipes: cinnamon raisin bread-recipe

1. Weigh your flour or use the spoon-and-level method to measure it accurately.
2. Combine all dough ingredients in a bowl. Knead by hand, with a stand mixer, or in a bread machine set to the dough cycle until the dough is soft and smooth.
3. Place the dough in a lightly greased bowl, cover, and let it rise for 1 1/2 to 2 hours, until it has nearly doubled in size.

1. While the dough is rising, mix together the sugar, cinnamon, and flour to create the filling.

1. After the first rise, gently deflate the dough and place it on a lightly greased work surface.
2. Roll the dough into a rectangle approximately 6" x 20" in size.
3. Brush the rolled-out dough with the beaten egg and water mixture. Sprinkle the filling mixture and raisins evenly over the dough, leaving a 1" strip along one short edge uncoated to help seal the loaf.
4. Starting from the short end that is covered with filling, roll the dough tightly into a log. Pinch the ends and the seam to seal.

1. Transfer the log, seam-side down, into a greased 9" x 5" loaf pan. Cover and let the loaf rise until it has risen about 1" over the rim of the pan, approximately 1 hour.
2. Preheat your oven to 350°F during the final rise.
3. Bake the loaf for 40 to 45 minutes, covering it loosely with foil after 15 to 20 minutes to prevent over-browning. The bread should have a golden-brown crust, and the internal temperature should reach 190°F.
4. Remove the bread from the oven, gently loosen the edges, and turn it out onto a cooling rack. For a softer, glossy crust, brush the top with butter if desired. Let the bread cool completely before slicing.
   
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