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sourdough discard recipes: cinnamon raisin bread-recipe

sourdough discard recipes: cinnamon raisin bread-recipe
Cooking Method ,
Cuisine , ,
Courses ,
Difficulty Beginner
Time
Prep Time: 25 mins Cook Time: 45 mins Rest Time: 2 hrs Total Time: 3 hrs 10 mins
Description

sourdough discard recipes: cinnamon raisin bread-recipe

This bread offers a delightful balance of flavors with its slight sourdough tang and subtle sweetness. It's tender enough for making delicious buttered toast but also sturdy enough for grilling into a panini with fillings like crunchy peanut butter and warm, cinnamon-spiced apples.

Dough
  • 2/3 cup lukewarm water
  • 5 tsp butter (softened)
  • 1 large egg
  • 1 1/4 tsp table salt
  • 1 tsp granulated sugar
  • 2 1/2 tsp instant yeast
  • 3 cups Unbleached All-Purpose Flour
  • 1/2 cup sourdough starter (ripe or discard)
    • Filling
  • 1/2 cup (74g) raisins
  • 1 large egg
  • 2 tsp Unbleached All-Purpose Flour
  • 1/2 tsp cinnamon
  • 1/4 cup (50g) granulated sugar
Instructions
  1. DALL·E 2024-09-09 11.20.59 - A step-by-step instructional scene for making dough_ 1. A close-up of a kitchen scale with flour being weighed accurately, and another scene with the

    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.

  2. Filling Preparation

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

  3. Shaping the BreadDALL·E 2024-09-09 11.26.23 - A detailed step-by-step instructional scene for preparing a filled dough log_ 1. The dough after the first rise, gently deflated and placed on a light
    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.

  4. Final Rise and Bakingsourdough discard recipes: cinnamon raisin bread-recipe
    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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Keywords: sourdough discard recipes
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Nour Nouri
Food and Lifestyle Blogger

Hi ! I am Nour Nouri!

 I share with you my experience in preparing various delicious meals that have always been well received in the environment in which I live, Western and Asian cuisine and other diverse dishes. Which I think you will like.