Rating: 5 stars
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This cinnamon raisin bread is made with sourdough starter instead of commercial yeast.

Recipe Summary

cook:
45 mins
additional:
10 hrs 30 mins
total:
11 hrs 25 mins
prep:
10 mins
Servings:
10
Yield:
1 loaf
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Filling:

Directions

Instructions Checklist
  • 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.

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  • 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 9x5-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.

Nutrition Facts

194 calories; protein 4.7g; carbohydrates 36g; fat 3.8g; cholesterol 18.7mg; sodium 105.6mg. Full Nutrition
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