This cinnamon raisin bread is made with sourdough starter instead of commercial yeast.

kate

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Recipe Summary

prep:
10 mins
cook:
45 mins
additional:
10 hrs 30 mins
total:
11 hrs 25 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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Reviews (2)

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Most helpful positive review

Rating: 5 stars
06/07/2020
Subtly sweet, easy-to-handle dough with just the right amount of filling. I don’t have a bread machine, so I stirred the dough together and kneaded for a few minutes until smooth before setting it aside to rise. I omitted the raisins (personal preference), and only used 2 Tbsp sugar and 2 Tbsp butter in the dough. Do watch your baking time - I covered the loaf with foil after about 25 minutes to prevent excess browning, and it took only 38 minutes to be completely baked. I also rubbed the top crust with butter while it was still hot. This bread has much better flavor and texture than other cinnamon swirl bread recipes I’ve tried using commercial yeast. Excellent, easy recipe! Read More
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
06/07/2020
Subtly sweet, easy-to-handle dough with just the right amount of filling. I don’t have a bread machine, so I stirred the dough together and kneaded for a few minutes until smooth before setting it aside to rise. I omitted the raisins (personal preference), and only used 2 Tbsp sugar and 2 Tbsp butter in the dough. Do watch your baking time - I covered the loaf with foil after about 25 minutes to prevent excess browning, and it took only 38 minutes to be completely baked. I also rubbed the top crust with butter while it was still hot. This bread has much better flavor and texture than other cinnamon swirl bread recipes I’ve tried using commercial yeast. Excellent, easy recipe! Read More
Rating: 5 stars
01/11/2021
Tastes great an I will definitely make it again. I will use a smaller loaf pan as even doubled in size, it did not raise above the top of the pan. Also, it takes longer than an hour to double when only using sourdough starter and no yeast. Read More
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