Sourdough Cinnamon Raisin Swirl Bread The Itsy Bitsy Kitchen Let stand at room temperature until foamy, about 10 minutes. in the bowl of a stand mixer fitted with the paddle attachment* combine the starter, remaining water, sugar, butter, salt, cinnamon, and 1 1 2 cups of the flour. beat on low until smooth, 1 to 2 minutes. add the yeast mixture and beat 1 minute more. Homemade sourdough cinnamon raisin swirl bread is so much better than store bought and makes the best toast you’ve ever had! well i sort of thought 2017 would be the year of sourdough recipes here at ibk but then cookies and cakes got in the way and i haven’t posted any sourdough anything since january. i […].
No Knead Sourdough Cinnamon Raisin Swirl Bread Kohler Created Follow this guide to help you make the best sourdough cinnamon raisin bread. 1. build the levain. mix together 50g of sourdough starter, 50g of bread flour, and 50g of warm water in an empty jar. cover and set it in a warm location (between 75 80ºf) for about five hours until bubbly and ripe. Yeast mixture: in the bowl of your stand mixer, add the warm milk, warm water, yeast, and white sugar. let sit for 5 to 10 minutes until the yeast is foamy. knead: add the flour, salt, sourdough starter discard, softened butter, and egg. with the dough hook attachment, knead on medium low speed for five to ten minutes. After 30 minutes, drain and pat dry the raisins. remove the dough cover and pour the raisins on top of the dough. next, wet your fingers so the dough doesn’t stick to them. then, take a piece of the bread dough, pull it upwards, and fold it towards the center of the dough. push the heel of your hand into the dough. Bake. preheat your oven to 425ºf. make one slash along the length of the dough, off the side a little) then put it in the oven. bake for 10 minutes then reduce the temperature to 400ºf. bake for another 30 40 minutes or until the loaf is golden brown or the loaf registers 180ºf in the center.
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