Sourdough Raisin Bread: Slice, Toast, Swipe

Pretty bread ain't it?  Yep, sure is! Okay, I know I just answered my own question, but I was so excited when I saw my raisin bread idea had worked I had to take a picture.  But honestly, I don't need to brag on it, this bread stands on it's own in the departments of delishiousness and pretty twirlies.  If you have made my Basic Sourdough Bread , you are practically already there with this bread.

We love basic sourdough around here. I keep *sourdough starter year around so my kitchen is rarely without a good loaf of homemade bread. I think for this Sourdough Raisin Bread recipe it will be easier to go to the post about Basic Sourdough and edit it to include the raisin bread version of the basic dough baking method. Click here or on the image at the bottom of this post. It will take you to the basic recipe. Follow this recipe as if you are making basic. Toward the end of the method instructions you will find an altercation in order to turn the basic dough into raisin (with cinnamon) bread. Both breads are awesome, but I must say, a slice of this raisin bread, swiped with butter and toasted can turn an ordinary bowl of plain oatmeal into a lip smackin' scrumptious breakfast! But beware! You will end up wanting two slices, so you may as well go ahead and just butter it up now.


Oh, and jsyk: This picture is of the first loaves I made. They were just as pretty as the others but didn't quite have enough raisins. I fixed that though.

START HERE FOR BASIC SOURDOUGH.

Once your Basic Sourdough dough has mixed and has risen in the bowl, it is time to alter the method a tad for RAISIN BREAD.

Here's How:
  • Punch down the basic dough and turn out onto large floured board or parchment. 
  • Gently separate into 3 or 4 equal parts. 
  • I do not use a roller because I feel a roller deflates too many air bubbles from the dough so I gently use my hands and pat out each loaf into to a  ½" rectangle shape, but with one end a bit wider than the other.
  • Generously sprinkle with cinnamon covering the entire surface to about an inch from the edges.
  • Liberally sprinkle with raisins.  I say "liberally" because it is up to you how many raisins go into your bread. My raisins are typically strewn about ½" apart all over the surface. This seems to be enough but not too much for me. The loaf pictured above does not have enough raisins, but as I said, I fixed that. 
  • Starting on the longer end of the short sides of the rectangle, gently roll dough from end to end.  I found if you roll it sort of uneven the loaf ends up prettier. I'm not sure why, just does. 
  • Carefully transfer dough onto parchment lined baking sheet.  I only put two loaves per baking sheet so when they rise they will not run into one another. 
  • Rest dough in refrigerator 8-12 hours so it will rise very slowly.  I found out that with sourdough the slower it rises the better the sourdough flavor will be, so just be patient.  This is definitely NOT a quick bread.
  • Remove from fridge and let sit at room temp for about 20 minutes while oven preheats. (Sometimes I also wash egg whites over my loaves and sprinkle with a few lightly toasted old fashion oats)
  • Preheat oven to 425° for at least 20 minutes before the bake.
  • Place baking sheet on bottom rack of oven and bake for 10 minutes.
  • Reduce heat to 375° - 400° (depending on your oven) and cook for another 11-18 minutes until tops of loaves are golden brown.  Cool on wire racks before slicing. If you can wait that long before digging in!
So go make this raisin bread and spiff up your oatmeal bowl in the morning! It's very tasty! 

Cheers, love, and flip flour Folks!, 





* if you do not currently utilize a sourdough starter in your baking and would like to know how to cultivate one, stay tuned.  I am teaching you how to easily grow a starter in an upcoming blog. Subscribe to me and get an email when that blog has been posted so you will be sure to catch it. 




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