Cinnamon Raisin Sourdough Bread

🥘 Ingredients

• all-purpose flour
  2 tsp, 360 g
• cinnamon
  1/2 tbsp
• egg
  1 large, 1
• granulated sugar
  50 g, 1 Tbsp
• instant yeast
  2.5 tsp
• raisins
  74 g
• salt
  8 g
• sourdough starter
  113 g
• unsalted butter
  71 g
• unsalted butter (optional)
• water
  152 g, 1 Tbsp

🍳 Cookware

• lightly greased container
• aluminum foil

1. 1

   To make the dough: Weigh your all-purpose flour ; or measure it by gently spooning it into a cup, then sweeping off any excess. Combine sourdough starter , ripe (fed) or discard, instant yeast , granulated sugar , salt , egg , room temperature unsalted butter , lukewarm water and mix and knead — using your hands, a stand mixer, or a bread machine set on the dough cycle — to make a soft, smooth dough.

   all-purpose flour: 360 g, sourdough starter: 113 g, instant yeast: 2.5 tsp, granulated sugar: 1 Tbsp, salt: 8 g, egg: 1 large, unsalted butter: 71 g, water: 152 g
2. 2

   Place the dough in a lightly greased container , and allow it to rise for 1 1/2 to ⏱️ 2 hours , until it's just about doubled in bulk.
3. 3

   To make the filling: While the dough is rising, make the filling by stirring together the granulated sugar , cinnamon , and all-purpose flour .

   granulated sugar: 50 g, cinnamon: 1/2 tbsp, all-purpose flour: 2 tsp
4. 4

   Gently deflate the dough, and transfer it to a lightly greased work surface.
5. 5

   Roll and pat the dough into a rough rectangle approximately 6" x 20".
6. 6

   Brush the dough with the egg and water mixture and sprinkle it evenly with the filling and raisins , leaving a bare strip about 1" wide along one short edge; this will make the log you're about to roll easier to seal.

   egg: 1, water: 1 Tbsp, raisins: 74 g
7. 7

   Starting with the short end that's covered with filling, roll the dough into a log. Pinch the ends to seal, and pinch the long seam closed.
8. 8

   Transfer the log, seam-side down, to a lightly greased 9" x 5" loaf pan. Cover and allow the bread to rise until it's crested about 1" over the rim of the pan, about ⏱️ 1 hour .
9. 9

   While the dough is rising, preheat the oven to 350°F.
10. 10

    Bake the bread for 40 to ⏱️ 45 minutes , tenting it lightly with aluminum foil after the first 15 to ⏱️ 20 minutes . The bread's crust will be golden brown, and the interior of the finished loaf should measure 190°F on a digital thermometer.
11. 11

    Remove the bread from the oven, and gently loosen the edges. Turn it out of the pan, and brush the top surface with unsalted butter (optional) , if desired; this will give it a soft, satiny crust. Allow the bread to cool completely before slicing.

    unsalted butter (optional)