Sourdough Discard Cinnamon Raisin Sandwich Bread Recipe

Sourdough Discard Cinnamon Raisin Sandwich Bread Recipe

By McKenna Pulda

Yield: loaf

Prep Time: 10

Cook Time: 55

Rise Time: 1 20

Total Time: 2 25

Sourdough Discard Cinnamon Raisin Sandwich Bread that’s soft, tangy, and swirled with sweet cinnamon and plump raisins.

5 from 4 votes

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Equipment

Ingredients

Bread Dough

100 grams sourdough discard, room temperature 1/3 cup
300 grams warm water, 110 degrees F 1 1/4 cups
550 grams bread flour scant 4 cups
57 grams unsalted butter, melted 4 Tablespoons
25 grams honey 1 Tablespoon
9 grams salt 1 1/2 teaspoons
7 grams instant yeast 2 teaspoons
100 grams raisins 1/2 cup
4 grams vanilla extract 1 teaspoon
240 grams boiling water 1 cup

Cinnamon-Sugar Mixture

65 grams sugar 1/3 cup
6 grams ground cinnamon 1 Tablespoon
10 grams all-purpose flour 1 Tablespoon

Instructions

To the bowl of a stand mixer with a dough hook, add all of the bread dough ingredients, except for the raisins, vanilla and boiling water, and mix on low speed for 10 minutes. After kneading, the dough should be pulling from the sides of the bowl, smooth and tacky to the touch - not sticking to your hand.
Alternatively, you can mix and knead the dough by hand. I would increase the time from 10 to 15 minutes.
100 grams sourdough discard, room temperature, 300 grams warm water, 110 degrees F, 550 grams bread flour, 57 grams unsalted butter, melted, 25 grams honey , 9 grams salt , 7 grams instant yeast
Place the dough in a lightly greased bowl, cover with a plastic cover and leave to rest for 15 minutes.
While the dough is resting, pour boiling water, raisins and vanilla into a small bowl. Leave them to soak.
100 grams raisins, 240 grams boiling water, 4 grams vanilla extract
After 15 minutes, drain and dry the raisins. Remove the dough cover and pour the raisins on top of the dough. With slightly wet fingers, 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. Turn the bowl clockwise a quarter turn and repeat the same motion. Continue to knead the dough for about 20 seconds. The dough should become more stiff and smooth looking. The raisins will be mixed throughout the smooth ball of dough.
Cover the dough again and wait until it doubles in size, typically 30-45 minutes more, depending on the temperature of your dough and environment.
Once the dough has doubled in size, punch it down to remove all of the air bubbles. This helps to keep a tight crumb. Then, place the dough on a clean work surface.
Stretch or roll the bread dough into a large rectangle with a rolling pin, about 8 inch x 12 inch. With a pastry brush, brush water about 1 inch wide along the sides and 2 inches wide along the top and bottom of the rectangle. This will help seal the bread dough when shaped.
In a small bowl, whisk together the sugar, cinnamon and flour. Sprinkle the rest of the dough with the cinnamon-sugar mixture, avoiding the wet edges.
65 grams sugar, 6 grams ground cinnamon, 10 grams all-purpose flour
Starting with the side closest to you, tightly roll the bread dough into a log, like you would a cinnamon roll, avoiding any air bubbles. Curl the ends of the sourdough sandwich bread under itself and pinch the seams together.
Gently lift the dough and place it into a greased 8.5 x 4.5-inch loaf pan with the seam side down. Cover the dough with a plastic cover and allow it to rise until the dough is 1″ above the rim of the pan and looks puffy.
This took 25 minutes in my 70 degree kitchen. It is tempting to rush this step, but don’t! If your loaf has not risen properly, it will be dense and gummy.
While the dough is rising, preheat the oven to 375 degree F.
Bake for 50-55 minutes or until the top is golden brown and the internal temperature has reached 195 degrees F.
If the top is browning too quickly, cover it with a piece of aluminum foil and continue to bake.
Remove the loaf from the hot oven and keep in the loaf pan for 5 minutes, before removing to cool on a wire rack. For an extra soft crust, rub butter on the top of the warm loaf. Cool until room temperature before slicing. Enjoy!

Notes

Ingredients & Substitutions

Sourdough Discard – I used fresh, room temperature sourdough discard. I suggest using discard that’s no more than 1-2 days old. If you use discard straight from the fridge, it’ll slow down the rise time. By the way, you can swap in the same amount of active sourdough starter (grams).
Instant Yeast – Be sure to use instant yeast for this recipe, not active dry yeast. Active dry yeast needs to be dissolved in liquid to activate and takes longer to rise dough. Instant yeast, in contrast , can be added directly to dry ingredients, and it works much faster. The yeast does all the heavy lifting, while the discard or active starter mostly adds flavor.
Bread Flour – You can use all-purpose flour if needed, but bread flour works best because it has more protein. That extra protein helps the dough rise higher and makes the bread soft and fluffy.
Water - Use warm water, no hotter than 120°F, as this can kill the yeast and prevent your dough from rising. A little yeast helps jump-start your dough rise; it also helps the dough to rise quickly. I used 110°F water for this sourdough baking recipe.
Honey – Just a touch of honey not only brings a slight sweetness to this loaf, but it also helps browning and to keep the loaf soft and moist for days. Substitute the same amount in grams with brown sugar or cane sugar, if you prefer.
Raisins- Pre-soaking raisins before adding them to the bread dough will give each bite a plump, sweet raisin.
Vanilla: A little vanilla in this cinnamon raisin sourdough bread makes a noticeable difference. I stir it in while soaking the raisins so the flavor seeps into them and gently perfumes the dough. It’s subtle, just enough to highlight the cinnamon and sweetness of the raisins without being overpowering.

Nutrition

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