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–+ servings
sliced sourdough cinnamon raisin bread

Sourdough Cinnamon Raisin Bread

Mandy Jackson
Cinnamon raisin bread, made with sourdough! This bread has the most amazing texture, and there are raisins in every bite. Oh, and did I tell you about the cinnamon swirl? It is so good.
We love this bread fresh on the day it's baked, but leftovers are just as good toasted or made into French toast.
5 from 1 vote
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Prep Time 20 minutes
Cook Time 50 minutes
Rise Time 15 hours
Total Time 16 hours 10 minutes
Servings 8

Ingredients
  

For the Bread

  • 500 grams flour
  • 6 tablespoons (85 grams) unsalted butter
  • 24 grams sugar
  • 9 grams salt
  • 240 grams warm water
  • 100 grams bubbly, active sourdough starter
  • ½ cup raisins

For the Cinnamon Swirl

  • ⅓ cup sugar
  • 1 tablespoon cinnamon
  • 1 tablespoon flour

Instructions
 

  • Combine the flour, butter, sugar, and salt in the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed until the butter is evenly distributed throughout and in small pieces. Add the water and starter and mix until combined. You may need to finish by hand if your mixer is having a hard time. The dough will look rough and shaggy at this point, but as long as there's no dry bits remaining, you're ready to move on to the next step. Cover and rest for 30 minutes.
    Switch to the dough hook and mix on LOW speed (not past 2) for 8-10 minutes. Cover and rest 1 hour. Sprinkle the raisins over the top of the dough. Use your fingertips to press them into the dough gently, then grab one end of the ball of dough, pull it upwards, and fold it over onto the ball of dough when it can stretch no further. If there are loose raisins, poke them back into the dough. Turn the bowl 90 degrees and repeat - keep going until you've made it all the way around the bowl. Do 1 or 2 more rounds of these stretch + folds over the next couple of hours, at least 30 minutes apart. Cover the bowl and let rise at room temperature until the dough has doubled in size, about 8-12 hours.
    Grease or butter a 8 by 4-inch loaf pan. In a small bowl, combine the sugar, cinnamon, and flour.
    Turn the dough out onto a lightly floured work surface. Gently poke and stretch it to press out any large air bubbles. Roll the dough into a roughly 16 by 12-inch rectangle (it won't be perfect - it's dough!). Wet your hands and rub over the surface of the dough just to get it evenly wet - you don't need much water here. Sprinkle the cinnamon sugar over top, leaving a 1-inch border on all but one of the shorter sides. Starting at that side, begin rolling the dough up into a log. Continue until you reach the other end, then pinch the dough to seal and place seam-side down on your work surface. Pinch the ends together to seal, then tuck under the loaf. Transfer to the prepared loaf pan. Cover and rise until 1-inch above the rim of the pan, about 2-3 hours.
    Preheat oven to 375 degrees. Bake loaf on center rack for 45-50 minutes, until the bread is cooked through and the top is brown. You may turn the bread for more even browning in the last 15 minutes of baking. Cool in the pan for 10 minutes, then invert to release. Cool completely (or as long as you can wait!) on a rack.
    Store in a plastic bag at room temperature for up to 3 days.
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