Sourdough cinnamon raisin loaf

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Here’s a delightful recipe for a homemade cinnamon raisin loaf. This bread is perfect for breakfast, toasted with a bit of butter, or even as an afternoon snack. The aroma of cinnamon and the sweetness of raisins make it irresistible, and the soft, pillowy texture will make it a family favorite.

Ingredients:

  • 3 cups all-purpose flour
  • 1/4 cup sugar
  • 2 1/4 tsp active dry yeast (1 packet)
  • 1 tsp salt
  • 1 tsp cinnamon
  • 1 cup warm milk (about 110°F)
  • 1/4 cup unsalted butter, softened
  • 1 large egg
  • 1 cup raisins
  • 1/2 tsp vanilla extract

For the Cinnamon Filling:

  • 1/4 cup sugar
  • 1 1/2 tsp ground cinnamon
  • 1 tbsp melted butter

Instructions:

  1. Prepare the Dough: In a large bowl, mix the flour, sugar, yeast, salt, and cinnamon. In a separate bowl, combine warm milk, butter, egg, and vanilla. Slowly pour the wet ingredients into the dry ingredients and mix until combined.
  2. Knead the Dough: Once the dough begins to come together, knead it on a lightly floured surface for 8-10 minutes, until it becomes smooth and elastic. Gradually fold in the raisins during the kneading process.
  3. First Rise: Place the dough in a greased bowl, cover with a clean towel, and let it rise in a warm place for about 1 hour or until it doubles in size.
  4. Prepare Cinnamon Filling: In a small bowl, mix sugar and cinnamon. Set aside.
  5. Shape the Loaf: Punch down the risen dough and roll it into a rectangle (about 9×12 inches). Brush the melted butter on the dough, then sprinkle evenly with the cinnamon-sugar mixture. Roll the dough tightly into a log, starting from the short side.
  6. Second Rise: Place the rolled dough into a greased 9×5-inch loaf pan. Cover again and let it rise for 45 minutes to an hour, until it’s puffed up and fills the pan.
  7. Bake the Bread: Preheat your oven to 350°F (175°C). Bake the loaf for 30-35 minutes, until golden brown. If it’s browning too quickly, loosely cover the top with foil halfway through baking.
  8. Cool and Serve: Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Enjoy this cinnamon raisin loaf fresh from the oven or toasted with a generous spread of butter!

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