There’s something undeniably comforting about the aroma of freshly baked bread filling the kitchen, and this Sourdough Cinnamon Loaf is no exception. With its tender crumb, rich cinnamon swirl, and a hint of tang from the sourdough, each slice offers a perfect balance of sweetness and flavor complexity.
Ingredients:
- For the Dough:
- 1 cup active sourdough starter
- 3 ½ cups all-purpose flour
- ¾ cup warm milk
- ¼ cup granulated sugar
- 1 teaspoon salt
- 1 large egg
- ¼ cup unsalted butter, softened
- For the Cinnamon Filling:
- ½ cup brown sugar
- 2 tablespoons ground cinnamon
- 3 tablespoons unsalted butter, melted
Instructions:
- Make the Dough: In a large mixing bowl, combine the sourdough starter, warm milk, sugar, egg, and softened butter. Mix well until combined. Gradually add the flour and salt, and knead the dough until it becomes smooth and elastic, about 10 minutes by hand or 5 minutes using a stand mixer with a dough hook.
- First Rise: Shape the dough into a ball and place it in a greased bowl. Cover with a damp cloth and let it rise in a warm place for 4-6 hours, or until doubled in size.
- Prepare the Filling: In a small bowl, mix the brown sugar and cinnamon. Set aside.
- Shape the Loaf: Once the dough has risen, punch it down to release the air. Roll it out on a lightly floured surface into a rectangle about ½-inch thick. Brush the surface with the melted butter and sprinkle the cinnamon-sugar mixture evenly over the top.
- Roll and Shape: Starting from one of the short ends, tightly roll the dough into a log. Place the log seam-side down in a greased loaf pan. Cover and let it rise again for 2-3 hours, or until it has risen to the top of the pan.
- Bake: Preheat the oven to 375°F (190°C). Bake the loaf for 35-40 minutes, or until golden brown and sounds hollow when tapped. If the top browns too quickly, cover it loosely with aluminum foil.
- Cool: Allow the loaf to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
