This bread is actually “sourdough-ish” because the heavy lifting is done by commercial yeast, but the sourdough flavor really does come through adding a perfect contrast to the sweetness of the sugar and raisins.
Over and over again I hear of newer bakers having failures (hey this bread baking thing can be HARD). I will tell you, YEAST MATTERS. The packets of yeast you find in the grocery store I have found to be inferior, and I’ve wasted far too much of my time using them. Personally, I prefer Saf-Instant Premium. I like to abuse my yeast by doing long, cold fermentations to improve the flavor of the bread. After all, the majority of breads are made with very simple ingredients. The yeast is really what is driving the flavor development.
Adding sourdough starter (it can be discard, no worries there) and cold fermenting contributes greatly to the flavor, also.
Add yeast, sourdough starter, flour, salt, butter, vanilla (I prefer Watkins) and egg to the stand mixer and knead for five minutes. Add raisins and mix until well incorporated.
Add dough to a well-oiled bowl and turn to coat once. Place in a warm area and allow to rise until doubled. This can take an hour to an hour and a half depending on ambient temperature and how healthy your yeast it. Personally I bake so much bread that I invested in a Breville Airfry Smart Oven. It has a proof setting which I use often, but since it also bakes, broils and dehydrates I was easily able to justify the cost. We use this for one thing or another at least once per day (I even baked something in a 13X9 pan on Thanksgiving day when oven space is at a premium).
After the dough has risen double, punch all the CO2 out of it, and shape it into a rectangle. Mix brown sugar, cinnamon (I prefer Watkins) and vanilla powder (this is optional but it *really* amps up the flavor) and spread it onto the dough, saving about an inch or 2 around the edge (I leave 2 on the edge that is going to be the outside edge to prevent seeping).
Roll up and place in a 9 inch loaf pan. I use these USA Pan Pullman loaf pans so I can make bread as a Pullman loaf or a normal loaf. They’re very heavy duty and the non-stick is fantastic as well. This loaf I did spray the pan because if the sugar leaked out it could be a sticky mess. Plus, I’m paranoid!
Allow to rise until double, about an hour.
And score the top lightly (the dough is soft, it will be difficult to get a good score).
Bake in a preheated 350 degree Fahrenheit oven for 30-40 minutes or until internal temperature reads 190 degrees Fahrenheit. That is another thing I’ve learned over the years, temp the bread before assuming the loaf is fully cooked. It’s SO disappointing to cut into a loaf and find it isn’t cooked inside! If it’s 190, you know your good! Totally worth the effort.
Another pro-tip…get an oven thermometer and check it. Ovens can often be WAY off (even brand-new, expensive ones!) My previous oven read 35 degrees high on the top oven, and about 30 degrees low on the bottom oven.
Remove from the oven. I like to let it sit for about 10 minutes in the pan, then turn it out onto a rack. This prevents the bottom from getting soggy and nasty.
This bread has an amazingly soft texture and the flavor is outstanding. Try it today and let me know if you like it!
IF YOU LIKE THIS RECIPE YOU WILL ALSO LIKE:
- Tangzhong Method Sandwich Bread
- Deli Marble Rye Bread
- Jalapeno Corn Bread
- Sourdough Garlic Breadsticks
- New Orleans Style Rolls
- Beer Bread
- Pita Bread
- Overnight Rise Italian Bread
- Deli Rye Bread
- No-Knead Sourdough Bread
- Pumpernickel Boule
Sourdough Cinnamon Raisin Bread
For the bread
- 2 ¾ to 3 cups all-purpose flour
- ¾ cup warm water
- ¾ cup raisins
- 1 egg
- ¼ cup sourdough starter
- 3 tablespoons butter softened
- 1 teaspoon yeast
- ½ tablespoon salt
- 1 teaspoon vanilla
For the filling
- ¼ cup brown sugar
- ½ teaspoon cinnamon
- ½ teaspoon vanilla powder
- Add all ingredients save the raisins to a stand mixer and knead for 5 minutes. Add raisins and knead until they are incorporated. Add dough to a well-oiled bowl, turn once, cover, and refrigerate at least overnight.
- After cold rise, push down dough and form a flat rectangle. Mix the brown sugar and cinnamon and spread over the dough keeping the outside inch or so with no sugar. Roll up dough and seal. Add to a 9 inch oiled bread pan and allow to rise until doubled, an hour to an hour and a half. Preheat oven to 350 and cook for 40 minutes or until browned and internal temperature reads 190 degrees Fahrenheit.