Cinnamon Raisin Soft Sourdough Sandwich Bread Recipe!
Вставка
- Опубліковано 6 вер 2024
- Soft Cinnamon Raisin Bread!
Links below marked with a "*" are affiliate links - which means I receive a percentage of the revenue made from purchasing products through this link at no additional cost to you as the consumer. This helps support my channel 😊
A M A Z O N S O U R D O U G H E S S E N T I A L S:
⇢ * Loaf pans: amzn.to/41Oky1s
⇢ * Vietnamese cinnamon: amzn.to/41PoDlX
⇢ *Dough Hook: amzn.to/3pLfz41
⇢ *Bench Scraper: amzn.to/454oiOY
⇢ *Circular bread lame: amzn.to/3M8g4wz
⇢ *Best blades for scoring: amzn.to/3Obr9j6
*** This recipe makes two loaves of cinnamon raisin bread! ***
I N G R E D I E N T S:
Dough:
300 grams starter-freshly fed and active650 grams warm water
50 grams honey
40 grams avocado oil
1000 grams bread flour
20 grams Salt
F I L L I N G:
4 tbsp cinnamon ( I use Vietnamese cinnamon King Arthur brand)
1 cup dark brown sugar
300g dried raisins ( I use half golden half regular)
R E C I P E:
Measure out raisins and soak in very hot water (I use boiling water from my kettle)
Mix together active sourdough starter, water, honey, avocado oil, salt, and bread flour. Set aside to rest for 1 hour.
After one hour do 1 round of stretch and folds. You will do a total of 4 rounds of stretch and folds every 30 min for 2 hours.
Drain raisins and add half in your 2nd and 3rd rounds of stretch and folds.
Your fourth round of stretch and folds will help evenly distribute the raisins.
Gently flour the top of the dough, cover with plastic wrap and refrigerate the dough overnight.
The next morning allow the dough to come to room temperature on the counter (about 2 hours).
Divide the dough into two loaves. Form each into a ball, cover and let bench rest for 1 hour.
Shape and fill the dough with cinnamon sugar mixture - refer to video.
Place each loaf of dough into a well oiled bread pan (mine it 9.5 X 5 in.)
Score the dough lengthwise one time.
Spray the top of the loaves with water and cover loosely with tin foil before placing in the oven on top of a baking stone or baking sheet.
Bake at 400 with steam in the oven for the first 15 min. - I used a dutch oven to fill with boiling water but you can also use a roasting pan. Avoid using a glass pan as it can shatter when the water is added!
After 15 min remove the pan of boiling water and continue to bake until an internal temperature of 200f is reached. Which is about an additional 45min-1hr.
For the last 10-15 min you can remove the tin foil to allow the top of the loaf to brown.
*** This recipe is originally from homemade food junkie! I have adapted it to make it my own. I wouldn’t have been able to come up with my version without theirs first! 😊
www.homemadefo...
Can you please share the starter feeding recipe that you use, & brands or types of flour you use! Beautiful loaves ❤
PS I did not put my dough in the fridge overnight to proof since my starter has been so active since I watched your 1:5:5 feeding video. They have risen so much each proof. So instead of the overnight stage, I did an oven rise for 1 hour then continued to your “take your dough out of the bowl and form into a ball, let rest for 1 hour”. Its baking now and looks amazing 🤍
Perfect!! ❤️❤️❤️
I’ve made your recipe several times, and today I’m making it again. Everyone just loves it. Thank you for the recipe.
It makes me so happy to hear that!! Thank you so much for taking the time to leave me a comment and let me know ❤️ I'll be posting new recipes VERY soon! Hoping to get back on a regular posting schedule again!
Thank you for this recipe. I did only one loaf. So I cut the recipe in half and everything was still perfect. The spring that my bread got is ridiculous! I never had something so fluffy and soft in my life.
YAYYYYY!!! I'm so glad you got to make this recipe and enjoy it! Thank you so much for taking the time to share your thoughts!!! 😊❤️
I can practically smell the tantalizing aroma through the screen! This video showcasing the Cinnamon Raisin Soft Sourdough Sandwich Bread Recipe has me craving a slice.
The whole house smells incredible when these are baking! So delicious and pretty easy to make I think!! 😄
OMG the best cinnamon raisin bread so far and it’s a sandwich loaf. I think the small amount of honey and oil must contribute to how moist it and delicious. Thank you for sharing your version, this will be my go to recipe. I had only did 1/2 of the recipe but I will surely do two loaf tonight and I love the fact I can put it in the refrigerator for the final BF, I was afraid it would over ferment, I took it out left to come to room temperature, I shaped and baked it. Wow!
Yay yay yay!! I'm so glad you loved this recipe!! Thank you so much for taking the time to try it and to come back and leave me a comment! I always make the double recipe and slice and freeze the second loaf! Then you can just pop a slice right in the toaster from the freezer! ☺️
Few questions: What's the laziest way to make this? Can i only do one round of stretch and fold? Can I use 70% whole wheat flour?
You just amaze me with your videos. You must have studied long and hard to acquire such great culinary skills and your presentation, narrating and filming is spot on.
5 thumbs up. 👍👍👍👍👍
I have all the ingredients on my counter now to make your bagels. I know they will be fine since your instruction video is concise and complete. Will print this recipe off as well and use it for my next creation.
I can’t stress enough how the format you use is so effective. Don’t change a thing. You’re a rock star! 🎸
I really cannot thank you enough for the incredibly kind words 🥹🥰 it makes me so happy to know that my videos are helpful and enjoyable!! I can't wait to hear how your bagels turn out! Please share after they're baked!! Thank you for making my day with your sweet comment!
Bagels came out okay, not great, but it was my error not the recipe. I added too much malt powder by mistake, oops. Was listening to the ingredients and dispensing them at the same time. Not recommended. Mistake # 2 was I did not immediately dip them in the toppings when removed from the boiling pot. Just forgot and was wrapped up in getting the next batch in the pot. Therefore, the toppings, when added later, just did not stick. Grrrr. I made 6 and saved the other dough for next batch, another day. Out of the 6, 4 were soft and pliable. Two were very hard on the outside and not edible. The crumb was fine and they tasted delish. The shape was a bit haggard looking, but again, my fault. I think next time I’ll go with the poke a whole in the middle method. Will do better next time. Thanks for the video and recipe.
@@cks4567 Im so glad to hear the update! I completely understand all of your hurdles! I can be a bit overwhelming to juggle boiling and flipping and adding toppings! I had a hard time with that the first time I made bagels too! And the first time my shaping definitely left a lot of room for improvement!!
I can't tell you how happy it makes me to know my videos are inspiring you to try out new recipes and learn along the way! I'm constantly learning and trying as well! Can't wait to see how your second batch turns out! Hope you have a wonderful weekend!!!
I love your step by step videos, thank you so much!! All my loaves turn out amazing using your technique
Yay! Thank you so much!! I'm so glad you're enjoying the videos and recipes! Let me know if there's anything specific you'd like to see in the future!
@@casacalifano thanks so much!! I made your cinnamon raisin sandwich loaves today, I followed yours exactly and ohhh my goodness so delicious and soft. Perfect
Do you have any sourdough discard waffle recipes? Also any step by step videos on sourdough cake recipes?
I made these today, and oh my word! They are gorgeous! Thank you !
Yay! Thank you so much!! I'm so glad you gave the recipe a try and really appreciate you leaving me a comment to let me know how it turned out for you!
I just love how easy you make everything look ! You’re my favorite I follow step by step and have gotten the best breads !
Thank you SO much! That is exactly my goal! I'm so glad youre loving my videos! I truly appreciate the support SO much!! I'm trying to have new content out soon!
I just baked this and it turned out so well!! The smell of it when it's baking was amazing! Thank you!
I’m so so happy to hear that! Thank you so much for taking the time to comment and share! ❤️❤️❤️ This is one of my favorite recipes to make! 😄
Wow, they came out so perfect! I bet it tastes amazing fresh from the oven!
So great fresh from the oven but honestly just as good the next day toasted with some butter! 😋
Just baked my first cinnamon raisin bread from your recipe this morning. Absolutely amazing so delicious! Thank you so much for sharing your hot to.
OMG yay!!!! I'm so glad it turned out great for you!! It's a fave around here! If you have instagram and took pictures, send me a DM so I can see ☺️! Thanks so much for coming back to leave a comment and let me know 🥰!
My first 2 attempts at a sourdough loaf failed. This is my 3rd attempt and it smells amazing! Cant wait to cut it open and try it
Oh yay! How did it turn out for you!?!?
It was still a bit doughy inside so i will try cooking it longer
Wow, these are incredible! I love to bake bread on wintery-snowy days.
Thank you!!! I can imagine how cozy that is! I’m in Florida so no snowy bread days for me! 🤍
Awesome! Can’t wait to try to make my own ❤️
Its easier than it looks! We can make it next time I see you! ❤️
Those loaves look absolutely AMAZING! Thanks for sharing!
Thank you so much!! 🥰
This is gorgeous
Thank you SOO much!!! Did you get a chance to make it?
I have a guest oven and I was wondering, I know it cooks differently from electric. Does that make a difference in allowing the bread to cook for almost an hour?
Hmm unfortunately I have never used a gas oven but I would just watch the bread as it’s cooking if it seems to be cooking too quickly you can pull it out a little sooner 🩷
Awesome bread recipe! Bread making is one of my favourite things and this recipe is precise and to the point! Awesome
Thanks so much!! Bread is definitely my favorite thing to make! Really appreciate your comment! 😄
Hello, I love this recipe, and I am wondering if I can substitute raisins with fresh fruits? Like blueberry!
Delicious recipe 😊😋
Thank you for the recipe! I have it in the fridge now, ready for tomorrow. Do I have to score it? I have tall loaf pans
My favorite is to score three diagonal slashes on the top of the loaf. I find that lets it expand a bit more but keeps the swirl intact ☺️
@@casacalifano thank you!! 💕💕Can’t wait for it to cool. The anticipation lol
Would there be a difference if I used Olive Oil instead of Avacado? Finally, would it be same temp and time if I used Pullman pan w cover? Also, any bad outcomes if you DO NOT degass and just bake like a regular sourdough boule?
You can definitely use olive oil!
I’ve never baked in a Pullman pan but I’d follow the same time and temp and see how that goes! You can always decrease the time a little and check it early and continue cooking more if needed.
If you don’t degass you’ll just have larger holes throughout the bread but that’s not necessarily a bad thing! Just not typical for a sandwich bread. The Pullman pan may help prevent this somewhat though if you keep the lid on ☺️
I hope that helps! Let me know how it turns out for you!
@@casacalifano YOu're very helpful. Im making it right now. Will keep you posted.
Loving your sourdough starter content ❤ thank you! I have subscribed
Thank you so much!! I'm so glad youre enjoying my videos! Let me know if there's anything specific you'd like to see!
I’m making this right now but I think my starter was a little flat when I made the dough yesterday and it’s a little cold in my house so I’m scared it’s not rising! It didn’t look as fluffy as yours when I took it out on the bowl so I’m hoping it will still be ok since you push most of the air out during the rolling process anyways 🤞🏻
Allows yours to sit out on the counter longer today at room temp! That will help it proof a bit more! I don’t want it to end up too dense after baking if it’s under proofed!
Thank you for sharing! I just finished baking a basic sourdough bread and I am ready to try this out too! May I ask what room temp the dough fermented at?
Great question! Usually “room temp” for me is between 70-75 degrees ☺️! Definitely give this recipe a try! I think it’s easier than a sourdough artisan loaf!
I love your videos so much! 🤍
Thank you so much! I’m so glad you’re enjoying them! 🥹🥰
How do you figure out the amount of starter water and flour?
This looks great! Do you have to cold ferment. I would love to bake this the same day
I've never tried that! However, I definitely think you could leave it on the counter to rise in the bowl rather than doing the long cold rise. Then proceed with shaping and baking as I show! Let me know if you try it!!
Is there any reason you refrigerate this overnight and wait until after refrigeration to do final shaping?
The slowed down fermentation in the fridge allows more flavor to develop in the bread. It also allows you to make the dough in the afternoon without being up super late into the night.
But it can totally be modified! That fridge time is not necessary for this dough!! You can allow the dough to double (or just about) in the bowl on the counter and then proceed with the shaping and baking 😊
I hope that helps!
Thank you so much for your quick reply! I’m still new to sourdough and was just curious and still learning. This looks fabulous! I have it in the fridge overnight now 😀
@@Saltymomma yay! I can't wait to hear how it turns out for you! Keep me updated! If you have any other questions let me know! 😊
I also heard it takes most of the gluten out so people who are sensitive can tolerate it. I am one who always puts my dough in the fridge as I am gluten-intolerant but no issues when it is in fridge for 1-2 days.
🤯
😋
Why did my dough split on the bottom then leaked the melted brown sugar forming hard bottom. crust it was hard to cut.
Stuck to the pan no matter how much it was oiled
I'm sorry to hear that! I usually run a butter knife around the edges of the pan if the loaf is stuck to the side a bit and then it always pops right out for me! You can try adding a sheet of parchment paper next time that lines the bottom and long sides of the pan! This recipe is so yummy it's worth giving it another go! Sorry again that yours gave you trouble! ❤️
You explained this so perfectly, thank you!! I made this 3 weeks ago and it turned out so well I’m making two more now. This house is filled with cinnamon- that is the best 🫶🏻. TY Jackie 🤍
The smell of this bread baking is soooo delicious!! ❤️❤️❤️