Sourdough Discard Cinnamon Raisin Bread

In order to feed a sourdough starter, one has to discard a portion into the trash. Better yet, instead of throwing it away, there are so many ways to use sourdough starter in countless recipes. This bread uses sourdough discard to bake a tender loaf of bread, loaded with a cinnamon swirl and plenty of raisins. We enjoy it toasted with butter and honey. This also makes delicious French Toast. The dough is a dream to work with, and it's easy enough for a beginner bread baker.

Course Bread

Cuisine American

Keyword Cinnamon Raisin Bread, Sourdough Discard Cinnamon Raisin Bread

Prep Time 20

Total proofing time 3 45

Total Time 4 5

Servings slices

Calories 195kcal

Author Debby - www.AFeastfortheEyes.net

Equipment

Stand Mixer with dough attachment
Proofing Box my favorite way to make bread
Bread loaf pan 8-1/2" x 4-1/2"
Cooling rack
Bread Storage Box
Instant Read Thermometer

Ingredients

For the dough:

1/2 cup Sourdough starter 113g; , ripe (fed) or discard
3 cups Unbleached All-Purpose Flour 360g; recommended: King Arthur Flour
2 1/2 teaspoons instant yeast
1 tablespoon granulated sugar
2 tsp cinnamon optional
1 1/4 teaspoons table salt 8g
1 large egg
5 tablespoons butter 71g ; softened
2/3 cup water 152g ; lukewarm

Baker's Cinnamon Filling:

3/4 cup brown sugar
2 tsp cinnamon
1 1/2 tablespoons instant clear gel powder that can be order on King Arthur Flour or on Amazon
1 Tbsp water up to 2 tablespoons

Alternate Filling (if you don't have ClearJel)

1/4 cup granulated sugar 50g
1 1/2 teaspoons cinnamon
2 teaspoons Unbleached All-Purpose Flour recommended: King Arthur Flour
1 large egg beaten with 1 tablespoon water (to make the cinnamon filling "stick")
1/2 cup raisins 74g r

Instructions

Make the dough:

Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.
Combine all of the dough ingredients, and mix and knead — using your hands, a stand mixer, or a bread machine set on the dough cycle — to make a soft, smooth dough.
Place the dough in a lightly greased container, and allow it to rise for 1 1/2 to 2 hours, until it's just about doubled in bulk.

For the Baker's Cinnamon Filling (my preference):

In a bowl combine brown sugar, cinnamon and Instant clear gel, stir to thoroughly combine.
Add water 1/2 a tablespoon at a time to reach desired schmear consistency. It can take about 2 1/2-3 tablespoons, depending on the moisture content of your brown sugar.
Spread on dough and bake as specified by recipe.

Alternately cinnamon filling (if you don't have ClearJel):

While the dough is rising, make the filling by stirring together the sugar, cinnamon, and flour.
Gently deflate the dough, and transfer it to a lightly greased work surface.
Roll and pat the dough into a rough rectangle approximately 6" x 20".
Brush the dough with the egg/water mixture and sprinkle it evenly with the filling and raisins, leaving a bare strip about 1" wide along one short edge; this will make the log you're about to roll easier to seal.
Starting with the short end that's covered with filling, roll the dough into a log. Pinch the ends to seal, and pinch the long seam closed.
Transfer the log, seam-side down, to a lightly greased 9" x 5" loaf pan.
Cover and allow the bread to rise until it's crested about 1" over the rim of the pan, about 1 hour.
While the dough is rising, preheat the oven to 350°F.
Bake the bread for 40 to 45 minutes, tenting it lightly with aluminum foil after the first 15 to 20 minutes. The bread's crust will be golden brown, and the interior of the finished loaf should measure 190°F on a digital thermometer.
Remove the bread from the oven, and gently loosen the edges.
Turn it out of the pan, and brush the top surface with butter, if desired; this will give it a soft, satiny crust.
Allow the bread to cool completely before slicing.
Store the sourdough cinnamon raisin bread at room temperature, well wrapped, for several days; freeze for longer storage.

Notes

Bread recipe source: Very slightly adapted from King Arthur Flour.com

Bakers Cinnamon Filling: homeinthefingerlakes.com

What is ClearJel? Instant ClearJel is made of only one ingredient: modified food starch. While modified food starch can be made from a number of ingredients, including wheat, potatoes, and tapioca, ClearJel is derived from corn that has been ground and processed to sort out specific starches with certain sought-after gelling properties.

Nutrition is calculated using Baker's Cinnamon Filling recipe.

Nutrition