Warm, fragrant, and just sweet enough, this Raisin Cinnamon Sourdough Bread is a cozy treat that’s perfect for breakfast or an afternoon snack. Made with sourdough discard for that signature tang (and less waste!), plus a touch of yeast to speed things up, it bakes beautifully in a single day. The result is a hearty loaf with cinnamon and studded with juicy raisins and walnuts. Delicious on its own, it’s also fabulous toasted with butter or cream cheese — and surprisingly wonderful for a sweet-savory grilled cheese. Feel free to make it your own with extra mix-ins like pecans, cranberries, or orange zest.
INGREDIENTS:
1 cup water (warmed to 110°)
2 tablespoons brown sugar
2 teaspoons active dry yeast
2 rounded tablespoons dry milk powder
1 cup sourdough discard (unfed, at room temperature)
2 teaspoons salt
1/4 teaspoon ground ginger (optional)
1 tablespoon cinnamon
4 tablespoons butter, melted
3 cups all-purpose flour
1 cup raisins (or more)
1/2 cup chopped toasted walnuts or sunflower kernels (optional)
METHOD:
Combine warm water, brown sugar, and active dry yeast. Let sit for 5 minutes until the yeast is foamy.
Add dry milk powder, sourdough discard, and salt. With the mixer on low speed, slowly add 1 cup of flour, melted butter, ginger, and cinnamon. Mix until a rough dough forms. Add one more cup flour, mix, then beat for 5 minutes. After 5 minutes, switch to dough hook and add last cup flour. When dough wraps around the dough hook and pulls away from the sides of the bowl, add raisins and continue kneading for 5 minutes.
Transfer the dough to a smooth work surface. Knead until a soft, smooth dough forms. Place the dough in a large oiled bowl and cover with plastic wrap or a clean kitchen towel. Let rise for 1-2 hours or until doubled in size. (When it’s warm, it takes an hour. If it’s cool, be patient!)
Grease a 9 x 5-inch loaf pan. Set aside. (I line my pans with parchment paper and mist lightly with cooking spray.) IF BAKING IN DUTCH OVEN, SEE DIRECTIONS BELOW.
Place the dough on a lightly floured work surface. Use a rolling pin to roll the dough into a 9 x 18-inch rectangle. From the short side of the rectangle, roll the dough into a log. Think about this like rolling a burrito. Not too tight, not too loose, and the same thickness all the way across (not bigger on one side, etc.). Transfer the dough log into the prepared baking pan, seam-side down.
Loosely cover the pan with a greased piece of plastic wrap or a kitchen towel. Let rise about 1 hour, until the dough has risen 1 inch above the edge of the pan.
Start to preheat the oven to 350°F about 15-20 minutes before the bread is fully proofed. Bake the loaf for 40-45 minutes until golden brown and the internal temperature of the loaf reaches 190°F.
Let the loaf cool in the pan for about 10 minutes, then transfer to a cooling rack to cool fully (about an hour) before slicing.
TO BAKE AS A ROUND LOAF IN A DUTCH OVEN:
Place your Dutch oven (with the lid on) in the oven and preheat at 450°F for 30 minutes.
Shape the dough into a smooth, round ball.
Line a medium mixing bowl with a piece of crinkled parchment paper (this helps it hold the bowl shape). Lightly flour the paper. Place the dough on top of the parchment, cover loosely with lightly greased plastic wrap, and let rise for 45–60 minutes, depending on room temperature.
Using the edges of the parchment paper, carefully lift the dough from the bowl and lower it into the preheated Dutch oven. Cover with the lid.
Reduce oven temperature to 425°F and bake for 20 minutes with the lid on.
Remove the lid, reduce heat to 350°F, and continue baking for another 20 minutes, or until the crust is a deep golden brown.
To prevent the bottom from over-browning, you can place a baking sheet or pan on the oven rack directly beneath the Dutch oven.
Remove bread from the Dutch oven and cool completely on a wire rack before slicing.
