Cinnamon Raisin Sourdough Bread

Homemade sourdough sandwich bread with cinnamon, sugar, raisins and butter rolled on the inside....

There are few things better than that!

After making the sourdough (I'll provide the recipe below)
I combined these 4 awesome ingredients for a mouth-watering, exceptionally tasty bread!

You roll the dough out (I prefer to keep it on a nonstick mat).
Smear butter on the dough (yes with your fingers if you so dare!)
It's good for you to get your fingers dirty every now and then!

Sprinkle on cinnamon. 

And the sugar!
(Sorry for the lighting...I made this late at night.)

Toss on raisins and roll the dough to one side. 

Tuck in the ends and place in a greased bread pan. 

Let it rise
 (either slowly in the fridge overnight, or out on the counter for a few hours), 
bake,
wait for it to cool,
slice and
ENJOY!

As for the sourdough recipe, you'll see from the little portion I captured above,
the recipe for the original sourdough bread is well loved. 
Ok...worn, dirty, and well used!


This recipe and memory of my friends is very dear to me. 


I first had this bread when I was staying with the N's. 


Through church connections, they graciously hosted me 
with barely 6 hours of notice and let me stay in their home for a week or more
while my youngest son was born and we went through the adoption process. 


As long as you have a good sourdough starter, you will love this recipe!


P.N.'s Sourdough Sandwich Bread


Sponge: 


1 C starter 
1 1/4 C all purpose flour*
1 C warm water


1 1/2 C milk
2 Tbs honey
2 tsp salt
2 Tbs butter
6 1/2 C all purpose flour*


*I use a combination of whole wheat, rye and unbleached all purpose flour for this bread recipe.


Combine sponge and cover. Let sit overnight.


In the morning, heat milk. 
Add honey, salt and butter.


Cool to lukewarm. 


Then add to sponge and mix in as much flour as possible.
I use my bosch mixer for this and it kneads it much better than my bare hands.


Cover for 15-20 minutes. Knead and let rise several hours depending on temperature.**


Make into loaves and place in greased bread pans.


Cover and let rise a second time.


Bake at 375 for 45 minutes. 


Makes 2-3 loaves.


**For the cinnamon raisin addition, at this point I rolled the dough out, slathered room-temperature butter on it.
Sprinkled cinnamon and sugar. Added raisins and rolled the dough into loaves.
Then I let them rise a second time in the greased bread pans.

For those of you who like a big twist, melt a slab of cheddar cheese on the bread!

Delicious!

Your sourdough loving, extra sharp cheddar cheese melter, thankful for good food, Aly!