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Soft Cinnamon Raisin Sourdough Bread 

This soft cinnamon raisin sourdough bread is warmly spiced, lightly sweet, and perfect for toast or French toast. A cozy loaf made with sourdough discard.

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Prep Time 25 minutes
Cook Time 45 minutes
Rise Time 2 hours 30 minutes

Ingredients

For Dough

  • ⅔ cup water, lukewarm
  • 2½ tsp instant yeast
  • ½ cup sourdough discard
  • 3 cup all-purpose flour
  • 1 tbsp granulated sugar
  • 1 tsp salt
  • 1 egg
  • 6 tbsp salted butter, softened

For the Filling

  • ¼ cup granulated sugar
  • 2 tsp cinnamon *less if you like
  • 2 tsp flour
  • 1 egg, beaten with 1 tablespoon water
  • ½ cup raisins

Instructions

Make the Dough

  • Add lukewarm water to the bowl of a stand mixer. Then add instant yeast and sourdough discard. Stir to disperse. 
  • Add flour, sugar, salt, egg, and softened butter and mix on low for 3-4 minutes using a dough hook attachment. This can also be done by hand, it will just need to be kneaded longer. 
  • Cover and allow the dough to rise for 1 1/2 to 2 hours until it’s almost doubled. 

Make the Filling

  • While the dough is rising, mix together the flour, cinnamon, and sugar in a small bowl. 
  • Make an egg wash by beating together the egg and 1 tablspoon of water. 

Fill

  • Transfer the dough to a lightly floured surface. As you do this the dough should gently deflate. 
  • Roll the dough into a large rectangle. Approximately 6x20 inches in size. 
  • Brush the dough with the egg wash and then sprinkle on the cinnamon sugar mixture as well as the raisins leaving about 1 inch bare along the short side. 
  • Starting with the short side that’s covered in filling, roll the dough into a log shape. Pinch the seam to seal it up as well as the ends. 

Second Rise

  • Transfer the loaf to a 9x5-inch loaf pan or 9x4x4-inch pullman loaf pan. I prefer this pan because of it's depth. Cover and let it rise for an hour. 

Bake

  • Preheat the oven to 350°F and bake for 45 minutes. Cover with foil after the first 20 minutes to prevent the top from browning too quickly. The internal temperature should reach 190°F. 
  • Once the bread is baked, turn it out and cool on a wire rack completely before slicing.