Cinnamon Swirl Sourdough Bread

I  still had some multigrain bread left, but I wanted to bake. I decided to make a cinnamon swirl sourdough bread.

Ingredients:

• 454  grams fed sourdough starter (about 16 ounces)
• 1.75    teaspoons instant yeast
• 181    grams lukewarm water (about 6 ounces)
• 2    teaspoons sugar
• 433     grams All-Purpose Flour  (about 14.5 ounces)
• 2    teaspoons salt
• 1/2 cup brown sugar
• 2 tablespoons ground cinnamon 
• 1 tablespoon All-Purpose Flour
• 2 tablespoons butter, melted and cooled

Instructions:

1.  Mix in the sourdough starter, water, yeast, and about 1/4 of the flour. Let proof for 10 minutes or so. 
2. Add in the rest of the flour and the salt and knead for 6 to 7 minutes to make a soft, smooth dough.
3. Scoop the dough out of the bowl, lightly grease the bowl with cooking spray, and place the dough back in.
4. Let the dough rise for 45 to 60 minutes until puffy but not necessarily doubled in bulk.
   (Mine doubled in about 45 minutes.)
5. Lightly grease a 12" x 4.5" loaf pan.
6. Mix the brown sugar, cinnamon, and 1 tablespoon flour.
7. Gently deflate the dough and pat it out to a flat 9 x 20 rectangle.
8. Brush the melted butter all over the dough. 
9. Evenly sprinkle the cinnamon sugar mix over the dough.
   (Some folks would sprinkle on 1/2 cup of raisins now. I don't like raisins in my cinnamon bread, so I did not.)
10. Starting with the shorter side of the rectangle, firmly roll up the dough into a log. The log will widen out to about 12 inches.
11. Place the log in the prepared pan.(To make three mini loaves, I sliced mine in thirds and placed them with the cut ends against the short side of the pan.)
12. Cover with lightly greased plastic wrap, and let it rise for 60 to 90 minutes, until it crests about 1" over the rim of the pan.
    (I let mine rise about an hour.)
13. Preheat the oven to 350°F.
14. Bake the bread for 25 to 40 minutes, until it's light gold.
    (A digital thermometer in the center read at least 190°F.)
15. Remove the bread from the oven, and cool bread in pan on a wire rack for a few minutes.
16. Turn bread out of the pan onto a rack to finish cooling. 
17. Store, well-wrapped, at room temperature for several days.

Carole's Notes:

This was a nice, soft cinnamon bread. It slices well and makes great toast! The mini loaves looked pretty cute, and are a nice size for sharing.



This recipe is lightly adapted from my Basic Sourdough Sandwich Bread.