Cinnamon Raisin Bread

I wanted to use my sourdough starter, so made Doug a loaf of cinnamon raisin bread.
I decided to use an improvised Dutch Oven to make a rectangular bread.

Ingredients:

• 8 ounces sourdough started
  (or use 4 ounces more each water and flour and .25 tsp more yeast)
• 1 cup (8 ounces, 236 gr) warm water
• 1.25 tsp active dry yeast
• 1/2 tsp salt
• 2.5 cups (10.3 ounces, 300 grams) all-purpose flour
• 1 tablespoon cinnamon
• 1 cup (~ 5 ounces, 142 gr) raisins (i used 1/3 craisins, 2/3 raisins)
• 1/4 cup (~2 ounces, 57 gr) brown sugar
• 1/2 cup (2 ounces, 57 gr) walnuts, chopped (optional)
   
  

Instructions:

1. Grease two mnatchng 9 x 5 loaf pans with cookie spray (You wil use one for the lid, or you could use a Dutch oven.)
2. Mix sourdough, water, yeast, and salt together.
3. Mix in flour, raisins, and cinnamon.
4. Let rise in a covered bowl for 2 hrs or so until doubled.
5. Pour dough out onto a floured surface.
6. Sprinkle with the brown sugar and nuts.
7. Roll dough together in a log.
8. Drop dough into the prepared pan.
9. Cover, and let dough rise for 45 minutes or so. (My dough rose to about 1" from top of pan)
   
   
   
   
10. Preheat oven to 450 degrees.
11. Seal the top pan over the dough pan with large binder clips.
    
    
    
    
12. Place in oven for 30 minutes.
13. Remove from oven, remove lid.
14. Return bread to oven for 5 to 10 minutes or so to brown.
    

 

Carole's Notes:

We liked this!

The recipe is adapted from https://theeastcoastkitchen.com/cinnamon-raisin-no-knead-bread/ and https://asimplepalate.com/blog/cinnamon-raisin-artisan-bread/