Sourdough Cinnamon Raisin Swirl Bread Lemons Anchovies Recipe

Sourdough Cinnamon Raisin Swirl Bread Lemons Anchovies Recipe Bake. preheat your oven to 425ºf. make one slash along the length of the dough, off the side a little) then put it in the oven. bake for 10 minutes then reduce the temperature to 400ºf. bake for another 30 40 minutes or until the loaf is golden brown or the loaf registers 180ºf in the center. After 30 minutes, drain and pat dry the raisins. remove the dough cover and pour the raisins on top of the dough. next, wet your fingers so the dough doesn’t stick to them. then, take a piece of the bread dough, pull it upwards, and fold it towards the center of the dough. push the heel of your hand into the dough.

Soft Sourdough Cinnamon Raisin Bread Home Grown Happiness Follow this guide to help you make the best sourdough cinnamon raisin bread. 1. build the levain. mix together 50g of sourdough starter, 50g of bread flour, and 50g of warm water in an empty jar. cover and set it in a warm location (between 75 80ºf) for about five hours until bubbly and ripe. Mix the bread flour and water in a bowl, cover with plastic wrap and let sit for one hour. (room temperature: ~74ºf) add the starter. after one hour, add the sourdough starter and using a wet hand, mix into the dough by folding kneading in or using the rubaud method. add the salt stretch and fold 1, 2, 3. Drain the raisins, and place in a bowl. sprinkle soaked raisins with cinnamon and sugar (optional) mixture evenly onto the dough. starting from one side, roll the dough up tightly and pinch in the ends. place the dough into a greased loaf pan, and allow it to double in size. Carefully take your dutch oven out of the oven. place the sourdough into the pot using the baking paper as a handle. put the lid on and place into the hot oven. if you want to you can spritz your dough with extra water before you put the lid on. bake time: 30 minutes with the lid on at 230c 450f plus.

Sourdough Cinnamon Raisin Swirl Bread The Itsy Bitsy Kitchen Drain the raisins, and place in a bowl. sprinkle soaked raisins with cinnamon and sugar (optional) mixture evenly onto the dough. starting from one side, roll the dough up tightly and pinch in the ends. place the dough into a greased loaf pan, and allow it to double in size. Carefully take your dutch oven out of the oven. place the sourdough into the pot using the baking paper as a handle. put the lid on and place into the hot oven. if you want to you can spritz your dough with extra water before you put the lid on. bake time: 30 minutes with the lid on at 230c 450f plus. Transfer the log, seam side down, to a lightly greased 9" x 5" loaf pan. cover and allow the bread to rise until it's crested about 1" over the rim of the pan, about 1 hour. while the dough is rising, preheat the oven to 350°f. bake the bread for 40 to 45 minutes, tenting it lightly with aluminum foil after the first 15 to 20 minutes. Prepare egg wash and set aside until ready to use. in a small bowl, whisk together the granulated sugar, flour, and ground cinnamon. place dough on a lightly floured surface and pat out into a 8″ x 18″ rectangle. you may use a rolling pin for this, if desired. using a pastry brush, spread the egg wash over the dough.