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A buttered piece of cinnamon-raisin toast on a cutting board

My Favorite Sourdough Cinnamon-Raisin Toast

The best cinnamon-raisin toast comes from a tender home-baked loaf of no-knead sourdough swirled with the perfect balance of cinnamon-sugar.

It sounds counterintuitive to bake bread as we head into summertime. Never mind sourdough baking. But picture this:

You pad into the kitchen with sleep in your eyes and peer out into a sunny June morning. The coffee is ready and a deck chair awaits you–an ideal 72 degrees outside.

In the breadbox there is a loaf of sourdough cinnamon raisin bread–maybe you baked it last night or maybe it’s two days old. No matter, we’re here for the cinnamon-raisin toast.

A cut loaf of cinnamon-raisin bread with a swirl.

You slice a piece and calibrate the toaster setting with care. Before you can grab a butter knife, you smell the cinnamon and sugar warming.

When the toast pops up you spread on the softened pastured butter and plop it on a napkin. Coffee in one hand, cinnamon-raisin toast in the other, a perfect summer day is about to begin…

My 100% free e-book, Simplest Sourdough, is now available to view, download and print right here!

The Search for a Cinnamon-Raisin Toast

In my book, there’s no such thing as a bad cinnamon-raisin bread. {Kind of like cinnamon rolls–amiright?} But there are several good reasons to go with sourdough.

For one thing, flavor. Nothing compares with sourdough bread for maximizing taste–the magical result of fermentation. And when you combine truly delicious white bread with a brown sugar and butter filling, what can I say?

The other solid reason for sourdough is that it stales more slowly. So, when you pop it into the toaster, the bread revives fantastically, as if someone {not you} had baked it that very morning.

Cinnamon-raisin toast with butter on a cutting board

Sure, there’s a little more investment in this sourdough cinnamon-raisin toast. But it doesn’t take much more time to rise and no more time to bake than a standard loaf made with commercial yeast.

This recipe is a no-knead formula. I adapted it from a winning recipe for sourdough cinnamon-raisin swirl bread from Lemons + Anchovies {thanks, Jean!}. I made it weekly last winter, before deciding I craved a more tender loaf. So, I added milk and an egg to the dough.

If you’re new to sourdough baking, this is a forgiving recipe that is a delicious way to learn how to maintain a sourdough starter to get it ready for baking.

Use Your Sourdough Discard

This recipe uses sourdough starter discard. This is the slurry of flour and water than you pour off to “feed” your sourdough. It’s just a natural part of sourdough baking {like the waste inherent in all natural systems}.

I hate to waste an ounce {Forage readers know about my take on food waste}! If you’re already keeping a sourdough, you know the benefits of having lots of recipes to use your discard. Like waffles, chocolate cake and so much more!

Truth is, I’d keep a sourdough starter just to make this cinnamon-raisin toast!

The recipe calls for 1 cup of sourdough starter that was “fed” within the past 12 hours. So, it’s a great recipe to use when you’re revving up your sourdough starter to prepare to bake crusty loaves of bread.

Be sure that your sourdough is bubbling and active like the photo above for the best results.

And without much more effort, you can be eating cinnamon-raisin toast on your deck or patio in the morning sun. At least that’s where I’ll be…

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What do you love to bake with sourdough discard? Let me know in the comments below or tag a photo #lynnesforage on Instagram or Facebook.
A buttered piece of cinnamon-raisin toast on a cutting board
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No-Knead Sourdough Cinnamon-Raisin Toast

Course: Breads
Cuisine: American
Keyword: cinnamon-raisin
Prep Time: 30 minutes
Cook Time: 50 minutes
Total Time: 4 hours
Servings: 1 loaf
Author: Lynne Curry

After searching for the best cinnamon-raisin toast, this tender loaf is the winner. It's based on this excellent no-knead recipe from Lemons & Anchovies, which nails the raisin-cinnamon filling. My adaptations increase the tenderness of the base loaf. I used golden raisins, but I've also made this loaf with dried cranberries. For more instruction for making no-knead sourdough bread, get my free guide, Simplest Sourdough.

Ingredients

  • 1 cup (4.2 ounces/120 grams) Golden raisins, dried cranberries or raisins
  • 3 1/2 cups (14.8 ounces/420 grams) All-purpose flour organic
  • 1 cup (about 8 ounces/227 grams) Active sourdough starter, "fed" within the past 12 hours
  • 1 cup (8 ounces/227 grams) Milk, 70-75ºF degrees F any type
  • 1 large Egg, beaten pastured
  • 2 tablespoons (.9 ounces/26 grams) Packed brown sugar
  • 2 teaspoons (.35 ounces/10 grams) Fine sea salt
  • 1/4 cup (1.75 ounces/50 grams) Granulated sugar
  • 1 tablespoon Best-quality ground cinnamon
  • softened butter, for serving pastured

Instructions

  1. Soak the golden raisins in a bowl of warm water for about 20 minutes until softened.

  2. Combine the flour, sourdough, milk, egg, brown sugar and salt in a large mixing bowl or the bowl of a stand mixer. Drain the raisins, add them to the mixture and stir with a spatula or use the dough hook on low speed just until it begins to form a rough dough. Let the dough rest covered with a damp dish towel for 30 minutes in a warm spot (70-75ºF) .

  3. After the dough has rested, you will perform a series of folds during the initial rise. Uncover the dough and use a wet hand to lift, gently stretch and fold one edge of the dough toward the center. Turn the bowl clockwise and repeat this lift-stretch-fold action 3-4 more times. Recover the dough and continue to let it rise for about 30 minutes.

  4. During the rising time over the next 2 hours, repeat this folding method every half hour. You will notice how the dough becomes more shiny, stretchy and airy over this period. After the final fold, cover the dough and allow it to rise for another hour. The dough is ready for shaping when you press your index finger into the dough and it springs back slowly. If you kitchen is cool, you may need to allow the dough an additional 30-60 minutes of rising time.

  5. Meanwhile, prepare the filling by combining the sugar and cinnamon in a bowl to blend. Lightly grease a standard loaf pan and set these near your workspace.

  6. Shape the dough by turning it out onto a lightly floured countertop. Use your hands to gently stretch the dough into a rectangle shape that is about as wide as the loaf pan. It will deflate slightly, but you want to maintain the airiness of the dough for the best results. The sizing is not important.

  7. Sprinkle the cinnamon-sugar mixture evenly all over the dough, leaving a 1-inch border along the shorter side at the top. Starting at the edge nearest to you, roll the dough into a log like cinnamon roll, flouring your hands as necessary to prevent the dough from sticking to them. Tuck the ends under so that the log is about the same width as the loaf pan and transfer it with the seam side down. Cover the dough and allow to rise until it is rounded above the edges of the pan, about 1 hour more.

  8. Meanwhile, preheat the oven to 425ºF with the rack in the upper third of the oven. When the dough is ready, use a lame or serrated knife to make a single long slash the long way from end to end to allow the loaf to expand. Place the dough on the rack and bake for 10 minutes, then reduce the heat to 400ºF.

  9. Bake until the loaf is golden brown, well risen and an instant-read thermometer registers 190-195ºF in the center, about 40 minutes more. Transfer to a wire rack and cool for 5 minutes before slipping the loaf out of the pan to cool to room temperature.

  10. Store the cooled loaf at room temperature in a resealable plastic bag for up to 5 days. Slice 1-inch thick and toast until golden brown and spread generously with softened butter.

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