Like I mentioned earlier, one of my goals for this year is to bake more bread. And thanks to Karen’s generosity, I’m all set to scratch sourdough off my baking bucket list. I started feeding Fester last week, and he’s been a happy part of our family ever since. I even felt some guilt when I moved him from his warm spot next to my KitchenAid mixer to the fridge. (Side note: All credit for the name “Fester” goes to Karen’s husband, Arron.)
My one hang-up with the sourdough process is the “discard” step. After four days of gradual feeding, the instructions said to reduce the starter down to just 1/2 a cup, feed that portion and then discard the rest. And I have to discard starter whenever I feed Fester from here on out! This goes against my thrifty nature! Not to mention the fact that I’m lovingly feeding him on a regular basis (which is more than I can say about the plant in my office…). Why would I want to throw some of it out?
So I’ve been searching the internet for things to do with “discarded” starter. Thankfully, King Arthur Flour has some great ideas and recipes. After reading several recipes, I decided to start with this cinnamon raisin swirl bread. I had everything on hand for them (unlike these delicious-sounding English muffins).
It took a few hours to make the bread, but most of that was hands-off time while the dough rose. And making the dough couldn’t have been any easier. I literally dumped it into the mixer and let the dough hook do the work. I was a little concerned when that the dough was going to be too soft and sticky to work with, but I rolled it out on a greased pastry mat and didn’t really have a problem.
I’m just a week into this sourdough / bread baking adventure, but if my first experience is any indication, this is going to be a tasty ride.
Cinnamon Raisin Swirl Sourdough Bread
Note: I’ve been loving measuring by weight instead of volume (fewer dishes! improved accuracy!) lately, so I’m giving this recipe in weights. The good people at King Arthur Flour also provide standard volume measurements, so feel free to click over there if you need things in cups. 🙂
For the dough:
4 ounces of sourdough starter, fed or unfed
12 3/4 ounces all-purpose flour
2 1/2 teaspoons yeast (KA calls for instant; I used the active dry that I always have on hand.)
1 tablespoon sugar
1 1/4 teaspoons salt
1 large egg
2 1/2 ounces softened butter
5 3/8 ounces lukewarm water
For the filling:
1 3/4 ounces sugar
1 1/2 teaspoons cinnamon
2 teaspoons all-purpose flour
1 large egg, beaten with 1 tablespoon water
2 5/8 ounces raisins
extra butter for finishing, optional
To make the dough, combine all of the dough ingredients in the bowl of a stand mixer fitted with a dough hook. Turn the mixer on to medium-low speed and mix until the dough comes together, then increase the speed to medium and knead until a soft, smooth dough forms.
Place the dough in a lightly greased large bowl (I used my 8-cup Pyrex bowl.) and cover with plastic wrap. Let the dough sit until it has doubled in size, about 1-1/2 to 2 hours.
While the dough rises, stir the sugar, cinnamon and flour together in a small bowl. Set aside.
Lightly grease your counter (or a pastry mat), and then turn the dough out onto the prepared work surface. Gently deflate the dough, and then roll / pat it into a rectangle that’s about 6″ x 20″.
Brush the surface of the dough with the egg wash, then spread the cinnamon-sugar mixture over the dough. Sprinkle the raisins evenly over the surface of the dough.
Working from one of the short ends of the dough, roll the dough into a log. Pinch the ends closed to seal the log, and make sure the long seam is pinched closed.
Transfer the dough log into a greased 9″ x 5″ loaf pan. Cover with plastic wrap and let the dough rise until it is about 1″ above the edge of the loaf pan.
While the dough is rising, preheat the oven to 350°. When the dough is done rising, bake the bread for 40-45 minutes, or until the interior of the loaf measures 190° on a digital thermometer and the top is golden brown. Tent the bread with aluminum foil after the first 20 minutes to prevent the top from becoming too brown.
Remove the bread from the oven and run a knife along the edges of the pan to loosen the bread. Turn the bread out of the pan and brush the top with extra butter, if desired. (This gives the bread a soft, satiny crust.) Allow bread to cool before slicing.
From King Arthur Flour
Click here for a printable version.