Fresh-Milled Sourdough Cinnamon- Raisin Swirl Bread-The Tangzhong method
Sourdough cinnamon raisin-swirl bread made using the Tangzhong method and fresh-milled flour. Delicious, soft, and cinnamony. You will love seeing the beautiful swirl when you slice into your bread!
Equipment
- 1 stand mixer
- 1 sauce pan
- 1 spatula
- 1 5X9 loaf pan or 2 4X8 pans
Ingredients
For the tangzhong paste
- ½ cup flour
- ¾ cup milk
Bread dough
- 4 cups Fresh-Milled Flour I used ½ hard white and ½ Kamut
- 1½ tsp salt
- ¾ cup water
- 1 cup active & bubbly sourdough starter
- 3 TBSP butter
- 3 TBSP honey
Cinnamon Raisin Filling
- 1 egg to use on dough and to use the rest as an egg wash
- 3 TBSP flour
- 2 TBSP cinnamon
- ½ cup brown sugar
- pinch of salt
- ½ cup raisins
Instructions
- First, mill your flour.4 cups Fresh-Milled Flour
- Next, make the Tangzhong paste. Combine milk with flour in a saucepan.½ cup flour, ¾ cup milk
- Heat mixture on medium-high heat until it forms a paste. Once it forms a paste, remove from heat, and allow it to cool at room temperature.
- Now, combine the water and sourdough starter together in a bowl.¾ cup water, 1 cup active & bubbly sourdough starter
- Melt your butter and put in the stand mixer bowl.3 TBSP butter
- Put in honey, egg, and salt and mix to combine.3 TBSP honey, 1 egg, 1½ tsp salt
- Add your sourdough water mixture into the bowl.
- Next, add the flour to the mixer and combine until there is no dry flour left.
- Place the Tangzhong paste into the bowl and mix until it is full combined.
- Let your dough sit for about 15minutes, so the flour can fully absorb the liquid.
- Now you can start the kneading process. knead the dough until you get a succesful window pane test, cover your dough and let rise until doubled. This can take 2-4 hours depending on the temperature.
- While the dough rises, you can make the filling. In a medium bowl, mix the flour, cinnamon, salt, brown sugar and raisins together. cover and set aside.3 TBSP flour, 2 TBSP cinnamon , ½ cup brown sugar, pinch of salt, ½ cup raisins
- Once the dough has doubled, sprinkle flour on a clean surface, then take your dough and press the dough into a rectangle.
- Crack an egg into a bowl and mix together. Apply egg to dough rectangle, making sure not to apply on the edges.
- Spread the cinnamon raisin mixture onto the dough and avoid the very edge. Press into the dough gently and make sure the filling is pretty even.
- Time to roll up the dough, At the short end of the dough take the 2 corners and form a triangle. Then fold over and start to roll up the dough, making sure to create tension, make sure to be gentle so the dough doesn't rip. Take the 2 ends of the dough and tuck them in.
- Place into the buttered bread pan.
- Cover the loaf and let rise about an hour, until it is puffy and grown in size.
- Preheat oven to 350℉. Close to the end of the 2nd rise.
- Once your loaf has risen, add a little water to the remaining egg to make an egg wash. Brush on top of your loaf.
- Bake loaf between 50-60 minutes. Depending on your loaf size.
- When your bread has baked, remove from the pan and place on a cooling rack. Allow your bread to cool completely before slicing.
- Cut into your beautiful cinnamon raisin swirl loaf and enjoy!
Make sure the paste cools completely, otherwise it will kill your sourdough starter.
I also like to place parchment paper in the pan, so the loaf is easy to remove.
If you are using 2 4X8 pans the baking time will be about 35-45 minutes.
Notes
- You can store your bread in an airtight container or bag on the counter for 1-3 days.
- You can freeze the loaf in a freezer safe bag for about 3 months.
- Or you can slice the loaf, place parchment between each slice and place in a freezer safe bag for easy toasting.