Finished making this today. Incredibly delicious cinnamon raisin bread! I will not go back to store bought after this for sure!! Thanks for the recipe!!
I did make this recipe twice before when I was a beginner with sourdough and it had to be the best cinnamon raisin bread I ever tasted! Add visually stunning and that is my result. That was a few months ago and I am making two fresh loaves today. Your directions are excellent since I made the bread before I even saw this video. The recipe sounds complicated but it actually pretty easy. There is no long bulk rise so I don't have to stay up all night waiting to preshape and shape. My mixing is done and the dough is in the fridge so I am going to take a nap (I am old, lol). Sasha, thank you so much for this recipe and video!
This was fantastic!!!!! 1st time I’ve made a successful “sandwich “ type loaf. I love the video and all the instructions. Also my 1st time doing inclusions. I did 1 cinnamon raisin and 1 cheddar My new favorite
I added the raisins as soon as I mixed the dough so that they would be “locked” in the dough. Worked great! This is a fabulous recipe and I’m so glad I came across your channel!
Just made this. Both loafs are delicious. I did one with seeds and the other cinnamon raisin… they are amazing. Thank you so much for sharing this great recipe ! God bless
I have made this weekly since discovering your recipe. It is FANTASTIC! The cinnamon raisin may be my best bread ever!!! I love the long cold rise method, great for fitting into my schedule. Thank you for this WINNER!
Excellent recipe! Just made it today, well 24 hrs ago and finally done baking today. I will def make this again. Oddly I didn’t taste that sourdough taste and it was much softer than I had expected. I usually don’t mind sourdough taste, but the flavors in this bread all worked so amazingly well together! Oh and I got that beautiful swirl of cinnamon and sugar. So good!! 🍞🤤 -I put the raisins in a bit of rum with some added water and soaked over night 🙈.
Thanks for the recipe, it’s delicious! I have made this recipe twice now , once I followed the printed instructions and the second time I added the raisins as instructed in the video. I think I prefer the latter as the cinnamon raisin swirl when you slice the bread is picture perfect. I also used cane sugar and loved the results. I think I’m going to add some garlic powder and sharp cheddar to the next plain loaf I make.
It’s fantastic! I did a warm rise on the counter for a few hours until it doubled in size and then continued the process. I’m making it for the second time 3 days later. Thank you so much for the recipe and tutorial!
I made this and it is excellent! My dough was not sticky like the video shows, but the bread was light and fluffy and the taste was sensational! I’m going to make the plain loaf next time. I’m excited to make this again!
Thanks for sharing the video with me on your blog post comments. This is great bread!! I made the sandwich bread many times before making the cinnamon bread. Have you tried this bread with French toast? It is the best French toast ever!! Thanks for sharing your recipe and knowledge.
This formula is my family's favorite raisin bread! It is my go-to and is easy. I make both loaves with cinnamon and raisins; we eat one and the second goes into the freezer. Delish! Denver area: 6,000' and very low humidity, no adjustments necessary
Love this raisin bread. I bake weekly. Thank you very much from mtl qc Canada Merci. Cute how you pronounciate "Lame" it's French for blade but doesn't sound like that. I even say it like you now 🙂 too cute.
My family (and I) LOVE this bread. My dough seems a little stiffer than what yours looks like in the video, so I struggle to get it shaped. BUT, I am still a newbie so I give myself room. And if my loaves look "rustic" the fam doesn't care. They eat it anyway. All day long. Thanks, this recipe is a keeper.
I’m so happy the recipe works for you. Please feel free to add more water ( wet hands while you work the dough are often enough). Strive for the dough texture you want. This recipe is going to work fine if it if a bit wetter. Your flour or climate might be drier than ours. Lots of things can impact hope your dough develops. Play with it until you like it better then tell us what you did! Happy baking!
I have made this bread several times and it is great, even when I make "mistakes" along the way. If you use the online printed recipe, you will find that it is different from the video in several aspects and it can get confusing. But I am learning and mostly following the printed recipe. HFJ -- If ever you decide to fix the video so it corresponds with the recipe or visa versa (seems fixing the printed recipes would be easier) that would be helpful to struggling bakers. Doing two types of bread possibilities on the same recipe (raisin and plain) does also make it a bit confusing for bakers who are learning, and especially since the printed and video are different. But, hey, we learn from our mistakes and also I always find that I eventually make my own adjustments along the way. I love sourdough!
@@hariniramakrishnan1862 we’ll take credit for the recipe. But the credit for the results goes to you. I’m so happy you and your friends are enjoying it. Bravo! Thanks so much for the grey review!
Hello, I’m new to baking, this will be my 3rd sour dough project. I’m trying to time out everything where I’m baking at the coolest time of the day since it’s 90 degrees outside where I live. My question is once I shape the loafs and put them in the bread pans for the final proof, can I cold proof them again instead of on the counter so that way I can cook them at a later time when it’s cooler in the day. Could I proof in the bread pan for an hour or two (room temp) and then put it in the fridge overnight, I did this with another recipe. Thank you!
Here you go!www.homemadefoodjunkie.com/sourdough-cinnamon-raisin-bread-recipe/ This is the printable recipe link for you. Best of luck with it and happy baking! Notice this is just the bread loaf. The cinnamon filling is already converted. Conversion CUPS to GRAMS: I do NOT recommend volume measurements for best results with sourdough baking. There are differences in the starter and flours that make weighing by Scale a MUCH more reliable method. But if your not using a scale here are the approximate volume measurements of the ingredients. 2 2/3 Cups -300 grams starter-freshly fed and active 2 3/4 Cups 650 grams warm water 2 3/8 Tablespoons -50 grams honey 3 Tablespoons- 40 grams avocado oil 8 Cups- 1000 grams White bread flour (high protein) 1 Tablespoon-20 grams Salt
I want to use my King Arthur Whole wheat flour for this. Do I add the same amount when I swap the whole wheat flour instead of the bread flour? Has anyone used other flours or different dried fruits?
When your starter floats on water. This timing is hard to predict. It depends on the strength of your starter. I usually feed mine the night before and then let it sit till morning. By then it will normally float and be properly balanced for baking.
@@Homemadefoodjunkie when using the fridge with sourdough, it makes the process so much longer. For my basic Artisan sourdough, I do everything at room temperature, even the long bulk fermentation. Then I can go right to shaping, proofing and baking. No worries of cold dough.
I always hear people say high protein bread flour and then say 12-13%. Im from germany and i cant even get any flower below 20%, been to 3 stores and they all have 20+%, some even have 26%
I have to ask because I am confused and I want to know why you give two completely different directions and I want to know why and which I should use. 1. In the video you do 4 S&F and THEN a long cold rise; THEN after LCR, you rest dough at room temp for 2 hours, take out of bowl and bench rest and THEN ADD THE RAISINS by stretching the dough into a rectangle on the counter and placing the raisins and cinnamon/sugar on the flattened dough. Then you shape the loaf. OK NOW in the written recipe you give completely different directions! Once you do the autolyse, you start stretch and folds, and then you add the raisins by incorporating them, but there is no instruction on how to do that because, although you mention on your website that it can be done that way -- but there is no mention of the addition of cinnamon/sugar. But I like written instructions but I also like to follow the video and I am confused by the difference in the two directions. It is not enough to make a little note, that is not even in the written recipe. I would change the written recipe to be the same as the video and at the bottom you can mention variations. BTW, I am not just complaining! it is a great recipe. I like the video and the way you do it.
Hi Ellen, I have revised the printable recipe to help you out. Please let us know if it makes more sense to you. The actual post does include the details for the raisin disbursement through the dough. That was our original recipe. We added the second method in the video for you. I hope this makes sense now. Happy Holidays!
Great video but the recipe and wording with too many options needs work. Its also long winded. I read the comments and seeing the blog recipe, very confusing. Also, I don’t like using the fridge with sourdough. Can I let it bulk ferment overnight on the counter at room temperature, like I do my no knead Artisan breads. The other comment is some add inclusions when doing stretch & folds and some when shaping. With this recipe to make a plain and cinnamon loaf, I would have kept it till shaping to add the inclusions. It’s just easier instead of options of when to add them. I’m a home bread baker, and although the written recipe wording is confusing, you do know what you’re doing!
Finished making this today. Incredibly delicious cinnamon raisin bread! I will not go back to store bought after this for sure!! Thanks for the recipe!!
I did make this recipe twice before when I was a beginner with sourdough and it had to be the best cinnamon raisin bread I ever tasted! Add visually stunning and that is my result. That was a few months ago and I am making two fresh loaves today. Your directions are excellent since I made the bread before I even saw this video. The recipe sounds complicated but it actually pretty easy. There is no long bulk rise so I don't have to stay up all night waiting to preshape and shape. My mixing is done and the dough is in the fridge so I am going to take a nap (I am old, lol). Sasha, thank you so much for this recipe and video!
Thanks for the wonderful review Matt! I’m so happy the recipe works well for you. I’ll send on your appreciation to Sasha!
This was fantastic!!!!! 1st time I’ve made a successful “sandwich “ type loaf. I love the video and all the instructions. Also my 1st time doing inclusions. I did 1 cinnamon raisin and 1 cheddar My new favorite
Thank you for a great simple demonstration. I can not wait to try it😍
I added the raisins as soon as I mixed the dough so that they would be “locked” in the dough. Worked great! This is a fabulous recipe and I’m so glad I came across your channel!
What a great tip! Thanks so much for the encouragement. We are so glad you’re here!
This is just so awesome. Adding water to the raisins surprised me but so worth doing . Just can’t beat this one. Thank you for this recipe
I’ve made this several times now. It’s one of my favorite treats. You are a good teacher.
Just made this. Both loafs are delicious. I did one with seeds and the other cinnamon raisin… they are amazing. Thank you so much for sharing this great recipe ! God bless
I have made this weekly since discovering your recipe. It is FANTASTIC! The cinnamon raisin may be my best bread ever!!! I love the long cold rise method, great for fitting into my schedule. Thank you for this WINNER!
Excellent recipe! Just made it today, well 24 hrs ago and finally done baking today. I will def make this again. Oddly I didn’t taste that sourdough taste and it was much softer than I had expected. I usually don’t mind sourdough taste, but the flavors in this bread all worked so amazingly well together! Oh and I got that beautiful swirl of cinnamon and sugar. So good!! 🍞🤤
-I put the raisins in a bit of rum with some added water and soaked over night 🙈.
Thanks for the recipe, it’s delicious! I have made this recipe twice now , once I followed the printed instructions and the second time I added the raisins as instructed in the video. I think I prefer the latter as the cinnamon raisin swirl when you slice the bread is picture perfect. I also used cane sugar and loved the results. I think I’m going to add some garlic powder and sharp cheddar to the next plain loaf I make.
It’s fantastic! I did a warm rise on the counter for a few hours until it doubled in size and then continued the process. I’m making it for the second time 3 days later. Thank you so much for the recipe and tutorial!
I made this and it is excellent! My dough was not sticky like the video shows, but the bread was light and fluffy and the taste was sensational! I’m going to make the plain loaf next time. I’m excited to make this again!
That’s wonderful to hear! Thanks so much for the feedback. Happy baking!
I made this and Omgoodness it was amazing. I love the cold rise method. I am hooked! Thank you.
Thanks for sharing the video with me on your blog post comments. This is great bread!! I made the sandwich bread many times before making the cinnamon bread. Have you tried this bread with French toast? It is the best French toast ever!! Thanks for sharing your recipe and knowledge.
This so moreish fantastic recipe will be making regularly.❤
I made this and it was delicious! Thank you for this great recipe.
I just made this! It is excellent! Best bread I ever made
We are so thrilled you enjoyed the recipe. Thanks for the great review!
This formula is my family's favorite raisin bread! It is my go-to and is easy. I make both loaves with cinnamon and raisins; we eat one and the second goes into the freezer. Delish! Denver area: 6,000' and very low humidity, no adjustments necessary
Thanks so much for your wonderful feedback Robbie. It’s so nice to know this recipe works well at high elevations too. Happy baking!
Love this raisin bread. I bake weekly. Thank you very much from mtl qc Canada Merci.
Cute how you pronounciate "Lame" it's French for blade but doesn't sound like that. I even say it like you now 🙂 too cute.
😂😂😂
Looks delicious. Gonna give this a try soon
Wonderful! Please let us know how it turns out!
Best bread ever!!! Thanks for the great video instruction.
I’m so happy you enjoyed the bread and the video was helpful. Thanks for letting us know. Happy baking!
My family (and I) LOVE this bread. My dough seems a little stiffer than what yours looks like in the video, so I struggle to get it shaped. BUT, I am still a newbie so I give myself room. And if my loaves look "rustic" the fam doesn't care. They eat it anyway. All day long. Thanks, this recipe is a keeper.
I’m so happy the recipe works for you. Please feel free to add more water ( wet hands while you work the dough are often enough). Strive for the dough texture you want. This recipe is going to work fine if it if a bit wetter. Your flour or climate might be drier than ours. Lots of things can impact hope your dough develops. Play with it until you like it better then tell us what you did! Happy baking!
Thank you for grams, not inaccurate cup measurements!
My family loves this bread. Thank you for a great recipe
That’s wonderful to hear. Thanks for the feedback on it. Happy baking!
I have made this bread several times and it is great, even when I make "mistakes" along the way. If you use the online printed recipe, you will find that it is different from the video in several aspects and it can get confusing. But I am learning and mostly following the printed recipe. HFJ -- If ever you decide to fix the video so it corresponds with the recipe or visa versa (seems fixing the printed recipes would be easier) that would be helpful to struggling bakers. Doing two types of bread possibilities on the same recipe (raisin and plain) does also make it a bit confusing for bakers who are learning, and especially since the printed and video are different. But, hey, we learn from our mistakes and also I always find that I eventually make my own adjustments along the way. I love sourdough!
Thanks so much for the feedback and ideas on how to improve the post. These are good points.
Will try it out tomorrow and let you know.. looks very yummy 🤤
Can’t wait to hear what you think.
Tried today. wow turned out very tasty 😋. Thanks for the recipe. I got appreciation from lot of my friends. All credits goes to you . Thanks 🙏
@@hariniramakrishnan1862 we’ll take credit for the recipe. But the credit for the results goes to you. I’m so happy you and your friends are enjoying it. Bravo! Thanks so much for the grey review!
I bet that's good I need to be your taste tester 🤣🤣
It's SO yummy! It doesn't last long around our house
Looks delicious!! Great video!!
Thanks Shay!
Hello, I’m new to baking, this will be my 3rd sour dough project. I’m trying to time out everything where I’m baking at the coolest time of the day since it’s 90 degrees outside where I live. My question is once I shape the loafs and put them in the bread pans for the final proof, can I cold proof them again instead of on the counter so that way I can cook them at a later time when it’s cooler in the day. Could I proof in the bread pan for an hour or two (room temp) and then put it in the fridge overnight, I did this with another recipe. Thank you!
Could you put the whole amount of dough in a 13” Pullman pan and bake it? Will that work you think?
Is there a printable version?
Thank you for sharing! Great video!!!! Can I change the avocado oil with other oil? Thanks
Yes you can. Any flavorless oil will be fine. Glad you find the video helpful. Happy baking!
Is coconut oil good?
@@PriscillaVanessa23 it should work great when liquid
Thank you
I used grape seed oil and it was just fine.
Looks absolutely delicious. I know weighing is better for accuracy, but I don't have a scale, can you give measurements in cups and tsp?
Here you go!www.homemadefoodjunkie.com/sourdough-cinnamon-raisin-bread-recipe/
This is the printable recipe link for you. Best of luck with it and happy baking! Notice this is just the bread loaf. The cinnamon filling is already converted.
Conversion CUPS to GRAMS:
I do NOT recommend volume measurements for best results with sourdough baking. There are differences in the starter and flours that make weighing by Scale a MUCH more reliable method. But if your not using a scale here are the approximate volume measurements of the ingredients.
2 2/3 Cups -300 grams starter-freshly fed and active
2 3/4 Cups 650 grams warm water
2 3/8 Tablespoons -50 grams honey
3 Tablespoons- 40 grams avocado oil
8 Cups- 1000 grams White bread flour (high protein)
1 Tablespoon-20 grams Salt
@@Homemadefoodjunkie I appreciate your help! Thanks 😊
Do you have a link for the scale?
What size loaf pans?
I want to use my King Arthur Whole wheat flour for this. Do I add the same amount when I swap the whole wheat flour instead of the bread flour? Has anyone used other flours or different dried fruits?
I was just thinking of doing this variation with wheat bread and dates instead of raisins
How many hours from feeding my starter should I make this?
When your starter floats on water. This timing is hard to predict. It depends on the strength of your starter. I usually feed mine the night before and then let it sit till morning. By then it will normally float and be properly balanced for baking.
Can do without leaving it overnight ?
Yes. But let it develop as long as possible in fridge. Flavor and texture much better that way.
@@Homemadefoodjunkie when using the fridge with sourdough, it makes the process so much longer. For my basic Artisan sourdough, I do everything at room temperature, even the long bulk fermentation. Then I can go right to shaping, proofing and baking. No worries of cold dough.
I always hear people say high protein bread flour and then say 12-13%. Im from germany and i cant even get any flower below 20%, been to 3 stores and they all have 20+%, some even have 26%
Lucky!
Watching a rolling pin on sourdough was painful.
I love the bubbles 🫧
It's actually very enjoyable to roll out those bubbles. You don't want big bubbles in your cinnamon raisin loaf. Try it. It's fun.
I don't have a scale
I have to ask because I am confused and I want to know why you give two completely different directions and I want to know why and which I should use. 1. In the video you do 4 S&F and THEN a long cold rise; THEN after LCR, you rest dough at room temp for 2 hours, take out of bowl and bench rest and THEN ADD THE RAISINS by stretching the dough into a rectangle on the counter and placing the raisins and cinnamon/sugar on the flattened dough. Then you shape the loaf. OK NOW in the written recipe you give completely different directions! Once you do the autolyse, you start stretch and folds, and then you add the raisins by incorporating them, but there is no instruction on how to do that because, although you mention on your website that it can be done that way -- but there is no mention of the addition of cinnamon/sugar. But I like written instructions but I also like to follow the video and I am confused by the difference in the two directions. It is not enough to make a little note, that is not even in the written recipe. I would change the written recipe to be the same as the video and at the bottom you can mention variations. BTW, I am not just complaining! it is a great recipe. I like the video and the way you do it.
Hi Ellen, I have revised the printable recipe to help you out. Please let us know if it makes more sense to you. The actual post does include the details for the raisin disbursement through the dough. That was our original recipe. We added the second method in the video for you. I hope this makes sense now. Happy Holidays!
Great video but the recipe and wording with too many options needs work. Its also long winded. I read the comments and seeing the blog recipe, very confusing. Also, I don’t like using the fridge with sourdough. Can I let it bulk ferment overnight on the counter at room temperature, like I do my no knead Artisan breads. The other comment is some add inclusions when doing stretch & folds and some when shaping. With this recipe to make a plain and cinnamon loaf, I would have kept it till shaping to add the inclusions. It’s just easier instead of options of when to add them. I’m a home bread baker, and although the written recipe wording is confusing, you do know what you’re doing!
Did you leave your dough out of the fridge overnight? Results?
If I'm First, send me some cinnamon raisin bread.
Putting it in the mail now!
@@Homemadefoodjunkie TY
CAN WE HALVE THE INGREDIENTS?
Yes