A Little Story to Start
My grandson calls this my “magic bread.” I still laugh at that. The magic is just a sourdough starter. It’s a bubbly mix of flour and water. It makes the bread rise without store-bought yeast.
This matters because it connects us to old ways. People baked like this for hundreds of years. It feels special to keep that alive in my kitchen. Do you have a family recipe that feels like magic to you?
Getting Your Dough Ready
The night before, you mix everything in a big bowl. You knead the dough until it feels smooth. It’s like playing with a soft lump of clay. Then you tuck it into bowls for a long sleep.
Don’t forget the raisins. Soak them in hot water overnight. This makes them so plump and sweet. Waking up to the smell of risen dough is the best. Doesn’t that smell amazing?
The Fun Part: Making the Swirl
In the morning, you roll the dough into a rectangle. Then you sprinkle on the cinnamon and those juicy raisins. I always sneak a few raisins for myself. It’s my little secret.
Roll it up tight, like a cozy blanket. This step matters because it creates soft, swirly layers. Every slice will have a sweet surprise inside. What is your favorite filling for sweet bread? Is it cinnamon, nuts, or something else?
A Patient Wait for Good Things
The shaped loaf needs one more rise. This takes a few hours. I know, waiting is hard. But it makes the bread light and fluffy.
*Fun fact*: The sourdough starter creates tiny bubbles of gas. This is what makes the bread rise so high. I think that’s pretty neat. Patience in baking teaches us that good things take time.
The Best Smell in the World
Baking this bread fills your whole house with warmth. The scent of cinnamon and baking bread is pure happiness. You bake it until the crust is a deep golden brown.
Let it cool before you slice it. I know, it’s so tempting to cut it warm. But waiting helps the swirl set perfectly. Then you can enjoy your beautiful creation. What is the best smell that comes from your kitchen?
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Active Sourdough Starter | 1 cup | Fed and bubbly |
| Bread Flour | 3 ½ – 4 cups | Adjust for dough consistency |
| Water | 1 ¼ cups | Adjust as needed |
| Salt | 1 tsp | |
| Coconut Oil | For greasing | |
| Raisins | 1 cup | Soaked overnight |
| Cinnamon | 2 tbsp | For the filling |
| Sugar | ½ cup | For the filling |
| Egg (optional) | 1 | For egg wash |
My Sourdough Cinnamon Raisin Swirl Bread
Oh, this bread brings back such memories. My own grandma taught me this recipe. The smell of it baking is pure happiness. It fills the whole house with warmth. I still smile thinking of her kitchen. Let’s make some new memories together, shall we?
Step 1: The night before, we get everything ready. Mix your bubbly starter, flour, water, and salt in a big bowl. Knead it until it feels smooth and stretchy. It should not stick to your fingers. I love how the dough feels in my hands. It feels so alive. (A hard-learned tip: If it’s too sticky, add just a sprinkle of flour. Too much makes the bread tough!).
Step 2: Split your dough into two balls. Put each in its own oiled bowl. Cover them up with a cozy cloth. Let them sleep on the counter overnight. In another bowl, cover your raisins with hot water. They will get all plump and sweet. What’s your favorite dried fruit? Share below!
Step 3: Good morning! The dough should be big and puffy. Isn’t that amazing? Roll one ball out on a floured surface. Make a rectangle shape. Drain the raisins and mix them with cinnamon and sugar. Sprinkle this yummy filling all over the dough. Now, roll it up tightly, like a sleepy caterpillar.
Step 4: Tuck your rolled loaf into a greased pan. Cover it again and let it rise. This takes a few hours. Be patient. It’s worth the wait. I use this time to sip my tea. Finally, bake it until it’s golden brown. Doesn’t that smell incredible?
| Cook Time | 35 minutes |
| Total Time | Overnight + 4 hours |
| Yield | 2 loaves |
| Category | Breakfast, Baking |
Let’s Get Creative with Your Loaf
This recipe is like a blank canvas. You can make it your own. I love trying little twists. It keeps things fun in the kitchen. Here are a few ideas I’ve tried over the years.
- Apple Pie Twist: Add tiny chopped apples to the raisin mix. It tastes just like fall.
- Chocolate Chip Swirl: Swap raisins for chocolate chips. My grandkids beg for this one.
- Orange Zest Sunshine: Add orange zest to the dough. It makes the kitchen smell so fresh.
Which one would you try first? Comment below!
Serving Your Beautiful Bread
A warm slice of this bread is a treat all by itself. But it’s even better with friends. For breakfast, I love it toasted with a thick layer of butter. The butter melts into all the swirls. It’s so good. You could also top it with cream cheese or a drizzle of honey.
For a cozy drink, I would pair it with a big glass of cold milk. That’s my favorite. Or, for the grown-ups, a hot cup of coffee with cream is just perfect. The coffee tastes wonderful with the cinnamon. Which would you choose tonight?
Keeping Your Swirl Bread Fresh
Fresh bread is always best. But this loaf freezes beautifully. Let it cool completely first. Then wrap it tightly in plastic wrap. I pop the whole loaf into a freezer bag. It keeps for three months this way. The first time I froze a loaf, I was so surprised. It tasted just-baked when I toasted it. This is why batch cooking matters. You can have a special treat ready anytime. It makes busy mornings so much easier. Have you ever tried storing it this way? Share below!
To reheat, just put a frozen slice straight into the toaster. For a whole loaf, let it thaw on the counter. Then warm it in a 300-degree oven for ten minutes. This brings back that soft, fresh-baked feel. I love having a slice with my afternoon tea. It feels like a little gift from past me.
Simple Fixes for Common Bread Troubles
Sometimes, our bread doesn’t rise as we hope. I remember my first loaf was very flat. My kitchen was too cold. Your dough needs a warm spot to grow. This matters because a good rise makes the bread light and airy. Place your bowl near a sunlit window. Or on top of the fridge where it’s warmer.
Another issue is a sticky dough. If it sticks to your hands, don’t panic. Just add a tiny bit more flour. Knead it in until the dough feels smooth. This small step builds your cooking confidence. You learn to trust your own hands. Finally, if your swirls are loose, roll the dough tighter. A tight roll gives you those beautiful, defined layers. Which of these problems have you run into before?
Your Sourdough Questions Answered
Q: Can I make this gluten-free?
A: Yes, use a good gluten-free flour blend. The texture will be a bit different but still tasty.
Q: How far ahead can I make the dough?
A: You can keep it in the fridge for a day before shaping. This slows the rising down.
Q: I don’t have raisins. What can I use?
A: Dried cranberries or chopped dates work wonderfully. Use what you love.
Q: Can I make just one loaf?
A: Absolutely. Just cut all the ingredients in half. It works perfectly.
Q: Is the egg wash necessary?
A: No, it’s just for a shiny top. You can use milk or skip it entirely. Fun fact: The steam from baking creates the crust, not the egg wash! Which tip will you try first?
Share Your Baking Joy
I hope you love making this bread as much as I do. It is a recipe full of love and patience. Nothing makes me happier than seeing your creations. Please share a picture of your beautiful loaf. I would love to see your kitchen magic. Have you tried this recipe? Tag us on Pinterest!
Happy cooking!
—Fiona Brooks.
Sourdough Cinnamon Raisin Swirl Bread
Description
A delicious and naturally leavened bread featuring a sweet cinnamon and raisin swirl, perfect for breakfast or a snack.
Ingredients
Instructions
- **Advance Preparation (4-12 hours before):** Ensure your sourdough starter is fed and becomes active, bubbly, and lively.
- **Mixing the Dough (The Night Before):** In a large bowl, combine all the dough ingredients. Knead the mixture for 10-15 minutes using a stand mixer, or by hand, until the dough becomes elastic. Adjust the consistency by adding small amounts of flour or water as needed; the dough should be smooth and not stick to the bowl or your hands. Split the dough into two equal portions and place each into a separate bowl lightly greased with coconut oil, turning them to coat. Cover the bowls with a beeswax wrap or plastic and let them rise overnight (approximately 8 hours) in a warm spot until doubled in size.
- Simultaneously, place the raisins in a bowl and cover them with one cup of hot water to soak overnight.
- **Assembling the Loaves (The Next Morning):** After the first rise, transfer one dough ball to a floured surface and roll it out into a large rectangle, roughly ½ inch thick. Drain the soaked raisins, mix them with cinnamon and sugar, and then sprinkle this filling evenly over the dough. Tightly roll the dough from one end, sealing the ends as you finish.
- Place the shaped loaf into a greased or parchment-lined loaf pan. Cover it with a damp towel or plastic and allow it to rise again in a warm place for 2-4 hours, or until it has roughly doubled in size.
- **Baking:** If desired, lightly brush the top of the loaf with an egg wash. Bake in a preheated oven at 400°F (200°C) for about 35 minutes, until the crust is a deep golden brown and the bread is fully cooked.
Notes
- For a richer flavor, you can add a touch of vanilla extract to the dough or a cream cheese glaze after baking.
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