Monday, 21 April 2008

  • Buttermilk Applesauce Sourdough Cinnamon Raisin Swirl Bread

    Next time I make this I will split it between atleast 2 loafs and still bake it an extra 10 minutes or so.  This was my first attempt at using sourdough in one of my favorite non-sourdough recipes.  The dough turned out real good.  It was just the loaf rose really high while baking and made a huge sticky carmalized cinnamon sugar volcano which errupted in my oven.

    2 cups sourdough starter

    1/2 cup warm buttermilk (110 degrees F/45 degrees C)

    1 egg, room temperature

    1/4 cup applesauce

    4 1/2 cups flour

    1 teaspoon salt

    1/2 cup white sugar

    2 teaspoons yeast

     

    1 cup brown sugar, packed

    2 1/2 tablespoons ground cinnamon

    1/3 cup butter, softened

    1/3 cup raisins

     

    Directions

    Feed your entire starter and leave out 4 hrs in warm place until frothy and bubbly and warmed through.  Measure 2 cups starter, put it in bread machine pan or kitchen aid bowl.  (Feed your remaining starter and let proof again before returning to refrigerator.) 

    Add all ingredients up to yeast.  If using breadmachine, run through the dough cycle but remove before it rests to rise.  If using mixer, mix until dough forms, and knead with hook 5 minutes or until silky.  (I have a non-sourdough breadmachine recipe that lets the dough rise so I don't think letting it rise and rest at this point is a problem if you need to.)

    Roll out dough on lightly floured surface into a rectangle.

    Spread with softened or melted butter and sprinkle with brown sugar, cinnamon, and raisin mixture.

    Roll up tightly, as for cinnamon rolls.

    Moisten edge with water and seal.

    Place in greased loaf pan (s), cover and let rise until double.

    Be patient, as rising time is totally dependent on your starter and how active it is.  (2-4 hours depending on room temperature)

    Uncover and bake at 350 degrees F for 25 to 30 minutes, or until golden brown.

    Brush top(s) with butter.

    Remove from pan and cool on rack.

    Note: You can make this into one large loaf, or several mini loaves.  Or cinnamon rolls.

    If you make rolls then you have to glaze them with this:

  • 1 (3 ounce) package cream cheese, softened
  • 1/4 cup butter, softened
  • 1 1/2 cups confectioners' sugar
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon salt

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