Sourdough Cinnamon Bread
This sourdough cinnamon bread is simple to make and has a delectable swirl in the middle. Perfect for french toast, or just enjoy a slice with butter any time!
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Ingredients
Bread dough
- 1/3 cup sourdough starter bubbly and active
- 1 1/3 cup water
- 1/4 cup organic cane sugar
- 3 3/4 cups bread flour can substitute all-purpose
- 1 1/2 tbsp avocado or olive oil
- 2 tsp sea salt
Cinnamon swirl
- 1/4 cup honey
- 1 tbsp cinnamon
- 1/2 tsp sea salt
Instructions
- Combine all bread dough ingredients in a stand mixer or with your hands for about 5 minutes until a shaggy dough is formed.
- For better gluten development, let rest for 30 minutes and knead a few more times. (This step is optional but recommended.)
- Cover with plastic wrap and let the dough bulk ferment overnight (10-12 hours).
- The next day, punch down the dough and scrape it onto a lightly floured surface. Gently dimple the dough with your fingers to release air pockets. Then spread the dough into a rectangle.
- Spread honey, cinnamon, and salt over surface of the dough. Gently roll the dough inward, lightly lifting upwards and pinching the side seams together as you go.
- Once rolled, pinch the seam together as tightly as you can. Do a final shaping and place in a greased or parchment-lined loaf pan with the seam side down.
- Preheat oven to 400 degrees Fahrenheit and let the loaf rise for another hour.
- Bake for 40-50 minutes, or until the internal temperature reaches at least 160 degrees Fahrenheit.
Notes
If you like a softer crust, do this:
Immediately after baking, rub softened butter over the top of the crust and cover with a clean tea towel to cool. This will add a yummy buttery flavor to the top of the bread and make the crust softer.
Servings: 10
Calories: 248kcal