Cinnamon Raisin Sourdough Bread

🥘 Ingredients

• all-purpose flour 360 g
• sourdough starter 113 g
• instant yeast 2 ½ tsp
• granulated sugar 1 Tbsp
• salt 8 g
• egg 1 large
• unsalted butter 71 g
• water 152 g
• granulated sugar 50 g
• cinnamon 1 ½ tsp
• all-purpose flour 2 tsp
• egg 1
• water 1 Tbsp
• raisins 74 g
• unsalted butter (optional)

1. 1

   To make the dough: Weigh your all-purpose flour ; or measure it by gently spooning it into a cup, then sweeping off any excess. Combine sourdough starter , ripe (fed) or discard, instant yeast , granulated sugar , salt , egg , room temperature unsalted butter , lukewarm water and mix and knead — using your hands, a stand mixer, or a bread machine set on the dough cycle — to make a soft, smooth dough.
2. 2

   Place the dough in a lightly greased container , and allow it to rise for 1 1/2 to 2 hours , until it's just about doubled in bulk.
3. 3

   To make the filling: While the dough is rising, make the filling by stirring together the granulated sugar , cinnamon , and all-purpose flour .
4. 4

   Gently deflate the dough, and transfer it to a lightly greased work surface.
5. 5

   Roll and pat the dough into a rough rectangle approximately 6" x 20".
6. 6

   Brush the dough with the egg and water mixture and sprinkle it evenly with the filling and raisins , leaving a bare strip about 1" wide along one short edge; this will make the log you're about to roll easier to seal.
7. 7

   Starting with the short end that's covered with filling, roll the dough into a log. Pinch the ends to seal, and pinch the long seam closed.
8. 8

   Transfer the log, seam-side down, to a lightly greased 9" x 5" loaf pan. Cover and allow the bread to rise until it's crested about 1" over the rim of the pan, about 1 hour .
9. 9

   While the dough is rising, preheat the oven to 350°F.
10. 10

    Bake the bread for 40 to 45 minutes , tenting it lightly with aluminum foil after the first 15 to 20 minutes. The bread's crust will be golden brown, and the interior of the finished loaf should measure 190°F on a digital thermometer.
11. 11

    Remove the bread from the oven, and gently loosen the edges. Turn it out of the pan, and brush the top surface with unsalted butter (optional) , if desired; this will give it a soft, satiny crust. Allow the bread to cool completely before slicing.