Steps to Prepare Apple Raisin Bread Pudding

Sourdough Cinnamon Raisin Bread

Recipe courtesy of as american as apple pie by phillip stephen schultz.

Recipe Summary Sourdough Cinnamon Raisin Bread

This cinnamon raisin bread is made with sourdough starter instead of commercial yeast.

Ingredients | Apple Raisin Bread Pudding

1 cup mature sourdough starter

1 egg

2 tablespoons margarine, softened

2 teaspoons margarine, softened

1 ⅔ cups unbleached all-purpose flour

⅓ cup raisins

2 tablespoons white sugar

2 teaspoons white sugar

¼ teaspoon salt

¼ cup white sugar

2 teaspoons ground cinnamon

2 teaspoons milk

Directions

Place sourdough starter, egg, 2 tablespoons plus 2 teaspoons margarine, flour, raisins, 2 tablespoons plus 2 teaspoons sugar, and salt in a bread machine in that order. Run Dough cycle. Remove dough from the machine after the cycle is done, about 90 minutes.

Place dough in a lightly greased bowl and cover with a towel. Place in a draft-free place to rise until doubled, 8 hours to overnight.

Mix sugar and cinnamon together in a small bowl.

Turn dough out on a floured surface. Roll into a 9-inch wide rectangle about 1/2-inch thick. Brush milk over dough; sprinkle cinnamon-sugar on top. Roll dough up tightly into a log and place in a greased 9x5-inch loaf pan. Let rise until at least 1 inch above the rim of the pan, about 1 hour.

Preheat the oven to 350 degrees F (175 degrees C).

Bake loaf in the preheated oven until golden brown, about 45 minutes.

Info | Apple Raisin Bread Pudding

prep: 10 mins cook: 45 mins additional: 10 hrs 30 mins total: 11 hrs 25 mins Servings: 10 Yield: 1 loaf

TAG : Sourdough Cinnamon Raisin Bread

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