About the Recipe
This recipe makes 2 loaves and they freeze perfectly! Because of the sugar and raisins, it does require a longer cooking time to get up to 205F. Bake for longer with the lid on then without so the tops don't get too burnt. The sugar will burn quick so definitely keep an eye on it once you take the lid off. Every oven is different!
Ingredients
Equipment
large bowl
food scale
food thermometer
towel or plastic shower cap
bread lame or sharp knife
4 bread pans or 2 pans and foil
Ingredients
300g active starter
650g filtered water
40g olive oil
50g honey
1000g all-purpose flour
20g salt
raisins
165g melted butter
180g brown sugar
25g cinnamon
Preparation
Mix starter, water, oil, and honey until milky. Add the flour and salt and mix until the dough is shaggy. Cover with a towel or shower cap and let rest for 45 minutes.
Do 4-5 sets of stretch and folds every 30 minutes. On the second and third set of stretch a folds, start to incorporate some raisins.
Cover and let rise for a few hours. This time frame will be different for everyone depending on the temperature of your kitchen! You'll know it's ready when the dough has doubled in size, is jiggly, and bubbly.
Once the dough has doubled in size, make the cinnamon sugar mixture. In a small bowl, combine the butter, brown sugar, and cinnamon. Dump the dough out onto a clean surface and gently shape the dough into a rectangle. Gently spread the sugar mixture onto the rectangle leaving an inch of space around the edges. Sprinkle some raisins on top of the sugar mixture. Fold each side to the middle one at a time, hotdog style. Spread more of the sugar mixture and add more raisins on each side. Roll the dough upward into a log. Put the log into a well greased loaf pan.
Let the dough cold proof in the fridge over night or for 12-24 hours.
When you're ready to bake, preheat the oven to 400F. Score the dough and cover with an upside down loaf pan. If using foil, spray the dough with water and loosely cover with foil. Bake for 45 minutes covered then reduce the temperature to 357F and bake for another 15 minutes uncovered.
The dough will be ready when the internal temperature reaches 205F. Remove from oven and pan and let the bread cool completely before cutting.