Oh my gosh did you read my mind!? My husband loves cinnamon raisin bread and I was thinking today I hope she comes out with a recipe for us!!! That said I am now officially a baker I have to take a day or two off work to supply my husband with all the wonderful recipes you have shared because he will no longer eat store brought, I guess I can add this to the list! LOL Thank you so much!
I just made this recipe and it is amazing! I love your recipes and this one is so yummy! My son and his wife were visiting and we had it for breakfast….he took a few slices home with him. That makes a mom’s heart ❤️.
Thank you so much for this recipe and video. I have only just started my sourdough journey, this is only the 5th loaf of bread I have made but it came out sooo good! I cut the recipe down 1/4 (to make sure it would fit in my pan) and placed it in my lodge loaf pan for the final proof and bake. I placed another loaf pan on top to capture the steam. Preheated the oven to 450F and turned it down to 425F after it had been in about 5 min. I took the lid off after 20 min and continued baking for 20-25 min. This bread is so yummy I ate it plain but will taste amazing toasted with butter on it!
Incredible bread ! Hard to walk away from and the house did smell incredible ! I usually don’t like raisins so used golden raisins. Was perfect. Such a wonderful recipe and instructions. Thank you.
Thanks Amy! I have a similar recipe without sourdough that I add honey, brown sugar, cinnamon and some cardamom to the dough and then put some cardamom in the filling as well. This enhances the cinnamon flavor and smells amazing while baking. I use a long clay baker so I can get sandwich size slices. I store the slices in the freezer so they can be taken out and thawed, then toasted anytime. But, I'm betting it will be even better with sourdough, because I usually get gaps in the swirls from the dough expanding too much.
I just made it i had letnthe dough sit overnight it was 50% rise it is yummy thankyou i lovebyour channel i am a newby at bread making sourdough i have made this and your einkorn so far😊
Thank you so much. Just pulled my first loaf out of the oven and have told my husband he must wait until it is cold. Not sure he will listen as smells so good.
I started my own sourdough during the pandemic. I love your channel & just subscribed, thx. Your cinnamon & berry rolls are amazing & I can’t wait to try this one. My husb h/b asking for sourdough raisin cinnamon bread for long time. 🤞
Your recipes for sourdough are THE BEST. I look forward to trying this one. I can't use nuts so I guess I'll use more raisins. Looking forward to seeing you use freshly milled flour sometime soon. Thank you!!!
Adding the raisin/walnut water to the dough as part of the liquid adds so much more flavor. Mmmmmmm. I wonder if placing a small round rack to the bottom of the DO to keep bread directly off the bottom would be a good solution to the over browning issue. Im going to try it!
Hi Amy, I've just found your channel and this looks delicious!! I'm just starting out on my sourdough journey and I just wanted to ask, is there any reason why you only have to do one set of stretch and folds as apposed to the usual 4 sets of stretch and folds before the bulk rise? TIA
Amy, do you think I can make Star Bread (because it's so pretty) using the bread-dough technique of stretching the dough like one does for breadmaking?
If using a loaf pan, is it uncovered (or should another loaf pan form a dome) and should it be preheated like the dutch oven? If uncovered should a tray with water be placed in the oven?? Just started to make and thinking ahead. Thanks
Amazing recipe easy to follow the instructions and my bread raised according to the recipe both times. What happened when I placed into a 450 degree oven became kinda a burnt offering. I live in a high altitude state and should have figured that into the equation for baking this. I baked the loaf or 30 minute’s and it looked really nice golden brown. Recipe called for an open lid bake for 20 more miniutes. I adjusted that to 15 minutes. When I removed it from the Dutch oven it was black on top, the sides, and the bottom. What a huge let down to not adjust the baking time to fit the altitude that I live in. I should have removed the loaf from the oven after the 30 miniutes. It would not have burned. Lesson well learned.
Take an 8x8" pan and put in 1.5 cups of milk and 2 whisked eggs and a pinch of nutmeg and stir. Place a slice in, flip over, ( it soaks up the mixture quickly), lift out with a spatula and place in hot pan that has a little avocado or coconut oil. Bake each side a few min. Repeat with each slice until you've used all the mixture.
So I have made this bread in the past. Even though I tightly folded the bread before shaping, in the folds of the bread where I had spread the butter and cinnamon and sugar, the bread separated. So when I cut it, it kind of breaks apart because the butter does not allow the bread to adhere to itself. Did you find this happened to you as well?
Hello Erna. If you are just starting to work with bread making, I respectfully encourage you to use weight and not volume. You will get more consistent results.
I'm so sad. And disappointed. 🌧 life is so hard 😪 😫. I was thinking that this was going to be a 100% freshly milled flour recipe like you said! 😣 so sad 😞. Poor me.... Make recipes with 100 % freshly milled flour! That would make me happy...
Hi everyone! I hope you enjoy this recipe for cinnamon raisin sourdough bread! ❤
Could you clarify how many stretch and folds you do there. 😊
@@kathleenlobb3314
Looks like one, then add in the walnuts and raisins and work in.
To avoid the bottom getting too dark I place an aluminum sheet pan on the lowest rack and the Dutch oven on the rack above it.
Oh my gosh did you read my mind!? My husband loves cinnamon raisin bread and I was thinking today I hope she comes out with a recipe for us!!! That said I am now officially a baker I have to take a day or two off work to supply my husband with all the wonderful recipes you have shared because he will no longer eat store brought, I guess I can add this to the list! LOL Thank you so much!
Thank you Amy. We have coffee and doughnuts at church on Sunday mornings. I will practice this before taking it on Sunday. God Bless and stay safe.
I just made this recipe and it is amazing! I love your recipes and this one is so yummy! My son and his wife were visiting and we had it for breakfast….he took a few slices home with him. That makes a mom’s heart ❤️.
Thanks so much for making this great, easy to follow, video. I will be baking this tomorrow.
I used this recipe/video for my first time making anything other than plain sourdough bread and it was soooooo delicious!! Thank you!!
Thank you so much for this recipe and video. I have only just started my sourdough journey, this is only the 5th loaf of bread I have made but it came out sooo good! I cut the recipe down 1/4 (to make sure it would fit in my pan) and placed it in my lodge loaf pan for the final proof and bake. I placed another loaf pan on top to capture the steam. Preheated the oven to 450F and turned it down to 425F after it had been in about 5 min. I took the lid off after 20 min and continued baking for 20-25 min. This bread is so yummy I ate it plain but will taste amazing toasted with butter on it!
Looks divine! I'm making it today. Thank you for sharing.
I'm excited about mine.Just came out of the oven.
I just baked it last night!!! I was so tempted to slice it but I waited. Thank you so much!!!
The bread from this recipe is delicious! I doubled it. Thank you!❤
Incredible bread ! Hard to walk away from and the house did smell incredible ! I usually don’t like raisins so used golden raisins. Was perfect. Such a wonderful recipe and instructions. Thank you.
I made this bread, it was soooo good, probably one of my best so far. Thank you for this wonderful recipe.
Thanks Amy! I have a similar recipe without sourdough that I add honey, brown sugar, cinnamon and some cardamom to the dough and then put some cardamom in the filling as well. This enhances the cinnamon flavor and smells amazing while baking. I use a long clay baker so I can get sandwich size slices. I store the slices in the freezer so they can be taken out and thawed, then toasted anytime. But, I'm betting it will be even better with sourdough, because I usually get gaps in the swirls from the dough expanding too much.
I did this recipe today and it was so good! No walnuts as my little one doesn't like them. Thank you so much ❤
It smells sooo good in my house. Great recipe. Thank you! 🙏
I just made it i had letnthe dough sit overnight it was 50% rise it is yummy thankyou i lovebyour channel i am a newby at bread making sourdough i have made this and your einkorn so far😊
So easy to follow 😊thank you ❤
Very tasty!! Can I freeze the proofed bread and bake it later? How long should it thaw? Thanks so much!!
THANK YOU
Try this with Craisins , it is amazing
I’ve made this a few times and sometimes I add less butter and sugar and it’s still yummy ❤
Enjoyed watching your video I thought it was great!
Thank you so much. Just pulled my first loaf out of the oven and have told my husband he must wait until it is cold. Not sure he will listen as smells so good.
This looks amazing. I can't wait to bake this one. Thank you for sharing!, 💞
Looks amazing, except how do you keep the bottom from burning?
Good morning Amy, thank you for this recipe. How is your summer going?
I’ve been making this recipe, but not using the walnuts . It’s really delicious!
I started my own sourdough during the pandemic. I love your channel & just subscribed, thx. Your cinnamon & berry rolls are amazing & I can’t wait to try this one. My husb h/b asking for sourdough raisin cinnamon bread for long time. 🤞
I’ll be adding this one to my repertoire.
It looks absolutely wonderful 😀
This looks super yummy!
I’m very passionate about the cinnamon swirl raisin loaf.
Your recipes for sourdough are THE BEST. I look forward to trying this one. I can't use nuts so I guess I'll use more raisins. Looking forward to seeing you use freshly milled flour sometime soon. Thank you!!!
Sunflower seeds and pumpkin seeds also work well
Adding the raisin/walnut water to the dough as part of the liquid adds so much more flavor. Mmmmmmm. I wonder if placing a small round rack to the bottom of the DO to keep bread directly off the bottom would be a good solution to the over browning issue. Im going to try it!
Thank you! Thank you! Thank you!
Looks yummy!😋
Hi Amy, I've just found your channel and this looks delicious!! I'm just starting out on my sourdough journey and I just wanted to ask, is there any reason why you only have to do one set of stretch and folds as apposed to the usual 4 sets of stretch and folds before the bulk rise? TIA
That looks amazing 😋
Thanks girl ❤
I love your channel and this is my favourite sourdough recipe. Love cranberries and nuts too. Where did you buy your beautiful bowl.???
You are amazing!
Amy, do you think I can make Star Bread (because it's so pretty) using the bread-dough technique of stretching the dough like one does for breadmaking?
Hi, Can I mix all the ingredients (including the raisins and walnuts) in a stand mixer? Thank you!
If using a loaf pan, is it uncovered (or should another loaf pan form a dome) and should it be preheated like the dutch oven? If uncovered should a tray with water be placed in the oven?? Just started to make and thinking ahead. Thanks
😊 looks yummy. Love your recipes. Can you please share with me what scale you use and where to purchase it. Thank you
How many stretch and folds total and when did you add the inclusions into the dough
Thank you so much! for sharing Amy mam. where do I can get a written recipe please.
Amazing recipe easy to follow the instructions and my bread raised according to the recipe both times. What happened when I placed into a 450 degree oven became kinda a burnt offering. I live in a high altitude state and should have figured that into the equation for baking this. I baked the loaf or 30 minute’s and it looked really nice golden brown. Recipe called for an open lid bake for 20 more miniutes. I adjusted that to 15 minutes. When I removed it from the Dutch oven it was black on top, the sides, and the bottom. What a huge let down to not adjust the baking time to fit the altitude that I live in. I should have removed the loaf from the oven after the 30 miniutes. It would not have burned. Lesson well learned.
How many stretch and folds do you need?
Can you use this recipe for a sandwich read loaf? If yes, any other directions?
VERY NICE
Can you please show us how to make French toast using this bread?
Take an 8x8" pan and put in 1.5 cups of milk and 2 whisked eggs and a pinch of nutmeg and stir. Place a slice in, flip over, ( it soaks up the mixture quickly), lift out with a spatula and place in hot pan that has a little avocado or coconut oil. Bake each side a few min. Repeat with each slice until you've used all the mixture.
Can I make this bread with only bread flour? Thanks, Backwoods Gardeners
....great video thank you- fyi - baking soda paste lil dawn soap and elbow grease will clean your DO up like new! :)
I wonder if I can make this recipe on the bread maker machine since I have it
Can we use all bread flour if we don’t have the others on hand??
Hey! I'm late to the show. I enjoy this recipe, but every time I make it I have such trouble shaping it without it ripping open. Any tips?
You are my favorite for sourdough recipes! I cannot wait to try this!!!!
So I have made this bread in the past. Even though I tightly folded the bread before shaping, in the folds of the bread where I had spread the butter and cinnamon and sugar, the bread separated. So when I cut it, it kind of breaks apart because the butter does not allow the bread to adhere to itself. Did you find this happened to you as well?
What is the difference in the bread if I bake it after rising or ferment it in the fridge? What is the benefit of an overnight ferment?
Putting it into the fridge gives it a more sour taste.
Please let me know which make is your kitchen scale and what the max. capacity to measure.Thanking you in advance
I am also new to sourdough bread so I was surprised not to see any "stretch and pull". Is it not necessary for this recipe?
Can I make this without the butter?
Only one set of stretch and folds?
Is there a recipe for cinnamon sugar without using butter? TIA
Can I just take 100 g from a starter that I continually use and refeed?
I can bake in stainless style pot if i don't have dutch oven
How do people eat all these breads and stay thin? Is it just better?
Do you have the recipie not in grams I would like to try to make a starter (1st time) and make this bread
Hello Erna. If you are just starting to work with bread making, I respectfully encourage you to use weight and not volume. You will get more consistent results.
@@dlibera27 thank you i will
My bread burnt on the bottom. It was the sugar that leached out with the butter. Did I do something wrong? Otherwise my bread was delicious.
What about a icing glaze next time
تأخير ايه
Where's the 100% freshly milled flour recipes yo!?
Hey Amy, are you guys okay? Miss your videos
I'm so sad. And disappointed. 🌧 life is so hard 😪 😫. I was thinking that this was going to be a 100% freshly milled flour recipe like you said! 😣 so sad 😞. Poor me....
Make recipes with 100 % freshly milled flour! That would make me happy...
Instead of using grams, cups and teaspoons please