SOURDOUGH RAISIN BREAD

Yield one loaf

Ingredients:

1 cup sourdough starter

¾ to 1 cup warm water*

2 tablespoons olive oil

1 ¼ cups white flour

1 cup whole wheat flour

1/3 cup brown sugar

1 ½ teaspoon salt

½ tablespoon cinnamon

1 cup raisins

  • Place the raisins in a 2 cup measuring cup and add 1 ½ cups very warm water
  • In the bowl of your stand mixer put your white flour, salt, olive oil and sourdough starter and mix briefly until combined
  • Drain the raisins keeping the water that they soaked in
  • Add the raisins and ¾ cup of the water from the raisins to the mixer bowl and begin mixing again
  • Continue mixing and add in the whole wheat flour and kneed at low speed for five minutes. The dough should come away from the sides of the bowl and form a sticky ball on the dough hook, if necessary add a bit more of the raisin water to complete the mixture
  • Cover and let rise for about ten to fifteen minutes
  • Place dough on a lightly floured surface and form into a loaf shape
  • Place dough into a loaf pan that has been sprayed lightly with cooking spray then lightly sprinkled with corn meal
  • Place in a warm place to rise, depending on the strength of the starter this may take several hours, I have found that eight hours works well for me
  • Bake in a preheated oven at 350 for 30-35 minutes depending on your oven
  • Remove from pan can cool on a wire rack, you may want to brush the top with melted butter
  • ENJOY!!