Soft Cinnamon Swirl Sourdough Bread
Incredibly soft sourdough bread is swirled with a brown sugar cinnamon mixture, then baked until golden in color. This bread requires no folding, and only 5 minutes of mixing time. Top the warm bread off with butter for an irresistible treat. This bread won’t last long so make sure you grab a slice before it’s gone!
Soft Cinnamon Swirl Sourdough Bread
- Total Time: 14 hours 15 minutes
- Yield: 1 loaf 1x
Description
Incredibly soft sourdough bread is swirled with a brown sugar cinnamon mixture, then baked until golden in color. This bread requires no folding, and only 5 minutes of mixing time. Top the warm bread off with butter for an irresistible treat. This bread won’t last long so make sure you grab a slice before it’s gone!
Ingredients
Bread
- 1/2 cup active starter (115 grams)
- 1 2/3 cups room temperature water (375 grams)
- 4 cups bread flour (490 grams)
- 1 1/2 teaspoons salt (10 grams)
- 1/4 cup granulated sugar (50 grams)
Cinnamon Sugar Layer
- 1/2 cup brown sugar (100 grams)
- 1 tablespoon ground cinnamon
Instructions
1. In a large bowl, add starter, water, flour, salt and sugar. Mix with a wooden spoon or danish dough hook until ingredients are combined. The dough will be shaggy. Continue to mix the dough for 5 minutes.
2. Cover the dough and allow the dough to rise at room temperature for 10 hours.
3. Place the dough in the refrigerator and allow to rise for an additional 2 hours.
4. Meanwhile, make the cinnamon sugar layer. In a small bowl, stir together the brown sugar and cinnamon.
5. Line a 9×5 inch loaf pan with parchment paper. Spray with nonstick cooking spray.
6. Turn dough out onto floured surface (dough will be soft and slightly sticky. Flour your hands or spray with nonstick cooking spray while working with the dough).
7. Stretch the dough into a 14×14 inch square. Sprinkle some of the cinnamon sugar mixture over the dough.
8. Fold one side of the dough 1/3 of the way in. Sprinkle cinnamon sugar mixture over the exposed dough. Fold the other side of the dough over top of the cinnamon sugar mixture. Sprinkle the remaining cinnamon sugar mixture over the exposed dough. Continue to flour your hands as needed while working with the dough.
9. Roll the dough up, starting at the short end into a cylinder. Place the dough into the loaf pan. Cover with a damp kitchen towel or plastic wrap and allow to rise in a warm place for 1 hour.
10. Preheat oven to 400F.
11. Score yoru bread with a lame, or knife.
12. Throw a few ice cubes onto the bottom of the oven, then bake in preheated oven for 45-60 minutes. Keep an eye on the dough. If the dough begins to get too dark on top, cover the top with aluminum foil. The bread will sound hollow when you tap on the top of the loaf.
13. Remove the bread from the loaf pan and allow to cool for 1-2 hours on a wire cooling rack before slicing.
- Prep Time: 810
- Cook Time: 45
- Category: Bread
- Method: Oven
- Cuisine: American
reipe calls for ‘active starter’ ????
Nancy,
Active starter just means starter that is fed, bubbly and ready to be used. In other words, don’t use starter starter that is straight from the refrigerator. It would most likely need a feeding and a couple hours to “wake up” and be ready to use. I hope that makes sense!
-Jolene
Looks yummy. Can’t I let it rise on the counter and then refrigerate it overnight before completing it in the am.
Sandy,
Yes you can definitely do that! I hope you enjoy!
-Jolene