Cinnamon Raisin Sourdough Bread

             

DOUGH:               

White whole wheat flour  225g   (1 1/2 cups)
White flour  175 g   (1 1/4 cups)
Sourdough starter  250 g  (1 cup)
Water (warm)  200 g  (1 cup)
Salt  7g  (1.4 tsp)

FILLING:

1/4 cup sugar
1 1/2 teaspoons cinnamon
2 teaspoons white flour
1 large egg, beaten with 1 tablespoon water
1/2 cup raisins (74g)

Make the dough and let raise for 2 hours.
Roll the dough into a rectangle.
Brush the dough with the egg/water mixture and sprinkle it evenly with the filling and raisins.  Leave a 1" wide strip along one short edge so the dough will stick after rolling.
Put in a 9"x 5" loaf pan that was lightly greased and cover with cloth.
Let raise 3 hours.

Bake 400 degrees 40  minutes.  Check after 30 minutes and add extra 10 if needed.
This loaf pictured was baked 40 minutes.
Cool completely.

This recipe is a combination of my Rosemary Parmesan Sourdough and the filling from a King Arthur bread recipe. 

Makes excellent french toast.  :)

Carol  :)