Sourdough Cinnamon Raisin Bread

Soak the raisins in a bowl with the vanilla extract.

With your hands combine 1. Flour 2. Butter 3. Salt 4. Sugar Keep working the mixture until the butter looks like pea sized crumbs.

Add Starter and warm milk and mix well until the flour has been completely absorbed. The dough will be sticky and shaggy

Cover and let rest for 30 minutes

Turn the dough out on a lightly floured surface and kneed for 10 minutes. You will get tired.... it's expected...take a break for 15-20 seconds and continue kneading. This step is crucial to the final texture of your bread.

Place in a lightly oiled bowl and cover for 30 minutes

After 30 minutes Laminate the dough and add the raisins

Allow to rest for 30 minutes

Perform a coil pull

Allow to rest for 30 minutes

Perform a coil pull

Allow to rest for 1 hour

Perform a coil Pull

Allow to rest for 60 minutes

Turn the dough out on a lightly floured surface and shape it into a rectangle

Using a rolling pin roll the dough into a rectangle that is no more than 6 inches wide. Roll the dough to approximately 1/4 inch thickness

egg wash the dough

sprinkle the cinnamon-sugar mixture across the dough leaving a 1-inch edge at the tops and 1/2 inch edge at the sides

Roll the dough into a log.

Place in a well greased 9x5 baking pan

Allow to rise for 90 minutes

Preheat oven to 375 F and Bake for 50-55 minutes. Using a toothpick check the bread for doneness. The toothpick should come out of the loaf looking clean with no dough attached to it. If the bread is not done, bake for another five minutes and check again.

Allow to rest for exactly 5 minutes and then remove from the baking pan to a cooling rack. This loaf must cool before you cut it. It will smell amazing and you will want to cut it right away but it is actually finishing its cooking process as it cools.