Description
Soft cinnamon sugar sourdough loaf with a tender crumb and sweet swirl. This bread bakes up tall and fluffy, perfect for toast or breakfast.
Ingredients
- 1 cup active sourdough starter
- 1 cup warm water
- 3 tablespoons honey
- 3 tablespoons neutral oil
- 4 cups bread flour
- 1 1/2 teaspoons fine sea salt
- 1/3 cup granulated sugar (for filling)
- 1 tablespoon ground cinnamon (for filling)
- 1 tablespoon neutral oil (for pan)
Instructions
- Lightly oil a standard 9 by 5 inch loaf pan and set aside.
- In a large bowl, whisk together the sourdough starter, warm water, honey, and oil until smooth.
- Add the bread flour and salt. Mix until a soft dough forms.
- Knead until smooth and elastic, about 8 minutes by hand or mixer.
- Cover and let rise at room temperature until doubled, about 4 to 5 hours.
- Mix the sugar and cinnamon in a small bowl.
- Turn the dough out and gently press into a 9 by 12 inch rectangle.
- Sprinkle the cinnamon sugar evenly over the dough, leaving a 1 inch border on one short end.
- Roll the dough tightly toward the clean edge, pinching the seam closed.
- Place seam side down in the prepared pan. Cover and let rise until the dough crowns about 1 inch over the rim, about 2 to 3 hours.
- Heat the oven to 350°F during the final rise.
- Bake for 40 minutes until golden brown and the center reaches 190°F.
- Cool in the pan for 10 minutes, then transfer to a rack and cool completely before slicing.
Notes
- The total rise time is approximately 6 to 8 hours.
- The dough should be soft and elastic after kneading.
- Allow the loaf to cool completely before slicing for the cleanest cuts.
- Prep Time: 4 hours 30 minutes
- Cook Time: 40 minutes
- Category: Bread
- Method: Baking
- Cuisine: American