Description

A tender sourdough loaf layered with cinnamon and brown sugar for a sweet and tangy breakfast treat. This recipe guides you through feeding your starter, mixing, proofing, shaping, baking, and cooling to achieve perfect swirls and a golden crust.

Ingredients

Scale

100 g active sourdough starter

240 g warm milk

60 g unsalted butter melted

1 large egg

400 g bread flour

25 g sugar

8 g salt

1.5 tbsp ground cinnamon

70 g brown sugar

3 tbsp softened butter for filling

Optional raisins or nuts

Instructions

1. Feed the sourdough starter and let it become bubbly

2. In a bowl combine starter milk melted butter egg and sugar

3. Add bread flour and salt and mix until a sticky dough forms

4. Knead the dough by hand or mixer until smooth and elastic

5. Cover and let dough rise for three to four hours performing stretch and folds

6. Mix brown sugar and cinnamon for the filling

7. Roll the dough into a rectangle and spread softened butter then sprinkle cinnamon sugar

8. Roll the dough into a log and seal the seam then place seam side down in loaf pan

9. Cover and proof the dough for two to three hours until risen above the pan rim

10. Preheat the oven to 375°F and brush loaf with milk or egg wash

11. Bake for thirty five to forty minutes until golden and internal temperature reaches 190°F

12. Cool in pan then transfer to rack and cool completely before slicing

Prep Time: 1 hour
Cook Time: 40 minutes
Category: bread
Method: baking
Cuisine: american

Nutrition

Serving Size: 1 slice

Keywords: sourdough, cinnamon swirl bread, brown sugar, homemade bread, breakfast bread, artisan bread, easy recipe