In order to stay motivated to keep my sourdough starter alive and well, I’m always on the hunt for a new recipe. This is adapted from a King Arthur recipe, which I find to be a pretty reliable site overall but especially for their bread info. In fact, that’s where I got the starter that (pardon the pun) started it all!

Makes one 8.5 or 9-inch loaf

Ingredients

Dough:

• ⅔ cup (152 grams) lukewarm water
• 2½ teaspoons instant yeast
• 1 tablespoon granulated sugar
• 3 cups (360 – 425 grams) all-purpose flour, plus more for dusting
• ½ cup (113 grams) ripe sourdough starter or discard
• 5 tablespoons (71 grams) butter, softened
• 1 large egg (50 grams)
• 1 teaspoon salt

Cinnamon Raisin Filling:

• ¼ cup (50 grams) granulated sugar
• 1½ teaspoons cinnamon
• 2 teaspoons all-purpose flour
• 1 large egg (50 grams)
• 1 tablespoon water
• ½ cup (74 grams) raisins

Instructions

Make the Dough:

1. Sprinkle the yeast and sugar over the water, stir a few times to combine and then set aside for about 5 minutes for the mixture to bloom and get frothy.

2. In the meantime, combine about 3 cups of flour with the sourdough starter, butter, egg and salt in the bowl of a stand mixer. Pour the yeast mixture over the top, stir to combine into a shaggy mass, and then attach the dough hook. Knead for about 7 minutes to create a soft, smooth dough, sprinkling in more flour to ensure the dough releases from the sides of the bowl.

3. Lightly grease a container, place the dough inside, cover and allow to rise in a warm place until it’s doubled in bulk, about 1 ½ to 2 hours.

Make the Filling and Assemble:

4. While the dough is rising, stir the filling sugar, cinnamon and flour together in a small bowl.

5. Gently deflate the dough and transfer it to a lightly floured work surface. Roll the dough into a rectangle about 6-by-20-inches.

6. Whisk the egg and water together and brush over the dough, leaving a small bare strip at the top, short edge.

7. Sprinkle the filling and raisins over the egg wash and press down gently. Begin rolling a log from the short end towards the bare strip, pinching the seam closed.

8. Lightly grease a loaf pan and place the dough inside, seam-side down. Cover and allow the bread to rise for about 1 hour or until the dough puffs over the pan edge about 1 inch.

9. In the meantime, preheat the oven to 350°F. Brush the top of the dough gently with the remaining egg wash and bake the bread for 40 to 45 minutes or until the internal temperature of 190°F.

10. Allow the bread to rest for about 10 minutes, turn it out of the pan onto a rack and allow it to cool completely before slicing.