This was cinnamon raisin sourdough bread.
The recipe was by King Arther Flour. KAF said "the slight sourdough tang in this rich, slightly sweet bread offers a nice contrast." For that "tang," the recipe called for fed starter, not unfed one, I thought. So, I fed my starter and made it bubbly, and followed the
recipe with a small change - adding a little bit more raisins. The recipe called for 2 and 5/8 oz of raisins; I added 3 oz. The dough was so soft but manageable with lightly greased surface and hands.
Oh NO! The filling inside was trying to come out after the bread was baked. I guess I didn't seal the ends tight enough when I rolled the dough and didn't place the seal-side at the bottom correctly.
The bread looked beautiful from the other side, tough.
How about the inside? Was there a swirl?
YES! How cute!!
The bread would be lovely as is, but we lightly toasted some slices. They were wonderful with or without butter spread! There was a question, though. Where was the tang? The bread was very flavorful, but is that tang? Did I find the contrast between sweet and tang?? I am not sure. Anyway, I will definitely bake this bread again because it was so delightful.
