Baking On A Snow Day

I come from a long line of bakers. My Grandmother baked wheat bread in her kitchen for 70 years. She still lives there and scolds her live-in nurse when she messes up the process. She taught my mother and I the process for baking a decade or so ago and I fell in love.

I now cook Honey Molasses wheat bread, sandwich white and my personal favorite: sourdough. I'll post some pictures from a sourdough boule sometime, but today I tried something different, a sourdough cinnamon raisin swirl bread.

I started with a cup of sourdough starter discard, added some King Arthur flour - a mixture of all-purpose and bread flour - and a few other of the typical ingredients and let it rise for about 90 minutes.

I then added the filling - a mixture of ceylon cinnamon, madagascar vanilla spiked sugar and a bit of flour - along with some egg wash. After rolling it into a log, I let it rise for another hour.

After 50 minutes in the oven, it was ready to go. According to my taste testers, it was delicious!

The middle of the loaf is a bit more swirly, but it all tastes the same.

If there is interest, I'd love to do a series on sourdough bread baking and creating a starter.