Cardamom Sourdough Bread with Soaked Amaretto Raisins
This is the perfect easy fall quick bread! It will remind you of that childhood cinnamon raisin bread in the purple bag - but way better. And healthier! Use this bread for the ultimate french toast, or just slather some ghee on top.
Equipment
- loaf pan
- Glass bowl
- dough scraper (optional)
- stand mixer with dough hook attachment (optional)
Ingredients
Dough
- 113 grams sourdough starter active or discard
- 360 grams all-purpose flour
- 1 tbs coconut sugar
- 2 tsp baking powder
- 1 1/4 tsp salt
- 1 large egg
- 5 tbs butter softened
- 180 g water warm
Filling
- 1/3 cup coconut sugar
- 1 tsp cardamom
- 1/2 tsp cinnamon
- 2 tsp flour
- 1 egg beaten
- 1 cup raisins
- 1 cup amaretto can sub filtered water
Instructions
Dough
- Soak your raisins in amaretto or filtered water.
- Combine all of the dough ingredients in the bowl of a stand mixer fitted with the dough hook attachment.
- Knead until it becomes soft and smooth.
- Place the dough in a lightly greased glass or ceramic bowl, and allow it to rise for about 2 hours until it has doubled in size.
- Place the dough in a lightly greased glass or ceramic bowl, and allow it to rise for about 2 hours until it has doubled in size.
Filling
- Meanwhile, make the filling by stirring together the coconut sugar, cardamom, cinnamon, and flour.
- Once dough is done rising, gently deflate the dough, and transfer it to a lightly greased counter.
- Roll and flatten the dough into a rectangle about 6" x 18".
- Brush the dough with the egg wash and sprinkle the filling evenly and top with the soaked raisins, leaving a bare strip about 1" wide along one short edge (enabling you to seal the ends).
Bread
- Starting with the short end that's covered with filling, roll the dough into a log. Pinch the ends and long seam closed.
- Transfer the log, seam-side down, to a lightly greased 9" x 5" loaf pan. Cover and allow the bread to rise for about 1 hour.
- While the dough is rising, preheat the oven to 350°F.
- Bake the bread for 40 to 45 minutes, tenting it lightly with foil after 15 to 20 minutes to prevent burning.
- Remove the bread from the oven, and gently loosen the edges. Turn it out of the pan, and brush the top surface with butter.
- Allow the bread to cool completely before slicing.
Video
Notes
- The alcohol in the raisins should be cooked off during the baking process, however, if you're more comfortable using filtered water please do so.
