I haven't posted as often, as you can see. Still dealing with a knee injury that limits my time on my feet. With the holidays, there's been more to do, meals to prepare and time spent with family activities! Right now I want to share a new recipe I tried a little while ago. It's delicious and I plan to make it again.
I love cinnamon raisin breads, especially toasted with my morning coffee. If you have been following my blog, you will know that I've been exploring sourdough breads. Making and maintaining sourdough starter is fun, but requires a bit of commitment. It really is a "living" thing that must be fed to keep it happy. The process of feeding and maintaining sourdough starter creates "cast off" starter, as you must remove some when you are feeding. Not wanting to waste starter, I've been finding recipes (besides bread) that use sourdough starter. We've been enjoying sourdough pancakes, sourdough banana quick bread, sourdough chocolate cake and a sourdough cranberry quick bread.
The recipe I am featuring today allows you to use up cast off sourdough starter to make a yeast bread that does not require a long rise (fermentation) time. That makes it more like a "traditional" yeast bread in how it's prepared, but has some of the qualities of sourdough bread. I baked this in a traditional loaf pan, but I think you could also bake this loaf on a stone or baking sheet. I also used organic ingredients but you can easily bake this with conventional ingredients.
I love the crumb. It's a little bit more dense with a nice "chew" factor. The flavor is delicious. It's an easy dough to work with too. This is going to be a regular bake in my house. In the future, I plan to experiment with using golden raisins, dried cranberries etc. I hope you enjoy as much as we do!