Sourdough Cinnamon Raisin Loaf

Method

1. 1

   Cover the raisins with hot water for 10 minutes, then drain them and pat them dry. Wet raisins tear the dough and dye it gray.

2. 2

   Stir the starter, milk, honey, and butter. Add the flour and cinnamon and mix to a soft dough. Rest 30 minutes, then pinch in the salt. Knead until smooth, about 8 minutes. Flatten the dough, scatter the raisins, and fold them in. Knead just until they are scattered, not mashed.

3. 3

   Cover and rise until increased by about half, often 4 to 8 hours. Shape the dough into a log and set it seam-down in a buttered 9-by-5-inch pan.

4. 4

   Cover and rise until the crown is about level with the rim, 1 to 3 hours. Bake at 350°F for 40 to 48 minutes, until the center reads about 190°F. Tent with foil if the top is dark before the middle is done. Cool before slicing.

From the kitchen

• This is not the cinnamon swirl. There is no filling to spread. The cinnamon is in the dough, and the raisins should show on the cut face as scattered fruit.
• If the raisins scorch on top, press any that sit on the surface down into the dough before the second rise.