A delightful sourdough bread infused with warm spices and sweet raisins, perfect for breakfast or a snack.
Measure the sourdough starter into a large mixing bowl.
Ensure your sourdough starter is active and bubbly for the best rise.
Melt the butter and combine it with the milk, warming the mixture to about 85°F.
Use a thermometer to check the temperature to avoid overheating.
Add the salt and sugar to the milk mixture and stir until dissolved.
Stir thoroughly to ensure the sugar and salt are completely dissolved.
Mix the milk mixture into the sourdough starter until well combined.
Mix until the starter is evenly distributed in the liquid.
Stir in the raisins, cinnamon, and nutmeg.
Ensure the raisins are evenly distributed throughout the mixture.
Gradually add the flour, one cup at a time, mixing vigorously after each addition.
Mixing thoroughly helps develop the gluten for a better texture.
Grease a loaf pan and spoon the batter into it.
Use a spatula to evenly spread the batter in the pan.
Cover and proof the dough at 85°F for 1 to 2 hours, or until it rises slightly above the pan edge.
Cover the pan with a damp cloth to prevent the dough from drying out.
Preheat the oven to 350°F and bake the bread for about 45 minutes.
Check for doneness by tapping the loaf; it should sound hollow.
Remove the loaf from the pan and cool on a wire rack before slicing.
Allow the bread to cool completely to make slicing easier.
Continue in our app for the best experience
