Sourdough Pain De Mie with Cinnamon Raisin Swirl Recipe #shorts #sourdough

Sourdough Pain De Mie with Cinnamon Raisin Swirl

2/3 C milk
1/3 C water
1 C starter
2 eggs
1/4 C sugar
1/4 C butter
1 T salt
4-4.5 C flour
1/2 C sugar
1-2 T cinnamon
1/2 C raisins
1 egg for egg wash

Mix all ingredients except flour in a large mixing bowl, add flour slowly until the dough is sticky but workable. Knead until smooth but still sticky, this should not be a firm dough. If you’ve already added the amount of flour called for and it’s too sticky to work, just cover it and let it rest for 30 minutes then try again rather than adding more flour. Once the dough is kneaded for 5+ minutes and smooth, place in a large bowl or baking bucket, cover, and bulk ferment (rise) for 8 hours or until doubled. Shape the dough by rolling it out in a rectangle like you would for cinnamon rolls. Once the dough is rolled out, brush with the egg wash. Then sprinkle evenly with the cinnamon sugar mixture. Top with raisins and begin log rolling. Keep the dough very tight as you roll to prevent air pockets and brush the top with egg wash every time you roll, this really does help prevent those big air pockets you tend to get with swirl breads. Seal the loaf and place seal side down in Pullman pan. Cover with the lid and begin the final rise. When the dough is about 1/2 inch from the lid, preheat oven to 375F. Bake for 35 minutes with the lid ON. Remove from the oven and pull the lid back so the bread can begin cooling. The internal temp should be around 170-180F. Turn it out on a cooling rack after 30 minutes and allow to cool completely before slicing. This bread freezes really well. Otherwise, it lasts about a week on the counter. This makes great French toast and French toast casserole!