Cinnamon Raisin Sourdough

Dough

• 4 ounces sourdough starter, ripe (fed) or discard
• 12 3/4 ounces flour
• 2 1/2 teaspoons instant yeast
• 1 tablespoon sugar
• 1 1/4 teaspoons salt
• 1 large egg
• 2 1/2 ounces soft butter
• 5 3/8 ounces lukewarm water

Filling

• 1 3/4 ounces sugar
• 1 1/2 teaspoons ground cinnamon
• 2 teaspoons flour
• 1 large egg beaten with 1 tablespoon water
• 2 5/8 ounces raisins

Directions

1. To make the dough: Combine all of the dough ingredients, and mix and knead. 
2. Place the dough in a lightly greased container, and allow it to rise for 1 1/2 hours or about double in size.
3. Transfer the dough to a lightly greased work surface.
   
   
4. Roll the dough into a rough rectangle approximately 6" x 20".
5. Brush the dough with the egg/water mixture, and sprinkle it evenly with the filling and raisins.
   
   
   
   
   
   
6. Starting with a short end, roll the dough into a log. Pinch the ends to seal.
   
   
   

1. 7. Transfer the log, seam-side down, to a lightly greased loaf pan. Cover and allow the bread to rise until it's about 1" over the rim of the pan.While the dough is rising, preheat the oven to 350°F.
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5. 8. Bake the bread for 40 to 45 minutes.  Cover with aluminum foil after 20 minutes. The loaf should measure 190°F on a digital thermometer when finished.
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8. 9. Remove the bread from the oven, and gently loosen the edges. Turn it out of the pan, and brush the top surface with butter, if desired; this will give it a soft, satiny crust. Allow the bread to cool completely before slicing.