Sourdough cinnamon-raisin bread from Sift Magazine, Spring 2016 (page 86)

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • kbrooks on May 25, 2025

    Tasty bread. We really like cinnamon so I increased the amount in the filling to 1 tablespoon. I also soak the raisins in a little rum or brandy for 15 or 20 minutes.

  • anya_sf on April 14, 2021

    Delicious, high-rising bread. Great use of sourdough discard. The amounts of cinnamon swirl and raisins seemed fine to me, although I did increase the cinnamon to 2 tsp, and some slices could have used more raisins.

  • leilx on November 08, 2020

    On second thought 1.5 recipes of cinnamon sugar is right with about 1/4 more raisins.

  • leilx on May 16, 2020

    Super delicious and simple. doubles well. I suggest doubling the cinnamon sugar in the middle as well.

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