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Cinnamon Raisin Sourdough Bread

I enjoy my sourdough. I like sourdough bread. I feed my sourdough every day, like a good parent. But sometimes, I just don’t fancy a straight up sourdough bread.

One thing I really love is cinnamon. I have about 8 supermarket spice jars and a 1kg bag in the store cupboard! That’s some good stuff, cinnamon.

I decided to sweeten the bread with cinnamon sugar left over from making pancakes, and threw in a cup full of raisins, and see what happens. It was so good! My daughters love it, and it’s a favourite here now.Sourdough Bread

This is quite a dense bread, unless you leave it to rise for ages – it’s one of those sourdoughs that does better for a 12 hour rise.

It also makes a huge batch – two regular sized loaves. The Thermomix TM31 copes with it, but just. The T5 should be better with the bigger capacity bowl. You can split the ingredients in two and just do the Thermomix bit in two batches.

I hope you like this bread. We love it!Cinnamon Raisin Sourdough

Cinnamon Raisin Sourdough Bread
Recipe Type: Bread, Baking
Author: Luschka
Prep time:
Cook time:
Total time:
Serves: 2 loaves
Ingredients
  • 750g strong white bread flour
  • 400g lukewarm water
  • 40g olive oil
  • 2 tsp salt
  • 200g sourdough starter
  • 100g sugar
  • 10g cinnamon
  • 150g raisins
Instructions
  1. Add all the ingredients to the Thermomix bowl
  2. Mix on speed 6 for 10 seconds to combine everything
  3. Then knead for 3 minutes on the dough setting (wheat sheaf)
  4. Meanwhile, oil or butter your loaf tin.
  5. Note: This makes a HUGE loaf, so if you’re using a standard loaf tin, you’ll need to separate the dough into two.
  6. Remove from Thermomix and place on a tray. Halve the dough now if you’re going to.
  7. You need to ‘fold’ it into a ball. Essentially treat it like a sheet you’re tucking in to a mattress – take one side and fold it under, then the other, and fold it under, then the final two, till it’s a ‘ball’.
  8. Place in the bread tin, then cut deep slits along the top – this is to prevent the sides of the bread splitting apparently.
  9. Now here things get tricky. There are as many instructions for making sourdough bread as there are recipes, so here’s what I did.
  10. Leave the dough to rest for six hours, in a warm, but not hot place.
  11. Heat the oven to 200C and cook for 30 – 40 minutes. Test to see if it’s ready by knocking on the crust. If it sounds hollow it’s ready.
  12. Leave the bread to cool slightly before cutting.

 

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Thermomix Lemon Drizzle Cake Recipe

Lemon Drizzle Cake

I love Lemon Drizzle Cake. I have tried so many different recipes to find one that I love, and I think I finally have it.  This recipe makes a beautiful sugary crust on top, while the cake stays moist and yummy. It’s lemony flavour goes throughout the cake, and is, quite frankly, delicious.Lemon Drizzle Cake

The benefit of doing it with the Thermomix is that it’s fast as can be – I made this and two other cakes and two breads in 90 minutes today!

Lemon Drizzle Cake Recipe

I use a lemon zester for the skin as that’s easier for me than ‘peeling’ the lemon with a potato peeler to add the skins to the bowl. That said, I do use a peeler for a few bits for the top of the cake. I think that’s quite pretty.

If you don’t have a Thermomix, the original recipe is here. Below you’ll find it adapted for Thermomix, though you can do the same in any food processor, really – just use your beating fittings for the butter, and the mixing one to combine it all.

Lemon Drizzle Cake
Recipe Type: Cake, Thermomix
Author: Tana Ramsay (adapted by Luschka)
Prep time:
Cook time:
Total time:
Serves: 12
This cake can keep for 3 – 4 days, (if you can show that much discipline!) and freezes quite well.
Ingredients
  • finely grated zest 1 lemon (or finely peeled skin)
  • 225g sugar
  • 225g unsalted butter
  • 4 eggs
  • 225g self-raising flour
  • For the drizzle
  • juice of 1 lemon
  • 85g icing sugar & extra to sprinkle
Instructions
  1. Preheat oven to 180C/fan 160C/gas 4.
  2. In the thermomix, add the sugar, and thin slices of peeled lemon skin and mix sp5/20 secs. (I have a fantastic zester so it’s easier for me to just add the zest to the sugar than to try to peel the lemon first)
  3. Add the butterfly then add the butter and mix 1 min/speed 4 until pale and creamy – you may need to scrape down the sides half way through.
  4. Keep the blades running at speed 4, and add the eggs, then add the flour through the lid of the Thermomix bowl while it’s running – about 1 minute to add it all.
  5. Oil or line a baking tray and spoon the mixture in and level it out.
  6. Bake for 45-50 mins until a thin skewer inserted into the centre of the cake comes out clean.
  7. Mix together the juice of the lemon and 85g icing sugar. Pierce holes around the cake using a fork or knife edge) then pour the drizzle over the warm cake. Make sure to cover all the cake.
  8. The juice will sink in and the sugar will form a lovely, crisp topping. Sieve over additional icing sugar if you wish for the white colouring. Top with more grated lemon.
  9. Leave in the tin until completely cool, then remove and serve.