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I fell head over heels for King Arthur's cinnamon raisin sourdough bread years ago, making it almost weekly until it became part of my baking rhythm. When my niece, who has serious dairy and egg allergies, came to visit, I was determined to create a version she could enjoy too. Standing in my kitchen, staring at my jar of sourdough discard, I wondered if I could maintain that perfect balance of soft texture and tangy-sweet flavor while eliminating the animal products.
Last month, my egg-allergic niece actually cried when she finally got to taste this bread after years of watching others enjoy similar treats. Sometimes the best recipes are born from necessity and love.
Essential Ingredients
- Sourdough Discard: Adds tanginess and complexity
- Mashed Potato: The secret ingredient that creates incredible softness
- Vegan Butter: Earth Balance sticks work perfectly
- Oat Milk: Its subtle flavor complements the cinnamon beautifully
- Plump Raisins: For bursts of sweetness in every bite
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Creating Your Loaf
- The Potato Prep:
- Start by boiling and mashing your potato until smooth. This isn't just filler - that potato starch creates a tenderness that's impossible to achieve any other way.
- The Simple Knead:
- Mix your dough ingredients, adding the salt last. The windowpane test is your guide - when you can stretch a small piece until it's translucent without tearing, it's ready.
- The Perfect Roll:
- Roll out your dough, brush with oat milk, then sprinkle with that cinnamon-sugar-flour mixture. The flour helps the filling stick rather than leaking out during baking.
- The Overnight Option:
- For fresh breakfast bread, refrigerate after shaping and bake in the morning. The slow rise develops even more flavor.
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Through countless breakfast toasts and afternoon snacks, this vegan cinnamon raisin sourdough has become my signature bake. It proves that sometimes restrictions lead to the most delicious innovations.
Frequently Asked Questions
- → Why add potato to bread dough?
- Potato adds moisture and tenderness to the bread, creating a softer texture that stays fresh longer.
- → Can I use active dry yeast instead of instant?
- Yes, increase to 2¾ teaspoons and dissolve it in warm oat milk for 5-10 minutes until foamy before adding to the dough.
- → What's the windowpane test?
- It's a way to check if dough is properly kneaded. Stretch a small piece until it's thin enough to see light through without tearing.
- → Can I make this without sourdough discard?
- Yes, substitute with ¼ cup flour and ¼ cup water or additional oat milk, but you'll miss the subtle sourdough flavor.
- → How should I store this bread?
- Store in an airtight container at room temperature for up to 3 days, or freeze slices for up to 3 months.