Save
Ever since trying King Arthur's cinnamon raisin sourdough ages ago, I couldn't stop making it. It slipped right into my baking groove. But when my niece—she's got serious dairy and egg allergies—came to stay, I had to switch things up so she could have some too. So there I was, checking out my sourdough discard, totally determined to make something super soft, tangy, and sweet without any animal stuff.
Honestly, my niece had actual tears in her eyes when she finally got a slice last month—after years of watching everyone else enjoy stuff she couldn't have. Sometimes the things you make out of love and need turn out the most special.
Outstanding Ingredients
- Plump Raisins: You'll bite into little sweet pockets
- Oat Milk: Just a bit buttery and gentle with the cinnamon
- Vegan Butter: I always reach for Earth Balance sticks
- Mashed Potato: This is what makes every bite ultra soft
- Sourdough Discard: Brings in that deep, tangy goodness
Save
Building That Loaf
- The Overnight Move:
- Pop your shaped loaf in the fridge if you want a straight-from-the-oven breakfast. Letting it rise slow packs in even more flavor.
- The Best Roll:
- Once your dough's ready, roll it flat, brush with oat milk, and scatter on a cinnamon-sugar-flour blend. Flour keeps your swirl from escaping as it bakes.
- The Quick Knead:
- Mix everything together but set salt aside for last. Want to check if you're good? Try stretching some dough—if you can pull it super thin without ripping (that's the windowpane trick), you're all set.
- The Potato Trick:
- Boil a potato, mash it really well, and toss it in. That starchy mash gives you a softness you can't get any other way.
Save
This cinnamon raisin sourdough—vegan and all—shows up for every chill morning and snacky afternoon these days. Kind of funny how working around someone's needs can give you awesome new things to share.
Recipe FAQs
- → What does adding potatoes do to bread?
- It helps lock in moisture and makes the loaf softer, so it stays fresh longer.
- → Is active dry yeast okay instead of instant yeast?
- Totally! Use 2¾ teaspoons and let it sit in some warm oat milk for about 5-10 minutes, then mix it in.
- → How can I check if my dough is kneaded enough?
- Try the windowpane test! Stretch a small bit thin enough to see light through it without tearing.
- → Can this bread work without sourdough discard?
- Yep, you can swap it out for ¼ cup flour with ¼ cup water or oat milk, but the tangy flavor won’t be there.
- → How do I keep this bread fresh?
- Pop it in a sealed container on the counter for up to 3 days. Or, freeze slices so they last up to three months.