Sourdough Cinnamon Raisin Bread

 Redemption!!!

After my fail with the cranberry cinnamon bread (that wouldn't rise and is more aptly described as "bagel bread", I decided to try again, but using the swirl to get the cinnamon in there.  This recipe from Clever Carrot sounded pretty fab, and I was very happy with the results.

My kitchen was a bit cold and I was short on time, so I decided to add 8g of active dry yeast to this version to make sure it rose in time.  I also mixed for 10 minutes in the Kitchenaid, rather than doing stretch & folds.

I don't think I've done an egg wash on one of my loaves before, mostly because it feels like a waste of the rest of the egg, but I gotta say, the shine it adds is really gorgeous. 

It also gave me a chance to use the bread slicer that The Hubs gave me for Christmas.  It's a little flimsy but gets the job done. I hadn't previously been pre-slicing my loaves before storing, but cutting bread while it's still fresh & room temp is way easier (and probably safer) than hacking into it later when it's been in the fridge, and it's fantastic when toasted with butter.