Raisin Sourdough Quick Bread

Ingredients

• 2 cups (240 g) all-purpose flour (plain flour) ((plain flour))
• 1 teaspoon salt ((add 1 1/4 teaspoon salt if using unsalted butter))
• 2 level teaspoons baking powder
• 1/2 level teaspoon baking soda ((bicarbonate of soda))
• 3/4 cup (120 g) raisins
• 1 teaspoon cinnamon ((optional))
• 1/2 cup (125 g) sourdough discard ((the portion removed before feeding, no need to activate or double) see note 1)
• 1 cup (240 ml) lukewarm milk
• 2 tablespoons (30 g) melted salted butter
• 2 large eggs
• 2 tablespoons (25 g) white granulated sugar ((see note 2))

Instructions

1. 1

   --- Prepare the Pan ---

2. 2

   Grease and line a 9x5 inch (23 x 13 cm) loaf pan with parchment paper, letting the edges rise about 2 inches (5 cm). Avoid folding the paper over the edges of the pan. The straight edges help prevent burning and ensure easy removal.

3. 3

   --- Preheat Oven ---

4. 4

   Position the oven rack in the middle and preheat to 325°F (165°C). If you're using a fan oven, preheat to 300°F (150°C).

5. 5

   --- Dry Ingredients ---

6. 6

   In a large mixing bowl, whisk together 2 cups (240 g) all-purpose flour (plain flour), 1 teaspoon salt , 2 level teaspoons baking powder, ½ level teaspoon baking soda, ¾ cup (120 g) raisins and 1 teaspoon cinnamon (if using)

7. 7

   --- Wet Ingredients ---

8. 8

   In a separate mixing bowl, whisk ½ cup (125 g) sourdough discard , 1 cup (240 ml) lukewarm milk , 2 tablespoons (30 g) melted salted butter , 2 large eggs , and 2 tablespoons (25 g) white granulated sugar

9. 9

   --- Combine ---

10. 10

    Pour the wet ingredients into the bowl with the dry ingredients and mix until just combined. Pour the batter into the prepared loaf pan and smooth the top.

11. 11

    --- Bake ---

12. 12

    Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. After 20 minutes, loosely cover with foil to prevent over-browning, making sure it doesn’t touch the batter.

13. 13

    --- Cool and Serve ---

14. 14

    Once baked, remove from the oven and cool in the pan for 10-15 minutes.

15. 15

    Optional: Brush the top with melted butter after baking for a tender crust.

16. 16

    Then, lift out, remove the parchment, and place on a cooling rack for 15-20 minutes before slicing.

17. 17

    --- Storage ---

18. 18

    Room Temperature: Store in an airtight container for 1-2 days.

19. 19

    Refrigeration: Store in an airtight container in the fridge for up to 1 week.

20. 20

    Freezing (Whole Loaf): Wrap cooled bread in plastic wrap + foil or a freezer-safe bag for up to 3 months.

21. 21

    Freezing (Sliced): Slice, layer with parchment paper to prevent sticking and store in a freezer bag.

22. 22

    Thawing: Overnight in the fridge or a few hours at room temperature. Toast or warm slices straight from frozen.