Hello everybody, it’s John, welcome to my recipe page. Today, I will show you a way to make a special dish, cinnamon, lemon & raisin sour dough. One of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

Cinnamon, Lemon & Raisin Sour Dough is one of the most favored of current trending foods on earth. It is appreciated by millions every day. It is easy, it’s quick, it tastes delicious. They’re fine and they look fantastic. Cinnamon, Lemon & Raisin Sour Dough is something which I’ve loved my whole life.

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To begin with this recipe, we have to first prepare a few ingredients. You can cook cinnamon, lemon & raisin sour dough using 11 ingredients and 11 steps. Here is how you cook it.

The ingredients needed to make Cinnamon, Lemon & Raisin Sour Dough:

1. Prepare For the sour dough starter:
2. Prepare gluten free bread flour
3. Prepare water
4. Make ready For the sour dough loaf:
5. Take gluten free bread flour
6. Take warm water
7. Prepare caster sugar
8. Make ready zest of one lemon
9. Take ground cinnamon
10. Make ready raisins
11. Take sour dough starter

Koehler's unconventional touch—infusing the custard with a hint of cinnamon and lemon—is a nod to the influence of Moorish flavors on Spanish. Cinnamon is a spice obtained from the inner bark of several tree species from the genus Cinnamomum. Cinnamon is used mainly as an aromatic condiment and flavouring additive in a wide. Great recipe for Cinnamon lemon cookies.

Steps to make Cinnamon, Lemon & Raisin Sour Dough:

1. At least three days in advance of making your bread add the flour and water to an airtight tub
2. Mix well and seal with the lid, leave at room temperature for at least 3 days
3. Make the loaf by adding the bread flour, water, sugar, lemon zest, cinnamon and sour dough starter to a large bowl
4. Beat with an electric dough hook or paddle for 5 minutes
5. Leave to rest for 5 minutes
6. Fold in the raisins
7. Shape into a round cob, slash the top and dust with a little gluten free flour
8. Leave to rest for 30 minutes
9. Preheat the oven to 220 oC
10. Bake for 40 minutes
11. Allow to cool before slicing

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