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Ingredients

1 cup mature sourdough starter 1 egg 2 tablespoons margarine, softened 2 teaspoons margarine, softened 1 ⅔ cups unbleached all-purpose flour ⅓ cup raisins 2 tablespoons white sugar 2 teaspoons white sugar ¼ teaspoon salt ¼ cup white sugar 2 teaspoons ground cinnamon 2 teaspoons milk

Nutrition Info

194.4 calories carbohydrate: 36 g cholesterol: 18.7 mg fat: 3.8 g fiber: 1.5 g protein: 4.7 g saturatedFat: 0.7 g servingSize: - sodium: 105.6 mg sugar: 12.3 g transFat: : - unsaturatedFat: : -

Place sourdough starter, egg, 2 tablespoons plus 2 teaspoons margarine, flour, raisins, 2 tablespoons plus 2 teaspoons sugar, and salt in a bread machine in that order. Run Dough cycle. Remove dough from the machine after the cycle is done, about 90 minutes.
Place dough in a lightly greased bowl and cover with a towel. Place in a draft-free place to rise until doubled, 8 hours to overnight.
Mix sugar and cinnamon together in a small bowl.
Turn dough out on a floured surface. Roll into a 9-inch wide rectangle about 1/2-inch thick. Brush milk over dough, sprinkle cinnamon-sugar on top. Roll dough up tightly into a log and place in a greased 9x5-inch loaf pan. Let rise until at least 1 inch above the rim of the pan, about 1 hour.
Preheat the oven to 350 degrees F (175 degrees C).
Bake loaf in the preheated oven until golden brown, about 45 minutes.

1 loaf

This cinnamon raisin bread is made with sourdough starter instead of commercial yeast.