Cinnamon Swirl Sourdough Discard Bread

 Ingredients 

2 1/4 tsp. Active dry or instant yeast 

1/3 c sugar

1/2 c warm milk

1/2 c warm water 

1/2 c sourdough discard 

5 tablespoons unsalted butter, softened 

2 1/2 c all purpose OR bread flour, plus more for kneading 

1 tsp. salt 

Cinnamon Swirl Ingredients

1/4 c sugar

2 tsp ground cinnamon

Instructions 

Mix water and milk in pot and warm to 110 degrees. 

Whisk together the yeast, sugar, and warmed milk and water, and let stand about 10 minutes, or until foamy.

Next, beat in 4 tablespoons of butter and the sourdough discard. Add the flour and salt and stir with wooden spoon or spatula until it starts to form a dough. Dust your hands and work surface with more flour and turn the dough out and knead, adding flour as needed to keep it from sticking, for about 2 minutes. 

Form the ball into a smooth ball and roll it through a lightly greased bowl, getting the oil on all sides of the dough ball. Cover with a tea towel snd place bowl in cold oven with light on to rise, about 1-2 hours. 

Line a 9x5 loaf pan with wax paper and set aside. Make the swirl by combining the cinnamon and sugar. Stir and set aside. 

After the dough ball has about doubled in size, turn it out onto a floured surface again and punch down to release the air. Roll out with a rolling pin into a large rectangle, about 9x18”. Sprinkle the cinnamon swirl mixture over the top of the dough, leaving about a 1” frame. Tightly roll the dough lengthwise to create your swirl. Slide a wet finger along the seam to help “seal” your bread. 

Place the roll seam-side-down in your loaf pan and cover again, letting it rise about another hour. 

Bake at 350 degrees for 35-45 minutes.  

Slice and enjoy! 

Serving Suggestion: makes great French toast!