Recipe of Any-night-of-the-week Cinnamon, Lemon & Raisin Sour Dough

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Before you jump to Cinnamon, Lemon & Raisin Sour Dough recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen Will Save You Dollars.

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A massive amount of electricity is definitely consumed by freezers and refrigerators, and it's even worse if they are working inefficiently. If you can get a new one, they use about 60% less than the old versions that are more than ten years old. Keeping the temperature of the fridge at 37F, in conjunction with 0F for the freezer, will probably save on electricity, while keeping food at the correct temperature. You can easily reduce how often the motor has to run by regularly cleaning the condenser, which will save on electricity.

The kitchen alone provides you with many small means by which energy and money can be saved. Eco-friendly living is not really that difficult. Mostly, all it will take is a little bit of common sense.

We hope you got insight from reading it, now let's go back to cinnamon, lemon & raisin sour dough recipe. To make cinnamon, lemon & raisin sour dough you need 11 ingredients and 11 steps. Here is how you achieve that.

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

1. Take of For the sour dough starter:.
2. Provide 300 g of gluten free bread flour.
3. You need 300 ml of water.
4. Get of For the sour dough loaf:.
5. Prepare 500 g of gluten free bread flour.
6. Take 300 ml of warm water.
7. Get 50 g of caster sugar.
8. Prepare of zest of one lemon.
9. Provide 2 teaspoons of ground cinnamon.
10. You need 100 g of raisins.
11. You need 300 g of sour dough starter.

Instructions 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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