This Cinnamon Bread Recipe is made with a sourdough starter for a delicious flavor and texture. It also has a cinnamon apple filling that is swirled through the bread!
In a large bowl mix together the sourdough starter and water. Add the remaining ingredients and mix to form a soft, compact dough.
Place the dough in a greased bowl and let it rise for about 2 hours or until doubled in size.
Gently flatten the dough on a lightly floured flat surface into a ......... rectangle. Spread with the paste and top with the grated apple. Roll up starting from the short end. Place in a lightly greased and floured 9 inch loaf pan. Cover and let rise in a warm draft free area for 1-2 hours or until doubled.
FOR THE FILLING
In a medium bowl mix together the sugars and cinnamon, then add the soft butter to create a paste.
Pre-heat the oven to 350F (180C). Brush the loaf with milk and bake for about 30-35 minutes or until golden on top. The internal temperature of the bread should be 190F. If it starts browning too much, cover it with foil.
Remove the bread from the pan and transfer to a wire rack to cool completely. Brush the bread with melted butter if desired. Enjoy!
Notes
The Cinnamon Apple bread can be stored at room temperature once it's cooled for about 3-4 days. Wrap it with plastic wrap to keep it fresh.You can also freeze it in an airtight container for several months.