Description
A delightful blend of tangy sourdough, sweet raspberries, and creamy cheesecake, perfect for breakfast or as a sweet snack.
Ingredients
Scale
- 2 cups active sourdough starter
- 1/2 cup sugar
- 1/4 cup cream cheese, softened
- 1/2 cup milk
- 3 cups all-purpose flour
- 1/2 cup fresh or frozen raspberries
- 1 tsp vanilla extract
- 1/2 tsp salt
Instructions
- In a large bowl, combine the sourdough starter, sugar, and cream cheese, mixing until smooth. Add the milk and mix well to create a creamy starter batter.
- Gradually add in the flour and salt, stirring until a shaggy dough forms. Gently fold in the raspberries and vanilla extract. Turn the dough onto a lightly floured surface.
- Knead the dough on a floured surface for about 10 minutes until smooth and elastic. Place in a greased bowl, cover, and let it rise for about 4 to 6 hours.
- Shape the dough into a loaf, place in a greased loaf pan, and let it rise for about 30 minutes. Preheat the oven to 350°F (175°C). Bake for 30–35 minutes until golden brown.
- Remove from the oven and let cool for 10 minutes before transferring to a wire rack. Cool completely before slicing.
Notes
Serve slices plain or toasted, with cream cheese or honey. Can be paired with coffee or tea. Store at room temperature for up to 2 days, or refrigerate for 4-5 days.
- Prep Time: 335 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 12g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 15mg