Description
This No Knead Cinnamon Raisin Bread is an easy, hands-off bread recipe featuring a sweet cinnamon swirl and plump raisins. With just a few simple ingredients and a long fermentation, it develops a rich flavor and chewy texture without the need for kneading. Baking in a Dutch oven creates a perfect crust, making it a delicious homemade bread ideal for breakfast or snacks.
Ingredients
Scale
Dough Ingredients
- 3 cups all-purpose flour
- 2 tbsp granulated sugar
- 1 tsp salt
- 1/2 tsp instant yeast
- 1/2 cup raisins
- 1 1/4 cups warm water (about 110°F/45°C)
- 1/2 tsp ground cinnamon
Cinnamon Swirl Topping
- 2 tbsp brown sugar
- 1 tsp ground cinnamon
Instructions
- Mix the Dough: In a large bowl, combine the all-purpose flour, granulated sugar, salt, instant yeast, raisins, and 1/2 teaspoon ground cinnamon. Stir to mix evenly.
- Form the Dough: Gradually add the warm water while stirring until a shaggy dough forms. Cover the bowl and let it rest at room temperature for 12 to 18 hours, or until the dough is bubbly and has doubled in size.
- Prepare for Baking: Turn the risen dough onto a floured surface. Evenly sprinkle the cinnamon swirl mixture made with brown sugar and 1 teaspoon ground cinnamon over the dough.
- Incorporate the Swirl: Gently fold the dough a few times to evenly distribute the cinnamon and brown sugar throughout, creating a swirl effect inside the dough.
- Shape the Dough: Form the dough into a round loaf and place it on a piece of parchment paper. Cover loosely and let it rest for 30 to 45 minutes while you preheat the oven to 450°F (230°C) with a Dutch oven inside to heat up.
- Bake Covered: Carefully transfer the dough with the parchment paper into the hot Dutch oven. Cover with the lid and bake for 30 minutes to create steam and help develop a crust.
- Bake Uncovered: Remove the lid and continue baking for an additional 10 to 15 minutes until the bread crust turns golden brown and fully cooked.
- Cool and Serve: Remove the bread from the Dutch oven and place it on a wire rack to cool completely before slicing and serving.
Notes
- For best results, make sure the water is warm but not hot to the touch, around 110°F (45°C), to activate the yeast properly.
- The long fermentation time helps develop flavor and a chewy texture without kneading.
- Using a Dutch oven is essential to get a perfect crust by trapping steam during baking.
- If you don’t have a Dutch oven, you can bake the loaf in a heavy oven-safe pot with a lid or a covered baking dish.
- Cool the bread completely before slicing to avoid a gummy crumb.
- Store leftovers wrapped in a cloth or bread bag at room temperature for up to 2 days, or freeze for longer storage.
