Description
This No Knead Cinnamon Raisin Bread is a simple and delicious homemade bread with a delightful cinnamon swirl and sweet raisins. With minimal hands-on time, the dough undergoes a slow rise, developing rich flavors and a tender crumb. Baked in a Dutch oven, this recipe creates a crusty, golden-brown loaf perfect for breakfast or snack time.
Ingredients
Scale
Dough
- 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
- 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 ground cinnamon. Stir well to evenly distribute all dry ingredients.
- Add Water and Rest: Gradually add the warm water (about 110°F/45°C) into the dry ingredients while stirring to form a shaggy dough. Cover the bowl and let the dough rest at room temperature for 12-18 hours until it becomes bubbly and doubles in size.
- Prepare for Baking: Turn the dough out onto a floured surface. Evenly sprinkle the brown sugar and cinnamon mixture over the dough to create the cinnamon swirl.
- Incorporate the Swirl: Gently fold the dough several times to distribute the cinnamon sugar swirl without deflating the dough too much.
- Shape the Dough: Form the dough into a round loaf shape. Place it on a piece of parchment paper and cover it with a cloth. Let it rest for 30-45 minutes while preheating your oven to 450°F (230°C) with a Dutch oven placed inside to heat up.
- Bake Covered: Carefully transfer the dough along with the parchment paper into the hot Dutch oven. Cover it with the lid and bake for 30 minutes. This steam bake helps develop a crispy crust.
- Bake Uncovered: Remove the lid from the Dutch oven and continue baking for an additional 10-15 minutes until the crust is a rich golden brown color.
- Cool and Serve: Remove the baked bread from the Dutch oven and allow it to cool completely on a wire rack before slicing. This resting time helps the crumb set perfectly.
Notes
- The long fermentation time improves the bread’s flavor and texture significantly.
- If you prefer, soaked raisins can be used for plumper fruit inside the bread.
- Using a Dutch oven for baking mimics professional steam ovens, resulting in a crispier crust.
- Ensure the water is warm, not hot, to avoid killing the yeast.
- Store leftover bread in an airtight container to maintain freshness for up to 3 days.
- You can toast leftover slices for a delicious breakfast treat.
