Description
This no-knead cinnamon raisin bread is a simple yet flavorful homemade loaf featuring a delicate cinnamon swirl and sweet raisins throughout. Made with minimal effort, this recipe relies on a long fermentation for flavor and texture, then baking in a hot Dutch oven for a crusty finish.
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 Sugar Mixture
- 2 tbsp brown sugar
- 1 tsp ground cinnamon
Instructions
- Mix the Dough: In a large bowl, combine the flour, granulated sugar, salt, instant yeast, raisins, and ground cinnamon. Stir these dry ingredients together.
- Add Water and Rest: Gradually pour in the warm water while stirring to form a shaggy dough. Cover the bowl and let the dough rest at room temperature for 12 to 18 hours until it is bubbly and has doubled in size.
- Prepare for Baking: Turn the rested dough onto a floured surface. Evenly sprinkle the cinnamon sugar mixture (brown sugar and cinnamon) over the dough.
- Incorporate Cinnamon Swirl: Gently fold the dough a few times to distribute the cinnamon and brown sugar throughout, creating a cinnamon swirl effect.
- Shape the Dough: Form the dough into a round loaf and place it on a piece of parchment paper. Cover it and let it rest for 30 to 45 minutes while you preheat your oven to 450°F (230°C) with a Dutch oven inside to heat.
- Bake the Bread: Carefully transfer the dough on the parchment paper into the preheated Dutch oven. Cover with the lid and bake for 30 minutes.
- Finish Baking: Remove the lid and continue baking the bread for another 10 to 15 minutes until the crust is golden brown and beautifully crisp.
- Cool and Serve: Remove the bread from the Dutch oven and cool it on a wire rack before slicing. This helps the bread set and prevents sogginess.
Notes
- Use warm water around 110°F (45°C) to activate the yeast without killing it.
- The long resting time develops flavor and texture, so don’t rush it.
- Preheating the Dutch oven ensures a steamy environment inside for a perfect crust.
- The cinnamon and brown sugar swirl adds a delicious sweetness and aroma.
- Allow the bread to cool completely before slicing to avoid a gummy texture.
