Description
A cozy, no-knead cinnamon raisin bread that’s perfect for warm, comforting mornings. With a long, slow rise and baking in a Dutch oven, this bread develops a golden crust and soft, flavorful crumb infused with cinnamon and sweet raisins.
Ingredients
Scale
Dry Ingredients
- 3 cups all-purpose flour (plus extra for dusting)
- 2 teaspoons salt
- ¾ teaspoon active dry yeast
- 2 tablespoons brown sugar
- 1 tablespoon ground cinnamon
- 1 cup raisins
Wet Ingredients
- ¾ cup lukewarm water
- ¾ cup lukewarm whole milk (or almond/oat milk for dairy-free option)
Instructions
- Combine Dry Ingredients: In a large mixing bowl, stir together all-purpose flour, salt, active dry yeast, brown sugar, and raisins until evenly mixed.
- Heat Liquids: Warm water and whole milk in a small pot until lukewarm, ensuring the temperature activates the yeast but doesn’t kill it.
- Form Dough: Pour the lukewarm liquid mixture into the dry ingredients and stir with a wooden spoon until a shaggy, sticky dough forms.
- Add Cinnamon: Sprinkle ground cinnamon over the dough and gently fold it in with a spatula, distributing the cinnamon without overworking the dough.
- First Rise: Cover the bowl tightly with plastic wrap and leave the dough to rise at room temperature for about 8 hours or overnight, allowing it to develop flavor and texture.
- Shape the Loaf: After rising, turn the dough out onto a lightly floured sheet of parchment paper and gently shape it into a round loaf.
- Prepare Oven and Dutch Oven: Preheat your oven to 450°F (232°C). Place a Dutch oven with its lid inside on the center rack to heat up for about 30 minutes.
- Score and Bake Covered: Carefully transfer the dough on the parchment into the hot Dutch oven, score the top with a sharp knife to allow expansion, cover with the lid, and bake for 30 minutes.
- Bake Uncovered: Remove the lid and bake the bread uncovered for an additional 15 minutes to develop a crisp crust.
- Cool: Take the bread out of the Dutch oven and cool it on a wire rack for 15 to 30 minutes before slicing to finish the cooking process and firm up the crumb.
Notes
- Use lukewarm liquids to activate the yeast properly without killing it.
- The long rise time develops flavor naturally—do not shorten this step.
- You can substitute dairy milk with almond or oat milk for a dairy-free version.
- For variety, mix in other dried fruits along with or instead of raisins.
- Allow the bread to cool fully before slicing for best texture.
