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No Knead Cinnamon Raisin Bread Recipe

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3.9 from 82 reviews

  • Author: admin
  • Total Time: 12 hours 55 minutes
  • Yield: 12 servings 1x

Description

This No Knead Cinnamon Raisin Bread is a simple and flavorful homemade loaf that requires minimal effort. Featuring a tender crumb studded with plump raisins and a delightful cinnamon swirl, this bread is perfect for breakfast or snacking. The dough is left to ferment overnight for maximum flavor and baked in a Dutch oven for a beautifully crisp crust.

Ingredients

Scale

Dry Ingredients

  • 3 cups all-purpose flour
  • 2 tbsp granulated sugar
  • 1 tsp salt
  • 1/2 tsp instant yeast
  • 1/2 cup raisins
  • 1/2 tsp ground cinnamon

Wet Ingredients

  • 1 1/4 cups warm water (about 110°F/45°C)

Cinnamon Sugar Mixture

  • 2 tbsp brown sugar
  • 1 tsp ground cinnamon

Instructions

  1. Mix the Dough: In a large bowl, combine the all-purpose flour, granulated sugar, salt, instant yeast, raisins, and ground cinnamon. This ensures the dry ingredients and flavorings are evenly distributed.
  2. Form the Dough: Gradually add the warm water (about 110°F/45°C) to the dry mixture, stirring until a shaggy dough forms. Cover the bowl with a clean towel or plastic wrap and let it rest at room temperature for 12 to 18 hours. During this time, the dough will become bubbly and double in size, developing flavor and texture.
  3. Prepare for Baking: Lightly flour your work surface and turn the risen dough out onto it. Evenly sprinkle the mixture of brown sugar and cinnamon over the dough to create the cinnamon swirl.
  4. Distribute Cinnamon Swirl: Gently fold the dough a few times, incorporating the cinnamon sugar mixture within and creating swirls of cinnamon flavor throughout the loaf without deflating the dough.
  5. Shape the Dough: Shape the dough into a round loaf. Place it on a sheet of parchment paper and loosely cover it. Let the dough rest for 30 to 45 minutes to rise again while you preheat your oven to 450°F (230°C) with a Dutch oven inside to heat up.
  6. Bake the Bread: Carefully transfer the dough on the parchment paper into the preheated Dutch oven. Cover the Dutch oven with its lid and bake for 30 minutes. This covered baking steams the bread for a soft crumb and beautiful rise.
  7. Finish Baking: Remove the lid and continue to bake the bread for another 10 to 15 minutes, or until the crust is a rich, golden brown color and crisp to the touch.
  8. Cool and Serve: Remove the bread from the Dutch oven and transfer it to a wire rack. Allow the bread to cool completely before slicing to retain its structure and flavor.

Notes

  • Using a Dutch oven is key for creating a perfect crispy crust and soft interior; if unavailable, use a heavy oven-safe pot with a lid.
  • For best flavor, allow the dough to ferment the full 12-18 hours.
  • Adjust raisins quantity as desired or substitute with other dried fruits like cranberries.
  • Ensure water is warm, not hot, to activate yeast without killing it.
  • Store leftover bread in an airtight container at room temperature for up to 3 days or freeze for longer storage.
  • Prep Time: 15 minutes
  • Cook Time: 40-45 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: American

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Find it online: https://mamabrisrecipes.com/no-knead-cinnamon-raisin-bread-recipe/