Description
A simple, hands-off recipe for No Knead Cinnamon Raisin Bread that yields a soft, flavorful loaf swirled with cinnamon and studded with plump raisins. This rustic bread is perfect for breakfast or an afternoon snack and requires minimal effort with a long resting time for yeast activation, then baking in a Dutch oven for a beautifully crisp crust.
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 flour, granulated sugar, salt, instant yeast, raisins, and ground cinnamon. Mix these dry ingredients until evenly distributed.
- Add Water: Gradually add the warm water to the dry ingredients while stirring until a shaggy, sticky dough forms. Cover the bowl with plastic wrap or a towel 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 out onto a floured surface. In a small bowl, mix the brown sugar and additional cinnamon. Sprinkle this mixture evenly over the dough.
- Incorporate the Cinnamon Swirl: Gently fold the dough a few times to distribute the cinnamon and brown sugar mixture throughout without deflating the dough too much.
- Shape the Dough: Form the dough into a round loaf. Place it on a parchment paper-lined surface or baking sheet. Cover it loosely and allow it to 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 the Bread: Carefully transfer the parchment paper with the dough into the hot Dutch oven. Cover with the lid and bake for 30 minutes to steam the bread and develop the crust.
- Finish Baking: Remove the Dutch oven lid and continue baking for another 10 to 15 minutes until the crust turns a deep golden brown and crispy.
- Cool and Serve: Remove the bread from the Dutch oven and let it cool completely on a wire rack before slicing to ensure the crumb sets properly.
Notes
- Make sure the water is warm but not hot to avoid killing the yeast.
- Letting the dough rise for 12-18 hours is crucial for flavor development and gluten formation without kneading.
- Using a Dutch oven traps steam to create a crispy crust similar to artisan bakery bread.
- You can store leftover bread wrapped tightly at room temperature for up to 3 days or freeze for longer storage.
- For a variation, add chopped walnuts or substitute raisins with dried cranberries.
