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No Knead Cinnamon Raisin Bread Recipe

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3.8 from 86 reviews

This No Knead Cinnamon Raisin Bread is a delightfully easy-to-make loaf featuring juicy raisins and warm cinnamon flavor. It boasts a crispy crust with a soft, moist interior, perfect for breakfast or an afternoon snack. The recipe requires minimal hands-on time, relying on slow fermentation and baking in a hot Dutch oven to develop rich flavor and texture.

  • Total Time: 2 hrs 20 mins
  • Yield: 1 bread loaf

Ingredients

Wet Ingredients

  • 1 ½ cups (340g) lukewarm water
  • 2 tablespoons brown sugar

Dry Ingredients

  • 2 ¼ teaspoons (7g) active dry yeast
  • 3 ½ cups (450g) bread flour (or all-purpose flour), plus more for dusting
  • 1 tablespoon cinnamon
  • 1 teaspoon salt

Add-ins

  • 1 ¼ cups raisins of your choice

Instructions

  1. Activate the yeast: In a mixing bowl, combine the lukewarm water, brown sugar, and active dry yeast. Let the mixture sit for 10 minutes until it becomes frothy, indicating the yeast is active.
  2. Mix dough: Stir in the flour, cinnamon, and salt using a spoon. The dough will be loose and sticky at this stage. Gently fold in the raisins until evenly distributed. Cover the bowl with a kitchen towel and allow the dough to rise for about 1 hour.
  3. Preheat oven and Dutch oven: After the dough has risen, preheat the oven to 230°C (450°F). Place a clean Dutch oven with its lid inside the oven to heat for 30 minutes, ensuring it gets very hot for baking the bread.
  4. Shape the dough: Transfer the sticky dough onto a well-floured piece of parchment paper. Sprinkle additional flour on the dough to prevent sticking to your fingers. Gently fold the edges of the dough towards the center to form a ball shape. Flip the dough over, cover with a kitchen towel, and let it rise for another 30 minutes while the Dutch oven heats up.
  5. Bake the bread: Carefully remove the hot Dutch oven from the oven (use oven mitts as it will be extremely hot). Remove the lid, then lift the dough using the parchment paper and place it inside the Dutch oven. Cover with the lid and bake for 30 to 35 minutes.
  6. Finish baking: Remove the lid and continue baking for an additional 5 to 10 minutes to develop a golden, crispy crust. Watch closely during this step to prevent burning, as oven temperatures vary.
  7. Cool and serve: Remove the bread from the oven and let it cool on a wire rack for about 30 minutes before slicing. Enjoy the bread fresh or store leftovers by slicing and freezing for extended use.

Notes

  • Use lukewarm water to activate the yeast properly; too hot can kill the yeast, too cold slows activation.
  • Be careful when handling the hot Dutch oven to avoid burns.
  • The dough is sticky—flour your hands and work surfaces well to manage shaping.
  • Cooling the bread before slicing prevents it from becoming gummy inside.
  • Best eaten within 2 days; freeze leftovers sliced for longer freshness.
  • All ovens bake differently—monitor crust color during the uncovered baking stage to avoid burning.
  • Author: Daisy
  • Prep Time: 10 mins
  • Cook Time: 40 mins
  • Category: Bread
  • Method: Baking
  • Cuisine: American

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