No-Knead, Cinnamon Raisin Artisanal Bread
This easy to make, no-knead Cinnamon Raisin bread will quickly become a family favorite. Top with butter or toast and top with cream cheese for a delicious breakfast treat.
Equipment
- instant read thermometer recommended
- Danish dough whisk, recommended
- Dutch oven pot with lid
- Parchment paper
Ingredients
For the dough:
- 1½ cups warm water
- 1½ tsp yeast
- 3 cups all purpose flour, plus more for dusting
- 1 tsp Kosher salt
- 2 tbsp brown sugar
- 1 tbsp cinnamon
For the loaf:
- 2 tbsp brown sugar
- 1 tsp cinnamon
- freshly grated nutmeg
- ¾ cup raisins
Instructions
- Add yeast to warm water and stir to combine.
- Allow yeast to bloom, about 5 minutes.
- Stir together flour, 1 tablespoon cinnamon, 2 tablespoons brown sugar, and salt in a large mixing bowl.
- Add the yeast water to the dry ingredients.
- Stir together until you have a shaggy dough.
- Cover bowl with a towel and allow dough to rise for 3-4 hours, or until dough triples in volume.
- Place an empty Dutch oven pot in the oven and preheat to 450℉.
- Lightly flour your work surface and transfer the dough from the bowl onto the floured surface. Dough will be sticky, so be sure to flour your hands well.
- Pat dough out into a square shape. Use a gentle touch and try not to overwork the dough.
- Sprinkle ½ teaspoon cinnamon, some freshly grated nutmeg, and 1 tablespoon brown sugar onto the dough in an even layer.
- Top with ½ the raisins.
- Fold corners of the dough into the center.
- Gently flatten dough out into a square.
- Top with the remaining ½ teaspoon cinnamon, 1 tablespoon brown sugar and the remaining raisins.
- Fold the corners into the center and start to form dough into a ball shape.
- Cup the dough with your floured hands and gently form dough into a ball, stretching the dough from the center out towards the edges and underneath.
- Once you have a smooth ball formed, transfer the ball of dough onto a sheet of parchment paper.
- Allow ball of dough to rest for 30-45 minutes while Dutch oven is preheating in the oven.
- Once oven is hot, use a sharp knife to score an ⅛ inch deep "X" into the top of the loaf.
- Carefully remove hot Dutch oven from the oven. Grab the four corners of the parchment paper and carefully lower the dough into the hot Dutch oven pot. Cover with the lid.
- Bake covered for 30 minutes.
- Removed lid and bake for an additional 10-20 minutes. The longer it bakes the crunchier the crust will become.
- Loaf is done when it sounds hollow when tapped and the crust is a rich, deep, golden brown.
- Use the four corners of the parchment paper to carefully remove the loaf from the Dutch oven pot and place it on a rack to cool.
- Cool the loaf completely, at least 1 hour, before slicing into it.
Notes
NOTE: Cut loaf into slices, freeze and use to make toast.