This No-Knead Cinnamon Raisin Bread is delicous! Baked in a dutch oven, this rustically simple loaf of bread has swirls of cinnamon and studded with raisins.

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Favorite. Bread. Ever.

Whenever we go out to breakfast I order cinnamon raisin bread toasted with butter, along with with my two eggs over medium, hash browns and bacon.  Swirls of cinnamon and plump raisins, it’s the perfect sweet with my savory. And I particularly like that I can make it in the comfort of my own kitchen.

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It takes very little prep however, it does take planning. Basically I prep one morning and bake the next. It’s really just that simple.

To Make This No-Knead Cinnamon Raisin Bread You Will Need:

  • 3 cups bread flour
  • 2 tablespoons granulated sugar
  • 1-1/2 teaspoon kosher salt
  • 1/2 teaspoon active dry yeast
  • 2/3 cup raisins
  • 1/2 teaspoon vanilla extract
  • 1-1/2 teaspoon ground cinnamon
  • 3/4 cup warm milk
  • 3/4 cup warm water

In a large mixing bowl, measure and add in 3 cups bread flour, 2 tablespoons sugar, 1-1/2 teaspoons kosher salt and 1/2 teaspoon active dry yeast.

Whisk to combine, before pouring in 3/4 cup warm milk and 3/4 cup warm water. Earlier, I added both to a small saucepan and heated until warm to the touch, not boiling.

With a spatula, stir until a shaggy dough forms. Set aside for a moment.

In a small bowl, quickly toss 2/3 cup raisins with 1/2 teaspoon vanilla and 1-1/2 teaspoons ground cinnamon.

Add the vanilla/cinnamon raisins to the dough.

Fold together until combined and all the flour is incorporated.

Cover the bowl tightly with plastic wrap and let it sit on your counter for 18 to 24 hours. No more mixing, stirring and definitely no kneading until tomorrow.

The Next Day:

Place a round dutch oven on the bottom rack of your oven and preheat your oven to 425°. Set a timer for 20 minutes.

Remove the plastic wrap off of the bowl. The dough should have doubled in size.

The cinnamon raisin bread dough will be super sticky. Sprinkle with 2 tablespoons of bread flour and using a spatula, work your way around the sides and underneath of the dough.

Next, with floured hands, shape it into a ball.

Using pot holders, take the pot from oven and remove the lid. Carefully place the shaped loaf into the pot and replace the lid, again using the pot holders.

Bake on the bottom rack, covered, for 30 minutes.

When the 20 minutes are up, remove the lid (using pot holders!) and continue baking for an additional 10 to 12 minutes or until golden brown.

No-Knead Cinnamon Raisin Bread l SimplyScratch.com #noknead #homeamde #dutchoven #cinnamon #raisin #bread #fromscratch #simplyscratch

Slice.
Serve.
Devour.

No-Knead Cinnamon Raisin Bread l SimplyScratch.com #noknead #homeamde #dutchoven #cinnamon #raisin #bread #fromscratch #simplyscratch

Enjoy! And if you give this No-Knead Cinnamon Raisin Bread recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

No-Knead Cinnamon Raisin Bread l SimplyScratch.com #noknead #homeamde #dutchoven #cinnamon #raisin #bread #fromscratch #simplyscratch

No-Knead Rustic Cinnamon Raisin Bread
Yield: 1 loaf

No-Knead Rustic Cinnamon Raisin Bread

This No-Knead Cinnamon Raisin Bread is delicous! Baked in a dutch oven, this rustically simple loaf of bread has swirls of cinnamon and studded with raisins.

Prep Time 10 minutes
Cook Time 40 minutes
Additional Time 18 hours
Total Time 18 hours 50 minutes

Ingredients

  • 3 cups bread flour plus 2 tablespoons, divided
  • 2 tablespoons granulated sugar
  • 1-1/2 teaspoons kosher salt
  • 1/2 teaspoon active dry yeast
  • 2/3 cup raisins
  • 1/2 teaspoon vanilla extract
  • 1-1/2 teaspoons ground cinnamon
  • 3/4 cup whole milk
  • 3/4 cup water

Instructions

  1. In a large mixing bowl, measure the flour, sugar, salt and yeast and whisk to combine.
  2. Heat the milk and water until warm (not hot) and stir it into the flour mxiture. Using a rubber spatula, stir untilt it forms a shaggy dough. Stop here.
  3. In a separate bowl, combine raisins, vanilla and cinnamon. Tossing to combine.
  4. Add it to the bowl and fold it into the dough until all the flour is absorbed.
  5. Cover the bowl tightly with plastic wrap and let it rest on your counter for 18 to 24 hours.

THE NEXT DAY:

  1. Place a round dutch oven on the bottom rack of your oven and preheat to 425°. Set a timer for 20 minutes.
  2. When time is up, remove the plastic wrap and sprinkle with 2 tablespoons flour. Use a spatula and work around the edges and bottom of the dough.
  3. With floured hands, shape the dough into a ball.
  4. Using pot holders, take the pot from oven and remove the lid. Place the shaped loaf ino the pot and replace the lid using the pot holders.
  5. Bake on the bottom rack for 30 minutes. Use the pot holders to remove the lid and bake the bread, uncovered for 10 to 12 more minutes or until deeply golden brown.
  6. Then carefully remove the bread with tongs or a spatula, it should come out easily, to a wire rack to cool completely before slicing.

Nutrition Information:

Yield:

8

Serving Size:

1 slice

Amount Per Serving: Calories: 253 Total Fat: 2g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 1g Cholesterol: 2mg Sodium: 410mg Carbohydrates: 52g Net Carbohydrates: 0g Fiber: 2g Sugar: 12g Sugar Alcohols: 0g Protein: 7g
Nutrition information isn’t always accurate.
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