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.
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.
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.
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