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No Knead Cinnamon Raisin Bread Recipe

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★★★★★

4.7 from 113 reviews

This no knead cinnamon raisin bread is an easy and delicious homemade bread recipe that requires minimal effort and no kneading. With a soft, cinnamon-spiced dough studded with plump raisins and baked in a hot Dutch oven, this bread develops a perfectly crusty exterior and tender crumb. Ideal for breakfast or snacks, it offers a delightful balance of sweetness and warmth with minimal hands-on time.

Ingredients

Scale

Dough Ingredients

  • 1 ½ cups (340g) lukewarm water
  • 2 ¼ teaspoons (7g) active dry yeast
  • 2 tablespoons brown sugar
  • 3 ½ cups (450g) bread flour (or all purpose flour), plus extra for dusting
  • 1 tablespoon cinnamon
  • 1 teaspoon salt
  • 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 undisturbed for 10 minutes until it becomes frothy, indicating the yeast is activated.
  2. Mix the dough: Stir in the flour, cinnamon, and salt using a spoon. The dough will be loose and sticky. Gently fold the raisins into the dough ensuring an even distribution without overmixing.
  3. First rise: Cover the bowl with a kitchen towel and allow the dough to rise at room temperature for about an hour, until it has noticeably expanded.
  4. Preheat the oven and Dutch oven: About 30 minutes before baking, preheat your oven to 230°C (450°F). Place a Dutch oven with its lid inside the oven to heat up thoroughly during this time.
  5. Shape the dough: Turn the dough out onto a well-floured piece of parchment paper. Since it is sticky, sprinkle flour on your hands to prevent sticking. Gently fold the edges of the dough inward to form a round ball. Flip the ball so the folded side is down, then cover with a kitchen towel and let it rise for another 30 minutes while the Dutch oven heats.
  6. Bake the bread: Using oven mitts, carefully remove the hot Dutch oven from the oven and remove its lid. Lift the dough along with the parchment paper and place it inside the Dutch oven. Cover with the lid and bake for 30-35 minutes to cook through.
  7. Brown the crust: Remove the lid carefully and bake the bread for an additional 5-10 minutes more to develop a golden, crispy crust. Watch closely to prevent burning, as oven temperatures can vary.
  8. Cool the bread: Remove the bread along with the parchment paper from the Dutch oven and allow it to cool on a wire rack for at least 30 minutes before slicing. This helps to set the crumb and makes slicing easier.
  9. Storage: Best enjoyed fresh, the bread will keep for about 2 days at room temperature. Slice and freeze any leftovers to maintain freshness longer.

Notes

  • If you do not have a Dutch oven, a heavy oven-safe pot or a covered roasting pan can be used as a substitute.
  • The dough is intentionally loose and sticky; avoid adding too much extra flour or it will produce a denser bread.
  • Use warm water around 100°F (38°C) to activate the yeast without killing it.
  • Adjust cinnamon and raisins quantities to your taste preference.
  • This bread freezes well; slice before freezing for easier thawing and use.
  • Baking times may vary slightly depending on your oven and the size of your loaf.

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