No Knead Cinnamon Raisin Bread Recipe
This no-knead cinnamon raisin bread is a delightfully easy and hands-off recipe that yields a soft, flavorful loaf with a perfect crust. Infused with warm cinnamon and studded with sweet raisins, this bread is ideal for breakfast or a cozy snack. The method involves a long fermentation time for improved flavor and texture, baking the dough in a preheated cast iron Dutch oven for a beautiful crust.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 18 hours 55 minutes
- Yield: 10 servings
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Dry Ingredients
- 3 cups all-purpose flour
- 1 teaspoon salt
- ½ teaspoon active dry yeast
- 1 tablespoon ground cinnamon
- 1 cup raisins
- 3 tablespoons brown sugar
Wet Ingredients
- 1½ cups lukewarm water (105°F to 115°F)
Instructions
- Make the dough. In a large bowl, combine the flour, salt, active dry yeast, ground cinnamon, and raisins. Pour in the lukewarm water. Use a spatula or wooden spoon to stir until everything is well incorporated; no need to activate the yeast beforehand.
- Let the dough rise. Cover the bowl with plastic wrap and let it rest at room temperature or inside an unheated oven for 12 to 18 hours. The dough needs at least 5 hours to rise and develop flavor.
- Preheat the oven and pot. Preheat your oven to 450°F (230°C). Place a cast iron Dutch oven with its lid inside the oven to heat up as well, so it reaches the same temperature.
- Form the dough. Lightly flour your hands and sprinkle some flour over the dough. Gently remove the dough from the bowl and place it on a well-floured surface. Flatten it slightly, then sprinkle the brown sugar over the top. Fold the dough over itself several times to help the sugar incorporate. Shape the dough into a smooth ball, adding flour as needed. Place the ball on a piece of parchment paper.
- Place dough in hot pot. Using the parchment paper, carefully lift and drop the dough ball into the hot Dutch oven. Cover it with the lid and place it back in the oven immediately.
- Bake the bread. Bake for 30 minutes with the lid on. After 30 minutes, remove the lid and continue baking for another 15 to 20 minutes until the bread is golden brown and crusty.
- Cool and serve. Remove the bread from the pot; it should easily release. Let it cool completely on a wire rack before slicing and serving.
Notes
- Do not skip the long fermentation time; it’s essential for flavor development and texture.
- Make sure your water temperature is between 105°F and 115°F to activate the yeast properly without killing it.
- Use a heavy cast iron Dutch oven with a tight-fitting lid for the best crust.
- Allow the bread to cool fully before slicing to prevent a gummy texture.
- Brown sugar adds sweetness inside the dough but can be adjusted or omitted depending on preference.
