Description
This No Knead Cinnamon Raisin Bread is an easy, hands-off recipe that yields a sweet, fragrant loaf with a soft crumb and cinnamon swirl. Perfect for breakfast or a cozy snack, it uses minimal ingredients and requires no kneading, relying on a long fermentation to develop flavor and texture. The bread is baked in a Dutch oven for a crisp crust and tender inside.
Ingredients
Scale
Dough Ingredients
- 3 cups all-purpose flour
- 2 tbsp granulated sugar
- 1 tsp salt
- 1/2 tsp instant yeast
- 1/2 cup raisins
- 1/2 tsp ground cinnamon
- 1 1/4 cups warm water (about 110°F/45°C)
Cinnamon Swirl Topping
- 2 tbsp brown sugar
- 1 tsp ground cinnamon
Instructions
- Mix the Dough: In a large bowl, combine the all-purpose flour, granulated sugar, salt, instant yeast, raisins, and ground cinnamon. Stir together to distribute the ingredients evenly.
- Add Water and Rest: Gradually pour in the warm water while stirring to form a shaggy, sticky dough. Cover the bowl with plastic wrap or a towel and let it rest at room temperature for 12 to 18 hours, or until the dough is bubbly and has doubled in size.
- Prepare for Baking: Turn the risen dough onto a lightly floured surface. In a small bowl, mix together the brown sugar and cinnamon. Sprinkle this mixture evenly over the dough.
- Fold the Dough: Gently fold the dough a few times to distribute the cinnamon swirl mixture throughout without deflating it completely.
- Shape the Dough: Form the dough into a round loaf shape and place it on a piece of parchment paper. Cover the dough again and let it rest for 30 to 45 minutes, while preheating your oven to 450°F (230°C) with a Dutch oven inside to heat up.
- Bake with Lid: Carefully transfer the dough along with the parchment paper into the preheated Dutch oven. Cover with the lid and bake for 30 minutes. This traps steam, helping to develop a crisp crust.
- Bake Uncovered: Remove the lid and continue baking for an additional 10 to 15 minutes until the bread turns golden brown on top.
- Cool and Serve: Take the bread out of the Dutch oven and let it cool completely on a wire rack before slicing to ensure the best texture and flavor.
Notes
- For best results, use a Dutch oven that can withstand high temperatures and has a tight-fitting lid.
- The long fermentation time enhances the flavor and texture without the need to knead.
- The cinnamon swirl is optional but adds a delightful sweetness and spice to the bread.
- Make sure the water is warm, not hot, to activate the yeast without killing it.
- This bread keeps well for a few days stored in an airtight container and also freezes nicely.
