Description
This No Knead Cinnamon Raisin Bread is a deliciously soft and flavorful homemade loaf with a fragrant cinnamon swirl and sweet raisins. Using a simple no-knead method, the dough rests overnight for optimal texture and easy preparation. Baked in a Dutch oven, it achieves a perfectly crisp crust and tender crumb, making it an excellent choice for breakfast or a cozy snack.
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 1/4 cups warm water (about 110°F/45°C)
- 1/2 tsp ground cinnamon
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 the dry ingredients together to distribute evenly.
- Add Water and Rest: Gradually pour in the warm water while stirring, until a shaggy dough forms. Cover the bowl with plastic wrap or a towel and let the dough rest at room temperature for 12 to 18 hours until it becomes bubbly and doubles in size.
- Prepare Cinnamon Swirl: In a small bowl, mix the brown sugar and cinnamon together for the topping.
- Incorporate Cinnamon Swirl: Turn the risen dough onto a floured surface. Sprinkle the brown sugar-cinnamon mixture evenly over the dough, then gently fold the dough a few times to create a cinnamon swirl effect throughout.
- Shape the Dough: Shape the dough into a round loaf and place it on a piece of parchment paper. Cover loosely and let it rest for 30 to 45 minutes while you preheat the oven to 450°F (230°C) with a Dutch oven inside to heat up.
- Bake Covered: 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 create a crispy crust.
- Bake Uncovered: Remove the lid and continue baking for another 10 to 15 minutes until the crust is deeply golden brown and crisp.
- Cool and Serve: Take the bread out of the Dutch oven and cool on a wire rack completely before slicing to allow the crumb to set.
Notes
- For best results, use a Dutch oven or heavy oven-safe pot with a lid to trap steam during baking.
- The long fermentation time develops flavor and texture without kneading.
- Make sure water is warm, not hot, to avoid killing the yeast.
- This bread is best eaten within 2 days or can be frozen after cooling.
- You can substitute raisins with other dried fruits like currants or chopped dried apricots.
