Description
A no knead cinnamon raisin bread recipe that delivers a crusty exterior and soft, sweet interior with minimal effort. Perfect for breakfast, brunch, or a cozy snack.
Ingredients
3 cups all-purpose flour
1 teaspoon salt
½ teaspoon active dry yeast
1 tablespoon ground cinnamon
1 cup raisins
1½ cups lukewarm water (105°F to 115°F)
3 tablespoons brown sugar
Instructions
1. In a large bowl, combine flour, salt, yeast, cinnamon, and raisins.
2. Pour in lukewarm water and mix until fully incorporated. No need to knead.
3. Cover with plastic wrap and let rise at room temperature for 12 to 18 hours.
4. Preheat oven to 450°F with Dutch oven inside.
5. Flour your hands and surface. Transfer dough onto floured surface.
6. Sprinkle brown sugar, fold dough gently, and shape into a ball.
7. Place dough on parchment paper and lower into preheated Dutch oven.
8. Cover and bake for 30 minutes. Remove lid and bake for another 15–20 minutes until golden.
9. Remove bread and let cool completely before slicing.
Notes
Ensure your yeast is fresh for best results.
Use lukewarm water (105°F to 115°F) to activate the yeast without killing it.
Longer rise equals better flavor—overnight is ideal.
Resist adding extra flour—sticky dough is normal.
Let the bread cool completely before slicing to avoid a gummy texture.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Bread
- Method: Baked
- Cuisine: American