It's no secret how much I absolutely love no knead artisan style bread. That golden, crispy crust on the outside with a fluffy, soft, chewy inside...ready to get baking?? Yup, me too. Say hello to my newest iteration, no knead cinnamon raisin bread!
Dan says this bread tastes like oven warmed cinnamon buns! A healthier version with no sugary icing on top but you get the point.
In case you don't, it's delicious. Slather a slice with a little bit of butter or even just plain ! TBH I could probably eat the entire loaf in one sitting.
Plus, it's SO easy to make! Combine everything in a bowl and make a shaggy dough (as seen below). Leave it in a warm place over night, shape, rest, and bake! That's all there is to it.
No kneading necessary to go from this ⤴ to this ⤵. Seriously, absolutely none!
This bread is great as a breakfast toast, with jam, a little butter, or even plain on it's own! Plus, while you make this bread, your whole house will smell like cinnamon 😍.
Oh AND you can use any leftovers for a spectacular bread pudding. Not that I ever have any leftovers of this recipe but you know what I mean.
No knead cinnamon raisin bread recipe below!Print
Easy, simple golden crusted artisan bread with golden and black raisins and light cinnamon flavor. No kneading necessary!
- 3 cups all purpose flour
- 1 ¾ teaspoon coarse salt
- ½ teaspoon active dry yeast
- ¼ teaspoon white sugar (for activing the yeast)
- 1 ½ cups warm water (around 110°F)
- 2 teaspoons ground cinnamon
- 1 cup raisins (I used ½ cup golden raisins and ½ cup black raisins)
- Activate the yeast: Pour warm water into a small bowl. Sprinkle yeast on top. Add sugar and give the mixture a small stir. Place the bowl in a warm place for about 10-15 minutes. Be patient! If yeast is activated, you will see foam on top of the mixture, and even a few small bubbles. Also, if you take sniff, it will smell very much like yeast.
- In a large bowl, whisk together flour, salt, cinnamon, and raisins. Add water and yeast mixture and mix until just combined into a sticky, shaggy dough. Cover the bowl with plastic wrap and let sit for 12-18 hours. After the dough has risen for at least 12 but preferably 18 hours, it should look loose and very moist with plenty of bubbles on the surface.
- When the dough is ready, preheat the oven to 450˚F. Place a 6 to 8qt dutch oven or cast iron pot in the oven to heat up for 30 minutes before baking.
- Place dough on a well floured surface and, using plenty of flour on your hands, gently pat it into a ball shape. Score the top of the dough as desired.
- Place it onto a piece of parchment paper, sprinkle the top of the dough with more flour, and cover with saran wrap while you wait for your pot to heat up.
- Remove the saran wrap and place both the parchment paper and the dough into the heated pot so that the parchment lines the bottom. Place on a middle rack and cook, covered, for 30 minutes. Remove the cover and cook another 10-15 minutes, until bread is golden. Cool on a wire rack.