No Knead Cinnamon Raisin Delight

This no-knead cinnamon raisin bread has transformed my weekend baking routine, eliminating the hard work while delivering bakery-quality results. The combination of sweet raisins and warm cinnamon creates a bread that's perfect for breakfast, snacking, or even dessert, all with just minutes of hands-on time.

I started making this bread during the height of the pandemic when finding good bread became challenging. My family now requests it weekly, and the smell of cinnamon and fresh bread filling our home has become our favorite weekend tradition.

Ingredients

• All purpose flour: the backbone of this recipe that creates the perfect structure
• Salt: enhances flavor and controls yeast activity for proper rising
• Active dry yeast: just a small amount creates amazing rise with no kneading
• Ground cinnamon: choose high quality for the best flavor profile
• Raisins: plump sweet gems that create pockets of sweetness
• Lukewarm water: activates the yeast and forms the dough
• Brown sugar: adds caramel notes and subtle sweetness throughout

Step-by-Step Instructions

Mix the Dry Ingredients:

Combine flour, salt, yeast, cinnamon and raisins in a large bowl until evenly distributed. This ensures the raisins and cinnamon will be evenly dispersed throughout your final loaf.

Add Water and Form Dough:

Pour lukewarm water over dry ingredients and mix thoroughly with a wooden spoon or spatula until no dry flour remains. The dough will look shaggy and somewhat sticky which is exactly what you want for this technique.

Long Rise Period:

Cover bowl with plastic wrap and allow to sit at room temperature for 12 to 18 hours. This extended fermentation is the magic behind no knead bread, developing flavor and gluten structure without any work from you.

Preheat Dutch Oven:

Heat oven to 450°F with your cast iron pot inside. Preheating the pot creates the steam environment needed for that professional bakery crust.

Form Dough Ball With Sugar:

Flour your hands and work surface generously before turning out dough. Sprinkle brown sugar over flattened dough and fold several times to incorporate. Shape into a rough ball and place on parchment paper.

Bake Covered Then Uncovered:

Drop dough with parchment into the hot Dutch oven and bake covered for 30 minutes. Remove lid and bake 15 to 20 minutes more until deeply golden. The first phase creates steam for rising while the second creates that crisp crust.

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The first time I pulled this bread from the oven, I honestly could not believe I had created something so beautiful with so little effort. My daughter now helps me make it, and watching her excitement as we lift the Dutch oven lid to reveal the perfectly risen loaf has become one of my favorite parenting moments.

Storing Your Bread

This cinnamon raisin bread maintains its quality at room temperature for up to 4 days when stored in a paper bag or bread box. Avoid plastic storage which softens the crust too much. To extend freshness, slice the entire loaf once cooled and freeze portions in freezer bags. Toast slices directly from frozen for near fresh baked flavor and texture whenever you want it.

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Making It Your Own

While this recipe is perfect as written, endless variations await. Try adding chopped walnuts or pecans for extra texture and nutrition. Substitute dried cranberries or cherries for the raisins for a tangy twist. For an extra special treat, add orange zest to the dough for bright citrus notes that complement the cinnamon beautifully. The technique remains the same regardless of what mix ins you choose.

Serving Suggestions

This bread elevates any breakfast or brunch spread. Slice it thick while still slightly warm and spread with salted butter for an unforgettable simple pleasure. It makes exceptional French toast soaked in a cinnamon egg mixture. For a decadent dessert, toast slices and top with vanilla ice cream and a drizzle of caramel sauce. I often serve it alongside afternoon tea or coffee for friends who inevitably ask for the recipe.

Frequently Asked Questions

→ Do I need to knead the dough?

No kneading is required. Just mix the ingredients and let the dough rest for 12-18 hours to develop the perfect texture and flavor.

→ Can I use instant yeast instead of active dry yeast?

Yes, you can substitute instant yeast for active dry yeast. The rising process remains the same.

→ How do I prevent the bread from sticking to the pot?

Use parchment paper to line the pot before placing the dough inside. This ensures easy removal after baking.

→ Can I add other ingredients to the dough?

Absolutely! You can mix in nuts, dried fruits, or even chocolate chips for added flavor and texture.

→ How long will the bread keep fresh?

The bread will stay fresh at room temperature for up to 4 days in a sealed container or bag. You can also freeze it for up to 3 months.