No Knead Cinnamon Raisin Bread (Print Version)
# Ingredients:
01 -
3 cups all-purpose flour
02 -
1 teaspoon salt
03 -
½ teaspoon active dry yeast
04 -
1 tablespoon ground cinnamon
05 -
1 cup raisins
06 -
1½ cups lukewarm water (105°F to 115°F)
07 -
3 tablespoons brown sugar
# Instructions:
01 -
In a large bowl, combine the flour, salt, yeast, cinnamon, and raisins. Pour water into the bowl and mix using a spatula or wooden spoon until well incorporated.
02 -
Cover the bowl with plastic wrap and let the dough rest on the counter or in an unheated oven for 12 to 18 hours. Ensure a minimum resting period of 5 hours for proper rising.
03 -
Preheat the oven to 450°F. Place your cast iron pot in the oven while preheating until it reaches 450°F. Once heated, carefully remove the pot and lid using oven mitts.
04 -
Flour your hands and sprinkle a bit of flour over the dough. Gently remove the dough onto a well-floured surface. Flatten it slightly and sprinkle brown sugar over it. Fold the dough a few times to incorporate the sugar, then shape it into a ball. Use additional flour as needed.
05 -
Place the dough on a piece of parchment paper, then carefully lift it and place it into the preheated Dutch oven. Cover the pot with the lid and return it to the oven.
06 -
Bake the bread for 30 minutes with the lid on, then remove the lid and bake for another 15 to 20 minutes until golden brown. Remove the bread from the pot and let it cool completely before slicing and serving.
# Notes:
01 -
Always check the expiration date on your yeast to ensure proper rising.
02 -
Ensure the water temperature is 105°F to 115°F for optimal yeast activation.
03 -
Allow at least 5 hours of rising time for the dough to double in size.
04 -
This bread can be stored at room temperature for 4 days or frozen for up to 3 months.