This No knead cinnamon raisin bread is loaded with juicy raisins and sweet cinnamon flavour. It has a crispy crust and a soft and moist interior and it is really easy to make.
- 1 ½ cups (340g) Luke warm water
- 2 ¼ teaspoon (7g) active dry yeast
- 2 tablespoon brown sugar
- 3 ½ cups (450g) bread flour (or all purpose flour) and more for dusting
- 1 tablespoon cinnamon
- 1 teaspoon salt
- 1 ¼ cup raisins of your choice
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In a mixing bowl, add the finger warm water, brown sugar and yeast. Let it sit for 10 minutes. Then stir in the flour, cinnamon and salt with a spoon. The dough will be loose and sticky. Add the raisins and gently stir them in. Cover with a kitchen towel and let it rise for about an hour.
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After an hour, turn on your oven to 230 C (450F). Place a Dutch oven with the lid in the oven to heat for about 30 minutes.
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Scrape out the dough unto a well floured pice of parchment paper. The dough will still be sticky so sprinkle with flour so it wont stick to your fingers.
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Gently fold the outer edges of the dough to the center to form a ball. Flip it around and cover with a kitchen towel and let rise for 30 minutes, until the Dutch oven in hot.
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Carefully take out the Dutch oven, it will be very hot! Remove the lid and gently lift the bread with the parchment paper and place inside. Cover with the lid and bake for about 30-35 minutes. Then remove the lid and bake for 5-10 more minutes. Be carful so the top doesn't burn. All ovens are different, so check after 5 minutes. This is to give the bread some color and crispy crust.
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Let the bread cool down for about 30 minutes before you slice it. Best eaten fresh baked, but keeps for about 2 days. Slice and freeze the leftovers so you can enjoy for longer.