Cinnamon Raisin No-Knead Bread, the Two Hour Method

a round loaf of no-knead cinnamon raisin bread on a wooden cutting board with a blue cloth with raisins, cinnamon sticks, a jar of yeast and jar of flour in the background

Cinnamon Raisin No-Knead Bread, the Two Hour Method

Course: Snack

Cuisine: American

Diet: Low Fat, Vegan

Keyword: cinnamon raisin no knead bread

Prep Time: 20

Cook Time: 45

Rising time: 1

Total Time: 2 5

Servings:

Calories: 231kcal

Author: Cindy Rainey

Cinnamon raisin no-knead bread is a tasty chewy loaf made with little effort in your dutch oven pan or other covered bread baking dish. This crusty rustic loaf is full of chewy flavorful raisins and cinnamon with a hint of sweet brown sugar. Slather on your favorite butter, jam, or cinnamon sugar sprinkle.

Print Recipe

Equipment

dutch oven pan with lid

Ingredients

1 tablespoon active dry yeast
1 ½ cups water 120°
4 cups All-purpose flour
1 tablespoon ground cinnamon
3 tablespoons brown sugar
¾ teaspoon salt
¾ cup raisins

Instructions

Add yeast to hot water and let sit for 5 minutes. It will start to get a little foamy.
Once the yeast is foamy, pour the yeast/water mixture into a large bowl add the flour and mix. See notes about measuring the flour.
Add the brown sugar, salt, and cinnamon, then begin to work the mixture into a sticky but firm ball of dough. I usually work it with my hands...but it's not kneading!
Fold in the raisins so that they are distributed throughout the dough.
Cover with a damp cloth or plastic wrap and let sit for 1 hour. The dough will about double in size.
During the rise time, reheat the oven to 450°.
Lightly dust a flat dry surface and gently work the dough into a round loaf. Again, this isn't kneading.
Add a large sheet of parchment paper to the Dutch oven and place your dough inside.
Cover with the lid and bake at 450°f for 30 minutes.
At 30 minutes, remove the lid and cook for another 5-10 minutes until the crust is golden brown if necessary.
Let cool before slicing.

Notes

To properly measure the flour using measuring cups, do not scoop the flour with the measuring cup but gently spoon the flour into the dry measuring cup. Level off the top of the flour with a knife. Do not cram or press the flour into the measuring cup as you are leveling off the flour. Repeat until all four cups have been measured.

Nutrition