No Knead Cinnamon Raisin Bread

4.93 from 65 votes

No Knead Cinnamon Raisin Bread

Get ready to gush over this super easy delicious No Knead Cinnamon Raisin Bread! Baked right in a cast iron pot, it's got a crispy crust, soft springy texture, and is perfectly sweetened with a touch of brown sugar. Your family will not be able to wait to slice into it as the amazing aroma of cinnamon raisin fills your home as this yummy bread bakes in the oven!

Prep Time10

Cook Time45

Rising Time18

Total Time18 55

Course: Bread, Breakfast, Side Dish

Cuisine: American

Keyword: cinnamon raisin bread, no knead bread, no knead cinnamon raisin bread

Servings:

Calories: 197kcal

Author: Joanna Cismaru

Equipment

Ingredients

3 cups all-purpose flour
1 teaspoon salt
½ teaspoon active dry yeast
1 tablespoon cinnamon ground
1 cup raisins
1½ cup water lukewarm (105°F to 115°F)
3 tablespoons brown sugar

US Customary - Metric

Instructions

In a big bowl mix the flour, salt, yeast, cinnamon and raisins together. Pour water into the bowl and using a spatula or a wooden spoon mix it until well incorporated. You do not need to activate the yeast before, even though we're using active dry yeast.
Cover the bowl with plastic wrap and let it sit on your counter or inside your unheated oven for 12 to 18 hours. You need to let this dough rest for a minimum of 5 hours to allow the yeast to do its job.
Preheat oven to 450°F. Add your cast iron pot to the oven as it's heating and heat it as well until it's at 450°F. Usually when the oven is done preheating your pot should be hot enough as well. Remove the pot from the oven and remove the lid from it. Use oven mitts, as to not burn yourself.
Flour your hands really well and also sprinkle a bit of flour over the dough. With your floured hands gently remove the dough from the bowl and place it on a well floured work surface. Flatten the dough a little bit then sprinkle the brown sugar over the dough. Now fold the dough over itself a few times, to make the brown sugar blend a bit into the dough. Form the dough into a ball, use more flour if needed. Place the dough over a piece of parchment paper.
Take the ball of dough with the parchment paper and drop it into the hot Dutch oven. Cover the pot with the lid and place it back in the oven.
Bake for 30 minutes with the lid on, after which remove the lid and bake for another 15 to 20 minutes until golden brown. Remove the bread from the pot, it should fall out easily. Let cool completely before slicing into it and serving.

Video

Notes

Check the date on your yeast. Always check the date on your yeast before starting any bread recipe. The main reason that homemade bread fails is due to old expired yeast.
Lukewarm water is a must. The water must be between 105°F to 115°F (41°C to 46°C) for the dough to come together and rise properly. You can easily use a digital cooking thermometer to check the temperature of your water.
It needs time. You must give this no knead cinnamon raisin bread dough at least 5 hours of rising time. If you don’t allow it the time it needs to double in size your bread will turn out heavy and be very dense.
This cinnamon raisin bread will keep at room temperature for up to 4 days in a container or bag. You can also store it in the freezer for up to 3 months in a sealed freezer bag or double wrapped in plastic wrap. Then just allow the bread to thaw out at room temperature for a few hours before serving.

Nutrition