No Knead Cinnamon Raisin Bread (Dutch Oven) Recipe
This no knead cinnamon raisin bread is an easy, foolproof recipe baked in a Dutch oven that yields a wonderfully soft, fluffy loaf studded with plump raisins and warmly spiced with cinnamon. The dough requires minimal effort thanks to its no-knead method and benefits from a long rise time to develop flavor and texture without intense labor. Perfect for a cozy breakfast or snack, this homemade bread offers a delightful balance of sweetness and aromatic spice.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 2 hours 55 minutes (including rising time)
- Yield: 8 servings
- Category: Bread
- Method: Baking
- Cuisine: American
Ingredients
Liquid and Yeast Mixture
- 1 ½ cups water
- 2 ¼ teaspoons active dry yeast (one packet)
- 2 tablespoons sugar (more if you want it extra sweet)
Raisin Mixture
- ¾ cup raisins
- ½ cup warm water (for soaking raisins)
Dry Ingredients
- 1 tablespoon cinnamon
- ½ tablespoon fine grain salt
- 3 ½ cups all-purpose flour (plus more for dusting/shaping)
Instructions
- Activate the yeast: Microwave 1 ½ cups water until warm (100°F – 110°F). In a large bowl or stand mixer, combine 1 cup of the warm water with yeast and 2 tablespoons sugar. Stir until dissolved and let sit 10 minutes until foamy and doubled.
- Soak the raisins: Pour remaining ½ cup warm water over raisins in a small bowl. Let soak for 10 minutes to plump and soften.
- Mix the dough: Add soaked raisins with water, cinnamon, salt, and flour to the yeast mixture. Mix with a dough hook or wooden spoon for at least 1 minute until combined, longer if preferred for stronger gluten development.
- First rise: Scrape the dough down, cover with plastic wrap or damp towel, and let rise in a warm place for about 2 hours until doubled. Alternatively, refrigerate up to 7 days to enhance flavor and ease shaping.
- Preheat the Dutch oven (optional): During the last 30 minutes of rising, preheat the covered Dutch oven in a 450°F oven to boost the bread’s rise and crust quality.
- Shape the loaf: Transfer dough gently to a floured piece of parchment paper. Shape into an oval or round loaf and score the top with a sharp knife or razor blade.
- Prepare for baking: Using the parchment, transfer loaf into the hot (or room temperature) Dutch oven. Handle carefully to avoid burns, especially if preheated.
- Add steam (optional): Place a couple of ice cubes beside the dough inside the Dutch oven to create steam for a crisper crust, though this step is not mandatory.
- Bake: Cover and bake at 450°F for 35 minutes. Uncover and bake an additional 5-10 minutes until golden brown on top.
- Cool before slicing: Carefully remove the bread from the Dutch oven and cool on a rack for at least one hour to prevent gummy texture when sliced.
Notes
- For warm places to allow dough to rise, consider near a sunny window, inside a turned-off oven with light on, or on top of a warm appliance.
- Refrigerating the dough up to a week improves flavor and makes shaping easier.
- Scoring the dough helps control expansion and creates an attractive loaf top.
- Be cautious when handling the hot Dutch oven to avoid burns.
- Allowing the bread to cool completely before slicing yields the best texture and crumb.
