Breads & Doughs

Cinnamon Raisin Bread (No-Knead Recipe)

4.5 from 115 votes
Learn how easy it is to make Homemade Bread, including my Cinnamon Raisin Bread, which is a perfect simple recipe for the fall!
No-Knead Cinnamon Raisin Bread - A beautiful loaf that could not be simpler to make.

Hi Bold Bakers!

Since getting my Alfa Pizza wood-burning pizza oven, I have been experimenting with a lot of different homemade bread and doughs. Since Fall is in full swing here in LA (well, it’s still 80F out) I thought why not start baking with some fall flavors and get in the mood for the weather to cool down (from 80F  to 72F). I want to show you my recipe for No-Knead Cinnamon Raisin Bread. Although this bread looks like it would be a lot of work, it could not be easier to make. Mix all the ingredients in a bowl by hand and leave for 12 hours. Amateur or professional bakers, this recipe is for everyone!

Bread making is really fascinating to me, espicilaly using the “No Knead” method. It is incredible that you bring your yeast to life by mixing your dough correctly together, then watch as it grows and takes shape. Then you know you did a great job because you have a beautiful loaf of bread at the end.

We have made Pretzels, Cinnamon Rolls and Donuts using this method because I think it yields the best flavors and texture in your bread. And the fact that you mix the dough by hand, and not on a machine makes life easier.

The first job I had in the U.S at 25 was as a morning baker, and by morning I mean 2:00 am. To a 25 year old work and 2:00 am don’t usually go together successfully. It was in South Lake Tahoe, on the border of California and Nevada. In the winter when it would snow, all of the doughs would become sluggish and slow down. They would just lay there heavy with no life in them. I would take them into a warm part of the kitchen and try and get the dough active again. With a little TLC they would come back to life. So, when you are working with doughs just remember that they are like us, they need warmth, water, love and a little sugar to keep us going :).

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This was the very first loaf of bread I made in my pizza oven! No lie. I stood there and watched very carefully as it puffed up and the crust started to form. With a wood-burning oven you do have to rotate the loaf but luckily I knew to stand close so one side didn’t get more “tanned” than the other. I’m proud of myself because one thing I have practiced is controlling the heat but also keeping the fire going at the same time. I can safely say I have gotten a lot better. I knew something wasn’t right when I baked a pizza in 90 seconds (a delicious pizza I might add).

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When you slice the bread you can see your handy work. All of those bubbles, texture and crumb were created simply by the fermetation process. It is the gases that form in the dough. Just think about the little work you had to do to get this artisanal loaf of bread, it’s crazy! I have never been able to achieve this on a machine and that’s why I am an advocate for the No-Knead technique. No loaf is the same, which is the beauty of it.

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HOMEMADE FLAVORED BUTTERS FOR YOUR BREAD!

Watch The Recipe Video!

No Knead Cinnamon Raisin Bread

4.5 from 115 votes
Learn how easy it is to make Homemade Bread, including my Cinnamon Raisin Bread, which is a perfect simple recipe for the fall!
Author: http://www.kitchenhealssoul.com/2015/03/17/no-knead-cinnamon-raisin-bread/html
Servings: 1 loaf
Prep Time 10 mins
Cook Time 50 mins
Total Time 1 hr
Learn how easy it is to make Homemade Bread, including my Cinnamon Raisin Bread, which is a perfect simple recipe for the fall!
Author: http://www.kitchenhealssoul.com/2015/03/17/no-knead-cinnamon-raisin-bread/html
Servings: 1 loaf

Ingredients

  • 3 cups (375g) all-purpose flour
  • ½ tsp active dry yeast
  • tsp salt
  • tbsp granulated sugar
  • 2 tsp cinnamon
  • 3/4 cup (120g) raisins
  • 3/4 cup (188g) milk
  • 3/4 cup (188g) water

Instructions

  • In a large bowl whisk together the flour, yeast, salt, sugar, raisins, and cinnamon.
  • Pour in the milk and water, and stir it in with a wooden spoon until your dough forms a ball.
  • Cover the bowl with plastic wrap and leave on the counter for over about 12-15 hours (no less than 12 hours, it needs this time to grow)
  • After this time you will see your dough is sticky, boozy and has at least doubled in size.
  • Scrape your dough out of the bowl and onto a floured surface and fold it two times on itself, kind of like a book
  • Roll your dough into a round ball or ‘boule’ getting it nice and smooth on the bottom
  • Let rise for 1 hours at room temperature covered with a floured tea towel. It might take longer than an hour. It will rise and grow, and also spread out a little too
  • Score the top of the bread with a sharp knife.
  • Bake in a HOT oven at 400oF (200oC) for 45/50 minutes. To get a crispy, thick crust KEEP THE OVEN DOOR CLOSED DURING BAKING, please.
  • Let cool completely before devouring.

Recipe Notes

Don't open the door while baking
Any left over bread, slice and freeze. Then toast it and have with butter, heaven!

 

 

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Comments & Reviews

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Debbie Cicero
Guest
Debbie Cicero
2 months ago

I have made no knead bread in my Dutch oven many times. Just wondering if this particular recipe would work in a regular loaf pan or should I stick with my Dutch oven. Also, do you think almond milk would work in place of regular milk? Thank you!

RF74
Member
RF74
7 days ago

I hadn’t baked this for a while because I was saving my rum infused raisins & plums for today. As good as always. Simple & truly delicious! BYW, hope you’re feeling wonderful after your trip at home. Mahalo, Gem!

Marie
Guest
Marie
1 month ago

Since it’s getting to the holidays I’m going to make this bread with dried cranberries. I’m hoping to to my mother’s Burbon fruit cake.

Geri
Guest
Geri
1 month ago

Hi, I didn’t have raisins on hand and replaced the raisins with apples but after leaving it overnight, they have a very strong smell and I’m wondering if the apples have gone bad, and if I should take them out and bake the bread or leave them in.

Pamela McFadden
Guest
Pamela McFadden
2 months ago

I’m new to no knead bread, but I have noticed that most are baked on parchment paper in a Dutch oven that has been preheated at 450°F.
Your recipe does not call for preheating the baking tray or a Dutch oven while oven is heating and the temperature is lower at 400°F. Is there a reason for this? I did notice that you said a Dutch Oven could be used. Would you suggest preheating it with the oven? Will the temperature be higher with a Dutch oven?
Thanks for your help, Pamela

connie
Guest
2 months ago

Can I substitute the regular flour for Gluten Free All-purpose flour instead? Can use the keto bread recipe due to nut allergy.

KB
Guest
KB
2 months ago

This is a lovely bread! Thank you!
What is the purpose of the bench rest after folding and shaping?
My bread spreads easily after the folding and shaping into a ball.

Thank you!

Member
Karen Paumen
2 months ago

I have been reading all the reviews and can’t wait to try this. Am I correct that this will make two regular loaf pans and the baking time remains as the recipe states? Do I allow the dough to rise above the rim of the pan? I would also like to make buns with this recipe. About how many dinner sized buns would I expect to get and how long would they bake if formed separately on a sheet pan? I’m also wondering about shaping them and baking all together as pull apart dinner rolls in a 9×13 pan. I… Read more »

Sanaipei
Member
Sanaipei
3 months ago

Hi Gemma,

Love from Kenya! I’ve been following you for the past 3 years and I’ve tried a couple of your recipes and all came out great. I tried this cinnamon raisin bread and lets just say that my family said they won’t eat the store bought bread ever again. Thank you so much for your endless teachings and your love for sharing.

A request to kindly share a rich fruit cake recipe, preparation from soaking fruits to the end product as we are approaching the Christmas season.

May you be blessed always.

RF74
Member
RF74
3 months ago

The initial dough from this recipe is so versatile. This time I substituted the ground cinnamon with 2 Tbsp of matcha powder and the raisins with 3/4 cup of store bought adzuki bean mochi. Everything was great as always beside that the mochi didn’t stay cubes and they all melted in. I need to figure this out and should adjust the sugar if mochi is too sweet.
Feel better Gem!

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Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for a FREE profile and join millions of other Bold Bakers in the community for new dessert recipes, baking techniques, and more every week!

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