Breads & Doughs Cinnamon Raisin Bread (No-Knead Recipe) 4.6 from 269 votes Create a Profile! × Sign Up Already have an account? Sign In Jump To Recipe Jump To Video Save Recipe Learn how easy it is to make Homemade Bread, including my Cinnamon Raisin Bread, which is a perfect simple recipe for the fall! By Gemma Stafford | October 1, 2015 | 767 Last updated on January 5, 2022 This post may contain affiliate links. Please see my full disclosure for details. 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 :). 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). 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. HOMEMADE FLAVORED BUTTERS FOR YOUR BREAD! January Bold Baker Challenge Enter for a Chance to Win one of THREE $50 Amazon Gift Cards! WHAT’S THE CHALLENGE? Every month, a new recipe challenge will be announced: this month’s recipe is my No Knead Cinnamon Raisin Bread! Submit a comment or photo for a chance to win! SUBMIT YOUR PHOTO: Make my No Knead Cinnamon Raisin Bread and submit your photo on this page. By submitting your photo, you get 2 entries. COMMENT & REVIEW: You can also get one entry by commenting and reviewing the recipe on this page. 5 stars are appreciated! ENTER ON INSTAGRAM: Gain an additional entry by posting your photo on Instagram and using the hashtag #boldbakerchallenge and tagging us at @biggerbolderbaking! YOU COULD WIN! Three (3) winners will be chosen randomly to win a$50 Amazon Gift Card. Two (2) runners-up will receive a Bigger Bolder Baking Mug Meals Mug**! All entries must be in by Monday, January 31st at 11:59 pm PT. *See official rules below for additional details. FIND OUT FIRST: Sign up for the Bigger Bolder Baking email newsletter to find out when a new challenge is announced! Good luck, Bold Bakers! And I can’t wait to see your Soft Sugar Cookies! *Bold Baker Challenge Rules There is no purchase necessary to enter. Submissions must be in by Monday, January 31st at 11:59 pm PT. Three (3) winners of the $50 Amazon Gift Card will be chosen randomly and contacted by Wednesday, February 2nd. This giveaway is open to participants around the world unless where prohibited by law. ** Mugs can only be shipped Bold Bakers in the U.S. — international winners will receive an equivalent gift card. Try These Recipes! Getting Bread To Rise (And Why It Happens)Better Frozen Pizza From ScratchPerfectly Cheesy Monkey BreadBest-Ever Banana Bread Recipe Watch The Recipe Video! Play No Knead Cinnamon Raisin Bread 4.6 from 269 votes Print Recipe Add to Favorites Loading… Learn how easy it is to make Homemade Bread, including my Cinnamon Raisin Bread, which is a perfect simple recipe for the fall! Author: https://www.kitchenhealssoul.com/2015/03/17/no-knead-cinnamon-raisin-bread/html Servings: 1 loaf Fruit Baking Pans Oven Prep Time 10 minsCook Time 50 minsTotal 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: https://www.kitchenhealssoul.com/2015/03/17/no-knead-cinnamon-raisin-bread/html Servings: 1 loaf Ingredients 3 cups (425g/15ozs) all-purpose flour½ tsp instant dry yeast *1½ tsp salt1½ tbsp granulated sugar2 tsp cinnamon3/4 cup (120g) raisins3/4 cup (188g) milk3/4 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 bookRoll your dough into a round ball or ‘boule’ getting it nice and smooth on the bottomLet 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 tooScore 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.* If you use dry active yeast for this recipe use 1 teaspoon, and sponge it in the liquids for about 5 minutes before adding to the flour.**Add sufficient liquids to bring the dough together in a clean ball, then STOP! Recipe Notes Don't open the door while baking Any left over bread, slice and freeze. Then toast it and have with butter, heaven!