Breads & Doughs

Cinnamon Raisin Bread (No-Knead Recipe)

4.6 from 250 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

4.6 from 250 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: https://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: https://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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Sanaipei
Member
Sanaipei
10 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.

Debbie Cicero
Guest
Debbie Cicero
9 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!

Yoided Briggs
Member
Yoided Briggs
2 months ago

I just ate a slice of the bread and it is good. I will reduced the baking time since is a little crunchier and I only baked it for 35 minutes at 400•…. wow! Less time than the recipe indicates. However, it is well done on the inside.
I am making one for my sister. I know this one will be better than the first!
I will never buy any raisin bread from the store again. Fresh is always better!

Thank you for such a wonderful recip!!🤗🤗🤗

Member
5 months ago

Hi Gemma, awesome recipes by you. Love the way you explain. Makes it very easy for new bakers to try baking without fear.. 🙂

Can one use the same for Panattone bread… With orange zest and raisins…

BakerBug
Member
BakerBug
2 months ago

I used 2 cups whole wheat flour + 1 cup all purpose. While the dough did not double in size as per the video, I continued on and it actually turned out quite good. I think the dough needed to be a little wetter (compensating for the use of whole wheat flour, adding more liquid). Also, my water and milk were not at room temperature when I added to the flour mixture. My bad. I put a small tin of water in the oven as it heated up and while the bread baked. This seemed to give the crust a… Read more »

Dhiedhie Blackwell
Member
Dhiedhie Blackwell
1 month ago

Tried this and added some sunflower & pumpkin seed … it was perfect 😋

Sharlene
Guest
Sharlene
2 months ago

Hi Gemma
other breads done in a cast iron dutch remove the lid for the last 5-10 min to get a crispier crust would you recommend doing this as you say leave the oven door closed during baking.Thankyou

Nazm
Member
Nazm
3 days ago

Mine is a convection oven, plz suggest temp and time as crust gets too hard and centre remains uncooked. I used steam for the first 25mins by keeping hot water in the lowermost rack.

Oom
Guest
Oom
4 days ago

I’d like to try this recipe so much. I’m in Bangkok where the weather is very hot. To rest for 12 hrs. at least, Can I put the dough container in the fridge?
I’m not sure if I place it in room temperature, the dough may over proof.
Thank you for many good recipes.

YvonneDrysdale
Member
YvonneDrysdale
4 days ago

Fabulous recipe.
I do not know gow to upload my bread photo!
I am going to use your recipes for everything now. Your recipes seem to be so precise and all the tips are really helpful for a novice baker like me.
I am sooo pleased with my bread!!!

About Us

Meet Gemma

About Us

Meet Gemma

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 my FREE weekly emails and join millions of other Bold Bakers in the community for new recipes, baking techniques, and more every week!

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