Breads & Doughs

Cinnamon Raisin Bread (No-Knead Recipe)

4.56 from 167 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

4.56 from 167 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
6 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!

Sanaipei
Member
Sanaipei
7 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.

Member
2 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…

Member
Alla FL
1 hour ago

Love it! Followed the recipe and it came out perfect!

Abigail
Guest
Abigail
1 day ago

I don’t have raisins would it be okay to use cubed apples or would the moisture change the bread. By the way I really appreciate your baking videos, since I am a teen just getting in to baking

Allegra
Guest
Allegra
2 days ago

Hello! Are you using instant yeast or active dry yeast? I have RapidRise instant yeast, would the measurements be the same? And lastly, will using unsweetened almond milk be ok instead of milk? It’s all I have at the moment. Thank you! Excited to give this recipe a try!

Daphne
Guest
Daphne
3 days ago

I’ve read alot that active dry yeast needs to be mixed with warm liquid to activate it before we use. I’m wondering why this recipe still works with just water and milk poured into the dried ingredients?

Also why do some recipes I’ve seen online have similiar ingredients that can be made kneaded or no-kneaded. Can I use the kneading method on this recipe and bread still comes out ok? If so, how long should I knead for? Sorry for all the questions.

Thanks for your time!

Teo Ai Li
Guest
Teo Ai Li
5 days ago

May I know if I can use saf-instant dry baker’s yeast for this bread? Also do I increase sugar if Im not adding raisins? Thanks for your help!

Kathrine Rice
Guest
Kathrine Rice
7 days ago

Hi Gemma. If I want to make this bread using my sour dough starter instead of yeast, would this work, and if yes, how much starter should I use, please

Claudia
Guest
Claudia
19 days ago

LOVE this bread recipe of all the no-knead I have tried. I don’t know if it is from the milk addition or what but it is great. I add a little more cinnamon, chopped walnuts. When I want to be super healthy I replace one cup of all-purpose with whole wheat. Other than that….I don’t mess with perfection! I use Craisins and I think the next time I make it I will use chopped dried apricots. Thank you for a wonderful recipe that feds my inter-carb queen. 🙂

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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 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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