No Knead Cinnamon Raisin Bread
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!
Course:
Breakfast
Cuisine:
American
Servings: 1 loaf
Ingredients
- 3 cups (425g/15ozs) all-purpose flour
- ½ tsp instant dry yeast *
- 1½ tsp salt
- 1½ 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**.
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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
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Roll your dough into a round ball or ‘boule’ getting it nice and smooth on the bottom
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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.
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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.
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Let cool completely before devouring.
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* 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.
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**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!