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4.62 from 273 votes
No-Knead Cinnamon Raisin Bread - A beautiful loaf that could not be simpler to make.
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
Author: https://www.kitchenhealssoul.com/2015/03/17/no-knead-cinnamon-raisin-bread/html
Ingredients
  • 3 cups (375g) all-purpose flour
  • ½ tsp instant 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
  1. In a large bowl whisk together the flour, yeast, salt, sugar, raisins, and cinnamon.
  2. Pour in the milk and water, and stir it in with a wooden spoon until your dough forms a ball.
  3. 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)
  4. After this time you will see your dough is sticky, boozy and has at least doubled in size.
  5. Scrape your dough out of the bowl and onto a floured surface and fold it two times on itself, kind of like a book
  6. Roll your dough into a round ball or ‘boule’ getting it nice and smooth on the bottom
  7. 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
  8. Score the top of the bread with a sharp knife.
  9. 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.
  10. Let cool completely before devouring.
  11. * 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.

Recipe Notes

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