Name: No Knead Cinnamon Raisin Bread in a Dutch Oven Recipe
Prep time: 15 min
Cook time: 45 min
Total time: PT-490152H6M23S
Cuisine: American
Ingredients: 1 ½ cups water (divided); 2 ¼ teaspoons active dry yeast (one packet); 2 tablespoons sugar (adjust more for extra sweetness); 1 tablespoon cinnamon; ½ tablespoon fine grain salt; 3 ½ cups all-purpose flour (plus extra for dusting and shaping); ¾ cup raisins

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Introduction

This no-knead cinnamon raisin bread is a simple, comforting loaf made effortlessly in a Dutch oven. Soft, fluffy, and filled with plump raisins and warm cinnamon, it’s perfect for breakfast or snack time. The slow rise and gentle baking create a flavorful bread with minimal hands-on effort.

A round loaf of rustic bread is shown with a golden-brown crust and a cracked top pattern forming a star shape with deep fissures exposing the light, airy inner crumb. Scattered dark bits are embedded in the crust, creating contrast against the warm tan and light beige tones of the bread. The loaf rests on crumpled parchment paper inside a container, set against a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ cups water
2 ¼ teaspoons active dry yeast (one packet)
2 tablespoons sugar (more if you want it extra sweet)
¾ cup raisins
1 tablespoon cinnamon
½ tablespoon fine grain salt
3 ½ cups all-purpose flour (plus more for dusting/shaping)

Instructions

Step 1: Microwave the 1 ½ cups water until it reaches 100°F to 110°F (about one minute on high). In a large bowl or standing mixer bowl, mix 1 cup of the warm water with yeast and sugar. Stir until dissolved and let stand for 10 minutes, until foamy.
Step 2: Pour the remaining ½ cup warm water over the raisins in a small bowl and let sit for 10 minutes to rehydrate and soften them.
Step 3: Add the raisin mixture, cinnamon, salt, and flour to the yeast mixture. Mix with a dough hook or wooden spoon for at least 1 minute until combined. Longer mixing will strengthen the dough.
Step 4: Scrape the dough together, cover with plastic wrap or damp towel, and let rise in a warm place for about 2 hours until doubled in size. You can refrigerate the dough up to 7 days if desired to develop flavor and make shaping easier.
Step 5: (Optional) In the last 30 minutes of rising, preheat your oven to 450°F with the Dutch oven inside (lid on) to heat it thoroughly.
Step 6: Transfer the dough gently onto a floured piece of parchment paper. Shape into an oval or round loaf and score the top with a sharp knife or razor blade.
Step 7: Using the parchment paper, lift the dough into the hot Dutch oven. Be careful handling the hot pot and remember to use potholders to remove the lid.
Step 8: (Optional) Place a few ice cubes on the edge of the Dutch oven beside the parchment paper to create steam during baking.
Step 9: Cover and bake at 450°F for 35 minutes. Then uncover and bake 5 to 10 more minutes until the crust is nicely browned.
Step 10: Carefully remove the bread and cool on a rack for at least one hour before slicing to avoid a gummy texture.

Tips & Variations

For extra sweetness, increase the sugar by 1 tablespoon or add a drizzle of honey before baking.
Try substituting raisins with dried cranberries or chopped dried apricots for a different fruity flavor.
Using bread flour instead of all-purpose will give a chewier texture with better gluten development.
Allowing the dough to cold-ferment in the fridge for a day intensifies the flavor and makes shaping easier.
If you don’t have a Dutch oven, use a heavy oven-safe pot with a lid or a covered baking dish instead.

Storage

Store the bread wrapped in a clean kitchen towel or in a paper bag at room temperature for up to 2 days. For longer storage, slice and freeze it in an airtight container for up to 3 months. To reheat, toast slices directly or warm the whole loaf in a 350°F oven for 10-15 minutes.

How to Serve

A round loaf of bread with a golden-brown crust and a lightly dusted flour surface, featuring a star-shaped cut pattern on top with four deep slashes that reveal the soft, light tan interior crumb beneath. Small dark raisins are embedded near the cuts and on the crust, adding texture and color contrast. The bread rests on natural brown parchment paper that softly crinkles around its edges, set against a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, you can substitute instant yeast. Use about 2 teaspoons, and mix it directly with the flour instead of activating it in water first.

Why shouldn’t I slice the bread immediately after baking?

The bread needs time to cool so the interior sets properly. Cutting too early can lead to a gummy texture because the steam hasn’t fully escaped.