No Knead Cinnamon Raisin Bread in a Dutch Oven Recipe
This No Knead Cinnamon Raisin Bread recipe yields a soft, flavorful loaf with plump raisins and warm cinnamon spice, baked effortlessly in a Dutch oven. The dough requires minimal effort with no kneading needed, allowing for a delightful homemade bread experience with a golden crust and tender crumb.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 2 hours 15 minutes plus cooling time
- Yield: 1 loaf (about 10-12 slices) 1x
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Liquid Ingredients
- 1 ½ cups water (divided)
Dry Ingredients
- 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
Instructions
- Activate Yeast: Microwave 1 ½ cups water until 100-110°F (about 1 minute). Mix 1 cup of this warm water with yeast and sugar in a large bowl or mixer bowl. Stir until dissolved and let sit 10 minutes until foamy.
- Soften Raisins: Pour remaining ½ cup warm water over raisins in a small bowl. Mix and let soak for 10 minutes to plump the raisins.
- Combine Ingredients: Add raisin-water mixture, cinnamon, salt, and flour to yeast mixture. Mix with a dough hook or wooden spoon for at least 1 minute until well combined and a dough forms.
- First Rise: Scrape dough to bottom of bowl, cover with plastic wrap or damp towel, and let rise in a warm place for about 2 hours until doubled in size. Optionally refrigerate for up to 7 days to develop flavor and aid shaping.
- Preheat Dutch Oven (Optional): In the last 30 minutes of rising, place the Dutch oven covered in the oven and preheat to 450°F.
- Shape Dough: Transfer dough gently onto parchment paper dusted with flour. Shape into an oval or round loaf and score the top with a sharp knife or razor blade.
- Transfer to Dutch Oven: Use the parchment paper to place the loaf into the preheated Dutch oven. Use potholders to handle the hot pot safely.
- Add Steam (Optional): Place a few ice cubes between the parchment paper and the Dutch oven side to generate steam for a crustier bread.
- Bake: Cover and bake at 450°F for 35 minutes. Then remove the lid and bake for an additional 5-10 minutes until golden brown on top.
- Cool: Carefully remove the hot loaf from the Dutch oven and place on a cooling rack. Let cool for at least one hour before slicing to ensure proper texture.
Notes
- Water temperature between 100-110°F is ideal to activate yeast without killing it.
- Rehydrating raisins enhances texture and flavor throughout the bread.
- You can refrigerate the dough after the first rise up to 7 days to improve flavor complexity and make shaping easier.
- Preheating the Dutch oven helps create a taller, fluffier loaf by providing an initial burst of heat.
- Scoring the dough allows for controlled expansion during baking and a decorative look.
- Adding ice cubes adds steam to the Dutch oven, improving crust texture, but it is optional.
- Allow the bread to cool fully before slicing to avoid a gummy texture.
Keywords: no knead bread, cinnamon raisin bread, Dutch oven bread, homemade bread, easy bread recipe, no knead cinnamon raisin loaf
