No Knead Cinnamon Raisin Bread (Dutch Oven)

Introduction

There’s something magical about the aroma of freshly baked bread filling the kitchen. It brings back memories of cozy mornings and warm family gatherings. One of my all-time favorite recipes is the No Knead Cinnamon Raisin Bread made in a Dutch Oven. The combination of sweet cinnamon and plump raisins creates a heavenly bread that is perfect for breakfast or as a comforting treat any time of the day.

The Story Behind the Recipe

Years ago, during a visit to my grandmother’s house, I stumbled upon a worn-out recipe book tucked away in a drawer. As I flipped through the pages, I discovered a handwritten recipe for Cinnamon Raisin Bread that belonged to my great-grandmother. The recipe had been passed down through generations, and I knew I had to give it a try.

When I baked the bread for the first time, the entire house was filled with the irresistible aroma of cinnamon. My family gathered around the kitchen, eagerly waiting to taste the warm, freshly baked loaf. From that moment on, this recipe became a beloved tradition in our family, and I’m excited to share it with you today.

Instructions

Making this No Knead Cinnamon Raisin Bread is easier than you might think. Here’s how:

Step 1: Prepare the Dough

In a large mixing bowl, combine 3 cups of all-purpose flour, 2 teaspoons of instant yeast, 1 teaspoon of salt, and 1/4 cup of granulated sugar. Mix well.

In a separate bowl, whisk together 1 1/2 cups of warm water and 1/4 cup of melted butter. Gradually pour the wet ingredients into the dry ingredients, stirring until a sticky dough forms.

Add 1 cup of raisins and 2 tablespoons of ground cinnamon to the dough. Mix until the raisins and cinnamon are evenly distributed.

Step 2: Let the Dough Rise

Cover the bowl with plastic wrap and let the dough rise at room temperature for 12-18 hours. The longer the dough rests, the more flavor it develops.

Step 3: Shape and Second Rise

After the long rest, the dough will be bubbly and doubled in size. Sprinkle some flour on a clean surface and transfer the dough onto it.

Gently fold the dough over itself a few times, shaping it into a round loaf. Place the dough seam-side down on a piece of parchment paper.

Cover the dough with a clean kitchen towel and let it rise for another 2 hours. During this time, the dough will puff up and become lighter.

Step 4: Preheat and Bake

While the dough is on its final rise, preheat your oven to 450°F (230°C). Place a Dutch Oven with a lid in the oven as it preheats.

Once the oven is hot, carefully transfer the risen dough into the preheated Dutch Oven using the parchment paper as a handle. Score the top of the bread with a sharp knife to allow for expansion.

Put the lid on the Dutch Oven and bake for 30 minutes. Then, remove the lid and continue baking for an additional 15 minutes, or until the bread is golden brown.

Once baked, carefully remove the bread from the Dutch Oven and let it cool on a wire rack before slicing.

Variations

This No Knead Cinnamon Raisin Bread recipe is versatile and can be customized to suit your taste. Here are a few variations you can try:

1. Walnut and Raisin Bread

Add 1 cup of chopped walnuts along with the raisins to the dough. The nutty flavor pairs perfectly with the cinnamon and raisins.

2. Orange Zest Twist

Add the zest of one orange to the dough for a refreshing citrus twist. The combination of orange, cinnamon, and raisins creates a delightful flavor profile.

3. Chocolate Chip Delight

If you’re a chocolate lover, replace the raisins with chocolate chips. The melted chocolate will create pockets of gooey goodness in every slice.

Keto Version

If you’re following a keto diet, you can still enjoy the delicious flavors of this bread with a few adjustments. Here’s a keto-friendly version of the No Knead Cinnamon Raisin Bread:

Replace the all-purpose flour with almond flour and use a sugar substitute instead of granulated sugar. Keep the remaining ingredients and follow the same instructions as mentioned above. The result is a low-carb, gluten-free bread that is just as satisfying as the original recipe.

FAQ

1. Can I use whole wheat flour instead of all-purpose flour?

Absolutely! You can substitute up to half of the all-purpose flour with whole wheat flour for a heartier bread. Keep in mind that whole wheat flour may result in a denser loaf.

2. Can I use active dry yeast instead of instant yeast?

Yes, you can use active dry yeast instead. However, you’ll need to activate the yeast in warm water before adding it to the dough. Follow the package instructions for the correct water-to-yeast ratio.

3. How should I store the bread?

Once the bread has cooled completely, store it in an airtight container or a bread bag at room temperature. It will stay fresh for up to 3 days. You can also slice the bread and freeze individual slices for longer storage.

Conclusion

Baking this No Knead Cinnamon Raisin Bread in a Dutch Oven is a delightful experience that brings warmth and joy to any kitchen. The heavenly aroma and the combination of sweet cinnamon and plump raisins make it a family favorite. Whether you choose to follow the original recipe or add your own twist, this bread is sure to become a cherished tradition in your home. So roll up your sleeves, gather your loved ones, and let the magic of homemade bread fill your home.