Cinnamon Raisin Bread
A delicious homemade bread combining warm cinnamon and sweet raisins, perfect for breakfast or as a snack.
Ingredients
For the dough
- 1.5 cups warm water Ensure the water is warm, not hot.
- 1 tsp active dry yeast Can substitute with instant yeast.
- 3 cups bread flour Plus more for dusting.
- 3/4 cup golden raisins Ensure they are well-coated with flour mixture.
- 4 tbsp brown sugar Adjust for sweetness if desired.
- 1 tbsp ground cinnamon Add more for a stronger cinnamon flavor.
- 1/2 tsp Kosher salt
Instructions
Preparation
- Add the yeast to the warm water and let it sit for 10 minutes to bloom. It should appear foamy when ready.
- In a large bowl, combine the remaining dry ingredients, breaking up the raisins and ensuring they are well-coated with the flour mixture.
- After the yeast has bloomed, add it to the dry ingredients. Stir with a wooden spoon until the dough comes together.
- Cover the bowl with plastic wrap or a damp kitchen towel, and allow the dough to rise until it doubles in size, which takes about 2-3 hours.
Baking
- Preheat your oven to 450°F, placing your Dutch oven inside to heat.
- Once the dough has risen, turn it out onto a lightly floured surface. Gently fold the dough into itself a few times to create a smooth ball.
- Place the dough on a piece of parchment paper and cover it with the bowl. Let it rest for 15-20 minutes.
- Carefully remove the hot Dutch oven from the oven. Place the bread (along with the parchment) inside. Slash the top of the dough with a sharp knife or bread lame tool.
- Cover with the lid and bake for 30 minutes. Afterward, remove the lid and bake for an additional 20 minutes.
- Once done, lift the bread out of the Dutch oven and let it cool on a wire rack before slicing.
Notes
Store at room temperature in an airtight container for up to three days. For longer storage, slice and freeze using plastic wrap or foil.