No Knead Cinnamon Raisin Bread – There’s an undeniable enchantment to homemade bread, isn’t there? That warm, yeasty aroma transforms your kitchen into the coziest place on earth, a promise of comfort in every sniff. For years, I shied away from yeast breads, intimidated by the kneading and rising, until I discovered the marvel of no-knead baking, which led me directly to this incredible No Knead Cinnamon Raisin Bread.
This isn’t just a recipe; it’s a hug in a loaf, delivering that sweet, spiced aroma to your morning with barely any effort, making it perfect for a lazy Sunday or a cozy afternoon treat. Much like our popular No-Knead Cranberry Nut Bread, this simple method transforms baking, and if you’re curious about other fantastic versions of cinnamon raisin bread, the joy truly is widespread. I can’t wait for you to experience this simple, delicious magic too!
Why You’ll Love This No Knead Cinnamon Raisin Bread
If you’re anything like me, the thought of homemade bread fills you with joy, but the actual doing of it can feel like a mountain to climb. That’s where this recipe swoops in like a superhero. It’s truly effortless, requiring almost no hands-on time, yet delivers a deliciously rustic loaf with a beautiful crumb and a crackly crust. The overnight rise does all the heavy lifting, developing incredible flavor while you dream. Plus, the delightful aroma of cinnamon and sweet raisins baking in your oven? Pure, unadulterated comfort.
The Secret to Great No Knead Cinnamon Raisin Bread
The real magic behind this incredible no knead cinnamon raisin bread lies in two simple things: time and a Dutch oven. The long, slow overnight fermentation allows the flavors to deepen and the gluten to develop on its own, eliminating the need for any strenuous kneading. And then there’s the Dutch oven! Baking the bread in a preheated Dutch oven creates a steamy environment that mimics a professional bakery oven, giving you that perfectly crusty exterior and a wonderfully tender, chewy interior that we all adore. Don’t skip these steps for the best results!
Pro Tips to Nail It Every Time
First, don’t rush the rise. Patience truly is a virtue here; let that dough take its sweet time, usually 12-18 hours, depending on your kitchen’s temperature. Second, ensure your Dutch oven is screaming hot before the dough goes in – this is key for that amazing crust. Finally, if your kitchen is on the cooler side, try tucking your covered dough into a slightly warm (but turned off!) oven to help it along. And remember, the dough will be shaggy and sticky, that’s perfectly normal and part of its charm!
Fun Variations to Try No Knead Cinnamon Raisin Bread
Feeling adventurous with your no knead cinnamon raisin bread? Try swapping half the raisins for dried cranberries or chopped dried apricots for a tangy twist. A sprinkle of chopped walnuts or pecans folded in with the raisins adds a lovely crunch and nutty depth. For an extra special treat, a ribbon of brown sugar and cinnamon swirled into the dough just before the second rise can create a beautiful, sweet surprise within the loaf. Or, a touch of orange zest pairs beautifully with the cinnamon and raisins.
Final Thoughts
There’s something profoundly satisfying about pulling a warm loaf of homemade no knead cinnamon raisin bread from the oven. It’s a simple pleasure, yes, but one that fills your home with warmth and your heart with joy. This recipe has become a true favorite in my kitchen, a go-to for when I crave that artisanal bread experience without the fuss. It’s a gentle reminder that some of the best things in life, and in the kitchen, don’t have to be complicated to be absolutely wonderful. Enjoy every comforting slice!
My Coziest No Knead Cinnamon Raisin Bread Recipe
Course: BreakfastCuisine: AmericanDifficulty: Easy4
servings30
minutes40
minutes300
kcalA delightfully simple and incredibly flavorful no-knead cinnamon raisin bread recipe that yields a beautifully rustic loaf with minimal effort.
Ingredients
3 cups (360g) all-purpose flour
1 teaspoon salt
1 teaspoon instant yeast
1 tablespoon granulated sugar
2 teaspoons ground cinnamon
1 ½ cups warm water (about 100-110°F / 38-43°C)
1 cup raisins, plumped in warm water if very dry (drained)
Optional: 1 tablespoon melted butter for brushing
Directions
- In a large bowl, whisk together the flour, salt, yeast, granulated sugar, and ground cinnamon until well combined.
- Pour in the warm water and mix with a wooden spoon or spatula until a shaggy, sticky dough forms. Do not overmix; just ensure all flour is hydrated.
- Gently fold in the plumped and drained raisins until evenly distributed.
- Cover the bowl tightly with plastic wrap and let it rise at room temperature (ideally 68-72°F / 20-22°C) for 12-18 hours, or until doubled in size and bubbly.
- When ready to bake, place a 6-8 quart Dutch oven (with lid) in the oven and preheat to 450°F (232°C). Let the Dutch oven preheat for at least 30 minutes.
- Lightly flour a clean surface. Scrape the dough out onto the floured surface. It will be very sticky.
- Gently fold the edges of the dough into the center a few times to form a somewhat round shape, handling it as little as possible. Do not knead.
- Carefully remove the hot Dutch oven from the oven. Gently transfer the dough seam-side up into the hot Dutch oven.
- Cover with the lid and bake for 30 minutes.
- Remove the lid and bake for another 15-20 minutes, or until the crust is deeply golden brown and sounds hollow when tapped.
- Carefully remove the bread from the Dutch oven and transfer to a wire rack to cool completely before slicing. Brush with melted butter, if desired, for a softer crust.
Notes
- Perfect Proofing Spot: If your kitchen is cool, place the covered dough in an oven that’s been briefly warmed (then turned off!) to create a cozy environment for rising. Just a few minutes of warmth, then turn it off, and let the dough enjoy its slow slumber.
- Dutch Oven Size Matters: A 6-quart Dutch oven is perfect for this recipe, allowing the dough to rise beautifully without spreading too much. If you only have an 8-quart, it will work, but the loaf might be slightly flatter, which is still delicious!
- Customize Your Spice: Feel free to adjust the cinnamon to your taste! For a bolder flavor, you can add a pinch of nutmeg or allspice. If you’re not a fan of raisins, dried cranberries or chopped dried apricots are wonderful substitutions.
