No Knead Cinnamon Raisin Bread
User Reviews
4.6
No Knead Cinnamon Raisin Bread
Description
This bread uses a no-knead method combining flour, yeast, salt, sugar, cinnamon, and raisins with milk and water to form a sticky dough. The long fermentation of at least 12 hours allows gluten development and flavor deepening without manual kneading. After rising, the dough is folded gently, shaped into a round loaf, proofed again, scored, and baked at 400°F (200°C) for about 45-50 minutes. The resulting bread has a thick, crispy crust and a soft, flavorful crumb with sweet bursts from the raisins balanced by warm cinnamon.
The baking process emphasizes keeping the oven door closed to maintain a consistent high heat, necessary for a good crust. Leftovers freeze well when sliced and toast nicely, making this recipe both practical and rewarding for home bakers.
Ingredients
- 3 cups all-purpose flour
- ½ tsp instant dry yeast
- 1½ tsp salt
- 1½ tbsp granulated sugar
- 2 tsp cinnamon
- 3/4 cup raisins 120g
- 3/4 cup milk
- 3/4 cup water
Notes
- Keep the oven door closed during baking to maintain a crispy crust and proper bake.
- Slice any leftover bread before freezing to make convenient toast later.
User Reviews
Overall Rating
4.6
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