Monday, April 25, 2011

Cinnamon Raisin No Knead Artisan Bread Loaf

I've already posted a recipe in this blog for a delicious, no fail No Knead Artisan Bread Loaf, and this is a very nice variation of that recipe. There are so many creative ways to change that recipe up, and this is a favorite. Cinnamon raisin bread is so good! It makes a nice addition to breakfast, toasted with a little bit of butter. You can also make awesome French toast with it. Let me know what variations you come up with for your family!


3 cups flour (I use King Arthur Unbleached Bread Flour)
1/4 tsp yeast (any type)
1 1/4 tsp salt
1 3/4 cups water (distilled)
3/4 cup brown sugar
2 tbsp cinnamon
1/2 cup raisins


Combine flour, yeast, salt, brown sugar, and cinnamon, and raisins in a large bowl. Then add water and mix only until dough looks shaggy. Cover with plastic wrap and store in a warm place for 18-24 hrs to ferment (I stick the bowl on top of our fridge).

Flour your hands and fold the dough over itself a few times on a floured surface. Let it sit for 2 hrs covered in a cotton towel.

Preheat the oven to 450 degrees with your dish inside 30 min before your 2 hours are up.

**Helpful Notes**
Don't preheat the lid. Some people use a 5 quart enamaled cast iron pot. I use the inside dish of my crock great! Whatever you use, make sure that the handle to the lid and the dish can sustain the high temperature. I just unscrew the plastic handle on my crock pot lid and cover it with aluminum foil.

Take out the preheated pot and using the cotton towel, CAREFULLY roll the dough inside. Shake the pot to evenly distribute the dough. Cover with the lid and bake at 450 degrees for 30 min covered, then 450 degrees for 5-10 min uncovered.

Let cool for 1 hour before slicing. Tastes so good!

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  1. I just started no-knead breadmaking but have just made plain loaves until trying this recipe...YUM!!!

    If you are trying to cut carbs, do NOT make this bread even if it's just for your family - you WILL eat it! I'm sitting here contemplating eating half the loaf tonight....

    thanks for sharing!

  2. Anonymous - You're welcome! I'm so glad you liked it. Thanks for letting me know how it turned out for you:-)

  3. Questions- please when do you put the raisins in? And just curious - why distilled water?

  4. I just saw that I left the raisins out of the directions...sorry! You put the raisins in along with all the other ingredients. Thanks for catching that---I'll change it. I use distilled water or bottled water, because tap water can be filled with chlorine that may inhibit rising. Also, some well waters can be too soft or too hard. Distilled or bottled water gives you better, more consistent results. Let me know how it turns out for you!