Roaming Buffalo Ranch: Cinnamon Raisin Artisan Bread

Sunday, August 21, 2022

Cinnamon Raisin Artisan Bread - No Knead Recipe...

This recipe is so simple. I made two loaves, one cinnamon raisin and one plain using the same dough recipe. Baking two or more loaves at once saves us time, money and energy.

Beautiful loaves with wonderful flavor.

Ingredients:

3 C All Purpose Flour

2 Heaping Tsp Cinnamon

1/4 C Brown Sugar

1 Tsp Salt

1 Tsp Yeast

2/3 C Soaked Raisins (Soaked 20 minutes in very warm water and drained.)

1 1/2 C Warm Water

Directions:

Mix dry ingredients together in a large bowl. Add soaked and drained raisins along with warm water to dry ingredients. Mix with a sturdy spoon until fully incorporated. Do not overmix. Dough will be sticky. Cover dough with plastic wrap and let rise 8-12 hours or overnight. Pre-heat oven to 450 degrees along with your Dutch oven and lid for 30 Minutes. While the oven and Dutch oven is pre-heating, dust countertop with flour and pour dough out. Dust top of dough with flour and fold dough into a loosely formed ball. Do not knead the dough. Let rest until oven and Dutch oven are pre-heated. Remove Dutch oven from oven. Be careful, it will be really hot. Remove lid. Place loose dough ball in the center of a large sheet of parchment paper. Place dough in the Dutch oven. Put lid back on and place in the oven. Bake for 30 minutes, then remove lid and bake for another 15 minutes. Remove loaf from pot and let cool on a wire rack for at least 20 minutes before slicing.

Notes:

For a plain loaf of bread, omit cinnamon, brown sugar and raisins.

Bake two loaves at a time to save on energy.

Other dried fruits like cranberries, blueberries or dates can be used instead of raisins.

I used my 3 and 4 quart heavy pots with lids to bake in and they worked just fine. My Dutch oven is simply too big to bake in for this recipe.