Cinnamon Raisin Bread: No Need To Knead

Keeping my promise. Here's the recipe for Cinnamon Raisin Bread. And it's wonderful. It isn't overly sugary....the raisins add just the right touch of sweetness. If you have a sweet tooth, certainly add a bit more brown sugar. Please use fresh ingredients. I think my next loaf will have golden raisins or cranraisins. After the initial bake time of 30 minutes covered, I baked the loaf only 10 minutes uncovered. It was perfectly done for my taste. This type of bread has a longer counter life than an Artisan Loaf. Having said that....it won't last long enough to go stale. So dear friends, another No Need To Knead success. Come back for the Olive Loaf recipe I hope to post in a few days. Oh, & Remember To Make Memories At The Table.
*get all ingredients and utensils ready on the counter. Read over the recipe before starting so you understand the steps. Relax, this is an easy method of Bread Baking. 


Cinnamon Raisin Loaf

 3 cups AP Flour or Bread Flour
1 1/2 teaspoon salt
1 teaspoon instant yeast
2 Tablespoons cinnamon
3 Tablespoons brown sugar
1 cup raisins
14 oz water (room temperature)

Need: 6-8 qt. Dutch Oven or any baking vessel with lid that can be put in a 450 degree oven.
2 medium bowls. Wooden spoon.  Cotton kitchen towel (not terrycloth). Kitchen scissor or serrated knife. Plastic wrap. Parchment paper (optional).

 
Blend all dry ingredients in a medium bowl except raisins. Be sure brown sugar is blended well with other ingredients and there are no clumps. Add raisins. Blend. Add water and mix with a wooden spoon. Try to blend with a light touch and not over mix. The dough will be wet and shaggy. Don't fret. Cover the bowl with plastic wrap and let dough rest 12 to 24 hrs at room temperature.

Generously flour work station (counter, wooden board). Flour your hands and remove the dough from the bowl and fold once or twice. No kneading! Next, shape the dough into a ball by quickly folding right side to center, left side to center, top to center, bottom to center and pat into round shape. Keep your hands floured. It will be sticky. Cover the dough with a flour dusted cotton kitchen towel. Let rise for 1-2 hours until it doubles in size.

Set timer for 1 hour. After one hour, place baking vessel with lid in cold oven and preheat oven to 450 degrees. Baking vessel should be in oven for 30 minutes until very hot. Carefully remove hot baking vessel to counter, dust inside with flour if not using parchment paper, and dump dough into baking vessel seam side up. Give pot a shake. With a kitchen scissor, snip the top of unbaked dough in two, small areas so dough can expand while baking. Cover with lid and bake for 30 minutes. Uncover and bake 5-10 minutes for light crust or longer for a darker crust. I think 10 minutes is just right.

Restrain yourself from slicing into hot loaf. Letting the steam escape can make the texture gummy. Serve with good quality butter, jam or honey. Enjoy!

 

Rustic Bread: No Need To Knead

Home Baked Bread.....the scent of it....the texture...the taste. It doesn't get better. Yes, it does. No Need To Knead takes all the work from bread making and just leaves the pleasure. I had been meaning to try this bread recipe for years. I not only wanted to bake a No Knead Bread but I wanted to follow the recipe by Jim Lahey of  Sullivan Street Bakery in NY. Though there are many great bread bakers, Jim Lahey is the king of this method. I also enjoy the YouTube videos on Artisan Bread With Steve. The variety of breads is endless. I was so thrilled with the final result of my first attempt that I'm headed to the store for Kalamata olives for a Mediterranean Olive Loaf.  As I write this, a batch of Cinnamon Raisin Bread is rising in a bowl.  By the end of the week, I hope to bake an Oatmeal Honey Loaf. I will post photos and recipes as I try each new bread. Eventually, I will go back on my diet.

This method is very forgiving...and the scent, texture and taste of this rustic bread is beyond my expectations. I love those air pockets...nooks and crannies that capture melting butter.

The crust is crunchy and the center chewy but delicate. The color of your crust will depend on the length of time you allow the bread to bake uncovered. Bakeware?? Any baking vessel that can stand 450 degree heat. Check the knob on lid...no plastic. A 6-8 qt. Dutch oven is perfect, but even the ceramic insert from a crock pot with lid will work. How about a clay baking dish or a glass casserole with lid? Have only small baking vessels? Divide the dough and make two smaller loaves...just check at 20 minutes baking time.  First Rising Time: most recipes call for 12-18 hours. It can be as short as 8 hrs and as long as 24 hrs.  It's according to YOUR schedule. Please don't stress. This is supposed to be enjoyable and rewarding. You can place dough for second rising on a sheet of *parchment paper. When ready to bake, lift parchment paper with dough on it and place both in hot baking vessel. Parchment paper will prevent sticking. This no fear....no tears recipe will amaze you. *the less you handle the dough the better the bread.
I'm over the moon for this heavenly rustic loaf. "Knead" I say more?

Rustic No Knead Bread

3 cups of AP or Bread flour
1 1/2 c tepid water
1/4 teaspoon instant yeast
1 1/4 teaspoon salt
olive oil (for coating)
extra flour (for dusting)

Need: Two medium mixing bowls
Wooden spoon or pastry scraper
6 to 8 qt pot with lid (dutch oven, Pyrex, ceramic)
Plastic wrap, cotton dish towels (not terrycloth)
kitchen scissor or serrated knife
parchment paper (optional)

Blend all dry ingredients in a medium bowl. Add water and blend with a wooden spoon or scraper for 1 minute. The dough will be wet and shaggy. Don't fret. Lightly coat the inside of a second bowl with olive oil and place dough in the bowl. Cover the bowl with plastic wrap and let dough rest 12 to 24 hrs at room temperature.

Generously flour work station (counter, wooden board). Flour your hands and remove the dough from the bowl and fold once or twice. No kneading!  Next, shape the dough into a ball by quickly folding right side to center, left side to center, top to center, bottom to center and pat into round shape. It will be sticky. Generously flour (flour, cornmeal, or wheat bran) a cotton towel and place the dough seam side down on towel and dust with flour. Cover the dough with

Dough Rising: Note the Bubbles

another floured cotton towel and let rise 1-2 hrs at room temperature until it doubles in size. Or dust a medium size bowl with flour and let the dough rise a second time in the bowl rather than flat on a counter. Or let rise a second time in a non-stick 8" frying pan. Just tip the pan and let dough slide into hot baking vessel when ready to bake.

Set timer for 1 hour. After one hour, place baking vessel with lid in cold oven and preheat oven to 450 degrees. Baking vessel should be in oven for 30 minutes until very hot. Carefully remove hot baking vessel to counter, dust inside with a bit of flour if not using parchment paper, and dump dough into baking vessel seam side up. Give pot a shake. With a kitchen scissor, snip the top of unbaked dough in two, small areas so dough can expand while baking. Cover with lid and bake for 30 minutes. Uncover and bake 5-10 minutes for light crust or 15-30 minutes for darker crust. If you tap the bottom of baked bread and it sounds hollow it's done.

In oven for 30 min then remove lid

Restrain yourself from slicing into hot loaf. Letting the steam escape can make the texture gummy. Serve with good quality butter, jam or honey. Enjoy!

Remember To Make Memories At The Table