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!