No Knead Cinnamon Raisin Bread Recipe
Introduction
This no-knead cinnamon raisin bread is an effortless way to enjoy homemade, flavorful bread with minimal work. The dough rests overnight, developing a perfect texture and aroma, while the cinnamon and raisins add a sweet, comforting touch. It’s ideal for breakfast or a cozy snack.
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon salt
- ½ teaspoon active dry yeast
- 1 tablespoon ground cinnamon
- 1 cup raisins
- 1½ cups lukewarm water (105°F to 115°F)
- 3 tablespoons brown sugar
Instructions
- Step 1: In a large bowl, mix the flour, salt, yeast, cinnamon, and raisins together. Pour in the lukewarm water and stir with a spatula or wooden spoon until well combined. There is no need to activate the yeast beforehand.
- Step 2: Cover the bowl with plastic wrap and let the dough rest at room temperature or inside an unheated oven for 12 to 18 hours. Allow at least 5 hours for the yeast to work properly.
- Step 3: Preheat your oven to 450°F. Place a cast iron pot inside the oven while it’s heating to get it thoroughly hot.
- Step 4: Once preheated, carefully remove the hot pot and its lid using oven mitts. Flour your hands and sprinkle some flour over the dough. Gently transfer the dough to a floured surface.
- Step 5: Flatten the dough slightly, sprinkle brown sugar evenly over it, then fold the dough over itself a few times to incorporate the sugar. Shape it into a ball, adding more flour if necessary, and place it on a piece of parchment paper.
- Step 6: Using the parchment paper, lower the dough ball into the hot pot. Cover with the lid and bake for 30 minutes.
- Step 7: Remove the lid and continue baking for another 15 to 20 minutes until the bread turns golden brown.
- Step 8: Carefully take the bread out of the pot and let it cool completely before slicing and serving.
Tips & Variations
- Use fresh yeast to ensure a good rise; expired yeast may prevent the bread from rising properly.
- Keep the water temperature between 105°F and 115°F to avoid killing the yeast.
- For a quicker rise, you can increase yeast to 1 teaspoon and reduce resting time to 4–6 hours.
- The dough will be sticky—avoid adding too much flour and just flour your hands when shaping.
- Let the bread cool fully before slicing to prevent a gummy texture.
Storage
Store the bread wrapped in a clean kitchen towel or in a bread box at room temperature for up to 3 days. For longer storage, freeze the bread wrapped tightly in plastic wrap and foil for up to 3 months. Reheat slices in a toaster or warm oven before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Do I need to knead the dough?
No kneading is required. The long resting time allows the gluten to develop naturally, giving the bread its texture.
Can I use other dried fruits instead of raisins?
Yes, feel free to substitute raisins with dried cranberries, chopped dates, or chopped dried apricots for a variation in flavor.
PrintNo Knead Cinnamon Raisin Bread Recipe
This No Knead Cinnamon Raisin Bread is an easy, flavorful homemade bread perfect for breakfast or snacking. With simple ingredients and no kneading required, it uses a long rise time for a lovely texture and natural yeast flavor. Baked in a hot cast iron Dutch oven, the result is a golden crust with a soft, chewy crumb studded with sweet raisins and warm cinnamon.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 12 hours 65 minutes (including resting time)
- Yield: 1 loaf (about 12 slices) 1x
- Category: Bread
- Method: Baking
- Cuisine: American
Ingredients
Dry Ingredients
- 3 cups all-purpose flour
- 1 teaspoon salt
- ½ teaspoon active dry yeast
- 1 tablespoon ground cinnamon
- 1 cup raisins
Wet Ingredients
- 1½ cups lukewarm water (105°F to 115°F)
- 3 tablespoons brown sugar
Instructions
- Mix ingredients: In a large bowl, combine the flour, salt, yeast, ground cinnamon, and raisins. Pour the lukewarm water into the bowl and stir everything with a spatula or wooden spoon until fully incorporated. There is no need to activate the yeast beforehand.
- Rest the dough: Cover the bowl tightly with plastic wrap and let the dough sit at room temperature or inside an unheated oven for 12 to 18 hours. This long rest period allows the yeast to ferment and develop flavor. A minimum of 5 hours is required for proper rising.
- Preheat oven and Dutch oven: About 30 minutes before baking, preheat your oven to 450°F (230°C). Place a 5.5 quart cast iron Dutch oven with its lid inside the oven to heat up alongside it.
- Shape the dough: Once preheated, carefully remove the hot Dutch oven using oven mitts. Flour your hands and sprinkle flour over the dough in the bowl. Gently transfer the sticky dough onto a well-floured surface, flatten slightly, then sprinkle the brown sugar evenly over it. Fold the dough over itself a few times to integrate the sugar, then shape into a smooth ball. Place the dough ball on a piece of parchment paper.
- Bake with lid on: Transfer the parchment paper with the dough ball into the hot Dutch oven. Cover with the lid and put it back into the oven. Bake for 30 minutes to trap steam for a beautiful crust formation.
- Bake with lid off: Remove the lid carefully and continue baking for another 15 to 20 minutes until the bread is golden brown all over.
- Cool before slicing: Remove the bread from the Dutch oven and let it cool completely on a wire rack before slicing to ensure the crumb sets properly and to avoid a gummy texture.
Notes
- Use fresh yeast: Expired yeast may lead to poor rise.
- Water temperature is critical: Keep water lukewarm between 105°F to 115°F to avoid killing yeast.
- Long rise improves flavor and texture: Overnight rise is best. You can shorten rise time to 4–6 hours using 1 teaspoon yeast instead.
- The dough will be sticky, which is normal. Avoid adding extra flour; instead, flour your hands when shaping.
- Allow the bread to cool completely before slicing to prevent gummy texture.
Keywords: no knead bread, cinnamon raisin bread, easy homemade bread, cast iron bread, overnight bread dough
