No-Knead Cinnamon Raisin Bread

Just a few short minutes of hands-on time is needed in this bread recipe! Sweet cinnamon and raisins are mixed in with basic bread ingredients, and a long rest time takes the place of kneading. You'll love it toasted with butter in the morning.

Just a few short minutes of hands-on time is needed in this No-Knead Cinnamon Raisin Bread recipe! Sweet cinnamon and raisins are mixed in with basic bread ingredients, and a long rest time takes the place of kneading. You’ll love it toasted with butter in the morning.

finished round loaf of no knead cinnamon raisin bread

Recipe

loaf of no knead cinnamon raisin bread being sliced on wooden board

Super Easy No-Knead Cinnamon Raisin Bread

Print Recipe
Just a few short minutes of hands-on time is needed in this bread recipe! Sweet cinnamon and raisins are mixed in with basic bread ingredients, and a long rest time takes the place of kneading. You'll love it toasted with butter in the morning.
Prep Time:20 mins
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Ingredients

  • 3 1/4 cups plus 2 tablespoons all-purpose flour 425 grams
  • 1 cup plus 3 tablespoons water 285 grams
  • 1 1/4 teaspoons salt
  • 2 tablespoons sugar
  • 1 teaspoon yeast instant or active dry
  • 3/4 cup raisins soaked in water
  • 1 1/2 teaspoon cinnamon

Instructions

  • Mix the ingredients. In a large mixing bowl, combine the flour, water, salt, sugar, cinnamon, and raisins. It's important to mix everything together at once so that the cinnamon and raisinins will disperse easily.  Use a rubber spatula to mix well, incorporating any dry areas of flour. 
    large mixing bowl with flour, water, cinnamon, and raisins
  • Check the consistency of the dough. The dough should form a shaggy ball.  If there are any dry bits that are not being incorporated, add a few more teaspoons of water and mix again. The dough will be sticky.
  • Cover and allow to rise.  Tightly cover the bowl of dough with plastic wrap.  Place the covered bowl in the fridge and allow it to rise for ten hours or overnight.  In the morning, check the dough to see if it has risen enough.  Ideally, it will have doubled in size.  If the dough has not changed much in size, remove it from the fridge and give it more time to rise on the counter.
    split image showing dough before rising and after: it is doubled in size
  • Shape into a ball. Prepare a baking sheet by lining it with parchment or spraying generously with nonstick cooking spray. Gently pick the dough out of the bowl and shape it into a smooth ball.Pull from the bottom of the dough to smooth out the top rather than smashing the dough down.  Deflate any large air bubbles that have formed.Place the dough onto the prepared baking sheet.  
    hand stretching dough into a ball
  • Allow the dough to proof. Prepare a warm place for the second rise, either by briefly turning on your oven or placing a bowl of hot water inside it.  Cover the ball of dough with greased plastic wrap, making sure that the loaf is completely covered.   Allow to rise in a warm place for about 45 minutes, until puffy but not quite doubled in size.   Towards the end of the rising time, preheat the oven to 425 degrees with the rack in the center. Be sure to remove the dough first.
  • Bake. Bake the loaf for 35-40 minutes.  The finished loaf will be deep golden brown and have an internal temperature of 200 degrees.   Cool for an hour before slicing.

Notes

If you have a Dutch oven, this bread will rise even higher in there.  Preheat it while the oven preheats, then carefully place parchment paper and the shaped loaf inside.  Bake for 25 minutes with the lid on, then remove the lid for the rest of the baking time. 

Nutrition

Calories: 204kcal | Carbohydrates: 44g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 185mg | Potassium: 116mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 2mg
Servings: 16 slices
Calories: 204kcal
Author: Katie Shaw
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Homemade Cinnamon Raisin Bread

Don’t feel intimidated at the thought of homemade bread. This recipe is actually quite simple and requires no kneading at all! This recipe is adapted from basic homemade bread ingredients with a little cinnamon raisin love added to it to make it a delicious treat you can enjoy plain or toasted.

slice of cinnamon toast being buttered

What You’ll Need

  • Flour: All purpose flour is all you need here
  • Water: Filtered water is best, but I alway use tap water.
  • Salt: Every bread recipe needs a little salt.
  • Sugar: To help give this bread the perfect sweetness and that beautiful browned crust.
  • Yeast: Either instant or active dry yeast will work well.
  • Raisins: Soaked in water to ensure you have a juicy raisin in every bite.
  • Cinnamon: This wouldn’t be Cinnamon Raisin Bread without cinnamon.
marble counter with yeast, raisins, flour, cinnamon, sugar, and salt

Tips for the Best Cinnamon Raisin Bread

  • Soak your raisins: If you don’t soak your raisins before adding them to the dough, they will absorb the moisture from the ingedients while baking, making your bread less moist. Just let them sit in a cup of water for a little while until they are moist.
  • Sticky dough: Don’t think you need to add more flour to make a perfectly tight, round dough ball. This dough is supposed to be sticky. As long as you follow the measured ingredients you will be good to go. If the dough is too dry, the no-knead magic won’t work and the gluten won’t develop properly.
  • Let it rise: During the rising phase, the dough should double in size. If it is taking longer than noted in the recipe card, set it out on the counter and let it rise until it has doubled.
  • Rise again: The second rise requires a warm area. A great tip is to turn your oven on 350 degrees F for 2-3 minutes and then turn it OFF. The oven will be warm and perfect for putting your dough in for a second rise.

More Bread Recipes You’ll Love

Enjoy this super easy bread!

signature with strawberries

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