No-Knead Cinnamon Raisin Bread

4 from 1 vote

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 Time20

Course: Breakfast

Cuisine: American

Keyword: easy cinnamon raisin bread, no knead raisin bread

Servings: slices

Calories: 204kcal

Author: Katie

Equipment

Mixing bowl
Plastic Wrap
Dutch oven (optional)

Ingredients

3 ¼ cups plus 2 tablespoons all-purpose flour (425 grams)
1 ¼ cup plus 3 tablespoons water
1 ¼ teaspoons salt
3 tablespoons sugar
1 teaspoon yeast (instant or active dry)
1 cup raisins (soaked in water)
1 ½ teaspoon cinnamon

Instructions

Mix the ingredients. In a large mixing bowl, combine the flour, water, salt, sugar, cinnamon, and raisins. Then, mix everything together at once to make sure the cinnamon and raisins disperse evenly.
Check the consistency of the dough. Use a rubber spatula to incorporate any dry areas of flour. The dough should form a shaggy ball. If there are any dry bits, add a few more teaspoons of water and mix again. The dough will be sticky.
Cover and allow to rise. Tightly cover the bowl with plastic wrap. Place it in the fridge and let it rise for 10 hours or overnight. In the morning, check if the dough has doubled in size. If not, remove it from the fridge and let it rise on the counter until it doubles.
Shape into a ball. Line a baking sheet with parchment or spray it generously with nonstick cooking spray. Gently pick up the dough and shape it into a smooth ball by pulling from the bottom to smooth out the top. Deflate any large air bubbles that have formed. Place the dough onto the prepared baking sheet.
Allow the dough to proof. Prepare a warm place for the second rise by briefly turning on your oven or placing a bowl of hot water inside it. Cover the dough with greased plastic wrap, ensuring it is completely covered. Let it 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°F (220°C) with the rack in the center. Be sure to remove the dough first.
Bake. Bake the loaf for 35-40 minutes, until deep golden brown and with an internal temperature of 200°F (93°C). Cool for an hour before slicing.

Notes

Make sure your yeast is fresh and active. If you're not sure, test it in warm water with a bit of sugar before adding it to the mix.

Soak the raisins in warm water for about 10 minutes before adding them to the dough to prevent them from drawing moisture out of the dough, keeping it nice and hydrated.

Use room temperature water and flour to help the dough rise better. Cold ingredients can slow down the yeast's activity.

During the rising phase, the dough should double in size. If it takes longer than noted in the recipe, set it out on the counter and let it rise until it has doubled.

The second rise needs a warm area. A good 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.

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