Cinnamon Raisin Bread - Sliced
Bread, EAT, Recipes

Easiest Cinnamon Raisin Bread Ever

I do not exaggerate.  In my opinion the only thing that could possibly be easier is to buy a loaf. That’s pretty easy.  BUT 1) you have to leave your house and burn expensive gasoline and 2) you are likely getting something with a reaaaaaaalllllyyyyy long list of ingredients one can only guess are preservatives and dough conditioners and maybe even {gasp} artificial flavors and colors!

Cinnamon Raisin Bread

Never fear, no-knead artisan bread is here! I’ll post my recipe below, but wanted to point you to the original recipe…which I found on Pinterest, of course. Janet does an awesome job of leading you step-by-step through the process with pictures.  The recipe itself is not so unique.  In fact most would say that no-knead artisan bread recipes originated with a New York Times columnist.  I found that recipe and tried it.  It’s almost identical, but I found Janet’s recipe is great and I love her suggestions for mix-ins.

Before I move on to the cinnamon-raisiny goodness I’ll let you know that this recipe is made in a dutch oven.  You need one that has a heavy lid and can withstand 450 degree oven temps (probably not if it has a plastic handle).  Mine is enameled cast iron (similar to the one in the Pinterest photo), but regular cast iron would work, or even stoneware, if it can withstand the temps.

*If you don’t have the dutch oven…you can bake your loaf on a baking stone or sheet.  Just preheat it as you do the pot, and put the bottom of your broiler pan on the rack below.  After you put your bread on the sheet pour a cup of water into the broiler pan and close the door.  This will provide the steam you need for the crispy, chewy artisan crust.

If you are used to the sweeter version, with cinnamon and sugar swirled through the loaf (much more work) this might not be for you…though I found it just as I expected it to taste.  Here’s a picture of a slice so you can get an idea of how many raisins there are.  I added a cup, if you think that’s too many, you could try 3/4 of a cup.

Cinnamon Raisin Bread Slice

Easiest Cinnamon Raisin Bread Ever

  • Servings: 1 loaf
  • Time: Prep: 5min; Cook: 40min; Total: 12hr, 45min
  • Difficulty: easy
  • Print

A rustic, chewy loaf of artisan-style bread, chock-full of plump raisins and cinnamon.


Ingredients

  • 3 cups unbleached, all-purpose flour
  • 2 teaspoons salt
  • 2 teaspoons sugar
  • 2 teaspoons cinnamon
  • 1/2 teaspoon instant yeast
  • 1 cup raisins
  • 1 1/2 cups water

Directions

  1. In a large bowl (large enough for dough to rise and ferment) stir together flour, salt, sugar, cinnamon and yeast until well combined. Stir in raisins. Stir in water. Mix just until combined. Dough will be shaggy and possibly a little dry looking.
  2. Cover bowl with plastic wrap and allow to sit on counter for 12-18 hours. Place dutch oven with lid in your oven and preheat to 450 degrees for 20-30 minutes. In the meantime, turn your dough onto a moderately floured surface. Sprinkle with flour and use floured hands to shape into a smooth ball, folding the edges to the bottom. Put the loaf down on your floured surface, invert your bowl on top and leave it until your oven and pot are preheated.
  3. Slit the top of your loaf about 1/8-1/4 inch deep 3 times with a sharp serrated knife. Drop it carefully in your preheated pot (you can sprinkle some corn meal in the bottom first if you like) and cover with the lid.
  4. Bake covered at 450 degrees for 25 minutes. Remove lid and continue to bake for 15 minutes.
  5. Carefully remove your hot loaf to a cooling rack and cool thoroughly before slicing (I know it’s hard to be patient, but if you cut it too soon your bread will be gummy).
  6. I slice my loaf and store it in a plastic bag because I don’t mind if my crust loses some of it’s crispiness…it’s still chewy. If you want to preserve a crunchy/chewy crust, store your loaf cut-side down on a cutting board and cover with a towel.

35 thoughts on “Easiest Cinnamon Raisin Bread Ever”

  1. Love this recipe…and I just may try it one of these days sweetie. Yours looks so good.
    Your blog is looking B~U~2~Full! Good Job Lisa LaRee!!!

    Love Momma

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  2. I’ve been baking bread for over two months now, from pinterest, in my Dutch oven 🙂 BUT I have been looking for a cinnamon raisin bread and this is perfect as it uses the base that I use, I am so excited to try it! thanks for sharing ❤

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    1. Hope you enjoy it, Lotti! I haven’t made it in a while…but we have a snow storm coming in so I might just have to whip up a batch tonight to bake tomorrow 🙂

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      1. How much too much water? Could you figure out the percentage and add a little bit more of the dry ingredients? If it’s just a splash too much you might wait and see.

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  3. I never comment on recipes, but this is incredible! I made it in my dutch oven and gave my mom half. She has already requested I make some for Christmas morning. So delicious! Thanks for sharing!

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    1. So sorry for the delayed reply! I wouldn’t think there would be any problem using bread flour, especially since this bread has an artisan, chewy texture…which bread flour is great for.

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  4. Been making bread in my Le Creust for awhile now and love it. My husband requested raisin bread this weekend so I was lucky to find your website. He loved it! I think I’ll be making this a lot.

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  5. Can you freeze this? Thinking about making and freezing to have after baby #2 arrives in a few weeks. Let me know what you think! Thanks!

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  6. Wow! So easy, and drop dead amazing. So much better than store bought! I’ll be baking this once a week and even to give as gifts. People need to know how good raisin bread can be!!

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    1. Was your yeast fresh? Could try increasing the yeast or decreasing the salt slightly. Part of it comes in the shaping, too, because it’s a very soft dough, and flattens slightly when you put it in the pot (or on the stone)Hope that helps for the future.

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  7. Hi there – I want to give this recipe a go, but would like to soak the fruit to reconstitute them first (perhaps in Earl Gray tea and some whiskey!) Would you recommend increasing the flour/yeast amount?

    Thanks, and happy new year!

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    1. Hi Kat! So sorry for the delayed reply. Did you try pre-plumping your raisins? I would love to hear whether it worked. I am not a professional baker, but I think I might try an extra couple of tablespoons of flour or decreasing your water by a tablespoon or two? Happy baking!

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  8. i’ve made this bread 3 times. the first time turned out perfectly, it rose and was chewy. the next two times it didn’t raise. i’m wondering if it’s because i added an extra teaspoon of cinnamon? the only other difference is i put the yeast in the fridge and let it come to room temp before i use it. any thoughts on what i’m doing wrong?

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    1. I’m sorry to hear about your loaves that weren’t successful. I wouldn’t think the extra cinnamon would cause a problem. I use instant yeast, straight from my freezer. I’m afraid I wouldn’t know about your situation. Are you certain the yeast was still fresh/active? Were there any other circumstances that were different? Was the spot you chose for rising too cold? Did the dough get dried out? I’m afraid I’m not a professional, so I can’t think of other suggestions to consider.

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    1. I’m so sorry, Carole! Please bear with me…I moved web hosts and I forgot I had used a recipe plugin for the old site. Oops! I hope to have the recipes replaced this week. I’ll try my best to remember to contact you when I’ve got it back up!

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