No Knead Cinnamon Raisin
X marks the spot!!! Cinnamon Raisin bread has always been one of my favorite breads. My Uncle Willy would always bring loaves of crusty bread from his favorite Vermont bakery to our family get-togethers These were all given the name "Willy Bread" despite the variety. Wishing I lived closer to home right now so I could share this with him and see if it would pass his taste test. I don't buy store bought bread for myself because I try to avoid eating it.... except I started this blog and now I can't stop baking and eating bread. HELP! I can't stop..seriously it's a problem.
I found this recipe at KitchenHealsSoul.com through a Google search for a no knead cinnamon raisin recipe. I made a half portion earlier this week as a test and knew I had to make a full size and I'm not disappointed. This is probably the best cinnamon raisin toast I've ever had. My boyfriend who has always shunned cinnamon AND raisins tried this loaf and said it was really good. This recipe takes about 18 hours from start to finish, but is very easy and is worth every moment of patience.
NO KNEAD CINNAMON RAISIN BREAD
MAKES 1 LOAF
RECIPE ADAPTED BY KITCHEN HEALS SOUL
- 375 grams (3 cups) all-purpose flour ( I used 220 g. white + 155 g. stone ground wheat)
- ½ t. active dry yeast
- 1 t. salt
- 1½ TB. granulated sugar
- 2 t. cinnamon
- 120 grams (3/4 cup) raisins
- 188 grams (3/4 cup) milk
- 188 grams (3/4 cup) water
1. Mix together the flour, yeast, salt, sugar, raisins, and cinnamon in a big bowl.
2. Add milk and water, and stir it in with a wooden spoon.
3.Cover with plastic wrap and leave on the counter for 12 - 15 hours.
4. With floury hands or a floury spoon dig out the dough onto a floured surface. Gently fold the edges over each other a couple times and form a nice round ball. Transfer the dough to floured parchment paper.
5. Let rise for about 2 hours covered with some plastic wrap and a towel. I floured the top of my loaf quite throughly with flour to avoid any sticking, but it still stuck a bit on the edges as it rose.
6. About 30 minutes before the dough is ready for baking, score in your design and begin preheating the oven to 450F and place the Dutch oven with it's lid on in the oven to heat up thoroughly.
7. When the dough is ready and the oven has reached proper temperature, Cover with the lid and let bake 30 minutes covered, then 10+ minutes uncovered til a deep dark crust forms. I only baked for an extra 13 minutes because the top of my loaf got rather dark fast.
8. Remove from oven once bread is done and let cool completely before devouring. Smother on some butter or almond butter and enjoy!