Cinnamon Raisin Bread Recipe

Name: Cinnamon Raisin Bread Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 12
Ingredients: 4 cup 500g bread flour; 2 1/4 tsp 7g instant yeast OR 2 ¼ teaspoons active dry yeast; 1 1/2 tsp 8g Kosher salt OR 1 teaspoon table salt; 3 tbsp 38g white sugar; 2 tbsp ground cinnamon; 5/8 cup 100g golden raisins; 1 1/4 cup 300ml lukewarm water; 1 tbsp 15g oil

Learn how to make this cinnamon raisin bread recipe. It is a no knead cinnamon bread that is so simple to make. Made with easy pantry staple ingredients, for that fresh bread that you are dreaming of.

Prep: 15 min
Cook: 40 min
Resting: 4 hr
Total time: 4 hr 55 min
Servings: 12 servings

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Ingredients

4 cup 500g bread flour
2 1/4 tsp 7g instant yeast OR 2 ¼ teaspoons active dry yeast 7g
1 1/2 tsp 8g Kosher salt OR 1 teaspoon table salt 8g
3 tbsp 38g white sugar adjust for sweetness
2 tbsp ground cinnamon
5/8 cup 100g golden raisins
1 1/4 cup 300ml lukewarm water 90-100°F / 32-38°C
1 tbsp 15g oil for a softer crumb

Method

In a large mixing bowl, whisk together the dry ingredients: flour, yeast, salt, sugar, cinnamon, and golden raisins. Add the lukewarm water (90-100°F / 32-38°C) and oil, then mix with a wooden spoon or clean hands until a shaggy dough forms. Cover the dough with a damp towel or plastic wrap and let it rest for 30 minutes.

100°F
Stretch and fold the dough by grabbing one side, stretching it up, and folding it over. Repeat on all four sides. Let the dough rest for 20 minutes, then repeat the stretch and folds twice more. This is a great way to develop gluten with little effort.
Cover the bowl with a kitchen towel or plastic wrap and let the dough rise in a warm spot until it doubles in size (this will take about 1.5 to 2 hours).
Lightly flour a surface and turn out the dough. Gently press it down and shape it into a square, then fold the edges toward the center, roll it like a burrito, and form a smooth dough ball. Use a bench scraper or dough scraper if needed.
Place the dough seam-side up in a floured bowl or banneton (this prevents sticking during proofing). Cover with a damp towel or plastic wrap and let it proof for 1.5 to 2 hours at room temperature.
About 30 minutes before the final rise is complete, place your Dutch oven or cast iron pan in the oven and preheat to 450°F (230°C). Turn the dough out onto a piece of parchment paper, seam-side down, score it with a knife or a bread lame and then carefully transfer it to the hot Dutch oven. Use oven mitts to handle the preheated Dutch oven. Cover and bake for 25 minutes. Remove the lid and bake for another 15-20 minutes until the top of the loaf turns golden brown and develops a crispy crust.

450°F
Let the bread cool completely on a wire rack for at least 2 hours before slicing with a sharp knife. Enjoy this easy homemade bread with its sweet cinnamon flavor and juicy raisins!