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No-Knead Cinnamon Raisin Bread Recipe

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★★★★★

4.7 from 58 reviews

This No-Knead Cinnamon Raisin Bread is a simple and delicious homemade loaf with the perfect balance of sweet cinnamon and plump raisins. It requires minimal hands-on time and no kneading, making it ideal for beginners or anyone seeking an easy, flavorful bread recipe. The long, slow rise enhances the dough’s flavor and texture, resulting in a soft and slightly chewy bread with a beautiful golden crust.

Ingredients

Scale

Dry Ingredients

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

Wet Ingredients

  • 1 ¼ cup plus 3 tablespoons water
  • 1 cup raisins (soaked in water)

Instructions

  1. Mix the ingredients. In a large mixing bowl, combine the flour, water, salt, sugar, cinnamon, and soaked raisins. Mix everything together at once using a rubber spatula to evenly disperse the cinnamon and raisins throughout the dough.
  2. Check the consistency of the dough. Incorporate any dry bits of flour by folding and stirring the mixture. The dough should form a sticky, shaggy ball. If some flour remains unincorporated, add a few teaspoons of water and mix again.
  3. Cover and allow to rise. Tightly cover the bowl with plastic wrap and refrigerate for 10 hours or overnight. After refrigeration, check if the dough has doubled in size. If not, remove it and let it rise at room temperature until doubled.
  4. Shape into a ball. Line a baking sheet with parchment paper or spray with nonstick cooking spray. Gently lift the dough and shape it into a smooth ball by pulling from the bottom, smoothing out the top, and deflating large air bubbles. Place the shaped dough onto the prepared baking sheet.
  5. Allow the dough to proof. Create a warm environment for the second rise by briefly turning on the oven or placing a bowl of hot water inside. Cover the dough with greased plastic wrap and let it rise for about 45 minutes until puffy but not doubled. Toward the end of this time, preheat the oven to 425°F (220°C) with a rack in the center position. Remove the dough from the warm place before baking.
  6. Bake. Bake the loaf for 35-40 minutes until it develops a deep golden brown crust and reaches an internal temperature of 200°F (93°C). Once baked, cool the bread on a wire rack for an hour before slicing to allow the crumb to set.

Notes

  • Soaking the raisins before adding them to the dough helps create plump, juicy bits in the bread.
  • Make sure not to skip the long refrigerator rise to develop flavor and improve the bread’s texture.
  • If the dough hasn’t doubled after refrigeration, allow it to warm and rise further at room temperature.
  • Use a thermometer to check for doneness to avoid under- or over-baking.
  • This bread keeps well stored in an airtight container for 2-3 days or can be sliced and frozen for longer storage.

Keywords: no-knead bread, cinnamon raisin bread, easy bread recipe, homemade bread, no kneading, overnight dough, sweet bread

Find it online: https://leofoster.com/no-knead-cinnamon-raisin-bread-recipe/