Best 4 No Knead Cinnamon And Raisin Bread Recipes

EASY NO KNEAD CINNAMON ARTISAN BREAD

Steps:

• Add the flours, raisins, yeast, salt, cinnamon, and brown sugar to a large bowl. Be sure to add the yeast and the salt to separate sides of the bowl.
• Stir the dry ingredients together well.
• Add the water and stir until a thick, rough dough forms. Add 1-2 more tablespoons of water or flour if needed.
• Flour your hands and shape the dough into a ball, placing it into the bottom of the bowl and covering the bowl with plastic wrap.
• Place in a warm spot in your kitchen and let rise for 12-18 hours. When I make this bread, I prepare the dough in the evening and bake the next morning. For quick rise instructions, see the Recipe Notes below.
• After the rising time, preheat your oven to 450 degrees Fahrenheit.
• Place an oven-safe Dutch Oven pot in the cold oven and let it preheat with the oven.
• Flour your hands well and shape the dough into a round ball and set it on a piece of parchment paper on the counter dusted with flour.
• Dust the top of the dough ball with flour and cover with a clean kitchen towel, letting it rise for 25 minutes.
• After the dough has risen remove the Dutch Oven pot from the oven and using the parchment paper, pick up the dough and place it carefully in the bottom of the Dutch Oven. Make two very shallow slices in the top of the risen loaf in the shape of an X.
• Replace the lid of the Dutch Oven, place it back into the hot oven, and bake for 30 minutes.
• After 30 minutes of baking time, remove the lid from the Dutch Oven and continue baking for an additional 10 minutes uncovered.
• After the baking time, remove the pot from the oven and transfer the loaf to a cooling rack using the parchment paper.
• Cool completely before slicing.

NO-KNEAD CINNAMON AND RAISIN BREAD

Steps:

• Stir 3 cups flour, sugar, cinnamon, salt, and yeast together in a large bowl. Pour in water and stir until all the flour has been incorporated and a shaggy, wet dough forms. Stir in raisins and cover with plastic wrap.
• Place bowl in a warm, draft-free space for 30 minutes or in the oven with the oven light on.
• Sprinkle a clean working surface with 1 tablespoon flour. Scrape dough out onto the counter and use a bench scraper to fold the dough over onto itself several times, incorporating most of the flour into the dough. Rinse and dry the bowl.
• Cut parchment paper into a liner for the bowl, folding it so that it sits flat against the bowl. Place dough on the parchment paper in the bowl and cover with plastic wrap. Let rise for 30 minutes.
• Meanwhile, place a 5-quart Dutch oven into the oven and preheat to 400 degrees F (200 degrees C). Set timer for 30 minutes.
• Remove warmed Dutch oven from the oven and transfer dough with the parchment liner into the Dutch oven. Cover with a lid.
• Bake in the preheated oven for 30 minutes. Uncover and bake for 5 minutes more. Remove from oven and carefully transfer bread onto a wire rack. Remove parchment paper. Cool completely before slicing, about 2 hours.

WORLD'S BEST CINNAMON RAISIN BREAD (NOT BREAD MACHINE)

Steps:

• Warm the milk in a small sauce pan on the stove until it just starts to bubble, stirring occasionally.
• Remove from heat.
• Let cool until lukewarm, about 120-125 degrees.
• Dissolve yeast in warm water and set aside until yeast is frothy, about 10 minutes or so (make sure your water is at the correct temperature or the yeast won't activate.) Then mix in eggs, sugar, butter salt and raisins (stir in the cooled milk slowly so you don't cook the eggs.) Add the flour gradually to make a stiff dough.
• Knead the dough on a lightly floured surface for a few minutes until smooth.
• Place in a large, buttered, mixing bowl and turn to grease the surface of the dough.
• Cover with a warm, damp cloth and let rise (I like to let my bread rise in the oven with the light on. It has just the right amount of heat and keeps the bread out of drafts.) Allow to rise until doubled, usually about 1 1/2 hours.
• Roll out on a lightly floured surface into a large rectangle 1/2 inch thick.
• Moisten the dough with 2 tablespoons milk and rub all over the dough with your hands.
• Mix together 1 cup of sugar and 3 tablespoons cinnamon and sprinkle mixture evenly on top of the moistened dough.
• Roll up tightly (the long way).
• The roll should be about 3 inches in diameter.
• Cut into thirds, and tuck under ends and pinch bottom together.
• Place loaves into well greased (you can use Crisco or butter for this) 9 x 5 inch pans and lightly grease tops of loaves.
• Let rise in warm place, uncovered, again for about an hour.
• Bake at 350 degrees for 45 minutes or until loaves are lightly browned and sound hollow when tapped.
• Remove from oven and let cool on rack.
• Take melted butter and spread over tops of loaves.
• After about 20 minutes, lay loaves on their sides and remove from pans.
• Allow to cool before slicing.

SLOW-RISE, NO-KNEAD CINNAMON-RAISIN BREAD

Steps:

• For the first stage:
• Thoroughly combine the flour, salt and yeast in a 3- to 4-quart or larger bowl; mix with a large spoon.
• Add the water, stirring vigorously until evenly incorporated; the mixture may be stiff.
• Scrape down the sides of the bowl with a greased flexible spatula.
• Drizzle the dough top with about 1/2 teaspoon of oil (no need to measure); use a pastry brush or your fingertips to spread it evenly over the dough surface and up sides of the bowl.
• Cover the bowl tightly with plastic wrap and set aside at a room temperature of about 70 degrees or cooler for 12 to 18 hours.
• For the second stage:
• Mix cinnamon and sugar and set aside.
• Use a fork to beat together 4 tablespoons of the melted butter and the sugar in a medium bowl until well blended.
• Beat in the egg and raisins until incorporated; let stand for 5 minutes.
• Vigorously stir the butter mixture into the dough until the dough deflates and the ingredients are evenly incorporated; the dough will seem rubbery.
• Vigorously stir the flour into the dough until thoroughly incorporated.
• Lightly stir in about 2/3 of the cinnamon-sugar mixture; streaks should remain.
• (Second-stage mixing may be completed in a heavy-duty stand mixer, if desired. Transfer the raised dough to the mixer bowl; complete the mixing steps on low speed using the paddle.).
• Generously grease a very large loaf pan (9-by-5-inch or other 1 3/4- to 2-quart pan) or coat thoroughly with nonstick cooking oil spray.
• Turn out about a third of the dough into the pan.
• Smooth the surface with a greased flexible spatula.
• Sprinkle about half of the remaining cinnamon sugar mixture over the surface.
• Repeat with another third of the dough, then sprinkle with all but 1/2 tablespoon of the remaining cinnamon sugar.
• Add the remaining dough, then smooth the surface with a flexible spatula.
• Drizzle the remaining 1/2 tablespoon of melted butter over the top.
• Use a pastry brush or your fingertips to spread the butter over the surface until the surface is evenly coated and looks smooth.
• Sprinkle the remaining cinnamon-sugar over the top.
• Cover the pan with plastic wrap.
• For a "regular" rise:
• Let rise at room temperature for 1 1/4 to 1 3/4 hours or until the dough nearly reaches the pan rim.
• (The time will vary considerably depending on the temperature of the room and the length of the first rise.)
• Remove the plastic wrap; let stand until the dough rises 1/4 inch above the rim.
• For a "quick" rise:
• Place a microwave-safe cup containing 1 cup of water in a rear corner of the microwave oven.
• Microwave for 2 minutes, until the water almost boils.
• Put the loaf in the microwave oven as far from the water as possible.
• Let it rise 30 to 50 minutes or until the dough nearly reaches the pan rim.
• Gently remove the plastic.
• Continue the rise until the dough top is 1/4 inch above the rim.
• For baking:
• Position an oven rack in the middle third of the oven; preheat to 400 degrees.
• Gently transfer the pan to the oven; jarring can cause deflating.
• Bake for 35 to 45 minutes, until the loaf is well browned on top and sounds hollow when thumped with a finger.
• (If the top begins to brown too rapidly, cover with aluminum foil for the last 15 to 20 minutes of baking.)
• Transfer to a wire rack and let cool for several minutes, then run a knife around the loaf to loosen.
• Transfer the loaf to the rack and let it cool completely before cutting it or storing in an airtight container.