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.