No-Knead Chewy Crusty Cinnamon Raisin Bread
No-Knead Chewy Crusty Cinnamon Raisin Bread
3 cups of all-purpose flour
1 cup of raisins
½ teaspoon of instant yeast
2 tablespoons of granulated sugar
1 teaspoon of ground cinnamon
1 teaspoon of salt
1¾ cup of water
Cinnamon Raisin Filling:
¼ cup of raisins
2 tablespoons of granulated sugar
½ tablespoon of ground cinnamon
Pinch of salt
Instructions:
In a large mixing bowl, combine the flour, raisins, yeast, sugar, ground cinnamon, and salt. Add the water and stir until sticky shaggy dough forms. Cover with plastic wrap and let rest for 12-14 hours at room temperature. The dough is ready when you see small bubbles all over the surface.
In a small bowl, mix the raisins, sugar, ground cinnamon, and a pinch of salt. Carefully turn the dough out onto a lightly floured work surface and gently flatten the dough (use wet hands so the dough doesn’t stick to your fingers).Evenly sprinkle the raisin mixture across the top of the dough. Roll the dough up and tuck in the ends. Cover with cotton towel and let rise for another 2 hours, doubling in size.
30 minutes before dough is ready place a large cast iron pot with lid in the oven and preheat to 475 degrees. When the dough is ready to be baked, carefully remove the pot from the oven and transfer the dough into the hot pot. If it looks like crap, just give it a few shakes before putting it back into the oven and it will even out as it bakes. Cover with lid and bake 30 minutes, then remove the lid and bake another 12-18 minutes, until loaf is dark brown on top.
Cool and serve with butter. Enjoy!