2 Hour Artisan Cinnamon Raisin Bread
Warm, sweet, and ready in just two hours — this No-Knead Cinnamon Raisin Artisan Bread is your shortcut to bakery-style goodness without the wait! If you’ve ever craved fresh homemade bread but didn’t have the time for overnight proofing or hours of kneading, this express artisan loaf is for you.
Rather than mixing the cinnamon into the dough with the rest of the dry ingredients, I exclude the addition of cinnamon until after the dough ingredients have been mixed and it begins to form. It is then that I sprinkle the cinnamon on top and then use a large mixing spoon to “cut” it into the dough. This helps create rich streaks throughout the loaf and gives you that signature cinnamon swirl.
After you’ve mixed your ingredients and “cut” the cinnamon into the dough, you will leave it in the large mixing bow and cover it with plastic wrap to rise for 1 hour. After an hour, sprinkle a clean surface with flour and gently transfer the risen dough out of the bowl onto the floured surface. We want to preserve any air pockets that have formed, so gently use a dough scraper to fold the dough over about 10 times into a ball.
You will then transfer the dough ball to a parchment lined bowl to rise once more for 30 minutes. This way you can lift the dough via the parchment paper to transfer. While your dough is rising, place your Dutch oven in the oven with the lid on while it preheats.
Carefully transfer the dough by lifting the parchment paper out of the bowl and into the hot Dutch oven. After baking for 30 minutes with the lid on, consider baking for a few additional more minutes with the lid off for a crispy, golden crust if needed.
2 Hour Cinnamon Raisin Artisan Bread
Ingredients
- 3 cups all purpose flour
- 2 ¼ tsp dry active yeast
- ½ tsp salt
- 2 tbsp brown sugar
- 1 cup raisins
- ¾ cup warm water
- ¾ cup warm milk
- 1 tbsp cinnamon
Instructions
- Combine 3 cups flour, 2¼ teaspoons yeast, 2 tbsp brown sugar, ½ tsp salt and 1 cup raisins in a large bowl. Stir in ¾ cup warm water and ¾ cup warm milk until it’s well combined.
- Sprinkle 1 tbsp cinnamon over the mound of dough and use a mixing spoon to "punch" and "cut" the cinnamon into the dough.
- Cover with plastic wrap and let stand at room temperature for 1 hour to rise. After 40 minutes, place a Dutch oven with the lid on in the oven and preheat to 450° F.
- After the dough has risen for an hour, transfer it from the bowl to a floured surface. Use a dough scraper to gently fold dough over about 10 times & shape gently into a ball, be mindful not to crush any air pockets that have formed.
- Place in a parchment paper-lined mixing bowl and cover with plastic cling wrap. Let stand on counter top for 30 more minutes.
- Carefully remove the Dutch oven from the now heated oven and remove the lid (very carefully – it will be HOT!). Lift the parchment paper with the dough and transfer gently into the hot pot. Cover with lid and bake for 30 minutes.
- After 30 minutes, remove lid and if needed, return, uncovered, to oven and bake additional 5 minutes until golden browned. Let it cool at least 15 minutes before slicing.
Hailey,
Yesterday, I made your Dutch Oven Cinnamon Raisin Bread, and it was an absolute hit with my family! The dough was a bit too moist, so I cautiously added some flour—like handling a delicate operation—fearing it might end up dense. But after 30 minutes in the oven, it emerged golden and perfect! It’s now my ultimate bread companion. Thank you so much! Ginny
Absolutely an Amazing bread. Served it with a salted honey butter. Delish!