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2 hour artisan cinnamon raisin bread with golden crust

2 Hour Cinnamon Raisin Artisan Bread

5 from 2 votes
This easy 2-hour artisan loaf gives you that sweet, cozy flavor and chewy, crusty texture—without the long proof time.
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Course: Breakfast
Keyword: artisan, baking, bread, bread making, cinnamon raisin, loaf
Servings: 8
Author: Hailey McCluskey

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.