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Cinnamon Raisin Bread

Prep Time 20 minutes
Cook Time 1 hour
Proofing 1 day 30 minutes
Total Time 1 day 1 hour

Ingredients
  

  • 2 C cool tap water
  • 1 1/2 tsp salt
  • 1 1/4 tsp active dry yeast
  • 3 Tbsp brown sugar
  • 1-2 Tbsp cinnamon
  • 3 1/2 C flour
  • 1 C raisins

Instructions
 

For the bread (dough) and 1st rise

  • Add water, yeast salt, brown sugar and cinnamon to a large bowl. Stir (the cinnamon won't completely incorporate)
  • Add flour and raisins and stir (I use the handle of a wooden spoon) until all of the flour is incorporated
  • Cover tightly with plastic wrap. Let proof 12-24 hours (overnight) on the kitchen counter.

The next day

  • Spray one of your OXO baking pans or your dutch oven with oil. I use coconut oil for this bread.
  • Degas your dough. Insert the handle of your long spoon and stir until it forms a bowl (only takes about 20 seconds)
  • Roll your dough into the bread pan that you sprayed. Cover with the other bread pan and clip 2 sides with a binder clip or cover with your dutch oven cover.

2nd proofing

  • Proof 30-60 minutes
  • Move oven rack to the bottom of the oven.
  • Preheat oven to 400ยบ

Baking

  • Bake for 55 minutes with the top on
  • Remove top (remember that those binder clips are HOT)
  • Bake 3-5 minutes more to brown the crust
    Enjoy!

Notes

  • You can find all of the supplies I used right HERE
  • Poor mans dutch oven - 2 4.5 x 8.5 bread pans. I use the OXO ones and love them.
  • Clip together with an extra large binder clip.