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Soft No-Knead Cinnamon Raisin Bread

Close-up of a thick slice of soft raisin bread, showing the rich interior filled with plump raisins.
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Bake this soft, homemade cinnamon raisin bread using a simple no-knead method. It develops a beautiful artisan crust while keeping the interior fluffy, perfect for your cozy breakfast.

Ingredients

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  • 3 cups all-purpose flour
  • 1 teaspoon instant yeast
  • 1 teaspoon salt
  • 1 tablespoon ground cinnamon
  • 1 cup warm water (about 105-115°F)
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1/4 cup unsalted butter, melted
  • 1 1/2 cups raisins, plumped
  • 1/2 cup brown sugar, packed (for swirl)
  • 1/4 cup butter, softened (for swirl)
  • 1 tablespoon ground cinnamon (for swirl)
  • 1 egg, beaten (for egg wash)

Instructions

  1. In a large bowl, whisk together the flour, instant yeast, salt, and 1 tablespoon of cinnamon.
  2. In a separate bowl, mix the warm water, granulated sugar, egg, and melted butter. Pour the wet ingredients into the dry ingredients and mix with a wooden spoon until just combined into a shaggy dough. Do not knead.
  3. Cover the bowl tightly with plastic wrap and let it rest at room temperature for 12 to 18 hours, or until the dough has doubled and is bubbly.
  4. While the dough rests, prepare the filling: In a small bowl, mix the brown sugar, 1/4 cup softened butter, and 1 tablespoon of cinnamon until combined into a thick paste.
  5. Gently turn the risen dough out onto a lightly floured surface. Gently stretch the dough into a rough rectangle, about 12×18 inches.
  6. Spread the cinnamon-butter mixture evenly over the dough surface, leaving a small border on one long edge. Sprinkle the plumped raisins over the filling.
  7. Starting from the long edge opposite the border, roll the dough tightly into a log. Pinch the seam closed.
  8. Fold the ends under the loaf. Gently tuck the loaf into a 9×5 inch loaf pan.
  9. Cover the pan loosely with plastic wrap and let the dough proof in a warm spot for 45 to 60 minutes, or until it has nearly doubled in size again.
  10. Preheat your oven to 450°F (232°C) with a Dutch oven inside, if using the artisan method. If using a loaf pan, preheat the oven to 375°F (190°C).
  11. If using a loaf pan, brush the top with the beaten egg wash. Bake for 30 to 35 minutes, or until golden brown and cooked through.
  12. If using the Dutch oven method, carefully place the dough (scored lightly on top) into the hot Dutch oven, cover, and bake for 20 minutes. Remove the lid and bake for another 10-15 minutes until deep golden brown.
  13. Remove the bread from the pan immediately and cool completely on a wire rack before slicing.

Notes

  • To plump raisins quickly, soak them in hot water for 10 minutes, then drain and pat them dry before adding them to the dough.
  • For the softest texture, use whole milk instead of water in the wet ingredient mix.
  • This bread is excellent toasted the next day with a pat of butter.

Nutrition

Find it online: https://hearthbite.com/easy-raisin-bread-soft-no-knead-cinnamon/