No-Knead Cinnamon and Raisin Bread Recipe

Flour: The base of the bread, providing structure and texture.

Raisins: Adds sweetness and a chewy texture to the bread.

Cinnamon: Provides a warm, spicy flavor that complements the sweetness of the raisins.

Salt: Enhances the flavors of the other ingredients.

Yeast: Helps the dough rise and gives the bread its airy texture.

Water: Combines with the flour to form the dough and activates the yeast.

When incorporating raisins into the dough, soak them in warm water for about 10 minutes before adding them to the mixture. This will plump up the raisins and prevent them from drawing moisture out of the dough during the long fermentation process, resulting in a more evenly hydrated and flavorful bread.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nuttier flavor and more fiber, but may result in a denser bread.

• all-purpose flour - Substitute with gluten-free flour blend: For those with gluten intolerance, a gluten-free flour blend can be used, though the texture may be slightly different.

• raisins - Substitute with dried cranberries: Dried cranberries provide a similar sweetness and chewy texture but with a slightly tart flavor.

• raisins - Substitute with chopped dates: Chopped dates offer a rich, caramel-like sweetness and a similar chewy texture.

• cinnamon - Substitute with pumpkin pie spice: Pumpkin pie spice includes cinnamon along with other warm spices like nutmeg and cloves, adding a more complex flavor.

• cinnamon - Substitute with ground nutmeg: Ground nutmeg provides a warm, slightly sweet flavor that complements the bread well.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and offers a slightly different mineral profile.

• salt - Substitute with kosher salt: Kosher salt has larger crystals and a purer flavor, but you may need to adjust the quantity slightly.

• yeast - Substitute with sourdough starter: A sourdough starter can be used for a more complex flavor, though it will require a longer fermentation time.

• yeast - Substitute with baking powder: Baking powder can be used for a quicker rise, but the texture and flavor will be different.

• water - Substitute with milk: Milk adds richness and a slightly sweeter flavor to the bread.

• water - Substitute with apple juice: Apple juice adds a subtle fruity sweetness that complements the cinnamon and raisins.

• Allow the bread to cool completely on a wire rack before storing. This prevents condensation from forming inside the storage container, which can make the bread soggy.
• Store the bread in a paper bag or wrap it in a clean kitchen towel. This helps maintain the bread's crusty exterior while keeping the interior soft.
• For longer storage, place the bread in a resealable plastic bag or airtight container. This will keep it fresh for up to 3 days at room temperature.
• To freeze, slice the bread into individual portions. This makes it easier to thaw only what you need.
• Wrap each slice in plastic wrap or aluminum foil to prevent freezer burn. Place the wrapped slices in a resealable freezer bag or airtight container.
• Label the bag or container with the date to keep track of freshness. The bread can be frozen for up to 3 months.
• When ready to enjoy, thaw the bread slices at room temperature or toast them directly from the freezer for a quick and easy treat.
• For a freshly baked taste, reheat the thawed bread in a preheated oven at 350°F (175°C) for about 10 minutes. This will revive the bread's crusty texture and warm the raisins and cinnamon flavors.

• Preheat your oven to 350°F (175°C). Wrap the bread in aluminum foil to prevent it from drying out. Place it on a baking sheet and heat for about 10-15 minutes, or until warmed through.

• For a quicker method, slice the bread and place the slices on a baking sheet. Cover with foil and heat in a preheated oven at 350°F (175°C) for about 5-7 minutes.

• Use a toaster for individual slices. Simply pop a slice into the toaster and toast to your desired level of crispiness. This method works well if you enjoy a slightly crunchy texture.

• If you prefer a microwave, place a slice of bread on a microwave-safe plate. Cover it with a damp paper towel to keep it moist. Microwave on medium power for 10-20 seconds, checking frequently to avoid overheating.

• For a stovetop method, heat a skillet over medium heat. Lightly butter both sides of the bread slice and place it in the skillet. Cook for about 1-2 minutes on each side, or until warmed and slightly crispy.

• If you have a steam oven, place the bread inside and set it to reheat mode. This will help retain moisture and keep the bread soft.

• For an air fryer, preheat it to 320°F (160°C). Place the bread slices in the basket and heat for about 3-5 minutes, checking halfway through to ensure even warming.

• Mixing bowl: A large bowl used to combine the flour, raisins, cinnamon, salt, and yeast.

• Plastic wrap: Used to cover the mixing bowl and allow the dough to rise at room temperature.

• Dutch oven: A heavy pot with a lid that is preheated in the oven and used to bake the bread.

• Oven: Preheated to 450°F (230°C) to bake the bread.

• Floured surface: A surface dusted with flour to prevent the dough from sticking while shaping it into a ball.

• Wire rack: Used to cool the bread after baking to ensure it doesn't become soggy.

• Measuring cups: Used to measure the flour and water accurately.

• Measuring spoons: Used to measure the cinnamon, salt, and yeast accurately.

• Wooden spoon: Used to stir the ingredients together to form a shaggy dough.

Pre-measure ingredients: Measure out flour, raisins, cinnamon, salt, and yeast ahead of time to streamline the mixing process.

Use warm water: Slightly warm water can help activate the yeast faster, reducing the rise time.

Soak raisins: Soak raisins in warm water for 10 minutes before adding to the dough to ensure they are plump and distribute evenly.

Preheat efficiently: Start preheating your oven and Dutch oven 30 minutes before the dough is ready to save time.

Use parchment paper: Place the dough on parchment paper before transferring it to the Dutch oven for easier handling and cleanup.