We have an advertising relationship with the stores we link to in this post. We will earn a commission if you shop through the links. Think of it like a tip for bringing you awesome content!

Tuesday, September 10, 2019

No-Knead Cinnamon Raisin Bread

This bread is fantastic!! Baked in a dutch oven, no need to knead (see how I did that?), studded with raisins. You will absolutely love how easy it is to make!

Think how awesome it would be to tell people during the holidays "oh yes, I made that bread myself!" 

You will need a dutch oven...

Bread Flour is needed as well...you can find it in the baking aisle.


  • 3 cups bread flour plus 2 tbsp at the end
  • 2 tbsp sugar
  • 1 & 1/2 tsp salt
  • 1/2 tsp active dry yeast (in the baking aisle, they come in little packets)
  • 1 cup raisins (I like to use a combo of regular and golden)
  • 1/2 tsp vanilla extract
  • 1 & 1/2 tsp ground cinnamon
  • 3/4 cup whole milk
  • 3/4 cup water


  1. In a large mixing bowl, measure the flour, sugar, salt & yeast and stir well to combine.
  2. Heat the milk and water until warm (not hot) and stir into the flour mixture using a rubber spatula until it forms into a dough.
  3. In a separate bowl, combine raisins, vanilla and cinnamon. Mix well and add it to the flour mixture.
  4. Fold it into the dough until all the flour is absorbed. No need to overwork it.
  5. Cover the bowl with plastic wrap and let it sit on the counter for 18 to 24 hours.
  6. Place a round dutch oven on the bottom rack of the oven and preheat the oven to 425. Once it comes up to temp, set a timer for 20 minutes.
  7. When the timer goes off, remove the plastic wrap and sprinkle the dough with 2 tbsp flour. Use a rubber spatula and work around the edges and bottom of the dough to loosen it.
  8. Throw some flour on your hands, shape the dough into a ball.
  9. Using pot holders, take the pot from the oven and remove the lid. Place the loaf of bread into the pot and replace the lid.
  10. Bake for 30 minutes then remove the lid and bake uncovered for 12 minutes.
  11. Carefully remove the bread with tongs or slide out of the pot on to a wire rack to cool.


Isn't it beautiful?

No comments:

Print Friendly

Print Friendly and PDF

Share on Social Media!

Don't forget to click on the Social Media links above and share this recipe!

Food Blogger Pro