If you want to make cinnamon raisin bread, but you don’t want to struggle with the kneading, here’s a recipe for no knead cinnamon raisin bread. Feel free to omit the cinnamon if you want plain no knead raisin bread. This recipe is easy to make, it just takes some time because it has an overnight rest. Click here if you want to go directly to the bread recipe.
I am a 33 year old who wears leggings and plaid, and who really wants to own a pair of black Dr Martens (kinda like these) to tie the whole outfit together because I’m ready to embrace that trend that dates back to about 1994. Dr Martens were popular in the early ’90s, but I never had a pair, nor did I follow the trends much at the time (or now for that matter). My trend-following is usually off by a few years. Take skinny jeans: I think I jumped onto that train about 3 years after they made their latest appearance onto the scene. I didn’t like them at first and I just wasn’t sure. It took years to convince me. Same goes with Dr Martens: I was on the fence about them as a teen and now, twenty years later, I feel like I am ready for a pair.
Just like with footwear, I’m pretty slow to embark on food trends. I clued into the Momofuku Milk Bar trend a good two years after the book was published and finally got around to making the signature Momofuku Milk Bar birthday cake, and later the birthday cake truffles. I honestly didn’t get the point of the crumbs (gasp!) and all the recipes I caught a glimpse of on the internet seemed ridiculously long. I hesitated to the point where a friend finally gifted me the book because she was sure it would change my life. She was totally right, and I was completely wrong about the crumbs. (Thanks again, Mayssam!)
When did Mark Bittman publish Jim Lahey’s recipe for no-knead bread in the New York Times? Was it 2013? And now here we are in 2015 and I’ve finally given that recipe a try. And then I ate the entire loaf within a day with lots of butter and salt. I’m a little embarrassed because nobody should eat an entire loaf of bread in 24 hours. Who am I kidding: I am exactly the type of person who makes bread and then eats it all. I’m also the type to head back to the kitchen for a second attempt, just to be sure. And then I ate the second loaf for quality assurance purposes because it’s important to be thorough.
The hardest part of this recipe is the rest period, which is over 12 hours and a very long time to wait when you are craving raisin bread. The rest period is important since you aren’t manually kneading the dough so those enzymes need time to work on those gluten proteins and help them form that gluten network with water and time and without any of your help. The basic ratio for this recipe is one-to-one (1:1) by weight as you can see in most recipes. The NY Times recipe calls for instant yeast, but I only had active yeast, so I tried using it by dumping it directly into the flour and I also tried activating it in a little warm water first. I didn’t notice a difference so go ahead and dump in the yeast, whatever yeast you are using. I also deviated from the original recipe by using a mixture of water and milk, a little sugar, cinnamon, and raisins. I broke all the bread rules and dumped all my add-ins at the beginning because given how easy this recipe is supposed to be, there was no fumbling to get raisins evenly dispersed into a dough later. Nope. Just stir everything together with a wooden spoon in a big bowl, cover, and wait patiently for the magic to happen. It will, if you are patient. I found it a little tough to shape the dough because it’s quite floppy, but clearly from my two attempts, you can’t see the struggle. It’ll be okay. Trust me. Just do it! And if you want your cinnamon raisin bread before tomorrow, try this Irish soda bread with raisins. It’s way faster.
No-knead cinnamon raisin bread recipe
"no-knead" cinnamon raisin bread
This no-knead bread recipe is a good way to start making bread. Just follow the steps, give the dough lots of time to rise, et voilà! This cinnamon raisin no-knead bread tastes great toasted with lots of salted butter
- 375 grams all-purpose flour 3 cups
- 1/2 tsp active dry yeast
- 1 1/2 tsp salt
- 1 1/2 tbsp granulated sugar
- 2 tsp cinnamon
- 120 grams raisins 3/4 cup, I used a mix of golden and Sultana
- 188 grams milk 3/4 cup
- 188 grams water 3/4 cup
Whisk together the flour, yeast, salt, sugar, raisins, and cinnamon in a big bowl.
Dump in the milk and water, and stir it in with a wooden spoon.
Cover the bowl with plastic wrap and leave on the counter for over about 15 hours.
Dump out the dough on a floured surface and with the help of a pastry scraper, scoop and fold it two times, then let it rest loosely covered for 15 minutes.
Transfer the dough to floured parchment paper, forming a round-ish ball with one of the folds on top of the ball (or you can cut slits later just before baking, up to you!). Let rise 2 hours covered with a floured tea towel (or generously flour the top of the dough before covering as I did).
About an hour before the dough is ready for baking, begin preheating the oven to 450ºF.
About 30 minutes before the dough is ready for baking, place the Dutch oven with it's lid on in the oven to heat up thoroughly.
When the dough is ready and the Dutch oven has heated up sufficiently, take the pot out, remove the lid, and using the parchment paper as handles, lift the dough/parchment and lower it (parchment and all)into the centre of the pot. Give the pot a couple shakes to get the dough centred and settled inside. Cover with the lid and let bake 30 minutes covered, then 20 to 30 minutes uncovered til a deep dark crust forms.
Let cool completely before devouring.