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–+ servings
No dutch oven cinnamon raisin bread next to three thick slices of bread on a sliver cooling rack. Next to a wood butter knife and wood bowl with butter.
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5 from 1 vote

Cinnamon Raisin Bread

This easy no knead cinnamon raisin bread recipe bakes up golden brown and crusty. It's no knead and mixed in one bowl. 
Prep Time5 minutes
Cook Time40 minutes
Total Time3 hours 45 minutes
Course: Bread
Cuisine: American
Servings: 8

Equipment

  • Large Mixing Bowl With A Cover
  • Measuring Tools
  • Danish Dough Whisk or Rubber Spatula
  • Thermometer
  • Parchment Paper
  • Sheet Pan, Skillet, or Pizza Stone
  • Metal Cake Pan with Boiling Water
  • Small Knife
  • Oven Mitts
  • Cooling Rack

Ingredients

  • 3 ½ cups All-purpose or Bread Flour
  • ½ cup Whole Wheat or All-purpose Flour (Extra flour for shaping the bread dough)
  • ½ teaspoon Active or Rapid Rise Yeast
  • 1 ¾-2 cups Warm Water (About 110°F-120°F)
  • 2-3 tablespoon Honey or Sugar
  • 1 ½ teaspoon Salt
  • ¾-1 cup Raisin (Rinsed)
  • 2-3 teaspoon Ground Cinnamon or Pumpkin Spice
  • 2-3 cups of Water For Boiling (Water Bath)

Instructions

  • In a large mixing bowl add the warm water, honey or sugar and yeast. Mix well and cover. Let proof for 5-8 minutes.
  • The yeast and water mixture should be puffed up and foamy.
  • Add the flours and salt. Mix well with a rubber spatula or danish whisk. The dough will be very soft and sticky.
  • Mix in the raisins and ground cinnamon.
  • Cover and set the bowl in a warm area on the kitchen counter. Let proof for a minimum of 3 hours or overnight about 6-8 hours if preferred .
  • The bread dough will double or triple in size.
  • Preheat the oven to 425°F and boil about 2-3 cups of water.
  • On the kitchen countertop sprinkle flour to prevent sticking.
  • Grab the mixing bowl and with a rubber spatula scrap the dough onto the floured kitchen countertop.
  • With your hands dusted with extra flour shape the dough into a ball.
  • Grab the sheet pan lined with parchment paper.
  • Place the bread dough onto the sheet pan. With a knife make a decorative slit (optional).
  • When the oven is to temperature carefully place the cake pan with the boiling water onto the bottom rack.
  • Place the sheet pan or skillet with bread dough onto the top rack of the oven.
  • Bake for 30 minutes then remove the cake pan or water bath.
  • Bake for an additional 10-15 minutes until the bread is golden brown and crispy.
  • Remove the bread from the oven onto a cooling rack. Let cool for 30-45 minutes.
  • Cut into thick slices and serve with butter. Enjoy.