Artisan No Knead Cinnamon Raisin Bread (Dutch Oven)

Instructions

Microwave the 1-1/2 cups water until it's 100 to 110 degrees (this takes one minute on high).

In a large bowl, or the bowl of a stand mixer, mix 1 cup of the warm water with 2-1/4 teaspoons yeast and 2 tablespoons sugar; stir until everything is dissolved. Allow to stand for 10 minutes, after which the yeast should have started multiplying resulting in the mixture foaming up to about double its size.

Meanwhile, pour the remaining 1/2 cup of warm water over the 3/4 cup raisins in a small bowl and mix together. Allow to sit for 10 minutes. This will rehydrate the raisins a bit and make them plumper and softer.

Add the raisin and warm water mixture, 1 tablespoon cinnamon, 1/2 tablespoon salt, and the 3-1/2 cups flour to the bowl with the water yeast mixture. Mix using a dough hook on stand mixer for at least 1 minute or until all the ingredients are well combined. Or use a sturdy wooden spoon if mixing by hand. If mixing by hand, mix for longer, which will develop more gluten and result in a stronger dough.

Gather the dough at the bottom of the bowl by scraping the sides down. When dough is all mixed together, remove the dough from bowl, shape it into a smooth round circle as best you can and transfer it to another lightly oiled large bowl. You can coat the outside of the loaf with a little oil as well.

Cover bowl with plastic wrap (or a damp towel) and allow to rise in a warm place for about 2 hours for active dry yeast OR about 1-1/2 hours if using rapid rise yeast) until the dough has doubled in size. Check periodically so dough doesn’t over-proof.

At this point, you can bake immediately or refrigerate the dough and bake the next morning to have fresh warm bread for breakfast. A cold dough has some benefits, as it is easier to shape and form, and the longer the dough sits the more developed in flavor it will be. Dough can be refrigerated for up to 7 days.

When ready to bake, put your Dutch Oven (with cover on) into the oven. Set temperature to 450 degrees. Once it gets up to temperature, keep Dutch Oven in oven for about 25 minutes. The extra heat will give the dough a bit of a boost when it comes to how tall and fluffy it comes out.

Just before baking, carefully transfer the dough from the bowl onto the center of a piece of parchment paper that has been sprinkled with a dusting of flour (or on the counter).

Shape the dough. Using floured hands or a spatula, bring the bottom parts of the dough up to gather at the top. Flip dough over and shape into an oval or circular loaf. Score the top of the loaf with a sharp knife. Cut an “X” for a round loaf or make 3 diagonal slits for an oblong shape.

Remove your Dutch Oven from the oven and using hot pads, set the lid aside.

Place a baking sheet pan on the bottom rack of oven. That will help to divert some of the high heat away from the Dutch Oven bottom, to avoid a super hard, tough bottom crust.

Carefully transfer the loaf AND the parchment paper into the Dutch Oven. Cut away top excess of the parchment paper that is above the rim and cover. Don’t forget to grab the lid using potholders, it will be extremely hot.

Bake at 450 degrees for 35 minutes. Then, uncover and bake for another 5-10 minutes, until nice and brown on top.

Carefully remove loaf from the hot Dutch Oven and place on a cooling rack. Ideally, wait at least 30 minutes before slicing into it, otherwise the texture may be a bit gummy if it's too hot when you cut into it.