How to Make Delicious Dutch Oven Cinnamon Raisin Bread

This delectable homemade cinnamon raisin bread is perfectly baked in a hot Dutch oven. It boasts a soft, doughy interior infused with the rich flavors of sweet, plump raisins and aromatic cinnamon, creating a harmonious taste that is both comforting and indulgent.

The dough is meticulously crafted to ensure it rises beautifully, resulting in a light yet satisfying texture. The outer crust is expertly baked for a satisfying crunch, offering a delightful contrast to the tender inside. Each bite releases the warm, inviting scent of cinnamon that fills the kitchen, making it irresistible.

This bread is not only a treat for the taste buds but also a feast for the senses, with its golden-brown exterior and the enticing aroma that fills the air during baking. Whether enjoyed fresh from the oven, toasted with butter, or as the base for delicious French toast, this homemade cinnamon raisin bread is sure to become a cherished favorite in any home.

Dutch Oven Cinnamon Raisin Bread

Ingredients

• 3 cups (360 grams) all-purpose flour

• 1 1/2 cups warm water

• 1 1/2 tsp active dry yeast

• 3 Tbsp brown sugar

• 1/2 tsp salt

• 2/3 cup raisins

• 2 tsp cinnamon

Instructions

1. Prepare the dough: In an electric mixer, mix warm water, sugar, and yeast. Stir and allow it to sit for 5 minutes to activate the yeast tip: sugar feeds the yeast, which is why I add it at this stage. Incorporate raisins, cinnamon, flour, and salt. Use the bread mixing attachment to blend until the dough forms. If the dough is too wet or dry, adjust by adding water or flour one tablespoon at a time until you reach the desired consistency.

2. Allow it to rise: Place the dough on a lightly floured surface and then transfer it to a lightly greased bowl. Cover with a damp dish towel and let it rest in a warm spot for over 3 hours. The dough should double in size. Tip: I like to put my dough in the oven with the light on (oven off). This keeps a consistent environment for the dough, and the light provides slight warmth to help it rise.

3. Preheat the oven to 450°F.

4. Move the dough: Place the dough on a lightly floured surface and reshape it into a ball (keep your hands lightly floured to prevent sticking). Put the dough on parchment paper, lightly dust the paper to prevent sticking, and lift the paper's edges to transfer the dough into a Dutch oven.

5. Bake: Cover with a lid and bake for 30 minutes, then remove the lid and bake for an additional 5-10 minutes until golden brown.

6. Cool down: Take the bread out and let it cool for 20 minutes before slicing.

Notes

Freezing instructions: Let the bread cool, then place it in a freezer-safe bag, ensuring all air is removed, and freeze for 1-2 months. Defrost at room temperature and heat in the oven at 350°F.

Advice for preheating a dutch oven: While this recipe doesn't necessitate preheating your dutch oven, if you choose to do so, I recommend using a double layer of parchment paper to prevent excessive browning on the bottom of the bread.

Simple cinnamon honey butter recipe: Make a delicious, slightly sweet honey butter for your homemade bread. Mix 1 tsp honey, a pinch of cinnamon, and 3 tbsp room temperature butter in a small bowl, then spread it on your bread. It’s incredibly good.

This recipe is inspired from A Simple Palate