The most delicious homemade cinnamon raisin bread baked to perfection in a hot dutch oven. This delightful bread features a wonderfully soft and doughy interior that is infused with the rich flavors of sweet, plump raisins and aromatic cinnamon, creating a perfect harmony of taste that is both comforting and indulgent.
The dough is carefully crafted to ensure that it rises beautifully, resulting in a texture that is light yet satisfying. The outer crust of the bread is expertly baked to achieve a satisfying crunch, providing a delightful contrast to the tender inside. Each bite reveals the warm, inviting scent of cinnamon that wafts through the kitchen, making it impossible to resist.
This bread is not just a treat for the palate; it is also a feast for the senses, with its golden-brown exterior and the enticing aroma that fills the air as it bakes. Whether enjoyed fresh out of the oven, toasted with a pat of butter, or as the base for a delicious French toast, this homemade cinnamon raisin bread is sure to become a cherished favorite in any household.
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
Prepare the dough: In an electric mixer, combine warm water, sugar, and yeast. Stir and let it rest for 5 minutes to activate the yeast tip: sugar nourishes yeast, so I include it in this step. Add 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 1 tablespoon at a time until the desired consistency is achieved.
Allow it to rise: Place the dough on a lightly floured surface, then transfer it to a lightly greased bowl. Cover with a damp dish towel and let it sit in a warm place for over 3 hours. The dough should double in size. Tip: I prefer placing my dough in the oven with the light on (oven off). This helps maintain a consistent environment for the dough while the light provides slight warmth to aid rising.
Preheat the oven to 450°F.
Move the dough: Set the dough on a lightly floured surface and shape it into a ball again (keep your hands lightly floured to prevent sticking). Place the dough on parchment paper, lightly dust the paper to avoid sticking, and lift the paper's edges to transfer the dough into a Dutch oven.
Bake: Cover with a lid and bake for 30 minutes, then uncover and bake for an additional 5-10 minutes until golden brown.
Cool down: Remove the bread and let it cool for 20 minutes before slicing.
Notes
Freezing instructions: Allow the bread to cool, place it in a freezer-safe bag (removing all air), and freeze for 1-2 months. Thaw at room temperature and warm it in the oven at 350°F.
Advice for preheating a dutch oven: Although this recipe doesn't require preheating your dutch oven, if you decide to do so, I suggest using a double layer of parchment paper to prevent the bottom of the bread from browning too much.
Simple cinnamon honey butter recipe: Create a tasty, slightly sweet honey butter for your homemade bread. Combine 1 tsp honey, a pinch of cinnamon, and 3 tbsp room temperature butter in a small bowl, then spread on your bread. It’s incredibly good.
This recipe is inspired from A Simple Palate
Comments