Bread flour has a higher protein content than all-purpose. ½ cup warm water. Delicious! Hello and welcome to Lord Byron's Kitchen! Share it with your friends! I added a few pecans (why not!) Remove the lid and bake for another 10 minutes. My only real complaint is that the raisins tasted like alcohol because of mixing them with the vanilla. When ready to bake, place your Dutch oven, along with the lid, into your oven and preheat to 450 degrees. Place the shaped loaf ino the pot and replace the lid using the pot holders.Bake on the bottom rack for 30 minutes. The raisin doesn’t look burnt. When the 20 minutes are up, remove the lid (using pot holders!) I’ve made so many of Chrissie’s recipes over the past two years, and they have never disappointed me. Made this loaf and it turned out so well. In a separate bowl, combine raisins, vanilla and cinnamon. Bake on the bottom rack, covered, for 30 minutes. I figure it should be mine as I made bread. Cover the bowl tightly with plastic wrap and let it rest on your counter for 18 to 24 hours. This isn't necessary but it makes a loaf pretty! Print Cover the bowl with plastic wrap and place the bowl in a warm part of your kitchen. Other no-knead breads I’ve made with comparable ingredients and long (18-24hr) rise times never did this, though this is the first one I have made with warm water/liquid, so maybe that’s part of it. 3. Thanks for the recipe! I forgot to combine dry ingredients before adding liquid. ","position":11,"name":"Then carefully remove the bread with tongs or...","url":"https:\/\/www.simplyscratch.com\/2019\/09\/no-knead-cinnamon-raisin-bread.html#mv_create_1139_11"}],"keywords":"homemade, cinnamon, raisin, bread, dutch oven, no-knead, easy, from scratch","nutrition":{"@type":"NutritionInformation","calories":"253 calories","carbohydrateContent":"52 grams carbohydrates","cholesterolContent":"2 milligrams cholesterol","fatContent":"2 grams fat","fiberContent":"2 grams fiber","proteinContent":"7 grams protein","saturatedFatContent":"1 grams saturated fat","servingSize":"1 slice","sodiumContent":"410 grams sodium","sugarContent":"12 grams sugar","transFatContent":"0 grams trans fat","unsaturatedFatContent":"1 grams unsaturated fat"},"aggregateRating":{"@type":"AggregateRating","ratingValue":"4.3","reviewCount":16},"url":"https:\/\/www.simplyscratch.com\/2019\/09\/no-knead-cinnamon-raisin-bread.html"} Ingredients Learn how to make an easy No Knead Cinnamon Raisin bread. Is that possible? Baked in a dutch oven, this rustically simple loaf of bread has swirls of cinnamon and studded with raisins. Swirls of cinnamon and plump raisins, it’s the perfect sweet with my savory. The raisins in this bread keep the bread super moist. 18 hours Use the parchment paper to lift the bread out of the pot. ½ cup heavy cream. Save my name, email, and website in this browser for the next time I comment. It’s called “bread flour” because most bread requires higher amounts of protein to produce lots of gluten. Okay, I may have used a little more jam than I should have, but it was completely necessary to make the photograph pop. It’s hard to stop eating it. In a glass bowl, add all of the ingredients, with the exception of the water, and stir together until well combined. I don’t know what to do or whether I should even let it go for the rest of the time before baking. Doesn’t milk get spoiled? So delicious. vanilla 1/4 cup sugar 1/4 cup butter 1/2 cup raisins 1 tsp. ","position":5,"name":"Cover the bowl tightly with plastic wrap and...","url":"https:\/\/www.simplyscratch.com\/2019\/09\/no-knead-cinnamon-raisin-bread.html#mv_create_1139_5"},{"@type":"HowToStep","text":"Place a round dutch oven on the bottom rack of your oven and preheat to 425\u00b0. My husband doesn't love ginger and cloves in sweets so we've just been using cinnamon and still wonderful. And so easy to make, too–I’ve been making a fresh loaf once or twice a week. I tried the recipe and it was delicious but when I bite on the crusty edge with a raisin in it, it taste burnt. Gently place on top of a piece of parchment. No-Knead Rustic Cinnamon Raisin Bread And if you give this No-Knead Cinnamon Raisin Bread recipe a try, let me know! ","position":7,"name":"When time is up, remove the plastic wrap...","url":"https:\/\/www.simplyscratch.com\/2019\/09\/no-knead-cinnamon-raisin-bread.html#mv_create_1139_7"},{"@type":"HowToStep","text":"With floured hands, shape the dough into a ball. Use a spatula and work around the edges and bottom of the dough.With floured hands, shape the dough into a ball.Using pot holders, take the pot from oven and remove the lid. Perfectly baked in a dutch oven and has the most perfect taste and texture. The results are a crispy loaf that is soft and chewy on the inside. This recipe makes 2 … Use the pot holders to remove the lid and bake the bread, uncovered for 10 to 12 more minutes or until deeply golden brown. That’s awesome! I baked mine for 20 minutes as indicated, then another 10, but it was gooey in the middle. I’d also like to add walnuts. In the instructions at the bottom of your post, it does have the correct times because I went back and checked everything. Then carefully remove the bread with tongs or a spatula, it should come out easily, to a wire rack to cool completely before slicing. (You may need to add a tablespoon or so of flour if the dough is too wet, or a tablespoon or so of water if the dough is too dry. Fold together until combined and all the flour is incorporated. See step 8 in the instructions. I am NOT an experienced bread maker at all! Set a timer for 20 minutes.When time is up, remove the plastic wrap and sprinkle with 2 tablespoons flour. In a large mixing bowl, measure the flour, sugar, salt and yeast and whisk to combine. Looking for a simple, healthy and delicious salad? Bake the bread for 40 to 45 minutes, until it's a deep golden brown and a digital thermometer inserted into the center registers at least 190°F. Oct 4, 2020 - The most delicious homemade cinnamon raisin bread! I’ve also used all purpose flour at times when I was out of bread flour, and it came out just as good. About doubling, I would worry the outside of the loaf would get too brown before the middle was cooked. I have fallen victim to online recipes claiming the best results on several occasions. This is my father's recipe for authentic Dutch currant bread (krentenbrood). Invert the proofed loaf onto a lightly floured countertop, keeping in mind that the top of the loaf will be the side that was facing down while it was rising -- the seam side. Set aside for a moment. Can I make it without? 1 1/2 cups water. Place in a greased bowl, cover with damp towel in a warm place and let rise for 3+ hour or until doubled in size. Thanks for filling the time as well as out bellies.😃. Tag me on Instagram or Facebook! My dough didn’t rise overnight… some potential things that maybe went wrong that I’d love to know your opinion on- I used Cup4cup Gluten free flour which I’ve always used as a substitute in other things without fail. Follow the instructions very carefully if you want a great loaf. Enjoy! I don’t start the 30 minute timer for the bread until my oven beeps to tell me it is fully preheated to 425. {"@context":"http:\/\/schema.org","@type":"Recipe","name":"No-Knead Rustic Cinnamon Raisin Bread","author":{"@type":"Person","name":"Laurie McNamara"},"datePublished":"2019-08-26","recipeYield":1,"description":"This No-Knead Cinnamon Raisin Bread is delicious! But, unlike those mishaps, Dutch Oven Cinnamon Raisin Bread will not be one of them! I completed the procedures and finished the bread as per recipe.. There’s something really soothing and satisfying about freshly baked bread. Hi Lisa - yes, you can totally leave out the raisins. I’m sure one of those adjustments contributed to the lack of rise of the dough overnight and was hoping you might be able to help me identify where I went wrong so I can learn from my first bread experiment! Add cinnamon and brow sugar (to taste), roll (from the longer side) up, then fold in half (see picture) and move to bread pan. Can I put it in the fridge and, if so, how would that affect the timing and the bake? Tossing to combine. Hubby and I fighting for last slice. In a glass measuring cup, mix together 12 oz of warm water, and 1/4 teaspoon of yeast and let it sit until the yeast starts to foam (maybe you don’t have to do this, but I do because I really don’t trust my yeast). Hi there  Prep Time Bake for 45 minutes; Cinnamon Raisin Artisan Bread Notes. Remove the Dutch oven and lift the dough ball, using the parchment paper, into the bottom of the pot. Served it to friends with honey butter. Using a sharp knife, gently score the dough with an X shape. Place the shaped loaf ino the pot and replace the lid using the pot holders. Transfer to a large clean (ungreased) bowl. not a pretty sight. Place a round dutch oven on the bottom rack of your oven and preheat your oven to 425°. I made this recipe on Sunday and LOVED it!! / Category: Breads & baked Goods I had to fold things in more than a issue... 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