Cinnamon Raisin No-Knead Bread

This bread recipe from Coley Cooks is so delicious, and disappears so quickly, I’ve made it four times in one week alone! There’s minimal work required: just mix all the ingredients in one bowl, cover to rise, then shape into a loaf the next morning and bake in a dutch oven. The magic takes place overnight, as the no-knead dough slowly rises at room temperature. I increased the amount of yeast for a fluffier loaf and slightly quicker rise time (for an especially fluffy loaf, use the larger amount of yeast.) Walnuts add a nice crunch, and balance out the sweetness from the raisins and cinnamon.

Cinnamon Raisin No-Knead Bread

Very slightly adapted from Coley Cooks

3 cups (370-390 g) unbleached all-purpose flour, plus more for dusting

2 teaspoons (12 g) salt

3 tablespoons (43 g) sugar

1 tablespoon (8 g) cinnamon

1 to 2 teaspoons (3-7 g) instant yeast, depending on preference

1 ½ cups lukewarm water

1 scant cup raisins

1 scant cup walnuts

1. In a large bowl, combine flour, salt, sugar, and cinnamon. Stir in raisins and walnuts until fully coated. Add water, and stir until just combined.

2. Cover with a dish towel or plastic wrap, and let sit in a draft-free area at room temperature for 10-16 hours. The dough is ready when covered in bubbles and more than doubled in size.

3. Turn the dough onto a lightly floured surface, sprinkle a little flour on top, and knead a few times. Shape into a ball, cover with a towel, and let rise for another hour.

4. While dough is rising, preheat oven to 450 degrees F and put in a dutch oven (or other oven-proof pot, preferably with a lid, though tinfoil will do in  a pinch) to heat up for 30 minutes. If desired, score the top of the loaf with a sharp knife (I often skip this step.)

5. Slide loaf into the dutch oven or pot with a bench scraper, or simply put on oven mitts and place it in with your hands (be careful, the dutch oven gets very hot!) Place the lid on, and bake for 30 minutes. Remove the lid and bake for another 10-30 minutes until a deep golden brown crust has formed. Remove loaf from dutch oven and let cool before serving. Store leftovers at room temperature in an airtight container.