Effortless Delight: No-Knead Cinnamon Raisin Bread Recipe
Imagine waking up to the aroma of warm cinnamon and sweet raisins, all baked into a perfectly crusty and chewy bread. Now, imagine achieving that without spending hours kneading dough. This dream can become a reality with our simple and delicious no-knead cinnamon raisin bread recipe! This recipe is perfect for busy bakers, beginners, or anyone who simply appreciates minimal effort with maximum flavor.
## Why No-Knead Bread?
The beauty of no-knead bread lies in its simplicity. Traditional bread-making involves a significant amount of kneading, which develops the gluten and gives the bread its structure. No-knead recipes, however, rely on a long fermentation (rising) time to achieve the same result. This extended fermentation allows the gluten to develop slowly and naturally, resulting in a flavorful and perfectly textured loaf with minimal effort on your part. It’s a game changer for home baking!
## Ingredients You’ll Need
Here’s what you’ll need to create this delightful bread:
* **All-Purpose Flour:** 3 cups (360g). Use unbleached flour for best results. You can also substitute with bread flour for a chewier texture.
* **Instant Yeast:** 1 teaspoon (3g). Also known as rapid-rise yeast. Make sure it’s fresh for optimal rising.
* **Salt:** 1 ½ teaspoons (9g). Salt controls the yeast and adds flavor. Don’t skip it!
* **Granulated Sugar:** ¼ cup (50g). Sugar provides food for the yeast and adds sweetness.
* **Warm Water:** 1 ½ cups (360ml), between 105-115°F (40-46°C). Too hot and it will kill the yeast; too cold and it won’t activate.
* **Raisins:** 1 cup (150g). Use your favorite type of raisins! Golden raisins or a mix of golden and dark raisins work beautifully.
* **Cinnamon:** 2 teaspoons (6g). Adds that warm, comforting cinnamon flavor.
* **Unsalted Butter:** 2 tablespoons (30g), melted. Adds richness and flavor to the dough.
**For the Cinnamon Sugar Swirl (Optional but Highly Recommended):**
* **Granulated Sugar:** ¼ cup (50g)
* **Cinnamon:** 1 tablespoon (9g)
* **Melted Butter:** 2 tablespoons (30g), for brushing.
## Equipment Needed
* Large Bowl: For mixing the dough.
* Wooden Spoon or Spatula: For stirring.
* Plastic Wrap: To cover the dough while rising.
* Kitchen Towel: To cover the dough during the second rise.
* 9×5 inch Loaf Pan: For baking the bread. You can also use a Dutch oven.
* Parchment Paper: Optional, for easy removal of the bread from the loaf pan.
* Wire Rack: For cooling the bread.
## Step-by-Step Instructions
Follow these simple steps to create your own no-knead cinnamon raisin bread:
**Step 1: Mix the Dry Ingredients**
In a large bowl, whisk together the flour, instant yeast, salt, sugar, and cinnamon. Make sure the yeast is evenly distributed throughout the flour mixture.
**Step 2: Add Wet Ingredients and Raisins**
Pour in the warm water and melted butter. Stir with a wooden spoon or spatula until just combined. The dough will be shaggy and sticky – that’s perfectly normal. Add the raisins and stir until they are evenly distributed throughout the dough.
**Step 3: First Rise (12-18 Hours)**
Cover the bowl tightly with plastic wrap. Let the dough rise at room temperature for 12-18 hours, or even up to 24 hours. The longer it rises, the more flavorful the bread will be. The dough should approximately double in size and have a bubbly appearance. You’ll see lots of little bubbles on the surface, indicating that the yeast is actively working.
**Step 4: Prepare the Cinnamon Sugar Swirl (Optional)**
While the dough is rising, prepare the cinnamon sugar swirl (if using). In a small bowl, combine the ¼ cup granulated sugar and 1 tablespoon cinnamon. Set aside.
**Step 5: Shape the Dough**
Lightly flour a clean surface. Gently turn the dough out onto the floured surface. It will be sticky, so don’t be afraid to use a bench scraper or floured hands to help you. Gently pat the dough into a rectangle, approximately 9×12 inches. If using the cinnamon sugar swirl, brush the surface of the rectangle with the melted butter and sprinkle the cinnamon sugar mixture evenly over the dough. Carefully roll the dough up tightly, starting from the shorter end. Pinch the seam to seal.
**Step 6: Second Rise (1-2 Hours)**
Grease a 9×5 inch loaf pan or line it with parchment paper. Gently transfer the rolled dough to the prepared loaf pan, seam-side down. Cover loosely with a clean kitchen towel and let it rise for 1-2 hours, or until it has nearly doubled in size. The dough should look puffy and feel light to the touch.
**Step 7: Preheat the Oven**
Preheat your oven to 375°F (190°C) about 30 minutes before the end of the second rise. This ensures that the oven is fully heated when you place the bread inside.
**Step 8: Bake the Bread**
Once the dough has risen, place the loaf pan in the preheated oven. Bake for 35-45 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom. If the top of the bread starts to brown too quickly, you can tent it with aluminum foil during the last 15 minutes of baking.
**Step 9: Cool the Bread**
Remove the bread from the oven and let it cool in the loaf pan for 10 minutes. Then, transfer it to a wire rack to cool completely before slicing and serving. This prevents the bread from becoming soggy.
## Tips for Success
* **Use Fresh Yeast:** Ensure your yeast is active by checking the expiration date and testing it with a small amount of warm water and sugar. If it doesn’t bubble, your yeast is likely dead and you’ll need to replace it.
* **Don’t Overmix:** When mixing the dough, stop when the ingredients are just combined. Overmixing can develop too much gluten and result in a tough bread.
* **Be Patient with the Rise:** The rising times are just estimates. The actual time will depend on the temperature of your room. If your room is cooler, it will take longer for the dough to rise.
* **Handle the Dough Gently:** When shaping the dough, be gentle to avoid deflating it. A light touch is key to a light and airy bread.
* **Use an Oven Thermometer:** Oven temperatures can vary, so using an oven thermometer ensures that your oven is at the correct temperature for baking.
* **Don’t Slice While Hot:** Resist the urge to slice the bread while it’s still hot. Allowing it to cool completely allows the crumb to set and prevents it from becoming gummy.
## Variations and Additions
* **Nuts:** Add ½ cup of chopped walnuts, pecans, or almonds to the dough for added texture and flavor.
* **Dried Fruit:** Experiment with other dried fruits, such as cranberries, apricots, or cherries.
* **Spices:** Add a pinch of nutmeg, cardamom, or allspice to the dough for a more complex flavor.
* **Orange or Lemon Zest:** Add the zest of one orange or lemon to the dough for a bright, citrusy flavor.
* **Chocolate Chips:** For a decadent treat, add ½ cup of chocolate chips to the dough.
* **Glaze:** Drizzle a simple powdered sugar glaze over the cooled bread for extra sweetness. To make the glaze, whisk together 1 cup of powdered sugar with 2-3 tablespoons of milk until smooth.
* **Dutch Oven Method:** You can bake this bread in a Dutch oven for a crustier loaf. Preheat the Dutch oven in the oven at 450°F (232°C) for 30 minutes before adding the dough. Reduce the oven temperature to 425°F (220°C) after adding the dough and bake for 30 minutes with the lid on, then remove the lid and bake for another 15-20 minutes, or until golden brown.
## Serving Suggestions
* **Toast:** Enjoy a slice of this bread toasted with butter or your favorite jam.
* **French Toast:** Use this bread to make delicious French toast.
* **Sandwiches:** While not traditionally used for sandwiches, the subtle sweetness can complement certain fillings like turkey and brie.
* **Bread Pudding:** Use day-old bread to make a comforting bread pudding.
* **Simply Enjoy:** The best way to enjoy this bread is simply on its own, warm and fresh from the oven.
## Storage Instructions
* **Room Temperature:** Store the bread in an airtight container at room temperature for up to 3 days.
* **Freezer:** For longer storage, wrap the bread tightly in plastic wrap and then in aluminum foil, and freeze for up to 2 months. Thaw completely at room temperature before slicing and serving. You can also freeze individual slices for a quick and easy treat.
## Nutritional Information (Approximate, per slice)
* Calories: 200-250
* Fat: 5-8g
* Saturated Fat: 2-4g
* Cholesterol: 10-15mg
* Sodium: 200-250mg
* Carbohydrates: 35-45g
* Sugar: 10-15g
* Protein: 4-6g
(Note: Nutritional information may vary depending on the specific ingredients used.)
## Conclusion
This no-knead cinnamon raisin bread recipe is a simple and satisfying way to enjoy homemade bread without the fuss. With minimal effort and readily available ingredients, you can create a loaf that’s perfect for breakfast, brunch, or a simple afternoon treat. So, gather your ingredients, follow the steps, and prepare to be amazed by the deliciousness of homemade bread made easy!
## FAQs
**Q: Can I use active dry yeast instead of instant yeast?**
A: Yes, but you will need to proof the yeast first. Dissolve the active dry yeast in the warm water with a teaspoon of sugar. Let it stand for 5-10 minutes until it becomes foamy. Then, proceed with the recipe as directed.
**Q: Can I use bread flour instead of all-purpose flour?**
A: Yes, bread flour will result in a slightly chewier bread.
**Q: What if I don’t have a loaf pan?**
A: You can bake the bread on a baking sheet lined with parchment paper. The shape will be different, but the taste will be the same.
**Q: My dough didn’t rise much. What went wrong?**
A: Several factors can affect the rise of the dough, including the freshness of the yeast, the temperature of the water, and the temperature of the room. Make sure your yeast is fresh, the water is warm (but not too hot), and the room is warm enough for the dough to rise properly.
**Q: Can I make this recipe vegan?**
A: Yes, you can substitute the butter with a plant-based butter alternative and ensure that your sugar is vegan-friendly (some refined sugars are processed with bone char).
Enjoy baking this incredibly easy and delicious no-knead cinnamon raisin bread! Your family and friends will thank you.