No-Knead Artisan Cinnamon Raisin Bread

No-Knead Artisan Cinnamon Raisin Bread

hi I'm Steve and welcome to my kitchen today I'm going to demonstrate how you can make bakery quality cinnamon raisin bread like this with only a few minutes of work I want you to discard all your thoughts about how much work it is to make bread this cinnamon raisin bread does not require any kneading I have set my workspace with my utensils and my ingredients I'll be using 3 cups flour 1 and 1/2 teaspoon salt 1 teaspoon instant yeast 2 tablespoons ground cinnamon 2 tablespoons brown sugar 1 cup raisins and 14 and a half ounces of water I'm going to start with the dry ingredients 3 cups flour I use the scoop and shake method for measuring flour this recipe is very forgiving then you don't have to be exact next one and a half teaspoon salt I use everyday table salt there are a number of no need recipes in which the salt varies from 1 to 2 teaspoons dependent upon your diet I use a heaping teaspoon to get my teaspoon and a half and one teaspoon instant yeast 2 tablespoons ground cinnamon 2 tablespoons brown sugar before we have the raisins I want to mix the dry ingredients to ensure they are evenly distributed throughout the flour now the raisins once again I'll mix the dry ingredients make sure your raisins are fresh and moist if not you may want to soak them in hot tap water for half an hour now it's time for the wet ingredients 14 and 1/2 ounces cool tap water next we'll combine the wet and dry ingredients note how the dough is beginning to stick to the bowl it means the ingredients are blended did you see how easy that was no mixer no need all I had to do is combine the wet and dry ingredients and I'll be eating fresh from the oven cinnamon raisin bread in the morning all I need to do now is cover the bowl with plastic wrap leave it on the counter to proof overnight and mother nature will do the needy for us I'll see you in the morning typically no need dough is proofed for 8 to 18 hours but cinnamon raisin bread has a heavier dole and should be proofed for 12 to 18 hours so I make the dough in the evening proof overnight bake the next morning and I have fresh from the oven bread for brunch good morning the dough is proofed overnight and more than doubled in size it's time to fold shape and proof the dough a second time are you skillet says proofing baskets the skillet will pre shape the dough and it's an excellent vehicle for transporting the dough to the baking vessel so I'll start by spraying the skillet with no stick baking spray next I'll dust the workspace with flour and scrape the dough out of the bowl it's string nature tells us mother nature's done her job I'm just going to Pat the dough flat and fold it's normal for the snow to be heavy cinnamon raisin bread shouldn't be as light and airy as a bag yet I'm turning the dome over onto itself and forming a ball that's all you need to do I place the dough in the skillet and covered it with a flour sack towel to proof before I leave the kitchen I'll prep the oven i position the rack to the lower part of the oven and inserted the baking vessel I do in an advance so I don't forget I'm going to proof the dough for an hour and a half I want to preheat the oven for half an hour so I'm setting the timer for one hour dough should be proofed for one to two hours and the oven should be preheated for thirty minutes it's been one hour and I'm set in the oven to 450 degrees and I'll reset the timer for an additional 30 minutes I know the oven will come to temperature before 30 minutes but a Dutch oven is a heat store and it needs to be at 450 degrees for 10 minutes to come to temperature the dough has been proofing for an hour and a half the oven has been preheating for 30 minutes it's time to bake the bread I'm using the sassafras superstone Baker as my baking vessel no need dough is too wet to shape it is typically shaped by the baking vessel this Baker will give the low of a nice shape and excellent crust but you can use any baking vessel like this casserole dish which I use to shape this cheddar cheese bread or one of these dutch ovens I use a smaller Dutch up into shape this beer bread or this eggplant shape casserole dish which I use to shape this multigrain Roadhouse white the point is there are a variety of bacon vessels you can use there is no right or wrong here the baker do you want a round over or long loaf you decide okay back to making bread now watch our ease it is to transfer the dough to the super stone Baker where you use a skillet as a proofing basket this is something your kids can safely next I'll score the dope I couldn't do it when it was in the skillet because I inverted it when I transferred it to the baking vessel my solution is to use the scissors it's safe it's easy and it does an excellent job and it's ready for the oven next we'll set the timer for 30 minutes I'll see you then the bread should be baked the 30 minutes with the lid on the baking vessel after baking for 30 minutes Nonie bread is typically baked with a top off for an additional 15 to 30 minutes for appearance and to give a rustic crust but you're the baker develop your own preferences my wife and I prefer cinnamon raisin bread just as it is after 30 minutes it's been 30 minutes the bread is ready let's take a look well what do you think this is a real artist and bread that to sit on the Shelf there any bakery and take a look inside I can't over express the pleasure of having fresh artisan bread around the house and it is almost as easy as making a bowl of Campbell Soup

36 thoughts on “No-Knead Artisan Cinnamon Raisin Bread”

  1. Hi Steve thank you once again for your easy-going thoughtful lovely bread making videos!!
    I grow my own starter sourdough how would I use that in this recipe instead of the commercial yeast? Thank you so much 😋😄

  2. Steve,I have 1 cup bread flour with me.can I add 2 cups of all purpose flour to it,to complete the measurement??

  3. Hello Artisan Steve! Decided to make a raisin cinnamon loaf…utilized your 3 cup method added the extra moisture…raisons, cinnamon and brown sugar…baked it for 35 minutes…it is PERFECT . Thank you from, below sea level!

  4. Love raisin bread and want to try this recipe. I use a Dutch oven for white bread but I don't want a round loaf. I want to use a 9 by 5 loaf pan, but it doesn't have a lid. Can I put tin foil over the top, and if so, shiny side in or out?

  5. Just had the cinnamon raisin terbo this morning. I substituted dried cherries for the raises and it is absolutely delicious. Thanks.

  6. Thumbs up!! I like your old kitchen. Your newer videos show different kitchen. Did you move home or just set up a basement for your youtube production?

  7. I have a glass pan (with oven-safe written on it) and an electric oven. I would like to know how long should I bake the bread using the glass pan?

  8. Maybe i did something wrong but my dough was overproofed, the raisins made the bread sweet but the dough itself was bland, though, the average person wouldnt taste the difference. The bread was very soft and airy, next time id cut the yeast by half or even a fourth.
    2nd recipe ive tried so far, the first one was far better (no knead olive bread)


  10. Good stuff! I've made this twice, starting with the recipe in the cookbook. I agree more with the measures in the video, more cinnamon, less yeast.

  11. I'm trying this recipe, found in Steve's book "NO-Knead Bread in Pans". I used 1 1/4 tsp instant yeast as recommended for the traditional method. The dough rose very quickly, and I put it into the refrigerator overnight. I'll use less yeast for overnight proofing next time!

  12. This bread turned out perfect!! It is so moist and the crust is just out of this world!! I might have to make this bread every weekend!

  13. Hi Steve, loving your channel and I have just purchased two of your ebooks on amazon but I notice your recipes say 3cups etc but what is the weight or ml measure f your cups. I am in NZ and our 1cup is traditionally 250ml. I have seen some other cooks give the weight in either ml or grams/ounces. Can you please let me know what your cup is. Cheers … keep the videos coming.

  14. I bought the book on amazon and tried the cinnamon bread but was having problems where the dough was very soft to soft ,so I compared the recipe on youtube and the book and it was different. here in the video he mix the dry ingredients together and add water last ,but in the book, it says add the ingredients to the water and mix and add flour last. But apart from that the bread taste good not too sweet.

  15. What's the reason for proofing it the second time? (after transferring the dough from glass bowl to whatever else.)

    I started from your easiest recipe – the one with whole wheat and bread flour. The one where proofing was only done once and it wasn't overnight.

    Also, how come you started with the wet ingredients first for that one and for most others, dry ingredients first?

  16. I just cooked my first raisin bread in a white enamel dutch oven at 450 and the bottom and sides are burnt.  Any advice?

  17. This is next. I am about to start it. Can this be done turbo style or does it require the long proofing?

    For anyone reading the comments, Steve's recipes are all dead easy and will have anyone baking their own bread in no time.
    I have not bought bread from the store since discovering this channel. My wife's friends are tres jealous.

  18. Excellent results on first try,
    I used whole wheat flour with dried cranberries and raisins also substiuted the brown sugar with honey. 30 [email protected] 450 and 10 min. With cover removed. Very versatile recipe. Thanks

  19. We have been making no knead bread for a little while and found your cinnamon raisin variation.  We followed the recipe exactly except added 3/4 cup of chopped walnuts and I think it's our new favourite.  We had to work hard to restrain our urge to eat the whole thing once it was ready.  I love the dark colour and the gentle sweetness.  Thank you for your video – well done!!

  20. Uh Oh! I'm supposed to make the Turbo version of this bread tomorrow with my granddaughter (she made her first ever bread using your classic Turbo recipe). You taught that cinnamon retards yeast. If you're around, could you tell me if I should used 1 1/2 or 1 3/4 tsp instant yeast instead of 1 1/4 tsp? If you're not available, I'll try increasing the yeast amount and post how the bread turned out.

  21. Can any of the flavored breads (cinnamon raisin, jalapeño cheddar, etc.) be made using the "Turbo" method? If not, why not? Thank you.

  22. This is beautiful. Your way of teaching is priceless. Thank you 🙂
    Also have a question; can raisins soaked in alcohol (Vodka) or in sweet liqueur, then drained, would have any negative effect in baking time?
    Thank you.

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