Directions: |
Directions:In a mixing bowl, add water, brown sugar and yeast. Let it sit for 10 minutes. Stir inr in the flour, cinnamon and salt with a spoon. The dough will be loose and sticky. Add the raisins and gently stir them in. Cover with a kitchen towel and let it rise for about an hour.
After an hour, turn on your oven to 450 degrees. Place a Dutch oven with the lid in the oven to heat for about 30 minutes.
Scrape out the dough unto a well floured surface. The dough will still be sticky so sprinkle with flour so it wont stick to your fingers.
Gently fold the outer edges of the dough to the center to form a ball. Place on a piece of parchment paper. Cover with a kitchen towel and let rise for 30 minutes, until the Dutch oven in hot.
Carefully take out the Dutch oven, it will be very hot! Remove the lid and gently lift the bread with the parchment paper and place inside. Cover with the lid and bake for about 30-35 minutes. Then remove the lid and bake for 5-10 more minutes. Be careful so the top doesn't burn. This is to give the bread some color and crispy crust.
Let the bread cool down for about 30 minutes before you slice it. Best eaten fresh baked, but keeps for about 2 days. Slice and freeze the leftovers so you can enjoy for longer.
NOTE:
When I make No Knead bread, I put the formed bread dough on a piece of parchment paper and put in a 4 quart bowl. Then just lift out and put in Dutch oven to bake. |
This recipe for No Knead Cinnamon Bread is from