No Knead Cinnamon Raisin Bread

No knead cinnamon raisin bread recipe makes a tasty loaf of raisin nut bread with almost no work! This simple raisin bread is made with just 7 simple ingredients.

No knead bread is a great way to start baking bread. No knead breads are simple loaves of bread that involve minimal hands-on time to make.

To make no knead bread you simply stir up the bread dough and then let it sit until it’s time to bake it. There’s no kneading and no crazy equipment or ingredients necessary.

This no knead bread variation is a tasty take on the popular no knead bread recipe. To make no knead cinnamon raisin nut bread, all you need is 7 basic ingredients and some time.

And you end up with a loaf of bakery-quality raisin nut bread that is equally delicious topped with a little butter or served alongside some soup.

What you’ll need to make no knead cinnamon raisin bread

• Bread flour: I’ve used all-purpose flour in this recipe. The bread doesn’t have quite as much chew, but if you don’t have bread flour, all-purpose flour will work well.
• Salt: The salt helps to flavor the loaf of bread.
• Yeast: You can use an equal amount of active dry yeast in place of the instant yeast.
• Ground cinnamon: The cinnamon is pretty mild. Feel free to use more if you’d like.
• Lukewarm water: The water should be about 80F.
• Raisins: Or you can find the no knead cranberry bread recipe here.
• Nuts: You can omit the nuts and use an additional ¼-1/2 cup raisins instead.

How to make no knead cinnamon raisin bread

Step 1: Stir the flour, salt, yeast, cinnamon, and water together in a large bowl. The dough will be shaggy, but be sure to incorporate all of the flour.

Step 2: Fold in the raisins and nuts.

Step 3: Cover the bowl with plastic wrap.

Step 4: Let the dough sit at room temperature for at least 8 hours.

Step 5: Turn the dough out onto a floured movable surface. I like to use a piece of parchment paper.

Step 6: Lightly cover the dough with greased plastic wrap.

Step 7: Place a Dutch oven with lid in the oven and preheat to 450F. Once the oven reaches 450F, continue to heat the Dutch oven for 30 minutes.

Step 8: Carefully take the Dutch oven out, uncover the dough, and turn the dough into the Dutch oven.

Step 9: Cover and bake for 30 minutes.

Step 10: Remove the lid and continue to bake for 5 minutes, or until light golden brown.

Step 11: Let the bread cool in the pot to room temperature.

Tips

• Yeast: This bread recipe doesn’t use much yeast because of the long rising time. If you don’t have instant yeast, you can use an equal amount of active dry yeast in place of the instant yeast.
• Water: For most bread recipes, it’s best to use warmer water. However, this recipe uses lukewarm water. The water should only be about 75-80F.
• Dutch oven: Double check that your Dutch oven has an oven-safe lid and oven safe handles. One of the first times that I made no knead bread, the handle on the lid of my Dutch oven melted from the heat.
• Texture: This bread has a crispier exterior and softer interior. If you want the bread to be a little softer on the outside, place the warm (not hot) loaf of baked bread in a resealable container for about 5 minutes. This should soften the loaf a bit.

Storage

This bread can be stored in a resealable airtight container at room temperature for up to 3 days.

How to freeze

To freeze this bread, let it cool to room temperature after baking. Wrap the bread in plastic wrap and then place in a resealable freezer-safe container.