EASY NO KNEAD CINNAMON ARTISAN BREAD
This Easy No Knead Cinnamon Raisin Artisan Bread is crusty on the outside, tender and fluffy on the inside and packed with sweet cinnamon flavour and juicy raisins. And it's so easy to make this bakery-style loaf at home in your own kitchen!
Provided by Chrissie (thebusybaker.ca)
Categories Baking Side Dish Snack
Time 55m
Number Of Ingredients 9
Steps:
- Add the flours, raisins, yeast, salt, cinnamon, and brown sugar to a large bowl. Be sure to add the yeast and the salt to separate sides of the bowl.
- Stir the dry ingredients together well.
- Add the water and stir until a thick, rough dough forms. Add 1-2 more tablespoons of water or flour if needed.
- Flour your hands and shape the dough into a ball, placing it into the bottom of the bowl and covering the bowl with plastic wrap.
- Place in a warm spot in your kitchen and let rise for 12-18 hours. When I make this bread, I prepare the dough in the evening and bake the next morning. For quick rise instructions, see the Recipe Notes below.
- After the rising time, preheat your oven to 450 degrees Fahrenheit.
- Place an oven-safe Dutch Oven pot in the cold oven and let it preheat with the oven.
- Flour your hands well and shape the dough into a round ball and set it on a piece of parchment paper on the counter dusted with flour.
- Dust the top of the dough ball with flour and cover with a clean kitchen towel, letting it rise for 25 minutes.
- After the dough has risen remove the Dutch Oven pot from the oven and using the parchment paper, pick up the dough and place it carefully in the bottom of the Dutch Oven. Make two very shallow slices in the top of the risen loaf in the shape of an X.
- Replace the lid of the Dutch Oven, place it back into the hot oven, and bake for 30 minutes.
- After 30 minutes of baking time, remove the lid from the Dutch Oven and continue baking for an additional 10 minutes uncovered.
- After the baking time, remove the pot from the oven and transfer the loaf to a cooling rack using the parchment paper.
- Cool completely before slicing.
Nutrition Facts : ServingSize 1 serving, Calories 181 kcal, Carbohydrate 40 g, Protein 5 g, Fat 1 g, SaturatedFat 1 g, Sodium 354 mg, Fiber 3 g, Sugar 4 g
NO-KNEAD CINNAMON AND RAISIN BREAD
This crusty, raisin-studded bread can be made with just a few pantry items. It takes little hands-on time to prepare and will make your house smell like a bakery.
Provided by Bren
Categories Bread Yeast Bread Recipes
Time 3h50m
Yield 8
Number Of Ingredients 9
Steps:
- Stir 3 cups flour, sugar, cinnamon, salt, and yeast together in a large bowl. Pour in water and stir until all the flour has been incorporated and a shaggy, wet dough forms. Stir in raisins and cover with plastic wrap.
- Place bowl in a warm, draft-free space for 30 minutes or in the oven with the oven light on.
- Sprinkle a clean working surface with 1 tablespoon flour. Scrape dough out onto the counter and use a bench scraper to fold the dough over onto itself several times, incorporating most of the flour into the dough. Rinse and dry the bowl.
- Cut parchment paper into a liner for the bowl, folding it so that it sits flat against the bowl. Place dough on the parchment paper in the bowl and cover with plastic wrap. Let rise for 30 minutes.
- Meanwhile, place a 5-quart Dutch oven into the oven and preheat to 400 degrees F (200 degrees C). Set timer for 30 minutes.
- Remove warmed Dutch oven from the oven and transfer dough with the parchment liner into the Dutch oven. Cover with a lid.
- Bake in the preheated oven for 30 minutes. Uncover and bake for 5 minutes more. Remove from oven and carefully transfer bread onto a wire rack. Remove parchment paper. Cool completely before slicing, about 2 hours.
Nutrition Facts : Calories 220.9 calories, Carbohydrate 47.7 g, Fat 0.9 g, Fiber 2 g, Protein 6.2 g, SaturatedFat 0.1 g, Sodium 295 mg, Sugar 10.9 g
CINNAMON RAISIN SWIRL BREAD
You can use any white bread recipe to make any swirl breads listed below. The cinnamon raisin version is a classic, inspired by a recipe from James Beard. The sherry gives an unusual complexity to the sweet raisins and brown sugar, and most of the alcohol is cooked off while the mixture simmers. Feel free to use apple cider instead. This recipe makes two loaves, one to eat right away, preferably warm from the oven, or toasted and buttered the next day. Freeze the other loaf and use it to make what is arguably the best French toast imaginable.
Provided by Melissa Clark
Categories breakfast, brunch, lunch, breads
Time 4h15m
Yield 2 loaves
Number Of Ingredients 13
Steps:
- Make the dough: In a large electric mixer bowl, dissolve yeast in 1/4 cup warm milk. Add the remaining warm milk, the sugar, the salt, the butter and the eggs. Add 5 cups flour and mix with paddle attachment until smooth, about 2 minutes. Switch to hook attachment and knead on low speed, adding more flour if necessary until dough is stiff and slightly tacky, about 10 minutes.
- Grease a large bowl with butter and turn dough out into the bowl. Flip dough over so greased side is up, cover with plastic wrap or a kitchen towel and set in a warm, draft-free spot until doubled in size, about 11/2 to 2 hours. Generously butter two 9-x-5 loaf pans.
- Meanwhile, make the filling: In a small pot, bring sherry to a low boil and simmer until reduced by half, about 8 to 10 minutes. Add raisins, cover and let sit until needed for filling.
- When dough has doubled in size, turn dough out onto floured surface and knead for 3 minutes. Return to greased bowl, cover and let rise again for 30 minutes.
- Press down dough with your hand to expel the air. Divide dough in half and roll one half into a 16-x-8-inch rectangle. Brush with some of the melted butter. Drain raisins and mix with sugar and cinnamon; scatter half of the mixture over the dough and, starting with the shorter side, roll up tightly into an 8-inch log, tucking the ends under. Place roll seam-side down in a loaf pan and brush top with melted butter; dust with cinnamon sugar if desired. Repeat with second dough half.
- Cover and let rise until dough is just above the tops of pans, 45 minutes to 1 hour.
- Meanwhile, heat oven to 400 degrees. Bake bread for 10 minutes, then reduce heat to 350 degrees and bake for an additional 20 to 30 minutes, or until loaves sound hollow when tapped, the tops are brown and the internal temperatures are 200 degrees. Remove loaves from pans and let cool on wire racks.
Nutrition Facts : @context http, Calories 301, UnsaturatedFat 2 grams, Carbohydrate 54 grams, Fat 7 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 4 grams, Sodium 245 milligrams, Sugar 20 grams, TransFat 0 grams
More about "no knead cinnamon and raisin bread recipes"
CINNAMON RAISIN BREAD (NO-KNEAD RECIPE) - BIGGER …
From biggerbolderbaking.com
4.6/5 (386)Total Time 1 hrCategory Breakfast
- Cover the bowl with plastic wrap and leave on the counter for over about 12-15 hours (no less than 12 hours, it needs this time to grow)
CINNAMON RAISIN BREAD RECIPE WITH PECANS: EASY AND NO …
From thecuriousfrugal.com
NO-KNEAD CINNAMON RAISIN BREAD - THE BAKE SCHOOL
From bakeschool.com
NO-KNEAD CINNAMON RAISIN BREAD - SIMPLY SCRATCH
From simplyscratch.com
4.3/5 (26)Total Time 18 hrs 50 minsCategory Breads & Baked GoodsCalories 156 per serving
CINNAMON RAISIN NO-KNEAD BREAD | ANDY'S EAST COAST KITCHEN
From theeastcoastkitchen.com
TOP 46 NO YEAST RAISIN BREAD RECIPES
From kasur.keystoneuniformcap.com
TOP 44 RAISIN AND CINNAMON BREAD RECIPE RECIPES
From alhikmahfm.dixiesewing.com
5 EASY NO-KNEAD BREAD RECIPES | KITCHN
From thekitchn.com
CINNAMON RAISIN BREAD (EASY, NO-KNEAD RECIPE) - GEMMA'S BIGGER …
From youtube.com
35+ SOURDOUGH BREAD IDEAS - FARMHOUSE ON BOONE
From farmhouseonboone.com
EASY NO-KNEAD CINNAMON RAISIN BREAD - HEART'S CONTENT …
From heartscontentfarmhouse.com
NO-KNEAD CINNAMON RAISIN BRIOCHE BREAD | LINDA | COPY ME THAT
From copymethat.com
NO-KNEAD CINNAMON RAISIN BREAD (UPDATED) SUPER EASY… NO …
From youtube.com
NO-KNEAD CINNAMON RAISIN BREAD - SUN-MAID
From sunmaid.com
NO KNEAD CINNAMON RAISIN BREAD RECIPE - YOUTUBE
From youtube.com
4-INGREDIENT NO-KNEAD OVERNIGHT ARTISAN BREAD. - HARVEST
From harvestandnourish.com
RECIPE: NO-KNEAD CINNAMON NUTMEG RAISIN ARTISAN BREAD FOR …
From bakestarters.com
NO KNEAD CINNAMON RAISIN BREAD - ENTERTAINING WITH BETH
From entertainingwithbeth.com
CINNAMON RAISIN NO-KNEAD BREAD | EILEEN SMILES | COPY ME THAT
From copymethat.com
NO KNEAD CINNAMON RAISIN BREAD - RECIPE DIARIES
From recipe-diaries.com
CINNAMON RAISIN SOURDOUGH BREAD - LITTLE SPOON FARM
From littlespoonfarm.com
DUTCH OVEN CINNAMON RAISIN BREAD - LORD BYRON'S KITCHEN
From lordbyronskitchen.com
RAISIN BREAD RECIPE CINNAMON RAISIN BREAD RECIPE RECIPES
From howard.coolfire25.com
NO-KNEAD CINNAMON RAISIN BREAD RECIPE - WITH BUTTERMILK - JULIE …
From thenewlighterlife.com
TOP 40 NO YEAST RAISIN BREAD RECIPES - HOWARD.COOLFIRE25.COM
From howard.coolfire25.com
NO-KNEAD CINNAMON RAISIN BREAD • FREUTCAKE
From freutcake.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love