Cinnamon Raisin Dutch Oven Bread
Cinnamon Raisin Dutch Oven Bread is a beautifully soft and slightly sweet bread, with the perfect balance of warm cinnamon flavor and chewy raisins. Baked in a Dutch oven, this bread has a crispy, golden crust and a fluffy, airy interior. It's an easy recipe that requires simple ingredients and minimal hands-on time, making it ideal for both beginner and experienced bakers alike.Perfect for breakfast, snacking, or enjoying with butter or jam, this bread is sure to become a favorite in your baking repertoire.
Equipment
- 1 Dutch oven (4-5 quart size)
- 1 Mixing Bowl (Large)
- 1 Small bowl (for yeast activation)
- 1 Wooden spoon or spatula
- 1 Clean kitchen towel or plastic wrap (for covering dough)
- 1 Parchment paper (optional)
- 1 Baking thermometer (optional)
Ingredients
- 3 cups Bread flour
- 1 teaspoon Active dry yeast
- 1 teaspoon Salt
- 1 tablespoon Ground cinnamon
- 1 ¼ cups Warm water
- 2 tablespoons Honey optional
- 1 cup Raisins
- 1 tablespoon Butter for brushing, optional
Instructions
- Activate the Yeast: In a small bowl, mix the warm water (about 110°F) with the active dry yeast and honey. Let it sit for 5 minutes until the mixture becomes frothy.
- Mix Dry Ingredients: In a large mixing bowl, combine the bread flour, salt, and cinnamon. Stir well to ensure the cinnamon is evenly distributed.
- Combine Wet and Dry Ingredients: Slowly pour the yeast mixture into the dry ingredients, mixing with a wooden spoon or spatula until a dough begins to form.
- Knead the Dough: Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, or until the dough becomes smooth and elastic.
- First Rise: Place the dough in a lightly oiled bowl and cover it with a clean kitchen towel or plastic wrap. Let the dough rise in a warm place for 1 to 2 hours, until it doubles in size.
- Add Raisins: Punch the dough down to release the air, then fold in the raisins. Knead for another minute to evenly distribute them throughout the dough.
- Shape the Dough: Shape the dough into a round loaf by folding the edges inward and pinching them together, creating a seam on the bottom.
- Second Rise: Place the dough on a piece of parchment paper and allow it to rise for 30 minutes while the Dutch oven preheats to 450°F (230°C).
- Bake the Bread: Once the Dutch oven is preheated, carefully remove it from the oven and place the dough (with parchment paper) inside. Cover the Dutch oven with its lid and bake for 20-25 minutes.
- Finish Baking: After 25 minutes, remove the lid of the Dutch oven and bake for another 15-20 minutes, until the crust is golden brown and the loaf sounds hollow when tapped on the bottom.
- Cool: Remove the bread from the Dutch oven and let it cool on a wire rack for at least 30 minutes before slicing.
- Serve and Enjoy: Slice the bread and enjoy it warm with butter, jam, or your favorite spread.
Notes
Recipe Notes
- Use Room Temperature Ingredients: For the best results, use room-temperature water, flour, and raisins. Cold ingredients can hinder the rise of the dough.
- Flavor Variations: You can add chopped nuts (like walnuts or pecans) along with the raisins for a little extra texture and flavor.
- Bread Flour Substitute: If you don’t have bread flour, you can use all-purpose flour, but the texture may not be as chewy.
- Storage: Store your bread in an airtight container or wrapped in a clean kitchen towel at room temperature for up to 3 days. You can also slice and freeze the bread for up to 3 months.
- Troubleshooting: If your dough is too sticky while kneading, sprinkle in a little more flour until it reaches the right consistency.