Ingredients
Scale
- 1 ½ cups water
- 2 ¼ teaspoons active dry yeast (one packet)
- 2 tablespoons sugar (more if desired)
- ¾ cup raisins
- 1 tablespoon cinnamon
- ½ tablespoon fine grain salt
- 3 ½ cups all-purpose flour (plus more for dusting/shaping)
Instructions
- Microwave the 1 ½ cups water until 100–110°F.
- Mix 1 cup warm water with yeast and sugar; let sit 10 minutes until foamy.
- Soak raisins in remaining ½ cup warm water for 10 minutes.
- Add raisins, cinnamon, salt, and flour to yeast mixture; mix at least 1 minute.
- Cover bowl and allow dough to rise for 2 hours or refrigerate up to 7 days.
- Preheat Dutch oven to 450°F during last 30 minutes of rise (optional).
- Shape dough on floured parchment paper; score top.
- Transfer loaf with parchment into Dutch oven; optionally add ice cubes for steam.
- Bake covered at 450°F for 35 minutes, then uncovered 5–10 minutes until brown.
- Remove carefully and cool at least 1 hour before slicing.
Notes
- Cold dough is easier to handle and enhances flavor.
- Different flour brands may absorb water differently; adjust as needed.
- Dutch oven size: 5.5–6 qt recommended; adjust for larger/smaller if needed.
- For faster rise, use warm, humid environment.
- Shaping tip: fold edges up, flip, and place in center of parchment before baking.
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Category: Bread
- Method: No-Knead, Dutch Oven
- Cuisine: American
- Diet: Vegetarian