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No Knead Cinnamon Raisin Bread: The Easiest Soft Homemade Loaf

A close-up, appetizing view of a freshly baked loaf of raisin bread showing the swirl of dark raisins inside the golden crumb.
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Bake a soft, sliceable homemade cinnamon raisin bread using a simple no-knead method. This recipe delivers maximum flavor and a comforting aroma, perfect for beginners making bread for breakfast or a snack.

Ingredients

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  • 1 1/2 cups warm water (about 105-115°F)
  • 1 tablespoon active dry yeast
  • 1/4 cup granulated sugar
  • 1 teaspoon salt
  • 3 1/2 cups all-purpose flour
  • 1/2 cup golden raisins
  • 1/4 cup unsalted butter, melted, plus more for brushing
  • 1/2 cup packed light brown sugar
  • 2 tablespoons ground cinnamon

Instructions

  1. In a large bowl, dissolve the yeast and 1 teaspoon of the granulated sugar in the warm water. Let stand for 5 minutes until foamy.
  2. Add the remaining granulated sugar and salt to the yeast mixture. Gradually mix in the flour until a shaggy dough forms. Do not knead.
  3. Cover the bowl with plastic wrap and let the dough rise in a warm place for 1 to 1.5 hours, or until doubled in size.
  4. Gently punch down the dough. Turn it out onto a lightly floured surface.
  5. In a small bowl, mix the brown sugar and cinnamon for the filling.
  6. Roll the dough into a rough rectangle, about 12×18 inches. Brush the surface evenly with the 1/4 cup of melted butter. Sprinkle the cinnamon-sugar mixture evenly over the buttered surface. Scatter the raisins over the sugar mixture.
  7. Starting from the long side, tightly roll the dough into a log. Pinch the seam closed.
  8. Place the log, seam-side down, into a greased 9×5 inch loaf pan.
  9. Cover the pan loosely and let the dough proof for 30 to 45 minutes, or until it has nearly doubled again. Preheat your oven to 375°F during the last 15 minutes of proofing.
  10. Bake for 30 to 35 minutes, or until the top is golden brown and the internal temperature reaches 200°F.
  11. Remove the bread from the pan immediately after baking. Brush the top crust with a little extra melted butter while it is still warm for a soft finish.
  12. Cool completely on a wire rack before slicing for the best sliceable results.

Notes

  • Toast slices and serve warm with butter for a cozy breakfast.
  • This bread freezes well once completely cooled; slice before freezing for easy portions.
  • For a bread machine variation, use the dough cycle and then shape and bake in a standard oven.

Nutrition

Find it online: https://dishicious.com/easy-no-knead-cinnamon-raisin-bread-recipe/