The easiest bread - ever. You've probably heard of the infamous "no-knead bread". This recipe is a version of the "no-knead bread", with the addition of golden raisins and cinnamon, but without the expensive cookware.
Can you see the swirls of cinnamon?
I don't own an enameled cast-iron pot, but I do have an inexpensive pizza stone. Luckily, as well as great pizza, it makes fantastic bread!
Ok, so you do still have to wait 12 hours for the dough to become fully beautiful...
But trust me, it is worth the wait.
You just can't make loaves that are very large, because the outside dries out before the inside is properly cooked; as I sadly discovered with my attempt at a chocolate loaf with white chocolate chips (but it will be back!)
Cinnamon-Raisin Bread
2 cups of water
1 tbsp honey
2 tsp traditional yeast
3 cups flour
1 tsp salt
1 tsp cinnamon
1 cup golden raisins
1. In a large glass measuring cup, warm the water in the microwave for 1 minute. Then dissolve the honey in the water. Sprinkle the yeast over the top, and stir gently to combine. Allow to rest until the yeast has risen about 1 inch, or when it is about to overflow, about a half an hour.
2. In a large mixing bowl, combine the flour and the salt. Add the yeast mixture and stir with a wooden spoon until combined.
3. Sprinkle the cinnamon over the top, and mix slightly, but do not overmix. Add in the cup of raisins, and mix just until the raisins appear evenly distributed.
4. Cover. Wait at least twelve hours.
5. Pre-heat the oven, with the pizza stone inside, to 550 degrees fahrenheit, or as hot as it will go. Once pre-heated, wait an additional 15 minutes before adding the bread.
6. Using lots of flour, shape and divide the dough into two balls.
7. Make sure the bread-to-be is well floured on all sides and place into the oven for approximately 15-20 minutes.
8. Move the loaves to a cooling rack and let cool for at least 15 minutes before cutting into it. The bread needs to continue to cook and form inside. The crust will be quite tough at first, but it will soften. Enjoy!
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16 comments:
Great lookin' bread. I've love a couples slices of that on a sandwich. Yum!
Now I feel I need to make apple butter! ...except it's supposed to be summer... but almost snowing, so I guess it's okay!
Wow. That looks incredible - a great breakfast bread. Do you know if any no-knead bread could be baked on a pizza stone? I'm hoping to make one soon.
lisa - it should work as long as it isn't too large...the outside burns and the inside is still raw (very traumatizing!). Let me know! gail
The golden raisins are the main attraction for me! Must be a delight with those cinnamon swirls.
Beautiful! I'm going to give this a try.
I bet this would make some great french toast! I'm loving this bread
That sucks that the white chocolate chip bread did not come out the way you wanted it to.
Jessie - You're right, I am still bummed about the chocolate bread...sigh.
BUT - the raisin bread was still heavenly the day after!
do you need to punch the dough down then shape then rise again? or just shape and bake?
that looks so good!
Gorgeous! Lovely with a thick slick of unsalted butter. Yummy :)
It looks perfect! I think you should author a cookbook!
Hey, great looking bread. I tried to make some apple cinnamon bread a few weeks ago and it turned out pretty ugly.
By the way, I have never heard of no-knead bread before. I'm wondering about the texture and consistency. I suppose if I really want to know, I will have to try out your recipe for myself.
Thanks for a great post.
I have a question, Did you mean 1 cup of water, because two cups is a lot of water for 3 cups of flour.
that's some very pretty bread and sexy butter. yum yummity yum yum! you know how i love bread too...http://www.jennchiccooks.com/?p=389
Hey! Was doing some research on cinnamon raisin bread, hoping to do a twist for my blog and came accross your blog. Love it! Thank you.
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