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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Don't worry, I'll leave some carrots for the reindeer too. I wouldn't want them to go hungry when they are working so very hard hard.
When I've recovered from all this baking, I'll share the recipes, but from the top right and going clockwise are Florentines, Pecan Turtle Fudge, Fleur de Sel Caramels, Joel's Dulce de Leche Cookies (Alfajores), and Chocolate Crackle Cookies.
I hope you have a wonderful holiday with your family and friends.
Merry Christmas!
