Cinnamon Raisin Artisan Bread

Ingredients

• •360 g. water (room temperature: at or near 70°F/21°C)
• •1 tsp. active dry yeast
• •390 g. bread or all-purpose flour (plus more for dusting)
• •1 tsp. kosher or fine sea salt
• •¾ cup raisins (stems removed and separated)
• •3 T. dark brown sugar
• •2 tsp. ground cinnamon

Instructions

1. Add the yeast to the water and let it sit for 10-15 minutes. In a large bowl, whisk together flour, salt, brown sugar, cinnamon and raisins until the raisins are well-covered in flour. Let sit for 10 minutes.
2. Add water and yeast to the bowl and mix just until combined. The dough should look a little sticky and stringy and there should still be a little flour around the edges of the bowl.
3. Cover and let rise somewhere warm (see note below) until it has doubled in size, about 8-10 hours.
4. Once the dough has doubled in volume, use your hands (or a dough scraper if you have one) to pull the dough out onto a floured surface. With floured hands, gently fold the dough into itself several times until a soft, flour-covered ball is formed. Seam side up, lift and place it into a flour dusted proofing bowl like this one. Dust with flour, cover and refrigerate for a minimum of 1 hour or as long as 24 hours. You can even leave it for as long as 48 hours at this point if you’re not able to bake it right away.
5. When you're ready to bake your bread, preheat oven to 450ºF (232ºC) with a Dutch oven or covered baking vessel inside the oven.
6. Uncover then invert the bowl to turn the dough out onto parchment paper seam side down. If needed, gently turn it with your hands and nudge it into the shape of a loaf. Score the top with a razor blade or the tip of a sharp knife with a design of your choosing. This will allow steam to escape while it’s baking.
7. Once the oven is preheated, remove the Dutch oven from the oven and transfer the dough, still on the parchment, into the Dutch oven. Cover and bake for 30 minutes, then remove the cover and bake for 15-20 minutes more. Your bread will be done once the top is browned, and it sounds hollow when you tap the top.
8. Using parchment edges, lift bread from Dutch oven and transfer it to a wire cooling rack to let cool for up to an hour before slicing.

Frequently Asked Questions

How long does it take to make Cinnamon Raisin Artisan Bread?

Cinnamon Raisin Artisan Bread takes 20 mins prep and 15 mins cook time.

How many servings does Cinnamon Raisin Artisan Bread make?

This recipe makes 8 servings. You can easily scale the ingredients up or down.

What are the main ingredients in Cinnamon Raisin Artisan Bread?

The key ingredients include water (room temperature: at or near 70°f/21°c), active dry yeast, bread or all-purpose flour, kosher or fine sea salt, raisins, and 2 more ingredients.