Artisan Cinnamon Raisin Bread (Dutch Oven)

🧂 Ingredients

• 3 cups all-purpose flour
• 1 tsp salt

  kosher
• 1/2  tsp  Instant yeast

  or 1 packet (2 1/4 teaspoons) active dry yeast
• 1 1/4 cups warm water

  (about 110°F)
• 2 tbsp honey
• 2 tsp cinnamon

  ground
• 1/2 cup raisins

  (or more, to taste) rehydrated

Instructions

• 1 Soak the raisins in a bowl of warm water while you prepare the dough.
• 2 In a large mixing bowl, combine the all-purpose flour, salt, and instant yeast.
  Mix well, and then add warm water.
  
  (If you choose to use active yeast, dissolve it in the warm water in a small
  bowl. Let it sit for about 5 minutes until it becomes frothy. Then add the
  dissolved yeast mixture to the flour mixture.) 
• 3 Stir in the honey and ground cinnamon until well combined. The mixture may be a
  bit shaggy in texture.
• 4 Gradually add the juicy raisins to the dough, kneading them in until evenly
  distributed. You may need to lightly flour your hands and work the surface to
  prevent sticking.
• 5 Once the dough comes together and is smooth and elastic, form it into a ball.
  Place the dough ball in a lightly greased bowl, cover it with a clean damp towel
  or plastic wrap, and let it rise in a warm, draft-free, warm place for at least
  2 hours or until doubled in size. This artisan-style dough is best left to rise
  for 8 hours or up to 24 hours. The longer you leave it, the better the flavor,
  texture, and digestibility of this bread.
• 6 Preheat your oven to 425°F (220°C). If using a Dutch oven, place it in the oven
  while it preheats.
• 7 Once the dough has doubled in size, punch it down to release the air. Turn the
  dough out to a lightly floured surface, shape it into a ball, and place it in a
  parchment-lined preheated Dutch oven. Alternatively, roll dough into a rectangle
  and place it on a lightly greased or parchment-lined baking sheet or loaf pan if
  this is your chosen cooking method. Use a sharp knife, bread lame, or razor
  blade to add a decorative look to the top of the loaf. 
• 8 Bake the bread for 30-35 minutes until it is golden brown and sounds hollow when
  tapped. If you are using a Dutch oven, remove the lid during the last 10 minutes
  of baking to allow the crust to brown.
• 9 Once baked, remove the bread from the oven and let it cool on a wire rack before
  slicing. Enjoy your homemade artisan raisin bread warm or at room temperature,
  with or without butter!

Nutrition Info