Cinnamon Raisin Artisan Bread (Printable)
A fragrant, rustic loaf featuring sweet raisins and aromatic cinnamon, ideal for breakfast or cozy afternoon treats.
# What You'll Need:
→ Dry Ingredients
01 - 3 ½ cups bread flour
02 - 2 teaspoons ground cinnamon
03 - 2 teaspoons salt
04 - 2 ¼ teaspoons instant yeast (1 packet)
05 - 3 tablespoons granulated sugar
→ Wet Ingredients
06 - 1 ½ cups warm water (110°F)
07 - 2 tablespoons unsalted butter, softened
→ Add-ins
08 - 1 cup raisins
→ For Brushing
09 - 2 tablespoons melted butter (optional)
# How-To Steps:
01 - In a large mixing bowl, combine bread flour, ground cinnamon, salt, instant yeast, and sugar. Mix thoroughly to distribute evenly.
02 - Add the warm water and softened butter. Stir with a wooden spoon or dough hook until a shaggy, sticky dough forms.
03 - Add the raisins and knead by hand or stand mixer for 7 to 10 minutes until the dough becomes smooth, elastic, and no longer sticky.
04 - Shape the dough into a ball and place it in a lightly greased bowl. Cover with a damp towel or plastic wrap and let rise in a warm area for 1 to 1.5 hours until doubled in size.
05 - Turn the dough out onto a lightly floured surface. Gently degas and shape into a round or oval loaf, creating surface tension.
06 - Place the shaped loaf on a parchment-lined baking sheet or into a floured proofing basket. Cover and let rise for 45 minutes until puffy.
07 - Preheat your oven to 425°F. If using a Dutch oven, place it in the oven during preheating to get thoroughly hot.
08 - Using a sharp knife or lame, make 3 to 4 shallow slashes across the top of the loaf to allow for controlled expansion.
09 - Transfer the loaf with parchment into the preheated Dutch oven or place on baking sheet. Cover with the lid or tent loosely with foil. Bake for 20 minutes.
10 - Remove the lid or foil and bake uncovered for an additional 20 minutes until deep golden brown and the loaf sounds hollow when tapped on the bottom.
11 - Remove from the oven and brush with melted butter if desired. Let cool on a wire rack for at least 1 hour before slicing to allow the crumb to set.
# Expert Suggestions:
01 -
- The way your kitchen will smell like a bakery meets a coffee shop
- That perfect crackle when you slice into the crust revealing tender cinnamon swirls inside
02 -
- Resist the urge to cut into this bread while it is still warm or the steam will escape and you will end up with gummy slices
- The Dutch oven method creates bakery style crust but a baking sheet works perfectly fine if you do not have one
03 -
- Sprinkle a little coarse sugar on top before baking for a bakery style sparkle and extra crunch
- Place a tray of ice cubes in the bottom of your oven when you put the bread in to create extra steam for an even crispier crust