No Knead Raisin Bread
This crusty No Knead Raisin Bread is soft inside and has an irresistible chewy crust! It is loaded with juicy and sweet raisins, lightly sweetened with brown sugar, and flavored with cinnamon.
Ingredients
- 3¾ cups (450g) bread flour or all-purpose flour
- ¾ cup (180ml) warm milk
- ¾ cup (180ml) warm water
- 2¼ teaspoon active dry yeast
- 2 tablespoon brown sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- 1 cup (140g) raisins
Instructions
Making The Dough
- Add warm water, warm milk, sugar, and yeast in a large mixing bowl. Stir gently to mix and let it sit for 5 minutes.
- Once the yeast mixture is slightly frothy, add flour, ground cinnamon, salt, and raisins. Mix with a wooden spoon or spatula until the dough comes together. The dough will be sticky.
- Cover the bowl with plastic wrap or a kitchen towel.
Rising The Dough
- Let the dough rest in a warm place until double in size, for 1-2 hours. The rising time highly depends on the kitchen temperature; if it is warm, it may rise quickly, and if it is cold, it may take longer.
- Scrape the dough onto a lightly floured work surface. Lightly flour your hands and fold the dough over on itself for 5-6 times. Roughly form a dough ball. Instead of using your hands, fold and form the dough using a bench scraper.
- Measure out a large piece of parchment paper, large enough to transfer with the dough in the Dutch oven or cast iron casserole.
- Sprinkle a large pinch of flour on the center of the parchment paper and place the dough ball on it. Grab the parchment from each end to pick up the dough and transfer it to a large bowl. Cover the dough loosely with plastic wrap and rest for 30 minutes.
Preheating the Oven and Dutch Oven
- While the dough rests, place the Dutch oven with the lid in the oven and preheat at 400°F (200°C) for 30 minutes.
Baking The No Knead Raisin Bread
- Use kitchen mitts to remove the pot carefully from the oven. Score the bread down the middle and transfer it to the Dutch oven with the parchment paper.
- Cover with the lid and bake the bread for 30 minutes. Then remove the lid and continue baking for 10-12 minutes, until the bread is golden brown.
- Remove the bread from the oven and carefully transfer it to a cooling rack. Let it cool completely before slicing.
Storing Suggestions
- Wrap the bread tightly or store it in an airtight container for 3-4 days.
- This No Knead Raisin Bread or bread slices can be frozen for two months. Thaw the bread at room temperature or rewarm it in the oven for a few minutes.
- If you have frozen bread slices, you can toast them without thawing.
Notes
- Flour: Many factors can impact how much flour you need for the yeasted dough. You may need more or less flour than what is mentioned in the recipe. I measured the flour with the kitchen scale and will make the same suggestion. But to ensure you do not add more flour, initially add a little less flour and then add more as required to get a wet, sticky dough.
- No-Knead Dough: There is no need to knead the dough. Mix the flour and yeast mixture using a wooden spoon or spatula until everything is combined. The dough will be rough, wet, and sticky. When it rises, it will be bubbly and wobbly like jelly.
- Rising Time: The rising time may vary depending on the warmness of the kitchen. The dough will be doubled within 1-2 hours. In summer, my dough rises more than double in size within an hour. So, keep an eye on the dough, and if you do not see it rise, keep it in a warm place.
- Dutch Oven: I bake the bread in a Dutch oven. You can use a Dutch oven, a casserole pot, or any cast-iron pot that is irresistible to high oven temperatures.
Nutrition (Approximate Values)
Calories : 150kcalCarbohydrates : 32gProtein : 4gFat : 1gSaturated Fat : 0.2gPolyunsaturated Fat : 0.2gMonounsaturated Fat : 0.1gTrans Fat : 0.01gCholesterol : 1mgSodium : 165mgPotassium : 131mgFiber : 2gSugar : 2gVitamin A : 13IUVitamin C : 1mgCalcium : 25mgIron : 1mg
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