Dutch Oven Cinnamon Raisin Bread Recipe A Simple Palate Make the dough: in an electric mixer add warm water, sugar, and yeast. stir and let sit for 5 minutes for yeast to activate tip: sugar feeds yeast so i include it in this process. add raisins, cinnamon, flour, and salt. use bread mixing attachment and mix together until dough forms. Soak raisins in warm water for 5 minutes, drain and discard water. place all remaining ingredients in a large mixing bowl. stir the ingredients together, scrape down the sides of the bowl with a spatula and cover with plastic wrap. let rest at room temperature for 12 18 hours. place the dutch oven with the lid on, in the oven and pre heat the.
No Knead Cinnamon Raisin Bread Simply Scratch Learn how to make the most delicious homemade cinnamon raisin bread. all you need is 1 bowl, 6 ingredients, and 1 hour for the dough to rise. this simple bread recipe is super delicious and perfectly sweet! | asimplepalate #cinnamonraisin #bread #dutchoven #baking. Remove the dutch oven and lift the dough ball, using the parchment paper, into the bottom of the pot. keep the parchment paper under the dough. this will allow you to lift the bread out easily when baked. using a sharp knife, gently score the dough with an x shape. place a lid on the dutch oven and bake for 30 minutes. Cover with a clean kitchen towel or plastic wrap and let the dough rise in a warm, draft free place for at least 2 hours or until doubled in size. for optimal flavor and texture, allow the dough to rise for 8 to 24 hours. 5. preheat oven: preheat the oven to 425°f (220°c). The bread dough before and after rising for two hours, doubled in volume. 3. shape and score the dough. transfer the dough gently to a floured surface, either the counter or parchment paper, and shape the dough into a round or oval loaf shape.
Dutch Oven Cinnamon Raisin Bread Lord Byron S Kitchen Cover with a clean kitchen towel or plastic wrap and let the dough rise in a warm, draft free place for at least 2 hours or until doubled in size. for optimal flavor and texture, allow the dough to rise for 8 to 24 hours. 5. preheat oven: preheat the oven to 425°f (220°c). The bread dough before and after rising for two hours, doubled in volume. 3. shape and score the dough. transfer the dough gently to a floured surface, either the counter or parchment paper, and shape the dough into a round or oval loaf shape. Add raisins, cinnamon, flour, and salt. use bread mixing attachment and mix together until dough forms. if dough is too wet or dry, add water flour 1 tbsp at a time until right consistency. let it rise: toss dough on lightly floured surface, place in lightly greased bowl. cover with a damp dish towel and let sit in a warm area for 3 hours. Step 3: mixing the dough. in a large mixing bowl, combine: 400g bread flour. 250g water. 100g sourdough starter. 1 tsp salt. mix until no dry spots remain. cover and let rest for 30 minutes. this technique, known as autolyse, allows the flour to fully absorb water, resulting in better gluten development.
Dutch Oven Cinnamon Raisin Bread Lord Byron S Kitchen Artisan Bread Add raisins, cinnamon, flour, and salt. use bread mixing attachment and mix together until dough forms. if dough is too wet or dry, add water flour 1 tbsp at a time until right consistency. let it rise: toss dough on lightly floured surface, place in lightly greased bowl. cover with a damp dish towel and let sit in a warm area for 3 hours. Step 3: mixing the dough. in a large mixing bowl, combine: 400g bread flour. 250g water. 100g sourdough starter. 1 tsp salt. mix until no dry spots remain. cover and let rest for 30 minutes. this technique, known as autolyse, allows the flour to fully absorb water, resulting in better gluten development.
Dutch Oven Cinnamon Raisin Bread Lord Byron S Kitchen Cinnamon
Dutch Oven Cinnamon Raisin Bread Lord Byron S Kitchen
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