No Knead Cinnamon Raisin Bread Mike Donohue Books Instructions. combine the salt, yeast, sugar, and cinnamon with the water. add the flour and raisins. stir until just combined and no loose flour remains. cover with a clean dish towel or plastic wrap and let proof on counter for 16 24 hours. for no swirl: scoop dough into a sprayed greased loaf pan. Add cinnamon and brow sugar (to taste), roll (from the longer side) up, then fold in half (see picture) and move to bread pan. let rest for 30 60 minutes. preheat oven to 400 degrees f.
No Knead Cinnamon Raisin Bread The Delicious Plate How to make cinnamon raisin no knead bread in a dutch oven. 1. proof the yeast and rehydrate the raisins. first, mix the yeast with some warm water and sugar in a large bowl or the bowl of a standing mixer. let the mixture sit for about 10 minutes, at which point the yeast will have fed on the sugar and multiplied, resulting in a foamy surface. Scrape your dough out of the bowl and onto a floured surface and fold it two times on itself, kind of like a book. roll your dough into a round ball or ‘boule’ getting it nice and smooth on the bottom. let rise for 1 hours at room temperature covered with a floured tea towel. it might take longer than an hour. Cover the bowl with plastic wrap and let it sit on your counter or inside your unheated oven for 12 to 18 hours. you need to let this dough rest for a minimum of 5 hours to allow the yeast to do its job. preheat oven to 450°f. add your cast iron pot to the oven as it's heating and heat it as well until it's at 450°f. Mix the ingredients together with a wooden spoon until combined, cover and let ferment all day or overnight. roll out to a 6 x 20 inch long rectangle. sprinkle with brown sugar, cinnamon, and orange juice soaked raisins. proof for about 60 90 minutes, and bake at 350 for about 55 minutes.
Cinnamon Raisin No Knead Bread The Two Hour Method Veggie Fun Kitchen Cover the bowl with plastic wrap and let it sit on your counter or inside your unheated oven for 12 to 18 hours. you need to let this dough rest for a minimum of 5 hours to allow the yeast to do its job. preheat oven to 450°f. add your cast iron pot to the oven as it's heating and heat it as well until it's at 450°f. Mix the ingredients together with a wooden spoon until combined, cover and let ferment all day or overnight. roll out to a 6 x 20 inch long rectangle. sprinkle with brown sugar, cinnamon, and orange juice soaked raisins. proof for about 60 90 minutes, and bake at 350 for about 55 minutes. Also, if you take sniff, it will smell very much like yeast. in a large bowl, whisk together flour, salt, cinnamon, and raisins. add water and yeast mixture and mix until just combined into a sticky, shaggy dough. cover the bowl with plastic wrap and let sit for 12 18 hours at room temperature. Instructions. add the flours, raisins, yeast, salt, cinnamon, and brown sugar to a large bowl. be sure to add the yeast and the salt to separate sides of the bowl. stir the dry ingredients together well. add the water and stir until a thick, rough dough forms. add 1 2 more tablespoons of water or flour if needed.
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