Cinnamon Raisin Artisan Bread (Printer-friendly)

Fragrant rustic loaf with sweet raisins and aromatic cinnamon, perfect for breakfast or afternoon toast.

# 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)

→ Add-ins

07 - 1 cup raisins
08 - 2 tablespoons unsalted butter, softened

→ For Brushing

09 - 2 tablespoons melted butter (optional)

# How-To Guide:

01 - In a large mixing bowl, combine bread flour, ground cinnamon, salt, instant yeast, and sugar. Mix thoroughly until evenly distributed.
02 - Pour in the warm water and add 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 7–10 minutes until the dough becomes smooth, elastic, and passes the windowpane test.
04 - Shape the dough into a tight ball. Place in a lightly greased bowl, cover with a damp towel or plastic wrap, and let rise in a warm, draft-free area for 1–1.5 hours until doubled in volume.
05 - Turn the dough onto a lightly floured surface. Gently degas and shape into a round or oval loaf, creating surface tension.
06 - Place the loaf on a parchment-lined baking sheet or into a floured proofing basket. Cover and let rise for 45 minutes until puffy and increased by about half.
07 - Preheat your oven to 425°F. If using a Dutch oven, place it inside during preheating to get thoroughly hot.
08 - Using a sharp knife or bread lame, make 3–4 shallow diagonal slashes across the top of the loaf to control expansion during baking.
09 - Transfer the loaf with parchment into the preheated Dutch oven or place on baking sheet. Cover with lid or tent loosely with foil. Bake for 20 minutes.
10 - Remove the lid or foil and continue baking for another 20 minutes until deep golden brown and the loaf sounds hollow when tapped on the bottom.
11 - Remove from oven and brush with melted butter if desired. Transfer to a wire cooling rack and let cool for at least 1 hour before slicing to allow the crumb to set.

# Expert Advice:

01 -
  • The aroma alone will make your kitchen feel like the coziest place on earth
  • Its versatile enough for breakfast toast or afternoon tea with friends
02 -
  • Letting the bread cool completely before slicing is the hardest part but prevents a gummy texture
  • A Dutch oven creates the best crust but a baking sheet with a foil tent works beautifully too
03 -
  • If your kitchen is cold, create a warm spot for rising by turning your oven light on and placing the dough inside
  • The tap test really works—hollow sound equals fully baked bread every time

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