Cinnamon Raisin Artisan Bread (Printable)
Fragrant rustic loaf featuring sweet raisins and aromatic cinnamon, ideal for breakfast or 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
# 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 warm water and softened butter to the dry mixture. Stir with a wooden spoon until a shaggy, sticky dough forms.
03 - Add 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 dough into a ball and place in a lightly greased bowl. Cover with a damp towel or plastic wrap and let rise in a warm area for 1-1.5 hours until doubled in size.
05 - Turn dough onto a lightly floured surface. Gently degas and shape into a round or oval loaf, creating surface tension.
06 - Place loaf on a parchment-lined baking sheet or floured proofing basket. Cover and let rise for 45 minutes until puffy.
07 - Preheat oven to 425°F. If using a Dutch oven, place it inside during preheating to get the pot thoroughly hot.
08 - Using a sharp knife or lame, make 3-4 shallow diagonal slashes across the top of the loaf to allow for controlled expansion.
09 - Transfer loaf into the preheated Dutch oven with parchment or place on baking sheet. Cover with lid and bake for 20 minutes to create steam.
10 - Remove the lid and continue baking for 20 minutes until deep golden brown and the loaf sounds hollow when tapped on the bottom.
11 - Remove from oven and brush top with melted butter if desired. Cool on a wire rack for at least 1 hour before slicing to set the crumb.
# Expert Advice:
01 -
- The combination of plump raisins and fragrant cinnamon creates that perfect balance between sweet and savory bread
- Despite the artisan appearance, this dough is surprisingly forgiving and rewards even beginner bakers with beautiful results
02 -
- Letting the bread cool completely before slicing is agonizing but cutting into it too soon makes the texture gummy and dense
- The Dutch oven method creates professional looking loaves with the crackliest crust, but a baking sheet still produces excellent results
03 -
- Weighing your flour instead of using cup measurements gives you consistent results every single time
- If the crust seems too thick, tent the loaf with foil for the last 10 minutes of baking