There’s nothing better than toasted raisin bread and coffee in the morning – unless it’s raisin bread you made yourself. This is a simple, no-knead bread that you can throw together the day before, and bake in the morning. The tough part is deciding whether to have toast, peanut butter and sliced pears, or smearing the bread with ricotta cheese and topping it with thin slices of prosciutto – your call!
- 3 cups flour
- 1 teaspoon kosher salt
- 1 teaspoon yeast
- 4 1/2 teaspoons cinnamon
- 1/4 cup granulated sugar
- 1 cup raisins
- 1 1/2 cups warm water
1. In a large bowl, whisk together the flour, salt, yeast, cinnamon, sugar, and raisins. Add the water and stir with a spoon until combined. It won’t look pretty, but trust me – it’s fine!
2. Cover the bowl with plastic wrap, and set aside for 12 to 18 hours. The dough should double in size.
3. When you’re ready to bake, preheat oven to 450º. Place a Dutch oven in the oven for 30 minutes to preheat. Take the dough out of the bowl, and place it on a well floured kitchen towel (not terry cloth), and cover with plastic wrap.
4. Remove the Dutch oven, flour your hands (the dough will be sticky), and place the dough in the center of the pot. Cover with the lid, put it in the oven and bake for 25 minutes. After 25 minutes, remove the lid and bake for another 10 to 15 minutes, until the loaf is golden brown.
5. Carefully remove bread from oven and let it cool on a wire rack.