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Slow-Rise, No-Knead Cinnamon-Raisin Bread: A Baker’s Dream

The scent of cinnamon, that warm, comforting spice, always takes me back to my grandmother’s kitchen. Every Sunday, she would bake a cinnamon-raisin loaf, its sweet aroma filling the entire house. I can almost feel the warmth of the oven on my face as I watched her carefully layer the dough, the anticipation building with each passing hour until that golden-brown loaf emerged, ready to be slathered with butter and devoured with gusto. That memory is the foundation for this recipe – a taste of home, made simple.

Recipe Overview

Prep Time: 30 minutes
Cook Time: 35-45 minutes
Total Time: 20 hours 30 minutes
Servings: 12
Yield: 1 loaf
Dietary Type: Vegetarian

Ingredients

3 1/4 cups white flour
1 1/4 teaspoons salt
1/8 teaspoon fast rising yeast
1 3/4 cups water, room-temperature
1 tablespoon vegetable oil
4 1/2 tablespoons unsalted butter, melted
1/2 cup white sugar
1 large egg, room temperature
2/3 cup dark seedless raisins
2/3 cup white flour
6 1/2 tablespoons sugar
1 1/2 tablespoons ground cinnamon

Equipment Needed

3- to 4-quart or larger bowl
Large spoon
Flexible spatula
Medium bowl
Fork
Very large loaf pan (9-by-5-inch or other 1 3/4- to 2-quart pan)
Plastic wrap
Microwave-safe cup
Wire rack

Instructions

In a 3- to 4-quart bowl, thoroughly combine the 3 1/4 cups white flour, 1 1/4 teaspoons salt, and 1/8 teaspoon fast rising yeast. Use a large spoon to mix until well-distributed.
Add the 1 3/4 cups water (at room temperature) to the dry ingredients. Stir vigorously until everything is evenly incorporated. The mixture may be stiff at this point.
Using a greased flexible spatula, scrape down the sides of the bowl.
Drizzle about 1/2 teaspoon of vegetable oil over the top of the dough. Use a pastry brush or your fingertips to spread it evenly over the dough surface and up the sides of the bowl.
Cover the bowl tightly with plastic wrap and set aside at room temperature (about 70 degrees or cooler) for 12 to 18 hours. This long, slow rise is what develops the incredible flavor of this no-knead bread. Don’t skimp on the time!
In a separate bowl, mix the 1 1/2 tablespoons ground cinnamon and 6 1/2 tablespoons sugar together. Set aside for later. This is your cinnamon-sugar mixture.
In a medium bowl, use a fork to beat together 4 tablespoons of the melted butter and 1/2 cup sugar until well blended.
Beat in the 1 large egg and 2/3 cup raisins until incorporated. Let the mixture stand for 5 minutes.
Vigorously stir the butter mixture into the risen dough until the dough deflates and the ingredients are evenly incorporated. The dough will seem rubbery at this stage.
Vigorously stir the 2/3 cup white flour into the dough until thoroughly incorporated.
Lightly stir in about 2/3 of the cinnamon-sugar mixture, leaving some streaks of the mixture visible.
(Optional: Second-stage mixing may be completed in a heavy-duty stand mixer, if desired. Transfer the raised dough to the mixer bowl; complete the mixing steps on low speed using the paddle.)
Generously grease a very large loaf pan (9-by-5-inch or other 1 3/4- to 2-quart pan) or coat thoroughly with nonstick cooking oil spray.
Turn out about a third of the dough into the prepared pan.
Smooth the surface with a greased flexible spatula.
Sprinkle about half of the remaining cinnamon-sugar mixture over the surface.
Repeat with another third of the dough, then sprinkle with all but 1/2 tablespoon of the remaining cinnamon sugar.
Add the remaining dough, then smooth the surface with a flexible spatula.
Drizzle the remaining 1/2 tablespoon of melted butter over the top.
Use a pastry brush or your fingertips to spread the butter over the surface until the surface is evenly coated and looks smooth.
Sprinkle the remaining cinnamon-sugar over the top.
Cover the pan with plastic wrap.
Let the dough rise at room temperature for 1 1/4 to 1 3/4 hours or until the dough nearly reaches the pan rim. The exact time will vary considerably depending on the temperature of the room and the length of the first rise.
Remove the plastic wrap; let stand until the dough rises 1/4 inch above the rim.
Place a microwave-safe cup containing 1 cup of water in a rear corner of the microwave oven.
Microwave for 2 minutes, until the water almost boils.
Put the loaf in the microwave oven as far from the water as possible.
Let it rise for 30 to 50 minutes or until the dough nearly reaches the pan rim.
Gently remove the plastic.
Continue the rise until the dough top is 1/4 inch above the rim.
Position an oven rack in the middle third of the oven; preheat to 400 degrees F.
Gently transfer the pan to the oven. Jarring the pan can cause the dough to deflate.
Bake for 35 to 45 minutes, until the loaf is well browned on top and sounds hollow when thumped with a finger. If the top begins to brown too rapidly, cover with aluminum foil for the last 15 to 20 minutes of baking.
Transfer the pan to a wire rack and let cool for several minutes, then run a knife around the loaf to loosen it.
Transfer the loaf to the rack and let it cool completely before cutting or storing in an airtight container.

Expert Tips & Tricks

Temperature is key: The temperature of your kitchen during the long rise can significantly affect the bread’s texture. Ideally, aim for a temperature around 70 degrees Fahrenheit. If your kitchen is warmer, the rise might be faster. In a colder kitchen, it will take longer.
Don’t overmix: While vigorous stirring is needed to incorporate the ingredients, avoid overmixing the dough, especially after the initial long rise. Overmixing can develop too much gluten, resulting in a tougher loaf.
Check for doneness: A hollow sound when thumped is a good indicator of doneness. You can also use a thermometer; the internal temperature should be around 200-210 degrees F.
Proofing problems: If your dough isn’t rising as expected, ensure your yeast is fresh and that your kitchen isn’t too cold. You can also try placing the dough in a slightly warmer spot, but avoid direct heat.

Serving & Storage Suggestions

This cinnamon-raisin bread is fantastic served warm with a generous slather of butter or cream cheese. It also makes a delicious base for French toast or bread pudding.

To store, wrap the cooled loaf tightly in plastic wrap or place it in an airtight container. It will last for 2-3 days at room temperature or up to a week in the refrigerator. For longer storage, you can freeze the loaf (whole or sliced) for up to 2 months. To reheat, thaw completely and warm in a low oven (around 300 degrees F) for 10-15 minutes.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	287.9 kcal	N/A
Calories from Fat	56 g	20%
Total Fat	6.3 g	9%
Saturated Fat	3.1 g	15%
Cholesterol	29.1 mg	9%
Sodium	251.3 mg	10%
Total Carbohydrate	53.4 g	17%
Dietary Fiber	1.9 g	7%
Sugars	20.1 g	80%
Protein	5.1 g	10%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

Add Nuts: Incorporate chopped walnuts, pecans, or almonds for added texture and flavor. About 1/2 cup to 1 cup of chopped nuts can be added along with the raisins.
Citrus Zest: Add the zest of an orange or lemon to the dough for a brighter, more aromatic loaf.
Spice it up: A pinch of nutmeg, allspice, or cardamom can complement the cinnamon flavor beautifully.
Glaze it: Prepare a simple powdered sugar glaze with milk or lemon juice and drizzle it over the cooled loaf for extra sweetness.
Vegan option: Substitute the butter with vegan butter, and the egg with an egg replacer or mashed banana.

FAQs (Frequently Asked Questions)

Q: Can I use regular active dry yeast instead of fast-rising yeast?
A: Yes, you can. You’ll need to increase the amount to about 1/4 teaspoon and allow for a longer rise time.

Q: My dough seems too wet. Is that normal?
A: The dough is meant to be quite wet and sticky. Resist the urge to add more flour, as this can result in a dry loaf.

Q: Can I reduce the sugar in this recipe?
A: You can slightly reduce the sugar, but keep in mind that sugar contributes to the bread’s texture and flavor. Reducing it too much may affect the final result.

Q: How do I prevent the raisins from sinking to the bottom of the loaf?
A: Tossing the raisins with a tablespoon of flour before adding them to the dough can help prevent them from sinking.

Q: Can I make this bread without raisins?
A: Absolutely! If you’re not a fan of raisins, you can omit them altogether or substitute them with other dried fruits like cranberries or chopped dates.

Final Thoughts

This slow-rise, no-knead cinnamon-raisin bread is a testament to the beauty of simple ingredients and patient preparation. Its comforting aroma and delightful flavor are sure to bring joy to your kitchen. Don’t hesitate to experiment with variations, and I encourage you to share your creations and experiences with others. Pair a slice with a steaming mug of coffee or tea and enjoy the simple pleasures in life!

Slow-Rise, No-Knead Cinnamon-Raisin Bread Recipe