Thursday, January 18, 2018

No Knead Overnight Cinnamon Raisin Bread

After discovering the No Knead Overnight Bread, I have not gone to a bakery to buy rustic bread since. I make at least 1 loaf a week, but often 2 or 3. There isn't much that makes me happier than to have a house that smells like fresh baked bread, expect maybe eating that fresh bread. :)

I've been playing around with this recipe a lot recently. One of my favorite breakfasts is cinnamon raisin toast with peanut butter. The ones the sell at the store are ok, but I really like crusty, rustic bread and it's just hard to find.

The first time I tried this, I baked it in a glass bread pan. It cooked too fast and was dense. I decided to go back to my original method of baking in the dutch oven and it was much better. If you don't have a dutch oven you can use a pizza stone and a oven proof pot upside down as a cover, or bake in a deep ovenproof dish with a cover or foil. If the dish is thin (or metal), you do not need to preheat with the oven.

after a 9 hour rise

transfer to a floured surface and dust 
the outside with flour.

coat evenly with cinnamon, sugar
and nuts (optional)

roll and bring ends together,
pinching slightly.
follow with 2nd proof

bake covered for 30 minutes, then 
uncovered for 15 minutes.

Yield: 1 loaf (1.5lbs)

No Knead Overnight Cinnamon Raisin Bread

Rustic Overnight Loaf is so easy and requires no kneading, just a little planning ahead!
prep time: 20 MINScook time: 45 MINStotal time: 65 mins


  • 3 cups flour
  • 2 tb sugar
  • 1 1/2 tsp yeast
  • 1 tsp cinnamon
  • 1/2 - 1 cup raisins
  • 380 ml warm water (not too hot)
  • 1 cup sugar 
  • 4 tb cinnamon or more if you'd like
  • 1/2-3/4 cup chopped nuts (optional)


  1. In a glass or plastic bowl, mix all ingredients for dough except water. Make sure everything is well incorporated. 
  2. Add water and stir. Dough will be shaggy and slightly wet. 
  3. Cover with plastic wrap and place in a warm spot for at least 8 hours. When done, the dough will have about doubled in size and you will see bubbles/holes on the top.
Fill and Proof
  1. Turn dough out onto a floured board or counter. Flour the dough so it is not sticky and shape into a long rectangle. About 9" x  18"
  2. Evenly coat the dough with cinnamon, sugar, and then the chopped nuts. Roll up lengthwise and then bring the ends to meet each other and create a circle. Slightly pinch the ends together.
  3. Line proofing bowl with plastic wrap and dust with flour. (You can also wash the bowl, dry, and dust with flour). Add the dough, cover with plastic wrap, and proof for an additional 2 hours. 
    Use can use parchment paper instead of plastic wrap but make sure it is the thick kind (heavy duty). Thin parchment paper will melt into the bread and you'll never be able to get it off. 

    If you want a faster proof time, read below:
    Place a glass or ceramic pie plate in your microwave and add 1 cup of hot tap water. Add in your proof bowl with dough, covered with plastic. Microwave on 1% power (or 2% for a lower watt microwave) for 15 min. While this is proofing, preheat your oven according to the step below.
  1. Put your dutch oven with lid into a cold oven. Set the temperature to 450° and let them heat up together. When the oven has reached temperature, remove the dutch oven and transfer your dough into it. I add a little dusting of flour onto the bottom of the pot. 
  2. Cover and bake for 30 minutes. Remove cover and bake for an additional 15 minutes. 
  3. When done, the crust will be a deep gold color and the bottom will sound hollow when tapped.
  4. Transfer bread to a wire rack or board to cool asap. 
Created using The Recipes Generator

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