There’s something really soothing and satisfying about freshly baked bread. Even more so when you bake that bread yourself! Dutch Oven Cinnamon Raisin Bread is the tastiest – and easiest! – bread you’ll ever make!
If I had to make an educated guess, I would say that I spend about eight to ten hours a week scrolling through the many images on Pinterest. It is, and has been, a source of much entertainment and inspiration for me over the past five years.
Dutch Oven Cinnamon Raisin Bread was born because of my need to scroll on a daily basis. I’ve seen so many bread recipes that require no bread-making skills, but none so easy as this!
The internet, Pinterest included, is a great source of information, but sometimes, that information is false and misleading, especially when it comes to the world of online recipes! I have fallen victim to online recipes claiming the best results on several occasions. None of us can escape it, not even a food blogger!
But, unlike those mishaps, Dutch Oven Cinnamon Raisin Bread will not be one of them! I absolutely have to give full credit to the beautiful and talented Chrissie over at The Busy Baker for this recipe. Even though I made just two or three adjustments, the mastermind behind the recipe is hers alone. Thank you, Chrissie!
When I saw the pictures of her bread, I knew I had to make it. I’ve made so many of Chrissie’s recipes over the past two years, and they have never disappointed me. That is why, I knew the sorcery behind a no-knead, Dutch oven bread recipe would work if she was recommending it.
Bread requires patience, but this one not so much. Yes, there is a 12 hour delay, but don’t worry. You won’t spend 12 hours waiting for your bread to rise, you’ll be either asleep, at work, or binging on Netflix. (I was sleeping!)
The proofing does require a full 12 hours. Do not try to cut the time short or you’ll end up with a flat, dense bread that just does not taste good. Wait it out, make the bread when you know you’ll have time – the crusty exterior, with that fluffy, moist center is so worth it!
The raisins in this bread keep the bread super moist. And, if you’re much like me, you’ll be toasting your slice anyway. The heat from the toaster makes those raisins piping hot and helps to create pools of butter. (I love butter, and I’m not about to apologize for it!)
Follow the instructions very carefully if you want a great loaf. Dutch Oven Cinnamon Raisin Bread is so delicious, and if toasted with a good smear of butter is not your thing, try it with raspberry jam. (Or both butter and jam like I did!) Nothing but this, a hot tea, and solitude is required. Ah!!!!
Okay, I may have used a little more jam than I should have, but it was completely necessary to make the photograph pop. Yes, that was it – the photograph! 🙂
In a hurry? Save this recipe to your Pinterest board for later!
Dutch Oven Cinnamon Raisin Bread
- 3 cups all-purpose flour, plus extra for shaping and baking
- 1 cup raisins
- 1/2 teaspoon dry active yeast
- 1 1/2 teaspoons salt
- 3 teaspoons cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 3 tablespoons brown sugar, lightly packed
- 1 1/2 cups water, room temperature
In a glass bowl, add all of the ingredients, with the exception of the water, and stir together until well combined.
Add the water and stir into the dry ingredients until a dough forms. (You may need to add a tablespoon or so of flour if the dough is too wet, or a tablespoon or so of water if the dough is too dry.)
Form the dough into a ball. Cover the bowl with plastic wrap and place the bowl in a warm part of your kitchen. (I placed mine in the oven to escape any breeze from an open window.)
Let the dough rise for a minimum of 12 hours. You can leave the dough to rise up to 18 hours, but no less than 12!
When ready to bake, place your Dutch oven, along with the lid, into your oven and preheat to 450 degrees.
Next, lay a large sheet of parchment paper on your counter top and lightly dust with flour.
With floured hands, remove the dough from the bowl and form it into a ball on the parchment paper. Cover with a clean kitchen towel and allow the dough to rise for 25 minutes.
Remove the Dutch oven and lift the dough ball, using the parchment paper, into the bottom of the pot. Keep the parchment paper under the dough. This will allow you to lift the bread out easily when baked. Using a sharp knife, gently score the dough with an X shape.
Place a lid on the Dutch oven and bake for 30 minutes.
Remove the lid and bake for another 10 minutes.
Remove from oven. Use the parchment paper to lift the bread out of the pot. Place onto a wire cooling rack to cool completely before slicing.
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