No Knead Cinnamon Raisin Bread: Easy Dutch Oven Loaf

Directions

• In a large bowl, whisk together the flour, salt, active dry yeast, and granulated sugar.
• Pour in the warm water and stir with a wooden spoon or spatula until just combined. The dough will be shaggy and sticky. Cover the bowl with plastic wrap and let it rise at room temperature for 12-18 hours, or until doubled in size and bubbly.
• About 30 minutes before baking, soak the golden raisins in warm water for 10 minutes, then drain thoroughly and pat dry. In a small bowl, combine ground cinnamon and brown sugar.
• Lightly flour a clean surface. Gently scrape the dough out of the bowl onto the floured surface. Sprinkle half of the cinnamon-sugar mixture and half of the raisins over the dough.
• Fold the dough over itself a few times to incorporate the toppings, trying not to deflate it too much. Gently shape it into a loose ball, then flatten slightly and add the remaining cinnamon-sugar and raisins. Fold again to distribute.
• Gently shape the dough into a round loaf. Place it on a piece of parchment paper. Cover loosely with plastic wrap or a kitchen towel and let it rest for 30 minutes.
• During the last 20 minutes of the dough’s rest, place your Dutch oven with its lid in the cold oven and preheat to 450°F (230°C).
• Carefully remove the hot Dutch oven from the oven. Using the parchment paper as a sling, gently lower the dough into the hot Dutch oven. Score the top of the bread with a sharp knife if desired.
• Cover the Dutch oven with its lid and bake for 30 minutes.
• Remove the lid and continue to bake for another 10-15 minutes, or until the crust is deeply golden brown and sounds hollow when tapped.
• Carefully remove the bread from the Dutch oven using the parchment paper and transfer it to a wire rack to cool completely before slicing. This is crucial for the best texture!