Aug 192017
Cinnamon Raisin Dutch Oven Bread

Last weekend I tried a different variation of the “no-knead” bread I make in my Le Crueset pot. Previously I made a Mediterranean-style cheese bread with sundried tomatoes and olives; this time I went for something sweet for breakfast. If you like cinnamon buns, fruit loaf, or cinnamon bagels, you’ll love this bread! It has a crispy crust with a nice chew, it’s filled with plump raisins, and has a satisfyingly-sticky brown sugar topping.

As always, the no-knead technique means you need to let it rise overnight!


3 cups flour
1 3/4 tsp. salt
1/2 tsp. yeast
1 1/2 cups water, room temperature
1 1/2 tsp. cinnamon
1/3 cup raisins
brown sugar



Mix together the dry ingredients. Add the room temperature water and mix until incorporated. Add in the raisins. Cover the bowl with cling film and let rise over night (18 hrs). The dough will at least double in size.

When you are ready to bake, preheat the oven to 230C with the pot in the oven. Carefully take the pot out of the oven once heated, and sprinkle some cornmeal in the bottom.

Flour your hands and gently remove the dough from the bowl. Form into a rough sphere and place in the pot. Sprinkle with brown sugar.

Cover and bake for 30 minutes with the lid on. Remove lid and continue baking for 15 minutes. Let cool for a few minutes and then remove to a cooling rack.

Enjoy with almond butter, or a drizzle of honey!


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