Rustic Cinnamon Raisin Bread (Dutch Oven)
Classic cinnamon raisin bread is baked in the Dutch oven for a chewy interior and crispy crust. A little brown sugar enhances the flavors, without making this delicious artisan bread taste sweet.
Equipment
Ingredients
- ¾ cup dark raisins
- 5 cups all purpose flour
- 2¼ teaspoons active dry yeast (one packet)
- 1½ teaspoons salt (use table salt or fine sea salt)
- 1 Tablespoon ground cinnamon
- 3 Tablespoons dark brown sugar
- 2 cups warm water (between 105°F and 110°F)
Instructions
- In a small bowl, cover the raisins with hot water. Set aside to soak for 20 minutes.
- In a large mixing bowl, whisk the flour, active dry yeast, salt, cinnamon, and brown sugar.
- Add the warm water and mix with a large spoon until it forms a dense dough and there are no visible pockets of dry flour.
- Thoroughly drain the raisins and mix them into the dough. Knead the dough on a lightly floured surface for 5 minutes, until it’s smooth and elastic.
- Grease a clean mixing bowl with a tiny bit of oil, such as olive oil. Place the dough in the greased mixing bowl and cover with a kitchen towel. Set aside to rise for about 2, until the dough has doubled in size.
- Sprinkle a little flour in a proofing basket or a shallow bowl lined with a kitchen towel. Set aside.
- On a lightly floured surface, shape the dough into a ball. Use your hands to gently push the top of the dough down the sides and underneath to create tension on the top. Push any exposed raisins deeper into the dough, so they don't burn on the surface.
- Place the dough seam-side-up in the proofing basket or lined bowl. Cover the dough with a kitchen towel and allow it to proof for 30 minutes.While the dough proofs, place a Dutch oven with a lid in your oven, and preheat the oven to 450°F. Allow the oven to preheat for at least 20 minutes, to ensure your Dutch oven is really hot.
- Sprinkle ¼ teaspoon flour or cornmeal onto a large piece of parchment paper to prevent your loaf from sticking to the paper, and place the proofed dough ball seam-side-down on top.
- Carefully remove the hot Dutch oven from the oven & remove the lid. Pick up your dough by the corners of the parchment paper and carefully place it inside the Dutch oven. Cover with the lid and bake for 30 minutes. Remove the lid and bake for another 10 minutes, or until the crust is golden brown and crispy.
- Carefully lift the bread out of the Dutch oven, and allow it to cool on a wire cooling rack for at least 1 hour before slicing. Enjoy!
Nutrition
Serving: 1 slice (of 16)Calories: 174kcalCarbohydrates: 38gProtein: 4gFat: 0.5gSaturated Fat: 0.1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.1gSodium: 223mgPotassium: 107mgFiber: 2gSugar: 2gVitamin A: 2IUVitamin C: 0.4mgCalcium: 16mgIron: 2mg
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