Description
This crusty, raisin-studded bread can be made with just a few pantry items. It takes little hands-on time to prepare and will make your house smell like a bakery.
Ingredients
- 3 cups bread flour
- 1 tablespoon white sugar
- 1 ½ teaspoons ground cinnamon
- 1 teaspoon table salt
- ½ teaspoon dry instant yeast
- 1 ½ cups warm water (110 degrees F (43 degrees C))
- ¾ cup golden raisins
- 1 tablespoon bread flour
- parchment paper
Instructions
- Stir 3 cups flour
- sugar
- cinnamon
- salt
- and yeast together in a large bowl. Pour in water and stir until all the flour has been incorporated and a shaggy
- wet dough forms. Stir in raisins and cover with plastic wrap.
- Place bowl in a warm
- draft-free space for 30 minutes or in the oven with the oven light on.
- Sprinkle a clean working surface with 1 tablespoon flour. Scrape dough out onto the counter and use a bench scraper to fold the dough over onto itself several times
- incorporating most of the flour into the dough. Rinse and dry the bowl.
- Cut parchment paper into a liner for the bowl
- folding it so that it sits flat against the bowl. Place dough on the parchment paper in the bowl and cover with plastic wrap. Let rise for 30 minutes.
- Meanwhile
- place a 5-quart Dutch oven into the oven and preheat to 400 degrees F (200 degrees C). Set timer for 30 minutes.
- Remove warmed Dutch oven from the oven and transfer dough with the parchment liner into the Dutch oven. Cover with a lid.
- Bake in the preheated oven for 30 minutes. Uncover and bake for 5 minutes more. Remove from oven and carefully transfer bread onto a wire rack. Remove parchment paper. Cool completely before slicing
- about 2 hours.
Prep Time: 15 mins
Cook Time: 35 mins
Total Time: 3 hrs 50 mins
Servings: 8