Cinnamon Raisin Delight (Print Version)
# Ingredients:
01 -
1½ cups warm water (around 105°F to 115°F)
02 -
3 tablespoons packed brown sugar
03 -
1 tablespoon cinnamon powder
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½ teaspoon dried yeast
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1 teaspoon table salt
06 -
1 cup dried raisins
07 -
3 cups plain flour
# Instructions:
01 -
Toss the flour, salt, yeast, cinnamon, and raisins into a big mixing bowl. Slowly pour in the water, stirring with a wooden spoon or spatula until it’s all combined.
02 -
Wrap plastic over the bowl’s top and set it aside on your kitchen counter or inside an unused oven. Rest it for at least 5 hours, or up to 18 hours if you’ve got the time. Be patient—this is key for rising.
03 -
Set your oven to 450°F and place your cast iron pot inside while it heats up. Once everything reaches that temperature, carefully take out the hot pot using mitts.
04 -
Dust your hands with flour, then sprinkle the dough lightly with flour too. Move the dough onto a floured surface, flatten it lightly, and spread some brown sugar on top. Fold it over itself until the sugar is mixed in, then shape it into a ball. Use extra flour if it feels sticky.
05 -
Put the dough on a piece of parchment paper and use that to carefully place it in the preheated Dutch oven. Pop the lid on top and return it to the oven.
06 -
Bake with the lid on for half an hour. Then take off the lid and keep baking another 15-20 minutes. Look for a golden color. Once done, remove the bread and let it cool fully before slicing.
# Notes:
01 -
Always make sure your yeast is fresh by checking its expiration so the dough rises properly.
02 -
For the best results, use water that’s between 105°F and 115°F to activate the yeast.
03 -
To get the dough to double in size, you need a rising time of at least 5 hours.
04 -
Store leftovers on your counter for up to 4 days, or freeze for as long as 3 months.