It’s Cinnamon raisin bread day today!
I have been making this bread in the bread machine and also in a bread pan for ages.
For this recipe I decided to try a no knead version.
Of course when I went into find the ingredients I did not have enough raisins for the recipe so I used currants. I have been substituting currants for raisins for years now. However, sometimes you just want raisins in your oatmeal or cream of wheat so I try to have some around when I can. Although not today. 😊
I will warn that this recipe is an all day endeavor but the results are easy delicious, super crusty yummy bread.
• 3 cups all-purpose flour
• ½ tsp active dry yeast
• 1½ tsp salt
• 1½ tbsp granulated sugar
• 2 tsp cinnamon (or try apple pie spice)
• 3/4 cup currants (raisins)
• 3/4 cup 2% milk
• 3/4 cup room temperature water
- In a large bowl whisk together the flour, yeast, salt, sugar, currants/raisins, and cinnamon or apple pie spice.
Pour in the milk and water, and stir it in until your dough forms a ball.
Cover the bowl with plastic wrap and leave on the counter for about 12-15 hours (do not skimp on this it needs the time to rise)
Your dough should be sticky and hopefully has doubled in size.
Scrape your dough out of the bowl and onto a floured surface and fold it two times on itself.
Roll your dough into a round getting it nice and smooth.
Let rise on the counter for 1 hour more at room temperature covered with a floured tea towel. It might take longer than an hour.
Score the top of the bread with a sharp knife.
Bake in a HOT oven at 400 degrees for 45 minutes.
You might be tempted to open the over door but please so not do this so that the heat levels stay at desired temperature and achieve the crusty outside.
- Let cool completely before cutting.