Snow is in the forecast {again} and that means Crockpot soups and homemade bread will be on the menu this weekend and you know what? I couldn’t be more excited.
Winter. In Maine. I LOVE it! 🙂
Yesterday I whipped up a loaf of our favorite no knead Dutch oven crusty bread, only this time I decided to bedazzle it by adding some raisins, brown sugar and a bit on cinnamon to the recipe.
And WHY oh WHY had I not tried this sooner? Because HOLY CATS BATMAN… it turned out to be the best loaf of bread I’ve made in my life.
Seriously, it was that good.
If I had a roadside vegetable stand with jams and jellies I would totally add this to the line up and you know what? This Dutch oven cinnamon raisin bread would sell out every time.
It’s crazy good and you need this bread in your life and that’s all I have to say about that.
So what are you waiting for? Print out this recipe and make a loaf today!
You’ll be so glad you did.
~Mavis
Easy Dutch Oven Cinnamon Raisin Bread
Ingredients
- 2/3 cup raisins, soaked in 1 cup of warm water, drained
- 3 cups flour {I use all-purpose white flour}
- 3 tablespoons brown sugar
- 2 teaspoons cinnamon
- 1 teaspoons sea salt
- 1 teaspoon rapid rise yeast
- 1 1/2 cups warm water
Instructions
Soak raisins in warm water for 5 minutes, drain and discard water.
Place all remaining ingredients in a large mixing bowl.
Stir the ingredients together, scrape down the sides of the bowl with a spatula and cover with plastic wrap. Let rest at room temperature for 12-18 hours.
Place the Dutch oven with the lid on, in the oven and pre-heat the oven to 450 degrees.
Let it the pot heat up in the oven for about 30 minutes before taking it out.
While the pot is in the oven, shape the dough on a lightly floured surface just until it forms a sticky ball.
Let it rest on the counter {or on a piece of parchment paper} until the pot has been in the oven for 30 minutes. Remove the pot from the oven, and place the dough in the pot lined with parchment paper and place the lid back on top.
Bake for 30 minutes. Remove the lid and bake for another 15 minutes. Remove the bread from the pot and let cool slightly before eating.
This bread is delicious toasted with a bit of butter spread on top.
Notes
When I make Dutch oven bread, I often mix the dough the night before and then pop the bread in the oven in the morning.
Jennifer says
I’m stoked to try it out! I use Jennifer Murch’s no knead recipe, which is almost the same as yours a little more salt and half the yeast). Never occurred to me to make a raisin cinnamon version, even though I’ve made it with rosemary, black pepper, spicy peppers, and curry.
Btw—if you wanna save on your yeast, 1/2 tsp works perfectly well thanks to the long rise. I usually let it rise 12 hours.
laura says
i am pretty sure that this will happen at my house this weekend!!
Lisa in the Midwest says
Thank you so much for sharing your recipe! I’ve been making the no-knead bread for a while and it comes out perfect every.single.time.!!! Enjoy your day!
Mary G says
Thank you so much for sharing this! I love making artisan bread in my dutch oven. I’m definitely going to give this a try this weekend.
Debbie says
I will be mixing up some version of this tonight-not sure of my raisin supply- and popping it on my oven tomorrow morning. It will be very cold -for Alabama-and I’m going to need something to entice me to get out of bed tomorrow morning! Bonus points for the oven warming the house up a bit. More bonus points for cinnamon aromatherapy!
Jam says
So Mavis, how much would you sell this bread for at your roadside stand? cuious minds…. 🙂
Looks delicious
Mavis Butterfield says
$5 a loaf.
Margaret Hudgins says
O!M!G! I would buy more than one in a heart beat!
Kathy says
Hi Mavis, I haven’t been over here for a while! I miss your Facebook posts with a link to your latest blog posts. I just discovered this Dutch oven no knead craziness! I’m so excited about it. This recipe definitely will be on my to do list. Hope you’re doing well! Looks like a big storm is coming your way. ❄️☃️
Mavis Butterfield says
I hope we get 2 feet! 🙂
Marie says
Have u ever lost power? Do you have a way to protect your freezers if you do?
Nancy says
Could you please let me know the dimensions of your dutch oven? I have an oval one that seems so huge (about 12″ x 9″). I don’t know if it would work.
Mavis Butterfield says
5 1/2-Qt.: 10 1/4″ diam., 4 1/2″ high; 11 lb. 4 oz. with lid.
Jen says
I hate raisins, pretty much, but could go crazy thinking of some other versions! Just made naan for the first time, and underwhelmed but probably just need more practice. Thanks for inspiring!
Theresa M says
Same here. I used chopped up dates instead and 2 tbls honey in place of the sugar. Delish!
Cindy Miller says
Your loaf is beautiful!
Lois T says
I don’t have a Dutch oven…..why can’t I just pop this in the regular oven?
Judy T says
It has something to do with the steam building up in the Dutch oven helping to develop the crust. Before I had a Dutch oven, I used a cookie sheet and covered the loaf with an ovenproof bowl…..
andrea d says
A Dutch oven is really just a heavy duty, deep pot with a lid- typically cast iron. The bread bakes best because of the steam created during cooking this way. If you don’t have an official dutch oven you could try any large, deep cooking pot with a lid. Or I have heard of people putting a pan of water on the lower rack under whatever pan/pot they are baking their bread in to produce steam in the oven.
Angie says
I have used two metal loaf pans, one flipped upside down on top of the other. Instead of a loaf pan with great success.
Sue says
Have you ever tried jalapeño and cheddar cheese? My husband makes this in a ceramic pot I made for him. Unfortunately, I am g/d so he gets to eat it all by himself!
Allison Barry says
I live in Rhode Island and cannot wait for the blizzard! I want to drink cocoa while I watch my two boys and husband outside playing and shoveling! It will be some nice alone time for me. I’m a stay at home mom and homeschool both kids ages 9&16. We own our own business so my husband and I are together a lot. I’m looking forward to trying this recipe. I also have another recipe from your blog that I am dying to make. The iced cinnamon raisin bread from the lovely lady who stored squash under her beds. I love stories about people who are so resourceful and I absolutely fell in love with her! Stay cozy!
Allison
Bernadette says
I’m in northern NJ and looking forward to some snow too! I just mixed up the regular recipe to bake in the morning. Very excited to try it. Perhaps this recipe next. Thank you for the inspiration.
Rita says
This bread would be perfect for a cinnamon raisin bread grilled cheese made with cheddar cheese. Goes great with a warm bowl of soup!
Jul Parks says
Oooo that sounds tasty!!! I need to get this ready to bake tomorrow and make some butternut squash or pumpkin soup to go with it.
Cheryl says
Thanks for the recipe! Cannot wait to make it!
Oh, and I live in the Fingerlakes area of NY, and I am very glad the storm is missing us…looks like a doozy! Enjoy!
Ranae says
What kind of a Dutch Oven do you have and do you remember where you got it?
Mavis Butterfield says
I have the 5 1/2 Quart https://www.williams-sonoma.com/products/le-creuset-signature-round-dutch-oven/?pkey=ccookware-le-creuset
Linda says
Just make this bread!!! You won’t be disappointed!!! It’s SO good!!Btw- I was in a specialty market with a friend of mine that prefers not to cook. She paid $12 for an artisan loaf of raisin bread & it was as dry as the Gobi desert!! She was thoroughly disappointed!! I’m baking her a loaf for our visit next weekend! Thanks for sharing the recipe Mavis!
andrea d says
We’re finally getting a good snowfall here in Eastern PA! Can’t wait to try this bread recipe- thanks for sharing!
Sheri says
Mavis!!! I made your ‘regular’ Dutch oven bread tonight and it was a huge hit. It will definitely be in my regular rotation now. Can’t wait to try this version!
Tony Saladino says
I followed the recipe and sliced through to have my first piece right after the baking time was finished. It is delicious but still a little undercooked at the center. Should I have left it cool for a certain period?
Mavis Butterfield says
Yes. You always let bread rest a bit to cool completely before slicing into it.
Tracey says
I made this today in stormy Indiana. My Dutch oven is non-enameled cast-iron and oval shaped. The loaf turned out pretty well, but I wonder if a) my dough was too wet (it didn’t rise a ton) and b) it’s a little over done on the bottom. I think I need to add a bit more flour and cut back the bake time or drop my oven a few degrees.
Laraine says
I’m way late to this post to reply but I am about to try this cinnamon raisin version. Looks amazing. I’ve been using my 5 1/2 qt Dutch oven for about 10 loaves so far and it took me some experimenting to fix the hard loaf bottom situation. I have a pizza stone that I keep in the oven in the rack below the bread rack and it works to shield the bottom of the loaf from getting too well done. I tried cornmeal binder rbe parchment paper and that didn’t help at all. If too have a pizza stone or something like that which is oven proof give it a try.
Kelly A. says
I triple the parchment and it definitely helps. Happy baking!
Lisa says
This bread is amazing!!! thank you for sharing!
Monique says
Just made this and it’s delicious! I will definitely make this again. I think I will also try a version without cinnamon, and substitute rosemary.
Lemonhead says
I’m hooked. Yesterday I made the Rosemary Olive Loaf. It was great. Soaking my raisins as I type. Lookin forward to pulling this outta the oven.
Wynne says
This was So delicious. I subbed 50% whole wheat flour without a problem. The amount of cinnamon, brown sugar, raisins and salt is spot-on for us.
Your picture gave me the idea to shape the loaf on parchment and just transfer both to the hot pot. What a difference! So much easier, and the loaf isn’t coated in flour later, which bugs my son.
With the 1 teaspoon of yeast–more than similar recipes have–I got nervous about over proofing and shaped the loaf early in the morning, at 9 hours, when it looked doubled. Which is awesome–that makes this easier for a morning bread!
Susan L says
Hello! I want to try this….it looks amazing! When you’re proofing it and waiting until morning to bake, where do you keep the bowl with bread in it?
Mavis Butterfield says
I keep mine on the counter.
jessica says
I have been making your regular No-Knead for quite a while now but finally made this one. LOVE it! The spice measurements were right on! I am so very grateful not everyone in my house is a raisin fan.. There was bread left for me this morning. Usually a single loaf is gone in less than a day with these 3 teenage hoovers!
Rachel says
This looks amazing! Is it possible to increase the amount of yeast (I’ve seen 2.5 tsp vs 1) to make it a quicker rise so I can bake in a couple hours vs 12-18? Thank you!
Mavis Butterfield says
Hi Rachel, I don’t know. If you try it let us know.
Jamie says
I’m a beginner so I need pretty explicit istructions. My dough is really runny. Was I supposed to split the 1 1/2 cups of water between the raisins and the dough? In other words. Was I only supposed to use 1/2 cup of water in the dough? Thanks!
Mavis Butterfield says
Soak raisins in warm water for 5 minutes, drain and discard water.
Place all remaining ingredients in a large mixing bowl.
Perhaps your flour measurement was off? 1 cup of all-purpose flour weighs 4 1/4 ounces. 3 cups of flour would weigh 12.75 ounces.
David Fortney says
I had the same problem I added more flour we’ll see how it turns out.
Dawn says
I just made the bread but just found out I will not be able to bake it for 27 hours!!!! What should I do?
I’ve made this numerous times and we all love it.
Kim Bass says
I am excited to try this. Just a quick clarification. Is the 1 1/2 cups warm water to soak the raisins or do you add that with the other ingredients?
Mavis Butterfield says
You soak the raisins in warm water for 5 minutes, then drain and discard the water.
PattyLou says
I think what some are confused about is the water. 1 1/2 cups water goes into the dough, correct? The amount of water used for soaking raising has nothing to do with the water that goes into the dough. Heck, use a gallon of water to soak your raisins if you like.
Mavis Butterfield says
“The amount of water used for soaking raising has nothing to do with the water that goes into the dough.” That is correct. 🙂
Beth says
Delicious! Made it exactly as directed but used all whole wheat flour. I loved making it the night before and baking it in the morning. My family awoke to the fabulous aroma of this bread.
Victoria says
Easy to make and delicious. I started at 7:40 am and had it in the oven at 7:45 pm. Delicious!
Claire says
Hello Mavis……oh my goodness….had your recipe saved in my Pinterest files for awhile. Just made this bread and amazing. Sometimes I find Dutch Oven Bread gummy but you do have to wait for it to get cool, sometimes we don’t have patience for that! I just made a post on my IG account and tagged you, not sure if you still use your IG account. I think it is important to give credit to those who first post about a recipe. Bread baker for years, I always make a new recipe as is, taste and if it needs changing then I may change something, afterall we all have different tastes….but this one, perfect. Definitely can add nuts, apples, cranberries etc, but his is now my go to Cinnamon Raisin Bread. Thank you. Xx
Suzanne says
This looks so good! What a great treat to make for the family!
Eileen says
Do u leave on the counter over night, or do u leave in fridge over night? Do you cover the bowl with something?
Mavis Butterfield says
Stir the ingredients together, scrape down the sides of the bowl with a spatula and cover with plastic wrap. Let rest at room temperature for 12-18 hours.
Ina says
Can I use active yeast instead of rapid rise?
Mavis Butterfield says
Yes.
Hannah says
When heating the oven and the Dutch oven pot, do you put the Dutch oven inside the oven AS it preheats, or let the oven preheat and THEN put the Dutch oven inside to heat up for 30 minutes?
Mavis Butterfield says
Put the Dutch oven inside the oven AS it preheats.
Karen says
Hello I’m new to your posts and this looks wonderful. Can you please tell me the weight in grams of the flour and water? (It may seem silly but my glass measuring cups all measure slightly different volumes!) I find it quick and easy to weigh ingredients, just hold the button to reset to zero leaving the bowl on the scale (< tip for scale avoiders). Thank you and I’m excited to try this!
Mavis Butterfield says
Hi Karen,
King Arthur Flour has a wonderful coversion chart. Here it is: https://www.kingarthurbaking.com/learn/ingredient-weight-chart
Calli DeVore says
Hello!!! My bread is rising as we speak I’m so excited!!! Can it rise over 18 hours or is that max time?
H.S. says
This baked up perfectly! Definitely try it out! Delicious.
Kathy Huenemeyer says
Hi,
This looks fantastic, I want to make it tonight to bake in the morning. My house is about 60 degrees inside will the affect the resting time?
Thank you so much
Mavis Butterfield says
It may take a little longer to proof.
Laurel says
I love this recipe. We have decided it needed more cinnamon. So I add an extra teaspoon. Make this regularly.
Andi says
I made this and it was so so delicious. I wish I could add a picture since it was one of the most beautiful loaves of bread I’ve ever made. Thanks for the recipe.
Kelly Maginnis says
HI…can’t wait to try all of your No Knead Bread Recipes. Can I use Bread Flour instead of regular?
Thank you!
Mavis Butterfield says
I’ve never used bread flour before in this recipe. If you try it, let us know how it works out. 🙂
Mia says
I just took the bread out of the oven. Unfortunately it didn’t come out well. I think it’s because I used gluten free flour and perhaps instant yeast instead of active yeast. The combo didn’t work out..Made place smell wonderful. LOL.
Will try again.