This sweet crispy Cinnamon Raisin Artisan Bread is easy to make and delicious! Enjoy a toasted slice with butter and jam for breakfast. My fave bread recipe
Cinnamon Raisin Artisan Bread
Wait ’till you try this Cinnamon Raisin Artisan Bread, it will be butter’s new best friend. It’s sweet, flavorful and very crispy on the outside. It is super easy to make and it doesn’t require much elbow grease (zero elbow grease if you have a stand mixer). Breakfast will never be the same in my house.
There is nothing more magical than baking bread. To me, the whole process is amazing. You start with some yeast, flour and water and watch how it grows and puffs up into a delicious loaf or bun. If you’ve never baked with yeast before, you’re in for a treat.
This Cinnamon Raisin Artisan Bread can be shaped into a round, loaf or even small rolls. Perfect for serving during dinner, small sandwiches, or just sliced. You can also add some walnuts to give it a crunch on the inside.
I used my microwave technique to speed up the proofing process. It cuts the proofing time by a third.
Here’s another great tip: If you would like to start making the bread today and bake it tomorrow, simply make the dough and place it in a greased bowl inside the fridge. The next day, you can continue the proofing process as the recipe indicates.
The secret to making this bread crunchy is to use a covered Dutch oven and bake it at very high heat. When you open the lid after it’s ready, you’ll see how beautifully browned and crunchy the loaf is.
I hope you can try this delicious Cinnamon-Raisin Artisan Bread at home. If you do, please upload a picture on Instagram and tag me @Livingsweetmoments or use the hashtag #LivingSweet. I promise to repost it.
Cinnamon Raisin Artisan Bread
Ingredients
- 2 1/4 teaspoon Instant Yeast 1 packet
- 1 teaspoon Honey
- 1-1/3 cups lukewarm water (not too hot not too cold)
- 3 1/4 cups bread flour
- 1/2 Tablespoon salt
- 1/4 cup sugar
- 3 tablespoon Cinnamon
- 1 Cup raisins
- 2 Tablespoon butter melted
Instructions
- In a small bowl place the honey, water and yeast. Mix and cover with a tea towel until the yeast blooms. About 5 minutes
- On the bowl of a standing mixer add the flour, cinnamon, salt, sugar and butter. Mix with the dough hook
- Add the bloomed yeast and mix with the dough hook until the dough becomes elastic, pulls away from the sides and the mixing bowl is clean. Add the raisins and mix until they are incorporated.
- Grease a bowl with non-cooking spray or oil. Place the dough in the bowl
- Cover the bowl with plastic paper and then with a clean kitchen towel
- Heat a cup of water in the microwave until it starts boiling
- Open the microwave door, move the cup of water to the back and place the bowl with the dough in the middle
- Close the microwave door and let the dough proof for 30 minutes (dough should double its size). DO NOT TURN ON THE MICROWAVE
- Remove from microwave and place the dough on a floured surface. Shape into a round, rolls or loaf.
- Place on a sheet and cover with a tea towel on a dry area for 30 more minutes
- Place a dutch oven with lid inside the oven
- Preheat oven to 450 degrees Fahrenheit
- Place the dough in the preheated dutch oven. Cover with lid
- Bake for 20 minutes
- Remove the lid and bake for 15 minutes more or until brown on top
- Enjoy
Nutrition
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I didn’t have sugar so I subbed honey, and I’m allergic to milk, so I used sunflower oil instead of butter. The flavor was great, but it didn’t rise properly. I’ll try this recipe again, once I have sugar on hand! Pretty sure the oil is fine, though maybe coconut oil or vegan butter would work better.
I am so sorry it didn’t rise well Tina, make sure your yeast is not expired