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You are here: Home / Recipes / Breads / Cinnamon Raisin Artisan Bread

Cinnamon Raisin Artisan Bread

February 25, 2016 by Tiffany 2 Comments

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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

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 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

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.

To speed up the proofing process, I used my microwave technique. 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.

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

The secret to making this bread crunchy is to use a covered dutch oven and bake it in a very high heat. When you open the lid after it’s ready, you’ll see how beautiful the loaf is browned and crunchy.

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

I hope you can try this delicious Cinnamon Raisin Artisan Bread at home. If you do, please upload a pic on Instagram and tag me @Livingsweetmoments or use the hashtag #LivingSweet. I promise to repost it.

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

4 from 4 votes
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
Print
Cinnamon Raisin Artisan Bread
Prep Time
1 hr 5 mins
Cook Time
40 mins
Resting Time
1 hr
Total Time
1 hr 45 mins
 
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
Course: Breakfast
Servings: 1 loaf
Calories: 2406 kcal
Author: Tiffany Bendayan
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
  • 1 1/2 teaspoons Cinnamon
  • 1 Cup raisins
  • 2 Tablespoon butter melted
US Customary - Metric
Instructions
  1. In a small bowl place the honey, water and yeast. Mix and cover with a tea towel until the yeast blooms. About 5 minutes
  2. On the bowl of a standing mixer add the flour, cinnamon, salt, sugar and butter. Mix with the dough hook
  3. 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.
  4. Grease a bowl with non-cooking spray or oil. Place the dough in the bowl
  5. Cover the bowl with plastic paper and then with a clean kitchen towel
  6. Heat a cup of water in the microwave until it starts boiling
  7. Open the microwave door, move the cup of water to the back and place the bowl with the dough in the middle
  8. Close the microwave door and let the dough proof for 30 minutes (dough should double its size). DO NOT TURN ON THE MICROWAVE
  9. Remove from microwave and place the dough on a floured surface. Shape into a round, rolls or loaf.
  10. Place on a sheet and cover with a tea towel on a dry area for 30 more minutes
  11. Place a dutch oven with lid inside the oven
  12. Preheat oven to 450 degrees Fahrenheit
  13. Place the dough in the preheated dutch oven. Cover with lid

  14. Bake for 20 minutes
  15. Remove the lid and bake for 15 minutes more or until brown on top

  16. Enjoy
Nutrition Facts
Cinnamon Raisin Artisan Bread
Amount Per Serving
Calories 2406 Calories from Fat 288
% Daily Value*
Fat 32g49%
Saturated Fat 16g100%
Cholesterol 60mg20%
Sodium 3752mg163%
Potassium 1860mg53%
Carbohydrates 478g159%
Fiber 28g117%
Sugar 57g63%
Protein 64g128%
Vitamin A 700IU14%
Vitamin C 8mg10%
Calcium 132mg13%
Iron 8mg44%
* Percent Daily Values are based on a 2000 calorie diet.
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Filed Under: Breads, Recipes Tagged With: artisan bread, cinnamon bread sandwich loaf, crispy bread, easy sandwich load, homemade bread, raisin bread, sweet loaf, yeast bread, yeast breads

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Comments

  1. Tina says

    October 15, 2018 at 12:40 am

    5 stars
    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.

    Reply
    • Tiffany says

      October 15, 2018 at 10:07 am

      I am so sorry it didn’t rise well Tina, make sure your yeast is not expired

      Reply

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Hello! I am Tiffany, the blogger, cook and photographer of Living Sweet Moments.
I a married and have 2 little girls. We currently live in Miami, Fl
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