Cinnamon Raisin Artisan Bread

The first time I baked this bread, my entire apartment smelled like a cozy bakery. I pulled it from the oven, that perfect golden crust crackling as it cooled, and knew Id never go back to store bought cinnamon bread again. Something magical happens when raisins plump up inside a warm loaf.

I made this for a snowy weekend brunch last winter. My friend Sarah walked in, stopped in her tracks, and asked what bakery Id visited. Watching her face light up when I told her Id baked it myself was pretty much the best feeling ever.

Ingredients

• Bread flour: The higher protein content gives this loaf its beautiful structure and chew
• Ground cinnamon: Use fresh stuff if you can, it makes a huge difference in the aroma
• Instant yeast: No proofing needed, just mix it right in with the dry ingredients
• Warm water: Think bathwater temperature, around 110°F, anything hotter will kill your yeast
• Raisins: Plump them in warm water for 10 minutes if they seem dry
• Unsalted butter: Room temperature butter incorporates better into the dough

Instructions

Mix the dry foundation:

Whisk together flour, cinnamon, salt, yeast, and sugar until everything looks evenly combined. The cinnamon should speckle beautifully through the flour.

Bring it together:

Pour in warm water and softened butter, stirring with a wooden spoon until the dough starts coming away from the sides of the bowl. It will look shaggy and messy, which is exactly right.

Knead with patience:

Turn onto a floured surface and fold the dough toward you, pushing away with the heel of your hand. Add raisins halfway through and keep working for 7 to 10 minutes until the dough feels smooth and bounces back when poked.

Let it rise:

Place in a greased bowl, cover with a damp towel, and tuck it somewhere warm. Walk away for about an hour until it has doubled in size.

Shape your loaf:

Gently deflate and shape into a round or oval. Place on parchment paper or in a floured proofing basket, cover again, and let rise another 45 minutes.

Get things hot:

Preheat oven to 425°F and put your Dutch oven inside if you are using one. That initial blast of heat creates the best crust.

Score and bake:

Make a few shallow slashes on top with a sharp knife. Transfer to the hot Dutch oven, cover with the lid, and bake 20 minutes. Remove lid and bake another 20 minutes until deep golden and hollow sounding when tapped.

Finish with butter:

Brush with melted butter while still warm if you want extra richness. Cool completely on a wire rack before slicing, which is the hardest part.

Save

This bread has become my go to when friends need cheering up. Something about warm cinnamon and carbs just fixes everything.

Making It Your Own

Swap raisins for dried cranberries during the holidays, or try chopped dates and orange zest for something different. You can add chopped walnuts for extra texture, or brush the baked loaf with honey butter instead of plain melted butter.

Storage Secrets

Keep it wrapped in a cloth bag or paper towel on the counter for up to three days. The crust will soften but the flavor actually develops. For longer storage, slice and freeze in a ziplock bag, then toast straight from frozen.

Serving Ideas

Toast thick slices and spread with salted butter for the simplest perfect breakfast. French toast made from this bread is absolutely next level. Serve alongside coffee or chai for the coziest afternoon snack imaginable.

• Try cream cheese and a drizzle of honey on warm slices
• Make incredible bread pudding with any leftovers
• Pair with sharp cheddar for a sweet and savory combo

Save

There is something deeply satisfying about pulling a beautiful loaf from your own oven. Happy baking.

Recipe FAQs

→ Can I use active dry yeast instead of instant yeast?

Yes, you can substitute active dry yeast. Activate it first by dissolving in the warm water with a pinch of sugar for 5-10 minutes until foamy, then proceed with mixing the dough.

→ How should I store this bread?

Store completely cooled bread in a plastic bag or wrapped tightly at room temperature for 2-3 days. For longer storage, slice and freeze in a freezer bag for up to 3 months.

→ Can I make this without a Dutch oven?

Absolutely! Bake on a parchment-lined baking sheet. Create steam by placing an oven-safe pan with ice cubes on the bottom rack while preheating, or tent the loaf loosely with foil for the first 20 minutes.

→ What other dried fruits work well?

Dried cranberries, chopped dates, dried currants, or chopped dried apricots all work beautifully. Keep the total amount around 1 cup for the best texture and flavor balance.

→ Why is my dough too sticky or too dry?

Humidity and flour absorption vary. If sticky, add 1 tablespoon of flour at a time. If dry, add 1 tablespoon of warm water. The dough should be smooth and tacky but not sticking to your hands.

→ Can I prepare the dough overnight?

Yes! After the first rise, punch down the dough, cover tightly, and refrigerate overnight. Let it come to room temperature for 30 minutes before shaping and the second rise.