Cinnamon Raisin Artisan Bread (Printable)

A fragrant, rustic loaf with sweet raisins and warm cinnamon, ideal for breakfast or cozy snacks.

# What You'll Need:

→ Dry Ingredients

01 - 3 ½ cups bread flour
02 - 2 teaspoons ground cinnamon
03 - 2 teaspoons salt
04 - 2 ¼ teaspoons instant yeast (1 packet)
05 - 3 tablespoons granulated sugar

→ Wet Ingredients

06 - 1 ½ cups warm water (110°F)
07 - 2 tablespoons unsalted butter, softened

→ Add-ins

08 - 1 cup raisins

→ For Brushing

09 - 2 tablespoons melted butter (optional)

# How To Make It:

01 - In a large mixing bowl, combine bread flour, ground cinnamon, salt, instant yeast, and sugar. Mix thoroughly to distribute evenly.
02 - Pour in warm water and add softened butter. Stir with a wooden spoon until a shaggy, sticky dough forms.
03 - Add raisins and knead by hand or stand mixer for 7–10 minutes until smooth, elastic, and raisins are evenly distributed throughout.
04 - Shape dough into a ball and place in a lightly greased bowl. Cover with a damp towel or plastic wrap. Let rise in a warm place for 1–1.5 hours until doubled in size.
05 - Turn dough onto a lightly floured surface. Gently degas and shape into a round or oval loaf, creating surface tension.
06 - Place loaf on a parchment-lined baking sheet or in a floured proofing basket. Cover and let rise for 45 minutes until puffy.
07 - Preheat oven to 425°F. If using a Dutch oven, place it inside during preheating to get thoroughly hot.
08 - Using a sharp knife or lame, make 3–4 shallow slashes across the top of the loaf to allow for controlled expansion.
09 - Transfer loaf with parchment into the preheated Dutch oven or onto baking sheet. Cover with lid or tent loosely with foil. Bake for 20 minutes.
10 - Remove lid or foil and continue baking for 20 minutes until deep golden brown and loaf sounds hollow when tapped on the bottom.
11 - Remove from oven and brush with melted butter if desired. Transfer to a wire rack and cool for at least 1 hour before slicing to set the crumb.

# Expert Hints:

01 -
  • The house fills with the most incredible cinnamon aroma while it bakes
  • That moment when you slice into it and steam rises up with sweet raisin bits peeking through
  • Its forgiving enough for beginners but impressive enough for guests
02 -
  • Dont skip the Dutch oven if you have one, it creates steam for that crackly bakery crust
  • Letting the bread cool completely before slicing prevents the inside from getting gummy
  • The slash marks are not just decorative, they help the loaf expand properly in the oven
03 -
  • Weighing flour instead of using cup measures gives the most consistent results
  • If your dough seems too sticky, add flour one tablespoon at a time until it feels workable

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