![]() The recipe uses ingredients and equipment that you may already have and it doesn’t require any kneading (nor a stand mixer, for that matter) so you can give your arms a much-deserved break. I talk a little bit about what you can eat it with later so be sure to keep reading! This cinnamon raisin bread is rich in flavor with a delightful toasted crust and soft, hearty center. Today, I’m excited to show you my cinnamon raisin bread recipe that’s absolutely perfect for bread making novices or even those looking for a bread loaf recipe that’s easy to whip up on a lazy weekend (maybe even a weeknight!). But now that we are all being encouraged to stay home more often, more and more people are taking the plunge and experimenting with baking their own bread at home. Many bread recipes require beginners to invest a lot of time, effort, and even money for new equipment or ingredients. Learning how to bake bread can often seem really intimidating. It requires no kneading, no stand mixer, and no complicated ingredients! Whether you’re a bread making beginner or an expert looking for something more laid-back, this simple recipe is sure to yield satisfying results. ![]() This rustic cinnamon raisin loaf is as delicious as it is easy to make. Good news! If you don't have a dutch oven like me, you can also use an oven-safe pot with a lid (one that can withstand 475☏ / 250☌ degrees) or even two taller round cake pans stacked on each other.Jump to Recipe Jump to Video Pin Recipe Print Recipe Then to bake the dough you'll need a dutch oven. Once you've made the dough, you'll need to cover it with some plastic wrap. I personally don't even have everything that you're technically supposed to use to make artisan bread! To make the dough you'll need the following: You don't need much to make this artisan bread. Add some flaky sea salt to the top of your dough right after you form it into a ball before baking. Maybe even fold some olives into the dough after it has risen over night. Flavor - Get creative with different flavors! Try adding in some fresh or dry herbs to the dough before stirring in the water.Yeast - I've never made this bread with anything other than active dry yeast and I think active dry yeast is the best yeast to use when letting your dough rise for a long period of time.Keep in mind, however, that if you use white flour for part or all of this recipe, you'll probably need less water. But if you want your bread to be a little lighter and softer, try substituting some of the whole wheat flour for white flour. Flour - I've made this bread with all white flour, all whole wheat and a mix of both, so it's pretty fool-proof! I personally love the taste of whole wheat bread and love how hearty and dense this loaf is when you make it entirely out of whole wheat flour.Basic room temperature water is just what you need! Water - Don't worry about having your water at the perfect 110F temperature for this recipe.Active dry yeast just works more slowly than instant dry yeast and is therefore perfect for the long rise that this recipe requires. Active dry yeast - Active dry yeast and instant dry yeast are very similar and, in most cases, interchangeable.Salt - I recommend using a fine sea salt.However, if you do use some or all white flour, start with adding less water. Whole wheat flour - If you don't want to use all whole wheat flour, you can also do a mix of both white and whole wheat flour.To make this whole wheat artisan bread, all you'll need are the following 4 ingredients: ![]()
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