No Knead Cinnamon Raisin Bread Simply Scratch How to make cinnamon raisin no knead bread in a dutch oven. 1. proof the yeast and rehydrate the raisins. first, mix the yeast with some warm water and sugar in a large bowl or the bowl of a standing mixer. let the mixture sit for about 10 minutes, at which point the yeast will have fed on the sugar and multiplied, resulting in a foamy surface. Cover the bowl with plastic wrap and let it sit on your counter or inside your unheated oven for 12 to 18 hours. you need to let this dough rest for a minimum of 5 hours to allow the yeast to do its job. preheat oven to 450°f. add your cast iron pot to the oven as it's heating and heat it as well until it's at 450°f.
No Knead Cinnamon Raisin Bread Aberdeen S Kitchen Instructions. add the flours, raisins, yeast, salt, cinnamon, and brown sugar to a large bowl. be sure to add the yeast and the salt to separate sides of the bowl. stir the dry ingredients together well. add the water and stir until a thick, rough dough forms. add 1 2 more tablespoons of water or flour if needed. Stir together 3 cups flour, sugar, cinnamon, salt, and yeast in a large bowl. pour in warm water and stir until flour is incorporated and a shaggy, wet dough forms. stir in raisins until evenly distributed. cover the bowl with plastic wrap and place in a warm, draft free space or in the oven with the oven light on for 30 minutes. Scrape your dough out of the bowl and onto a floured surface and fold it two times on itself, kind of like a book. roll your dough into a round ball or ‘boule’ getting it nice and smooth on the bottom. let rise for 1 hours at room temperature covered with a floured tea towel. it might take longer than an hour. Take the bowl that the dough ball is in and start to turn it upside down over the cutting board. use one hand to set the dough ball free onto the cutting board. grab one edge and gently stretch the dough ball maybe 2 3 inches. keep going around the entire dough ball until you’ve lightly stretched the whole perimeter.
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