No-Knead Cinnamon Raisin Bread for the K-Nervous

This recipe is Part 3 of the No Knead Bread Series for the K-Nervous Bread Maker. My idea is that I would use the same base recipe as found in the straight up bread and just add stuff (I'm so technical and eloquent) to completely change the product.

For more variations, here are the first 2 breads in the series, Straight Up Artisan Bread and Chocolate Bread.

I adjusted this recipe to suit my 3.5 Quart Dutch Oven. There are literally hundreds of recipe variations which give amounts for 5 and 6 Quart ovens.

Important to NOTE: You do not need a Dutch Oven, simply a pan with a cover that can take 450F temperature. Or a pan that can take the heat and aluminum foil.

Also, this bread takes 12 hours to rise, at least.

Things you Knead (Need - See what I did there??) (Otherwise Known as Ingredients and Supplies)

2 cups All Purpose Flour, plus some for dusting
3/8 tsp Quick Rise Yeast

1&1/4 tsp Kosher Salt
1 tsp Cinnamon
1 Tbsp +2 tsp Brown Sugar
*1&1/3-1&1/2 cups Water, Cool to Room Temperature
3/4 cup Raisins (Rumour has it that I soaked them in 2 tsp of rum and 1/2 cup coffee for about 2 hours)

*When you drain the raisins, drain into measuring cup and then top to the 1&1/2 Cup mark with water.

When you drain the raisins, retain the liquid to mix with the water

Parchment Paper
Plastic Wrap
Dutch Oven (3.5 qt) or a pan that can take the heat
Something that serves as a cover
Large Bowl for rising dough
Spoons, measuring cups - You know the drill

Things you Do (Otherwise Known as Directions)

Dump 2 cups of flour in the bowl. Add the yeast, brown sugar, cinnamon and salt and mix together. I use a small whisk.

Strain raisins into a bowl. Reserve the liquid. Add raisins to mixture.

Pour reserved liquid into measuring cup and add the water to the 1 & 1/2 cup mark.  Add water to dry-ish ingredients. I start by dumping 1&1/3 cups in and using a wooden spoon or spatula to mix. Please DO NOT overmix - the less you fuss the better. If you find that the flour is not incorporated, add remaining water, a Tbsp at a time until no "loose" flour is left.

Cover with plastic wrap and set aside.

12-18 hours later...

Preheat Oven to 450F. When your oven reaches the temp. Carefully put your pan (with cover or foil on) in the oven and leave for 30 minutes.  It's creating a steam oven within a steam oven!

Meanwhile...
Take a piece of parchment and lay out on  the countertop. Dust the parchment paper with 1 Tbsp flour and coat your hands. The dough will be uber-sticky!  Unwrap the dough bowl, take a scraper (or a really pointy hand) and dump on the paper. Keep plastic wrap.

Using your well floured hands mold the dough into the shape of the pan (I use a round Dutch Oven). You will end up with loose flour on the top - no worries, we'll deal with that shortly.

Place the plastic wrap loosely on the dough and let it rest until the pan has heated for 30 minutes.

Ding!  The 30 minute timer has gone off.

Take a brush and gently dust off the excess flour on the parchment paper. Even brush a little off the top. There is some flour that will stay stuck and that is absolutely ok.

WITH OVEN MITTS, take out the pan, take off the cover and CAREFULLY drop the dough (parchment paper and all) into the pan. Put cover on (or in my case crimp foil on) and place in oven for 30 minutes.

30 minutes later...
Take off cover and bake for 15 minutes more.

When done, carefully remove from oven and lift the bread out and place on cooling rack.

Let cool completely (yeah right) and then slice, use as bowl, rip off chunks - whatever tickles your fancy.

Sliced the loaf in half

Wrapping it in plastic wrap will keep it for about a week easily.

Cheers and happy non-kneading,
Lori