Cinnamon Raisin Artisan Bread

The first time I baked cinnamon raisin bread, my entire apartment building seemed to know. The scent of cinnamon and yeast drifted down the hallway, and by the time the loaf came out of the oven, my neighbor was at my door with a tub of butter, asking if there was any chance of a trade.

I made this bread on a rainy Sunday when staying inside felt like the only acceptable option. The dough was surprisingly forgiving, even when I got distracted kneading and had to rush back. It rose beautifully anyway, almost as if it knew I needed the comfort of something warm and homemade.

Ingredients

• Bread flour: Higher protein content gives this loaf structure while keeping the crumb tender and light
• Ground cinnamon: Two teaspoons might seem like a lot but this bread can handle it
• Salt: Dont skip it or the flavors will fall flat
• Instant yeast: No proofing needed which means one less thing to remember
• Granulated sugar: Feeds the yeast and balances the savory notes
• Warm water: Should feel like bath temperature, about 110 degrees
• Raisins: Plump them in warm water for 10 minutes if they seem dry
• Softened butter: Adds richness and helps the dough stay pliable
• Melted butter for brushing: Creates that irresistible shiny finish

Instructions

Mix your dry base:

Whisk together flour, cinnamon, salt, yeast, and sugar until everything is evenly distributed

Bring the dough together:

Pour in warm water and softened butter, stirring until a shaggy, sticky mass forms

Knead with patience:

Fold in raisins and knead for 7 to 10 minutes until the dough transforms into something smooth and elastic

Let it rise:

Place in a greased bowl, cover, and walk away for at least an hour until it has doubled in size

Shape your loaf:

Gently turn onto a floured surface and shape into a round or oval without pressing too hard

Second rise:

Set on parchment or in a proofing basket, cover, and let it rest another 45 minutes

Heat everything up:

Preheat oven to 425 degrees and put your Dutch oven inside if you are using one

Score the top:

Make shallow slashes with a sharp knife right before baking to help the loaf expand

Bake covered first:

Cover and bake for 20 minutes to trap steam and create that crackly crust

Finish golden brown:

Remove the cover and bake another 20 minutes until deep golden and hollow sounding

Brush and cool:

Brush with melted butter if you want that extra shine, then wait at least an hour before slicing

Pin It

This bread became my go to for housewarming gifts after my friend requested it three weekends in a row. There is something about pulling apart a warm slice that makes people feel at home, no matter where they are.

Making It Your Own

I have swapped raisins for dried cranberries during the holidays and even tried chopped dates when I was feeling adventurous. The cinnamon base works with almost any dried fruit you have in your pantry.

The Dutch Oven Secret

Using a Dutch oven creates a steamy environment that mimics professional bread ovens. If you do not have one, a baking sheet with a foil tent works nearly as well.

Storage And Serving

This loaf stays fresh for two days wrapped in foil at room temperature. After that, slice and freeze it for the best toaster revival.

• Toast leftover slices and top with cream cheese
• Make French casserole with slightly stale bread
• Wrap slices individually for easy grab and go breakfasts

Pin It

There is nothing quite like the first slice, still warm from the oven, with butter melting into every crevice.

Recipe Questions & Answers

→ How long does the dough need to rise?

The dough requires two rising periods. The first rise takes 1 to 1.5 hours until doubled in size. The second rise after shaping lasts 45 minutes before baking.

→ Can I use dried cranberries instead of raisins?

Yes, dried cranberries or chopped dates work beautifully as alternatives. The preparation method remains the same regardless of which dried fruit you choose.

→ Do I need a Dutch oven to bake this loaf?

A Dutch oven creates the best crust, but a baking sheet works too. If using a baking sheet, tent loosely with foil for the first 20 minutes to trap steam.

→ Why must the bread cool before slicing?

Cooling for at least one hour allows the internal structure to set. Slicing while warm causes the crumb to become gummy and affects texture.

→ Can I make this dough sweeter?

Increase the granulated sugar to 1/4 cup for a sweeter loaf. This complements the raisins and cinnamon without overwhelming the rustic bread character.

→ What should the internal temperature be when done?

The loaf is finished when deep golden brown and hollow-sounding when tapped. An instant thermometer should read 190-200°F at the center.