Cinnamon Raisin Artisan Bread (Printable Version)

Fragrant rustic loaf with sweet raisins and aromatic cinnamon, perfect for breakfast or afternoon snack

# What You 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)

→ Add-ins

07 - 1 cup raisins
08 - 2 tablespoons unsalted butter, softened

→ For Brushing

09 - 2 tablespoons melted butter (optional)

# Directions:

01 - In a large mixing bowl, combine bread flour, ground cinnamon, salt, instant yeast, and sugar. Mix until thoroughly incorporated.
02 - Add warm water and softened butter to the dry mixture. Stir with a wooden spoon or dough hook 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 damp towel or plastic wrap. Let rise in warm place for 1–1.5 hours until doubled in size.
05 - Turn dough onto lightly floured surface. Gently degas and shape into a round or oval loaf, creating surface tension.
06 - Place loaf on parchment-lined baking sheet or floured proofing basket. Cover and let rise for 45 minutes until puffy.
07 - Preheat oven to 425°F. If using Dutch oven, place it in oven during preheating to get hot.
08 - Using a sharp knife or lame, make 3–4 shallow diagonal slashes across top of loaf to control expansion during baking.
09 - Transfer loaf with parchment into hot Dutch oven or onto baking sheet. Cover with lid or tent loosely with foil. Bake for 20 minutes.
10 - Remove lid or foil. Continue baking for 20 minutes until deep golden brown and loaf sounds hollow when tapped on bottom.
11 - Remove from oven. Optionally brush top with melted butter for softer crust. Cool on wire rack for at least 1 hour before slicing.

# Expert Tips:

01 -
  • That moment when you slash the dough and see steam rise like magic from the oven
  • The way warm raisins become little pockets of sweetness in every bite
02 -
  • Hot water will kill your yeast instantly, so test it on your wrist first
  • Letting the bread cool completely before slicing is the hardest but most important part
03 -
  • Weighing your flour instead of using cup measures will give you more consistent results
  • The hollow sound test is the most reliable way to know when your bread is done

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