swiiiiiiiirls of cinnamon & sugar & raisins. Yum!
Guys! If you LOVE cinnamon raisin bread, and live on toasting a slice with a nice smear of [vegan] butter, I am about to change your bread lovin game! THIS bread is one of the easiest & tastiest creations I've made, and although it's been done before, I am glad to have a simple recipe available at my fingertips. NO bread maker required!
As a kid and until this day, I love myself some cinnamon raisin bread. As Ryan even said last night when we were snacking, this bread tastes like Christmas and the holidays. I often associate cinnamon, raisin, and sugar breads/cakes with cozy weather and a warm home. And since we are into the Fall season (although this weather tells me otherwise), it's time to bring out all recipes for warm & comforting food. Anddd since I am obsessed with bread, obviously I had to tweak the perfect No-Knead Bread recipe I've posted last year!
To be honest, is there really much better than a hot, crispy loaf of bread right outta the oven? UM no. Plus, when you're cooking this bad boy, the aromas that fill your kitchen (/apartment for those of you that live in a shoe box like myself) are TO DIE FOR. I was literally sitting at my oven waiting for this loaf to be finished so I could dive in (/burn my mouth). It's not too sweet, but not at all bland. Flavors on flavors on flavors. So worth every bite! Enjoy! xx Sam.
I N G R E D I E N T S:
- 1 1/2 cups + 2 Tbs of all purpose flour
- 1 1/2 cups + 2 Tbs of Bread flour
- 1 tsp of active yeast
- 1/2 Tbs of Sea Salt
- 1 1/2 Tbs of cinnamon, divided
- 1 1/2 Tbs of cane sugar, divided
- 1 1/2 cups of warm water
- 1 cup of raisins (more or less as desired)
COMBINE: Begin by adding the flours, sea salt, 1/2 Tbs cinnamon, 1/2 Tbs sugar, and yeast in a large mixing bowl. Then, dump in 3/4 cup of raisins. Mix to combine well. Next, add in your warm water and stir to combine with a wooden spoon. It will be lumpy, but that's OK! Cover and let it sit in a warm, dark place for 5 hours.
DOUGH: After 5 hours, it will have grown quite a bit and it will be very sticky! With a rubber spatula (I found this way easiest), knead and fold dough into itself in the big bowl. Add some additional flour, and work with your hands, and then add to a well floured surface. We want to sort of knead out any of the air bubbles and work the dough a bit with just a small bit of flour at a time so we can manage with without it sticking to our hands. It will still be sticky, so don't be alarmed! Flatten out to form a rectangle shape. In a small dish, combine the remaining 1 Tbs of cinnamon & sugar together. Sprinkle all over the dough and top with the remaining 1/4 cup of raisins. Roll into a small loaf, and pop in a parchment lined glass loaf pan. Cover and let it rest for an additional 45 minutes to an hour. Preheat your oven to 425 degrees Fahrenheit** before you're ready to cook!
COOK!: Once your oven is preheated and your bread has been resting, place your loaf pan into the oven. Cook for about 35-40 minutes. Check on it occasionally to make sure it is not burning at the top! Take out and let cool a bit before diving in. Enjoywith some vegan butter- yum!
*Notes: After doing some research, I found that if cooking in a metal/aluminum loaf pan, you should increase the heat by 25 degrees. If you aren't sure, or you're worried to do so, your bread just may need to cook a bit longer. Check with a tooth pick if unsure :)