Cinnamon Raisin Delight (Print Version)
# Ingredients:
01 -
1 tablespoon ground cinnamon
02 -
1 teaspoon salt
03 -
3 cups all-purpose flour
04 -
½ teaspoon active dry yeast
05 -
1 cup raisins
06 -
3 tablespoons brown sugar
07 -
1½ cups warm water (between 105°F and 115°F)
# Instructions:
01 -
Toss the flour, salt, yeast, cinnamon, and raisins into a big mixing bowl. Drizzle in the water, and stir thoroughly with a wooden spoon or spatula until it all comes together.
02 -
Cover the bowl with plastic wrap and leave it sitting on a counter or inside a cold oven for at least 12 to 18 hours. If you're in a hurry, the dough needs at least 5 hours to puff up properly.
03 -
Crank the oven to 450°F. While it's heating, put your cast iron pot inside so it gets hot too. Once it's ready, carefully pull the pot out with oven mitts.
04 -
Dust your hands with flour and sprinkle some on the dough as well. Slide it out of the bowl onto a flour-dusted surface. Flatten it and sprinkle the brown sugar on top. Fold it over a few times to mix in the sugar, then shape it into a ball. Add more flour if it's sticky.
05 -
Take some parchment paper, place the dough on it, and use the paper to gently lower it into the preheated Dutch oven. Once it's in, pop the lid back on and return it to the oven.
06 -
Let the bread bake for 30 minutes with the lid. Then, take the lid off and let it go for another 15 to 20 minutes until it's got a nice golden color. Take it out of the pot and let it cool all the way before slicing it up to enjoy.
# Notes:
01 -
Double-check that your yeast is fresh so it works correctly.
02 -
Use water between 105°F and 115°F to get the yeast going.
03 -
To rise properly, the dough needs at least 5 hours to double in size.
04 -
This bread stays good on the counter for four days or in the freezer for up to three months.