Cinnamon Raisin Swirl Artisan Bread
Incredible cinnamon raisin artisan bread baked to golden perfection with juicy raisins in each bite. This easy, no knead cinnamon raisin bread is made with simple pantry staples and is a wonderful recipe for beginner bread bakers! Toast it up with butter and a sprinkle of sea salt for a lovely breakfast or snack.
Servings 12 slices
Calories 214cal
Ingredients
- Dry ingredients
- 420 grams (3 ½ cups) bread flour, plus more for shaping and dusting
- 107 grams (⅔ cup) raisins
- 2 ¼ teaspoons rapid rise yeast (also known as quick rise yeast)
- 1 teaspoon kosher salt
- Wet ingredients
- 180 grams (¾ cup) filtered water
- 160 grams (⅔ cup) milk of choice (I use almond milk)
- 78 grams (¼ cup) pure maple syrup, at room temperature
- Filling
- 71 grams (⅓ cup) brown sugar
- 1 ½ teaspoons cinnamon
- 2 tablespoons salted butter, at room temperature*
Instructions
- Prepare the dry ingredients: In a large bowl, whisk together the bread flour, raisins, yeast and salt until well-combined. Set aside.
- Prepare the wet ingredients: In a large microwave-safe bowl, stir the water and the milk together until well-combined. Microwave in 30-second intervals until slightly warmer than bath water, or approximately 115°F, 1 to 1 ½ minutes. Then, stir in the maple syrup. Add the wet ingredients to the dry ingredients and mix with a wooden spoon until just incorporated, no flour remains, and the dough is slightly sticky and shaggy. Cover the bowl with plastic wrap and a towel, and let stand at room temperature until doubled in size, about 1 ½ to 2 hours.
- Prepare filling: In a small bowl, mix together the brown sugar and cinnamon until combined. Set aside.
- Form the dough: Generously flour a clean surface. Place the risen dough on top of the flour and sprinkle with a little more flour, then gently press dough out into a roughly 8x8 inch square. Spread the softened butter over the dough with your fingers, then sprinkle the butter with the cinnamon sugar mixture. Use your fingertips to pat the cinnamon sugar into the butter then grab one corner of the dough, stretch it upward, and fold it over to the opposite side of the ball. Grab the next corner, stretch it upward, and fold it over. Repeat with the remaining two corners, pinching the dough in the middle to seal it all in. Flip it over then shape into a dome. It’s not going to be perfect, but it’s important you don’t mess with it too much because you don’t want a bunch of cinnamon sugar on the outside of the bread.
- Line a large bowl with parchment paper. Place the dough ball in the bowl and cover with plastic wrap and a towel. Allow the dough to rest again until fully proofed and you can poke your finger into the dough about an inch without the indentation bouncing back immediately, 45 minutes to 1 hour.
- After the dough has been on its second proof for about 15 minutes, place a 4- to 6-quart Dutch oven or oven-safe pot with a lid in the cold oven on the middle rack. Preheat the oven to 425°F with the pot in the oven for 30 minutes.
- Bake the bread: Remove the pot and, taking care not to burn yourself, immediately add the parchment paper with the dough into the pot. Cover with the lid, and bake for 20 minutes.
- Remove the lid from the pot and return the pot to the oven. Bake until the bread is golden and makes a light hollow sound when tapped, 8 to 15 minutes. Carefully grab onto the parchment paper and immediately remove bread from the pot and transfer to a wire rack. Allow bread to cool completely, at least 2 hours, before cutting into 12 slices.
- To serve: Toast each slice until golden brown on the edges. Serve with butter and a sprinkle of flaky sea salt, if desired!
Notes
To make vegan and dairy-free: use room temperature vegan butter.
See the full post for tips, tricks & more!
Nutrition
Serving: 1slice | Calories: 214cal | Carbohydrates: 43.3g | Protein: 4.8g | Fat: 2.7g | Saturated Fat: 1.3g | Fiber: 1.6g | Sugar: 15.7g