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Cinnamon Raisin Swirl Artisan Bread Recipe

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4 from 79 reviews

  • Author: Sara
  • Total Time: 9 to 12 hours (including 8-12 hour rising time and 30-45 minute second rise and baking)
  • Yield: 1 loaf (about 8–10 slices)
  • Diet: Vegetarian

Description

This Cinnamon Raisin Swirl Artisan Bread features a delightfully soft interior with a crisp crust, generously studded with juicy raisins and a sweet cinnamon sugar swirl throughout. Ideal for breakfast, toast, or a comforting snack with butter, this no-knead bread recipe requires minimal hands-on time and yields a beautiful homemade loaf with a perfect artisan texture.

Ingredients

Dough Ingredients

  • 3 cups all-purpose flour
  • 1 ½ tsp salt
  • 1 tsp instant yeast
  • 1 cup warm water
  • ¾ cup raisins
  • 2 tbsp sugar

Cinnamon Swirl

  • ¼ cup sugar
  • 1 tbsp ground cinnamon

Instructions

  1. Mix Dry Ingredients: In a large bowl, combine the all-purpose flour, salt, instant yeast, and 2 tablespoons of sugar. Stir well to evenly distribute the ingredients.
  2. Add Water and Form Dough: Pour in 1 cup of warm water and mix until a shaggy, sticky dough forms. The dough should be rough and slightly sticky but not overly wet.
  3. Fold in Raisins: Gently fold the ¾ cup raisins into the dough until they are evenly spread throughout the mixture, being careful not to overwork the dough.
  4. First Rise: Cover the bowl with plastic wrap or a kitchen towel and let the dough rise at room temperature for 8 to 12 hours, preferably overnight. The dough should roughly double in size and become bubbly.
  5. Prepare for Cinnamon Swirl: Turn the dough out onto a well-floured surface and gently flatten it into a rough rectangle, being careful to preserve some air in the dough for lightness.
  6. Add Cinnamon Sugar: Evenly sprinkle the cinnamon sugar mixture (¼ cup sugar blended with 1 tablespoon cinnamon) over the flattened dough surface.
  7. Roll the Dough: Starting from one edge, roll the dough tightly into a loaf shape to create the cinnamon swirl spiral inside the bread.
  8. Second Rise: Place the rolled dough on a piece of parchment paper, cover loosely, and let it rest and rise for 30 to 45 minutes until slightly puffed.
  9. Preheat Oven and Dutch Oven: Preheat your oven to 220°C (430°F) and place a Dutch oven or heavy oven-safe pot with a lid inside to heat thoroughly for at least 30 minutes.
  10. Bake Bread Covered: Carefully transfer the dough with parchment paper into the hot Dutch oven, cover with the lid, and bake for 30 minutes. This step steams the bread and helps develop a crispy crust.
  11. Bake Bread Uncovered: Remove the lid and continue baking for an additional 10 to 15 minutes until the crust is golden brown and crisp.
  12. Cool Before Slicing: Remove the bread from the oven and cool completely on a wire rack before slicing to allow the crumb to set properly.

Notes

  • For extra soft raisins, soak them in warm water for 10 minutes prior to adding to the dough, then drain well.
  • Avoid overmixing the dough to maintain a light and airy texture in the finished bread.
  • Store the fully cooled bread in an airtight container or bread box to keep it fresh for up to 3 days.
  • Optional: Add a handful of chopped nuts such as walnuts or pecans for added texture and flavor.
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: American / Artisan

Find it online: https://sarasplate.com/cinnamon-raisin-swirl-artisan-bread-recipe/