No-Knead Cinnamon Raisin Bread

https://www.youtube.com/watch?v=4TeTs89-VJw

Recipe from Artisan Bread with Steve
16 Oz (470 ml) cool Water
1 1/2 tsp Salt
1 1/4 tsp Instant Yeast
2 Tbsp Brown Sugar
1 Tbsp Cinnamon
3 1/2 Cups Bread Flour
1 Cup Raisins

Prove for 12 - 18 hours
Transfer to baking pan (dutch oven pan)
Let it rise for 30 to 60 mins
Bake in 205 C for 55 mins, remove top to brown for 3 to 15 mins (keep an eye on the browning effect)

https://www.youtube.com/watch?v=R7QwOn8OrLo

Recipe from Bigger Bolder Baker

FULL RECIPE ALSO LISTED BELOW Cinnamon Raisin Bread (No Knead) (Adapted from www.kitchenhealssoul.com) INGREDIENTS 3 cups (375g) all-purpose flour ½ tsp active dry yeast 1½ tsp salt 1½ tbsp granulated sugar 2 tsp cinnamon 3/4 cup (120g) raisins 3/4 cup (188g) milk 3/4 cup (188g) water INSTRUCTIONS 1. In a large bowl whisk together the flour, yeast, salt, sugar, raisins, and cinnamon. 2. Pour in the milk and water, and stir it in with a wooden spoon until your dough forms a ball. 3. Cover the bowl with plastic wrap and leave on the counter for over about 12-15 hours (no less than 12 hours, it needs this time to grow) 4. After this time you will see your dough is sticky, boozy and has at least doubled in size. 5. Scrape your dough out of the bowl and onto a floured surface and fold it two times on itself, kind of like a book 6. Roll your dough into a round ball or ‘boule’ getting it nice and smooth on the bottom 7. Let rise for 1 hours at room temperature covered with a floured tea towel. It might take longer than an hour. It will rise and grow, and also spread out a little too 8. Bake in a HOT oven at 400oF (200oC) for 45/50 minutes. To get a crispy, thick crust KEEP THE OVEN DOOR CLOSED DURING BAKING, please. 9. Let cool completely before devouring.

https://www.youtube.com/watch?v=kcPsaVuhQXY

Recipe from Jenny Can Cook

https://www.jennycancook.com/recipes/cinnamon-raisin-bread/

Ingredients:

• 2 cups bread flour (all purpose flour works too)
• 1 packet (2 tsp/7 gm) yeast - instant or active dry
• 1/4 cup sugar
• 1/2 teaspoon salt
• 
  
• 3/4 cup milk (reduced fat or whole milk) heated to 120-130° F for instant yeast (or 110-120°F for active dry)
• 3 Tablespoons vegetable oil (I use avocado oil)
• 1 egg
• 
  
• 1 cup moist golden raisins (I use Sun-Maid)
• 1/4 – 1/2 cup additional flour
• 2 Tablespoons softened butter or transfat-free margarine
• 1/4 cup brown sugar
• 1 Tablespoon cinnamon
• 
  
• Egg wash: 1 egg yolk + 1 teaspoon water
• Glaze: 1 cup powdered sugar + about 2 Tablespoons milk

Instructions:

1. Combine flour, yeast, sugar & salt in a mixing bowl.
2. Add warm milk followed by oil and egg.
3. Beat with electric mixer on medium-high for 2 minutes.
4. Stir in raisins and enough flour to form a mass.
5. Transfer to a floured surface and knead 100 turns (2 minutes).
6. Cover dough and let it rest for 10 minutes.
7. Meantime, line a baking sheet with parchment paper and combine brown sugar & cinnamon in a bowl.
8. Roll dough into 9 x 12-inch rectangle. Cut into three 3 x 12-inch strips.
9. Spread butter down the center of each strip. Top the butter with narrow rows of the brown sugar mix, keeping away from the edges.
10. Pinch the strips closed, moistening the long edges if needed to stick. Go over sealed edges with floured hands to make three sealed ropes with filling inside.
11. Form into a braid, tucking in edges. Place on baking sheet. Cover with a towel and let rise in a warm spot for 1 to 1 1/2 hours 'til double in size.
12. Brush loaf with egg wash. Bake in preheated oven at 190° C for 25 minutes. If needed, cover with a foil tent the last 10 minutes to prevent over-browning.
13. Let rest 10 minutes and top with glaze.

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