Imagine pulling a warm, golden-crusted loaf of bread straight from the oven, its irresistible cinnamon aroma filling your home and making everyone's mouth water. This isn't just any bread – this is a rustic, homemade Cinnamon Raisin Artisan Bread that transforms ordinary baking into an extraordinary culinary experience. Whether you're a seasoned baker or a curious kitchen novice, this recipe will have you creating bakery-quality bread that looks impressive, tastes divine, and will make you feel like a professional pastry chef in no time!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 1 loaf
Ingredients
- 3 cups bread flour
- 1 cup warm water
- 2 teaspoons active dry yeast
- 1/4 cup sugar
- 1 teaspoon salt
- 1 tablespoon cinnamon
- 1 cup raisins
- 1 tablespoon olive oil
Instructions
- In a large mixing bowl, combine warm water and active dry yeast. Let the mixture sit for 5-7 minutes until it becomes frothy and activated.
- Add sugar, salt, and olive oil to the yeast mixture. Stir until well combined.
- Gradually add bread flour and cinnamon to the wet ingredients. Mix using a wooden spoon or stand mixer with a dough hook until a shaggy dough forms.
- Knead the dough on a lightly floured surface for 8-10 minutes until smooth and elastic. The dough should spring back when gently pressed.
- Fold the raisins into the dough, ensuring they are evenly distributed throughout.
- Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let rise in a warm, draft-free area for about 1 hour or until doubled in size.
- Punch down the dough and shape it into a round loaf. Place on a parchment-lined baking sheet.
- Cover the shaped loaf and let it rise again for 30-45 minutes until puffy.
- Preheat the oven to 425°F (220°C). Optional: Make a few shallow diagonal slashes across the top of the loaf.
- Bake the bread for 25-30 minutes until golden brown and the bottom sounds hollow when tapped.
- Remove from oven and let cool on a wire rack for at least 1 hour before slicing.
Tips
- Water Temperature Matters: Ensure your water is warm (around 110°F) but not hot, which can kill the yeast. The perfect temperature activates the yeast without destroying it.
- Raisin Prep Trick: Soak raisins in warm water for 10 minutes before adding to the dough. This plumps them up and prevents them from burning during baking.
- Kneading Technique: Don't rush the kneading process. A full 8-10 minutes develops the gluten, giving your bread that perfect chewy texture.
- Rising Environment: Choose a warm, draft-free spot like near a preheating oven or inside an unheated oven with the light on for consistent rising.
- Scoring the Bread: Those diagonal slashes aren't just decorative – they help the bread expand evenly and create that professional bakery look.
- Cooling is Crucial: Resist the temptation to cut into the bread immediately. Letting it cool allows the crumb to set and prevents a gummy texture.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 35g
Protein: 5g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
