Creamy Cinnamon-Dotted Raisin Loaf Directions

Creamy Cinnamon-Dotted Raisin Loaf Directions

Master the art of homemade bakery-style cinnamon-raisin bread with this Dutch oven method!

This surprising secret weapon ensures a delicious, crispy outer crust while maintaining a soft, sweet, and lightly spiced interior. The plump raisins provide delightful bursts of sweetness that complement the salty and savory flavor profile. Serve your warm, toasted creation with a dollop of salted butter for an unforgettable breakfast experience.

Recipe details by Melissa Gray; headnote curated by Catherine Jessee

Ingredients:

• 1 ½ cups warm water (105°F to 110°F)
• 1 envelope active dry yeast (2 ¼ tsp.)
• 3 Tbsp. brown sugar
• 4 cups all-purpose flour, more as needed
• 1 cup raisins
• 1 Tbsp. ground cinnamon
• 1 ½ tsp. kosher salt
• Cooking spray
• Ice cubes

Directions:

1. In a stand mixer bowl, whisk together warm water, yeast, and sugar until combined. Allow it to rest at room temperature for about 5 minutes, or until foamy.
2. Add flour, raisins, cinnamon, and salt to yeast mixture, then attached the dough hook. Knead on medium-low speed until combined, about 5 minutes. Gradually add up to 5 tablespoons more flour, 1 tablespoon at a time, and continue to mix until the dough is smooth and elastic, about 4 minutes more.
3. Place the dough in a large, greased bowl, cover with plastic wrap, and let it rise in a warm place (75°F) for about 2 ½ hours, or until doubled in size.
4. As the dough rises, preheat the oven to 450°F with a Dutch oven inside for at least 30 minutes.
5. Gently shape the dough into a ball, place it on lightly floured parchment paper, and score the top with an X using a sharp knife.
6. Carefully transfer the dough to the preheated Dutch oven, place 2-3 ice cubes around the dough (but not on it), cover with the lid, and bake for 25 minutes.
7. Remove the lid and continue baking for an additional 10-15 minutes, or until the bread is dark golden brown and the center registers 190°F with a thermometer.
8. Remove the bread from the Dutch oven using the parchment paper and allow it to cool on a wire rack for approximately 2 hours before serving.

Editor's Tip:

• This bread only requires one proof, which is slightly longer than usual. Allow it to rest for the full 2 ½ hours to ensure proper bread development.
• If desired, you can make the bread ahead and store it in a freezer-friendly bag, pressing out the air before freezing it. To reheat, let it thaw at room temperature before popping it into a 350°F oven until warm.
• Feel free to substitute other dried fruits, such as cranberries or currants, for a unique twist on the classic cinnamon-raisin bread.
• The Dutch oven helps create a high and even level of heat within a smaller environment, resulting in a better crusty crunch when baking bread at home. When scoring the bread, it doesn't need to be cut very deep-just a surface level score will suffice.

Enrichment Data:

Baking Dutch Oven Cinnamon Raisin Bread: Full Proof

Ingredients:- 500g all-purpose flour (or a combination of all-purpose and whole wheat flour for extra texture)- 10g salt- 10g sugar- 15g active dry yeast (or instant yeast)- 350ml warm water (about 1 ½ cups)- 1 tsp ground cinnamon- 100g raisins (or dried cranberries, cherries, or a mix for a unique flavor profile)- 1 tbsp unsalted butter, melted (for brushing the dough)

Instructions:

1. In a large mixing bowl, mix together flour, salt, sugar, yeast, cinnamon, and raisins.
2. Create a well in the center and pour in warm water, then gradually incorporate the dry ingredients while gently kneading the dough.
3. Knead the dough for about 10 minutes until smooth and elastic.
4. Place the dough in a greased bowl, cover it with plastic wrap, and let it rise in a warm place for about 1 hour, or until doubled in size.
5. Preheat the oven to 450°F with the Dutch oven inside for at least 30 minutes.
6. Gently deflate the dough, shape it into a loaf, and place it in the preheated Dutch oven.
7. Coat the top of the dough with melted butter and score the top with an X, then cover the Dutch oven with a lid.
8. Bake for 30 minutes, remove the lid, and continue baking for an additional 15 minutes, or until the bread is golden brown and registers 190°F with a thermometer.
9. Remove the bread from the Dutch oven and let it cool completely on a wire rack before serving.

Tips for Crusty Crunch:

• Steam: Use ice cubes in the Dutch oven to create steam, which helps develop a crispy crust.
• Preheating: Ensure the Dutch oven is preheated for at least 30 minutes before baking.
• Scoring: Score the bread lightly before baking to allow for expansion and a better crust.
• Dutch Ovens: When using a Dutch oven without a liner, you can place the dough directly on parchment paper to simplify transfer.

1. Southern Living's recipe for homemade cinnamon-raisin bread features a delicious combination of seasonings, including ground cinnamon and raised dough, creating a sweet and lightly spiced interior.
2. Food and recipes enthusiasts will appreciate the headnote curated by Catherine Jessee, sharing tips for ensuring a crispy outer crust and soft interior through the use of a Dutch oven.
3. According to the recipe, the dough must be left to rise for 2 ½ hours to achieve proper bread development, ensuring a superior texture and taste.
4. To make breakfast or brunch more memorable, serve the warm, toasted cinnamon-raisin bread with a dollop of salted butter, providing a delightful contrast of flavors and textures.
5. For those who prefer different fruits, the enrichment data suggests substituting cranberries, cherries, or a mix for raisins to create a unique twist on the classic cinnamon-raisin bread recipe.
6. When using the Dutch oven method, feel free to incorporate other foods and recipes, as the high and even heat resulting from this cooking vessel contributes to evenly crusted baked goods.
7. After following the detailed instructions for making the cinnamon-raisin bread using a Dutch oven, the baker's tip encourages using steam, preheating the oven and Dutch oven, scoring the dough, and placing the dough directly on parchment paper for easy transfer.

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