Cinnamon Raisin Artisan Bread (Printable Version)

A fragrant, rustic loaf featuring sweet raisins and aromatic cinnamon, perfect for breakfast or cozy afternoons.

# Ingredient List:

→ Dry Ingredients

01 - 3 ½ cups bread flour
02 - 2 teaspoons ground cinnamon
03 - 2 teaspoons salt
04 - 2 ¼ teaspoons instant yeast (1 packet)
05 - 3 tablespoons granulated sugar

→ Wet Ingredients

06 - 1 ½ cups warm water (110°F)
07 - 2 tablespoons unsalted butter, softened

→ Add-ins

08 - 1 cup raisins

→ For Brushing

09 - 2 tablespoons melted butter (optional)

# Step-by-Step Instructions:

01 - In a large mixing bowl, combine bread flour, ground cinnamon, salt, instant yeast, and sugar. Mix thoroughly until evenly distributed.
02 - Add warm water and softened butter to the dry ingredients. Stir with a wooden spoon until a shaggy, sticky dough forms.
03 - Add raisins and knead by hand or stand mixer for 7–10 minutes until dough becomes smooth, elastic, and raisins are evenly distributed throughout.
04 - Shape dough into a ball and place in a lightly greased bowl. Cover with a damp towel or plastic wrap and let rise in a warm, draft-free area for 1–1.5 hours until doubled in size.
05 - Turn dough onto a lightly floured surface. Gently degas and shape into a round or oval loaf, creating surface tension without tearing.
06 - Place shaped loaf on a parchment-lined baking sheet or into a floured proofing basket. Cover and let rise for 45 minutes until puffy and slightly expanded.
07 - Preheat oven to 425°F. If using a Dutch oven, place it inside during preheating to get the vessel thoroughly hot.
08 - Using a sharp knife or lame, make 3–4 shallow slashes across the top of the loaf to control expansion during baking.
09 - Transfer loaf into the preheated Dutch oven or place baking sheet in oven. Cover with Dutch oven lid or tent loosely with foil. Bake for 20 minutes to create steam.
10 - Remove lid or foil and continue baking for another 20 minutes until loaf develops a deep golden-brown crust and sounds hollow when tapped on the bottom.
11 - Remove from oven and optionally brush top with melted butter for a softer crust. Transfer to a wire cooling rack and let cool completely for at least 1 hour before slicing.

# Tips from hearthlykitchen:

01 -
  • The way your whole house smells while this bakes is basically free aromatherapy
  • That perfect crackly crust giving way to pillowy insides with sweet surprises in every bite
  • It's the kind of bread that makes Sunday mornings feel like a special occasion
02 -
  • Dutch ovens create steam that gives artisan bread its professional looking crust, but a tent of foil works surprisingly well
  • The hollow sound when you tap the bottom is your best friend for determining doneness without cutting into it
03 -
  • Weighing your flour instead of using cup measures will give you consistent results every single time
  • If your dough feels too sticky to handle, wet your hands instead of adding more flour

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