Dutch Oven Raisin Walnut Bread Recipes

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EASY NO KNEAD CINNAMON ARTISAN BREAD



Easy No Knead Cinnamon Artisan Bread image

This Easy No Knead Cinnamon Raisin Artisan Bread is crusty on the outside, tender and fluffy on the inside and packed with sweet cinnamon flavour and juicy raisins. And it's so easy to make this bakery-style loaf at home in your own kitchen!

Provided by Chrissie (thebusybaker.ca)

Categories     Baking     Side Dish     Snack

Time 55m

Number Of Ingredients 9

2 cups all purpose flour (plus 1-2 tablespoons if necessary)
1 cup whole wheat flour
3/4 cup raisins
1/2 teaspoon active dry yeast
1 1/2 teaspoons sea salt
2 teaspoons ground cinnamon
3 tablespoons brown sugar
1 1/2 cup room temperature water (plus 1-2 tablespoons if necessary)
a few tablespoons extra flour for shaping the loaf

Steps:

  • Add the flours, raisins, yeast, salt, cinnamon, and brown sugar to a large bowl. Be sure to add the yeast and the salt to separate sides of the bowl.
  • Stir the dry ingredients together well.
  • Add the water and stir until a thick, rough dough forms. Add 1-2 more tablespoons of water or flour if needed.
  • Flour your hands and shape the dough into a ball, placing it into the bottom of the bowl and covering the bowl with plastic wrap.
  • Place in a warm spot in your kitchen and let rise for 12-18 hours. When I make this bread, I prepare the dough in the evening and bake the next morning. For quick rise instructions, see the Recipe Notes below.
  • After the rising time, preheat your oven to 450 degrees Fahrenheit.
  • Place an oven-safe Dutch Oven pot in the cold oven and let it preheat with the oven.
  • Flour your hands well and shape the dough into a round ball and set it on a piece of parchment paper on the counter dusted with flour.
  • Dust the top of the dough ball with flour and cover with a clean kitchen towel, letting it rise for 25 minutes.
  • After the dough has risen remove the Dutch Oven pot from the oven and using the parchment paper, pick up the dough and place it carefully in the bottom of the Dutch Oven. Make two very shallow slices in the top of the risen loaf in the shape of an X.
  • Replace the lid of the Dutch Oven, place it back into the hot oven, and bake for 30 minutes.
  • After 30 minutes of baking time, remove the lid from the Dutch Oven and continue baking for an additional 10 minutes uncovered.
  • After the baking time, remove the pot from the oven and transfer the loaf to a cooling rack using the parchment paper.
  • Cool completely before slicing.

Nutrition Facts : ServingSize 1 serving, Calories 181 kcal, Carbohydrate 40 g, Protein 5 g, Fat 1 g, SaturatedFat 1 g, Sodium 354 mg, Fiber 3 g, Sugar 4 g

CINNAMON RAISIN BREAD RECIPE



Cinnamon Raisin Bread Recipe image

The most delicious homemade cinnamon raisin bread! It has a doughy inside with sweet raisins and cinnamon, and a crunchy outer crust. Serve toasted with butter for absolute perfection!

Provided by A Simple Palate

Categories     Side Dish

Time 3h40m

Number Of Ingredients 7

3 cups (375 grams) all-purpose flour
1 1/2 cups warm water
1 1/2 tsp active dry yeast
3 Tbsp brown sugar
1/2 tsp salt
2/3 cup raisins
2 tsp cinnamon

Steps:

  • Make the dough: In an electric mixer add warm water, sugar, and yeast. Stir and let sit for 5 minutes for yeast to activate tip: sugar feeds yeast so I include it in this process. Add raisins, cinnamon, flour, and salt. Use bread mixing attachment and mix together until dough forms. If dough is too wet or dry, add water/flour 1 Tbsp at a time until right consistency.
  • Let it rise: Toss dough on lightly floured surface, place in lightly greased bowl. Cover with a damp dish towel and let sit in a warm area for 3+ hours. Dough should be doubled in size. Tip: I like placing my dough in the oven with the light on (oven is off). This helps create a consistent climate for the dough while the light creates a small amount of warmth to help it rise.
  • Preheat oven to 450F.
  • Transfer dough: Place dough on lightly floured surface and form into ball again (keep lightly flouring your hands to prevent sticking). Lay dough on parchment paper, lightly dust paper to prevent sticking, and lift edges of paper to transfer dough into dutch oven.
  • Bake: Cover with lid and bake for 30 minutes, uncover and bake for 5-10 more minutes until golden brown.
  • Let it cool: Remove and let bread cool for 20 minutes before slicing.

Nutrition Facts : Calories 149 kcal, Carbohydrate 31.5 g, Protein 4.1 g, Fat 0.4 g, Sodium 3.2 mg, Sugar 2.7 g, ServingSize 1 serving

CINNAMON RAISIN WALNUT NO-KNEAD BREAD



Cinnamon Raisin Walnut No-Knead Bread image

This easy to make no-knead cinnamon raisin bread takes minimal effort, yet produces a bread with incredible flavor and texture. Plus, it makes the most amazing cinnamon toast. Adapted from Jim Lahey.

Provided by Nicole Gaffney (ColeyCooks.com)

Categories     bread

Number Of Ingredients 8

3 cups (370-390 g) unbleached all-purpose flour, plus more for dusting
2 teaspoons (12 g) salt
3 tablespoons (43 g) sugar
1 tablespoon (8 g) cinnamon
1/2 teaspoon (3 g) instant yeast
1 1/2 cups ( 355 ml)luke-warm water
1 scant cup walnuts
1 scant cup golden raisins (regular raisins are fine)

Steps:

  • In a large bowl, combine the flour, salt, sugar, cinnamon and yeast.
  • Add the raisins and walnuts and mix to coat, then pour in the water and stir until just combined.
  • Cover with plastic wrap or a damp kitchen towel and place the bowl in a warm, draft free spot to rise for 12-18 hours (I like to do it overnight). The dough is ready when it smells yeasty, has more than doubled in size and is dotted with bubbles all over.
  • Turn it out onto a lightly floured work surface, dust with flour, then turn it over onto itself twice, like a book. Gently shape the dough into a ball, then cover with a towel and let rise for an additional hour.
  • In the meantime preheat the oven to 450 degrees. Place a large dutch oven or other oven-proof pot with a lid into the oven as it heats up and leave it in there for 30 minutes to get nice and hot.
  • Score the top of the dough with a sharp knife, then use a bench scraper to carefully transfer it to the pot.
  • Cover and bake for 30 minutes, then remove the lid and allow it to cook for another 10-30 minutes, depending, to let it get deep brown and caramelized.
  • Remove bread from the dutch oven and allow it to cool completely before slicing.

Nutrition Facts : Calories 342 calories, Sugar 16 g, Sodium 586.6 mg, Fat 10.1 g, SaturatedFat 1 g, TransFat 0 g, Carbohydrate 57.7 g, Fiber 3.5 g, Protein 7.8 g, Cholesterol 0 mg

DUTCH-OVEN RAISIN WALNUT BREAD



Dutch-Oven Raisin Walnut Bread image

On a cold day there is nothing better than a warm, crusty Dutch oven raisin bread filled with walnuts. -Catherine Ward, Taste of Home, Prep Kitchen Manager

Provided by Taste of Home

Categories     Brunch

Time 1h5m

Yield 1 loaf (32 pieces).

Number Of Ingredients 8

6 to 7 cups (125 grams per cup) all-purpose flour
1/4 cup sugar
2 teaspoons active dry yeast
2 teaspoons ground cinnamon
2 teaspoons salt
1 cup raisins
1 cup chopped walnuts
3 cups cool water (70° to 75°)

Steps:

  • In a large bowl, whisk 6 cups flour, sugar, yeast, cinnamon and salt. Stir in raisins and walnuts; add water and enough remaining flour to form a moist, shaggy dough. Do not knead. Cover and let rise in a cool place until doubled, 7-8 hours., Preheat oven to 450°; place a Dutch oven with lid onto center rack and heat for at least 30 minutes. Once Dutch oven is heated, turn dough onto a generously floured surface. Using a metal scraper or spatula, quickly shape into a round loaf. Gently place on top of a piece of parchment., Using a sharp knife, make a slash (1/4 in. deep) across top of loaf. Using the parchment, immediately lower bread into heated Dutch oven. Cover; bake for 30 minutes. Uncover and bake until loaf is deep golden brown and sounds hollow when tapped, 20-30 minutes longer, partially covering if browning too much. Remove loaf from pan and cool completely on wire rack.

Nutrition Facts : Calories 130 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 149mg sodium, Carbohydrate 24g carbohydrate (4g sugars, Fiber 1g fiber), Protein 3g protein.

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