Ingredients
Equipment
Method
- In a large bowl, combine the bread flour, sugar, and yeast. Stir in the warm water until a sticky dough forms. Cover and let it rest for 10 minutes.
- Add the salt and knead the dough on a floured surface for about 10 minutes until smooth and elastic. Incorporate the raisins and cinnamon, kneading until evenly distributed.
- Place the dough in a greased bowl, cover, and let it rise in a warm place for about 1 hour, or until doubled in size.
- Preheat your oven to 450°F and place a Dutch oven with the lid on inside to heat for 30 minutes.
- Punch down the dough and shape it into a round loaf. Place it on a piece of parchment paper.
- Carefully remove the hot Dutch oven from the oven, place the dough with the parchment paper inside, and cover with the lid. Bake for 30 minutes.
- Remove the lid and bake for an additional 15 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
- Let the bread cool on a wire rack before slicing and serving.
Notes
Chef's Tips:
• For a softer crust, wrap the cooled bread in a clean kitchen towel before storing
• Avoid over-kneading the dough, as it can lead to a dense loaf
• Serve warm with butter or cream cheese for a delightful breakfast experience
Food Safety:
• Ensure the water used for yeast activation is between 105°F and 115°F to avoid killing the yeast
• Store bread in an airtight container to prevent mold growth