Ingredients
Equipment
Method
- In a large mixing bowl, combine the flour, salt, and instant yeast. Mix well to ensure even distribution.
- Add the warm water to the dry ingredients and stir until a shaggy dough forms. Cover the bowl with plastic wrap and let it sit at room temperature for 12-18 hours.
- After the dough has risen, preheat your oven to 450°F and place a Dutch oven with its lid inside to heat up.
- Turn the dough out onto a floured surface. Gently stretch it into a rectangle, then sprinkle the sugar, cinnamon, and raisins evenly over the surface.
- Fold the dough over itself to encapsulate the fillings, then shape it into a ball. Place the dough on a piece of parchment paper and let it rest for 30 minutes.
- Carefully remove the hot Dutch oven from the oven, lift the parchment paper with the dough into the pot, and cover with the lid. Bake for 30 minutes.
- Remove the lid and bake for an additional 15 minutes to achieve a crispy crust.
- Allow the bread to cool on a wire rack for at least an hour before slicing and serving.
Notes
Chef's Tips:
• For a softer crust, cover the bread with a kitchen towel while cooling.
• Avoid overworking the dough when adding the fillings to prevent a dense texture.
• Serve toasted with butter for a delightful breakfast treat.
Food Safety:
• Ensure the water is warm but not hot to avoid killing the yeast.
• Store leftovers in an airtight container to maintain freshness.