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VEGAN 1HR NO KNEAD CINNAMON RAISIN BREAD

 

 

 

 

 

 

 

 

 

 

 

 

 

Let’s talk bread!

 

 

For many of us, we dread working with yeast and making homemade bread. Also, it’s so easy to just pick up a loaf just about anywhere. So with all that working against us, why even bother?  I’ll tell you why, because this recipe is so easy, so quick with my proofing hack, and so good, you’ll never want to pick up store bought! 

 

Dutch oven breads are one of the easiest to throw together. You can leave them out to proof overnight, or if you’re craving bread on a whim like me most the time.. you can follow this recipe that requires no kneading and can be made within just an hour. Yep, you heard right, just about an hour and you have fresh bread!

 

 

 

 


 

What’s great about this bread? Everything! It’s quick, easy, affordable, can be made with just white flour, requires no kneading, you can mix up the add ins, you can add in brown sugar or nuts if desired, it’s perfect for any season, has the perfect crust, is buttery soft, has rich notes of cinnamon, pairs perfectly with a little butter and salt and is just..  sheer perfection! 

 


 

If you’re not a bread making person, but love a fresh loaf, you have to give this recipe a try. I promise you, you’re going to love this 1 HR No Knead Cinnamon Raisin Bread!

 

 

 

 

 

 

 

Why this recipe is great: 

 

 

Quick

Easy 

Affordable

Buttery Soft

Packed with that cinnamon flavor  

Has notes of vanilla

Perfect for any season

Made in just 1 hour 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Print
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VEGAN 1HR NO KNEAD CINNAMON RAISIN BREAD


  • Author: Gabrielle
  • Total Time: 1hr
  • Yield: 8 Slices 1x

Ingredients

Units Scale

 


Instructions

 

Making the dough

  • Preheat oven to 200 degrees
  • Place the water in a glass bowl and pop in the microwave for 1-2 minutes until bathwater warm. Add your yeast and sugar and allow the yeast to activate for 5 minutes. It should get foamy.
  • Now add the flour, 2 tsps cinnamon, golden raisins, extract, salt and oil. Combine until it comes together. It will be shaggy and sticky. You can add more flour as needed, but the more you add the dryer your bread will be.
  • Turn off oven. Place back into the bowl and cover with a towel. Place in the preheated oven with the door open. Allow it to rise until doubled in size, 20 mins or more.

Shaping the bread

  •  Transfer the dough from the bowl to a counter dusted with flour. You’ll want to stretch out each side and fold it over and work around until you have it in the shape of a ball. (Don’t worry you can’t mess this up). The more you touch the dough the more firm the final product will be. Don’t overwork the dough.
  • Flip it over to where the smooth side is up. Cover with the towel and let it rise for roughly 20 minutes (or until the oven is preheated)

Heating the dutch oven

  • Place the dutch oven in the oven. Preheat your oven to 450F and let it come to temperature. Your bread will rise while your dutch oven heats up. You can press more raisins into the dough now. They will get crispy, but still taste great!

Baking the bread

  • Using oven mitts, take the dutch oven out of your oven and place it on top of the stove. Lift the bread using the parchment paper and transfer it to the dutch oven. Score the bread to let steam escape while it bakes. I just did a simple slash down the center with a knife, but you can make it pretty with designs if you’d like.
  • Cover with the lid and transfer it to the oven. Bake for 30 minutes. When it’s done the color will be pale. Place it back in the oven without the lid for another 2-5 minutes, or until is golden brown of to your liking.
  • Remove from the oven and lift the bread out of the dutch oven using the parchment paper. Let cool for at least 30 minutes.

 

 

 

  • Prep Time: 20 mins
  • Cook Time: 40 mins

 

 

 

 

 

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