I am a big sucker for any baked good or bread that can pull double duty as both a breakfast or dessert item. This easy no knead cinnamon swirl raisin bread definitely qualifies. Baked as a sandwich loaf, it slices up easily for morning toast or offers just enough sweetness to work as a treat with afternoon coffee or tea. This bread is in regular rotation at our house as both the kids and the wife love slathering it with butter or peanut butter in the morning.
- 16 oz water not hotter than 105 F
- 1.5 tsp salt
- 1.25 tsp yeast
- 2 tbsp brow sugar light or dark
- 1 tbsp cinnamon
- 3.5 c bread flour could also use AP
- 1 c raisins up to one 1 cup
- Combine the salt, yeast, sugar, and cinnamon with the water.
- Add the flour and raisins.
- Stir until just combined and no loose flour remains.
- Cover with a clean dish towel or plastic wrap and let proof on counter for 16-24 hours.
- For no swirl: scoop dough into a sprayed/greased loaf pan. Cover with a second loaf pan and use office clips to create a top. Let rest for 30-60 minutes.
- To a swirl: scoop dough out on a floured surface, gently form into rough rectangle. Add cinnamon and brow sugar (to taste), roll (from the longer side) up, then fold in half (see picture) and move to bread pan. Let rest for 30-60 minutes.
- Preheat oven to 400 degrees F.
- Bake with cover on for 55-60 minutes.
- Carefully remove top and bake for an additional 5-15 minutes to brown top to desired doneness.
- Let cool completely.
This could also be made in a traditional Dutch oven but if you want the sandwich loaf shape, I like using a poor man's Dutch oven consisting of two bread pans, using the second one as a top, secured with metal binder clips. You really need to layer on the filling if you want a definitive swirl to show up in the final loaf.