Cinnamon Raisin Dutch Oven Bread
There's nothing quite like starting off the day with the aroma of freshly baked cinnamon raisin bread filling the air. Baking up this classic treat is much better when you use our Miller's Choice Unbleached Flour and Classic White Bread Flour! Of course, you'll want to finish off your masterpiece with a generous amount of creamy butter to make it truly mouthwatering. One bite of this loaf, warmly enveloped by melted butter and accompanied by a steamy cup of morning coffee, and you'll know Sunday mornings don't get much cozier than this.
Yield: 8-10
Cinnamon Raisin Dutch Oven Bread
Prep time: 10 MinCook time: 35 MinInactive time: 3 H & 10 MTotal time: 3 H & 55 M
Ingredients
- 3 ¼ cups Miller's Choice Unbleached Flour
- ½ cup Classic White Bread Flour
- 1 ½ tsp. salt
- 2 ½ tsp. instant yeast
- 4 Tbsp. granulated sugar
- 3 ½ tsp. ground cinnamon
- 1 ½ cups warm (100-110F) water
- ½ cup raisins
- ½ cup golden raisins
Instructions
- Combine unbleached flour, bread flour, salt, yeast, 3 tablespoons sugar, and 3 teaspoons cinnamon in a large bowl. Add water, raisins, and golden raisins and stir until combined, kneading a few times at the end to incorporate any dry bits of flour. Cover and let stand at warm room temperature at least 2 hours until bubbly and more than doubled in size.
- Combine remaining 1 tablespoon sugar and ½ teaspoon cinnamon in a small bowl. Set aside.
- Using floured hands, fold dough over itself a few times, and shape into a ball. Place ball on a sheet of parchment paper, seam side down. Dust evenly with cinnamon sugar mixture, cover, and let rise at warm room temperature 30 min- 1 hour or until doubled.
- About 30 minutes before baking, place a large Dutch oven with its lid in oven and preheat to 450F. Remove lid and carefully lift parchment and dough ball into Dutch oven. Score the top of the loaf with a sharp knife, about 2 inches long and ½ inch deep. Place lid on top and bake 30 minutes. Remove lid and bake 5 minutes longer or until browned and internal temperature is 205F. Remove bread from Dutch oven to cool completely on a wire rack.