Cinnamon-Raisin Bread

📝 Ingredients

• 1 1/2 cups warm water (105°F to 110°F)
• 1 (1/4-oz.) envelope active dry yeast (2 1/4 tsp.)
• 3 Tbsp. light brown sugar
• 4 cups (about 16 3/4-oz.) all-purpose flour, plus more as needed and for surface
• 1 cup raisins
• 1 Tbsp. ground cinnamon
• 1 1/2 tsp. kosher salt
• Cooking spray
• Ice cubes

👨‍🍳 Instructions

1. Whisk together warm water, yeast, and then sugar in the work bowl of a stand mixer until combined. Let stand, uncovered at room temperature, until foamy, about 5 minutes.
2. Add flour, raisins, cinnamon, and salt to yeast mixture; attach dough hook to mixer. Knead on medium-low speed until combined and dough is beginning to form, about 5 minutes. With mixer still running, gradually add up to 5 tablespoons more flour, 1 tablespoon at a time, until dough is smooth and elastic and pulls away from sides of the bowl, about 4 minutes.
3. Place in a large bowl coated with cooking spray, turn dough to coat; cover with plastic wrap.
4. Let rise in a warm place (75°F) until at least doubled in size, about 2 1/2 hours.
5. During last 30 minutes of proofing, place a large Dutch oven with lid in oven and preheat oven to 450°F.
6. Place dough on lightly floured parchment paper; gently shape into a ball.
7. Sprinkle top of dough lightly with additional flour, gently rubbing to evenly coat the top. Using a sharp knife or a bread lame, gently cut an X in top of dough ball.
8. Carefully place 1 sheet (about 16-x12-inch) of parchment paper into preheated Dutch oven, allowing excess to come up sides. Carefully transfer dough on floured parchment to preheated Dutch oven.
9. Place 2 to 3 ice cubes around, but not touching dough, placing in between the 2 layers of parchment. Cover with lid.
10. Bake in preheated oven for 25 minutes. Carefully remove lid. Bake, uncovered, until dark golden brown and a thermometer inserted near center registers 190°F, 10 to 15 minutes.
11. Carefully remove bread from Dutch oven using parchment to lift bread. Let cool to room temperature on a wire rack, about 2 hours.

💡 Notes & Tips