Step 1

In a large bowl, mix 3 cups of flour, salt, yeast, cinnamon, raisins, sugar, and chopped pecans.

Step 2

Measure 1 ½ cups of hot tap water (not lukewarm) and pour it into the dry ingredients.

Step 3

Stir until all the dough comes together and there are no flour pockets.

Step 4

Cover the bowl with plastic wrap and place in a warm place to rise for 3-4 hours (minimum 2 hours, up to 8 hours)

Step 5

Near the end of the rise time, put your empty dutch oven (with the lid on) into your oven, and heat oven to 425F.

Step 6

Remove the plastic wrap, add 2-4 tablespoons of flour, just to bring the dough into a ball; don't knead the dough with it, we want those air pockets made by the rise!

Step 7

When your oven temp reaches 425F, remove your dutch oven from the oven with mitts (lid is very hot too!)

Step 8

Drop the dough into your hot dutch oven (ungreased, unlined).

Step 9

Bake your cinnamon raisin bread at 425F for 30 minutes in the dutch oven with the lid on.

Step 10

Remove the dutch oven lid and bake for 15 minutes more, to brown the crust and make it crispy.

Step 11

Take the loaf out and put it onto a cutting board; cut it when cool or enjoy warm from the oven!