cinnamon raisin

<p>Traditional Irish soda bread is a deliciously quick and easy to make. It is perfect next to a bowl of stew or toasted for breakfast. See the section above for 5 flavour options.</p>

Traditional Irish soda bread

flour

buttermilk or milk kefir

Salt

tsp baking soda

Flavours (see section above

Combine buttermilk and flour in a glass container, and leave to hydrate for 5 minutes.

Sprinkle the dough with the salt and soda then mix well into the batter. 

Stir in any additional flavours, then place on your baking pan. Slice a cross into the top of the loaf about 2 cm deep.

If you want to add a topping, brush the top of the loaf with beaten egg, milk or water then sprinkle on seeds or cheese.

Bake at 400F (200C) for 30-40 min (until a toothpick comes out clean).

Delicious! I made the cinnamon raisin variation &amp; loved that it was not super sweet. I used some kefir that had turned to curds &amp; regular kefir. Great recipe &amp; excited to try the variations.

&nbsp;Tender and sweet cinnamon raisin biscuits full of plump raisins and topped with a creamy vanilla glaze.

Cinnamon Raisin Biscuits

water

raisins

all purpose flour

baking powder

salt

Tablespoon sugar

cinnamon

heavy cream

sugar

vanilla extract

Soak ½ cup of raisins in 1 cup...

Soak ½ cup of raisins in 1 cup hot water for 20 minutes while you let the oven preheat to 400 degrees. Drain off the water and squeeze out any excess. Discard water.

In a medium sized mixing bowl, combine the...

In a medium sized mixing bowl, combine the flour, baking powder, salt, sugar and cinnamon. Add the raisins and the cream, stirring the biscuit dough until it’s just combined

Lightly flour the counter and turn the biscuit...

Lightly flour the counter and turn the biscuit dough out. Pat the dough down to a 1 inch thickness. Using a floured biscuit cutter, cut into biscuits and place side by side in a 9x13 inch baking pan.  Take any remaining scraps and gently press them together. Pat down again and cut remaining biscuits taking care not to overwork the dough.

Bake for 14-16 minutes at 400 degrees or...

Bake for 14-16 minutes at 400 degrees or until the tops of the biscuits are golden brown. Remove to a wire rack to cool.

While the biscuits are cooling, whisk together the...

While the biscuits are cooling, whisk together the powdered sugar, vanilla and cream until smooth. Spoon the glaze over the tops of the biscuits and serve.

Easy No-Knead Cinnamon Raisin Bread made in a Dutch Oven!

No-Knead Cinnamon Raisin Bread

all-purpose flour,

active dry yeast

milk

Tablespoons brown sugar

Place the flour, salt, yeast, brown sugar, and...

Place the flour, salt, yeast, brown sugar, and raisins in a large mixing bowl.

Combine water and milk and heat briefly until...

Combine water and milk and heat briefly until luke warm. You can either do this in a small sauce pan over low heat or in a heatproof glass measuring cup in the microwave for a few seconds. It should be lukewarm to the touch but not hot.

Add luke warm mik mixture to the flour...

Add luke warm mik mixture to the flour and stir with a wooden spoon or spatula until it forms a shaggy dough. The dough will be very rough, not at all smooth.

Sprinkle dough with 1 Tablespoon of cinnamon and...

Sprinkle dough with 1 Tablespoon of cinnamon and use a spatula to roughly "cut" the cinnamon through the dough. You want it distributed but not completely mixed in.

Cover the bowl tightly with plastic wrap and...

Cover the bowl tightly with plastic wrap and let it rise on the counter for 8 hours. Make sure you place the bowl in a warm place, away from any drafty windows or direct sun. The dough should doubled in size and become bubbly after 8 hours.

Once the dough has proofed, turn it out...

Once the dough has proofed, turn it out onto a lightly floured piece of parchment paper. Quickly turn the dough over a few times, shaping it into a round loaf. Cover with a kitchen towel and let rise for 1 hour more.

PRE-HEAT OVEN! 30 minutes before the dough is...

PRE-HEAT OVEN! 30 minutes before the dough is finished proofing, preheat the oven to 450 degrees and place a Dutch Oven (with lid) inside to heat on the center rack.

Using the parchment paper to lift, carefully transfer...

Using the parchment paper to lift, carefully transfer the dough (still on the paper) to the preheated Dutch oven. If desired, score the top of the dough with a sharp knife so that the bread can expand while baking. This isn't necessary but it makes a loaf pretty!

Use oven mitts to cover and bake for...

Use oven mitts to cover and bake for 30 minutes. Careful, the lid is very hot!

Remove the lid and bake an additional 15...

Remove the lid and bake an additional 15 minutes more to brown and crisp up the crust. If the loaf is looking too brown you can keep it covered for part of this time.

Carefully remove the bread to a cooking rack...

Carefully remove the bread to a cooking rack and allow to cool for at least 15 minutes but up to 30 minutes before slicing.

This easy to make no-knead cinnamon raisin bread takes minimal effort, yet produces a bread with incredible flavor and texture. Plus, it makes the most amazing cinnamon toast. Adapted from Jim Lahey. 

Cinnamon Raisin Walnut No-Knead Bread

(370-390 g) unbleached all-purpose flour

(12 g) salt

(43 g) sugar

(8 g) cinnamon

(3 g) instant yeast

(355 ml) luke-warm water

walnuts

golden raisins (regular raisins are fine)

In a large bowl, combine the flour, salt, sugar, cinnamon and yeast.

Add the raisins and walnuts and mix to coat, then pour in the water and stir until just combined.

Cover with plastic wrap or a damp kitchen towel and place the bowl in a warm, draft free spot to rise for 12-18 hours (I like to do it overnight). The dough is ready when it smells yeasty, has more than doubled in size and is dotted with bubbles all over.

Turn it out onto a lightly floured work surface, dust with flour, then turn it over onto itself twice, like a book. Gently shape the dough into a ball, then cover with a towel and let rise for an additional hour.

In the meantime preheat the oven to 450 degrees. Place a large dutch oven or other oven-proof pot with a lid into the oven as it heats up and leave it in there for 30 minutes to get nice and hot.

Score the top of the dough with a sharp knife, then use a bench scraper to carefully transfer it to the pot.

Cover and bake for 30 minutes, then remove the lid and allow it to cook for another 10-30 minutes, depending, to let it get deep brown and caramelized.

Remove bread from the dutch oven and allow it to cool completely before slicing.

Lovely recipe but is there no way to make this lovely bread without a dutch oven?
I don't have one and the prices are now outrageous 
Thank you so much
Rosalee

Coley This bread recipe has been a favorite of the family ( grand children) since I baked the first loaf. The night before I start three loaves. I add more raisins, more walnuts and more cinnamon than the recipe calls for. I spend the whole morning baking and doing other chores. I prefer a dense moist bread so I bake thirty minutes with the the lid on and 12 to 15 minutes with the lid off. Married 50 years; my wife loves the bread and the fact that I cleanup the baking dishes.

Can I use bread flour for the walnut raisin no-knead?

I was a little worried because my dough didn't rise very much overnight, but it did bubble. I went ahead and baked in anyway and it turned out wonderful. I used a bread pan, covered the top with foil and left it in my oven for 45 minutes. It came out perfect and tastes great. Add a little butter and it's even better.

What size duty oven? 4 qt is what I have.

I made this today  as the recipe is written but used pecans and regular raisins. I took it to game night and shared it with friends. It was so good. I had my piece with cream cheese. 

So easy to make and so good!!

I had recent success in making pizza crust and calzone dough (after years of failure though not really sure why when I see how easy it is) and came across this recipe somehow and decided to try it As it is my favorite kind of bread from fancy bakeries. I am not really much of a baker and this was my first attempt so I tried to follow the recipe very exactly and read Through the reviews and comments. Preparing for a dense first draft, I also  read a whole bunch of troubleshooting tips on other websites BUT. It turned out absolutely perfect and I could not have been more proud!!! I proofed it inside the oven which I turned on for about a minute and then turned off. I did this because it is below 65 in my house. I left it for a full 18 hours. It was insanely sticky so I thought I failed so I read more troubleshooting tips and it did not necessarily sound like a problem so I managed to work with it and it was fine. I probably should have just put the water in more slowly /as needed and not have felt the need to add every last drop. I will make this again and feel confident to try other recipes as well. I am truly getting my moneys worth out of this Dutch oven I got this year. It’s perfect for rustic bread recipes but I also make yogurt in it. 
I toasted my walnuts first, used a combination of golden and brown raisins. I thought the recipe sounded heavy on the salt compared to other recipes even though I am very pro salt but I went with it and it was good. Oh, I did dare to use a half cup of white whole wheat flour. Thanks Coley!

I am so glad you added the weights of the ingredients, however do double check the cinnamon.  A tablespoon weighs about 5 grams.

This bread makes the best cinnamon toast and always comes out delicious!

https://content.jwplatform.com/videos/fX1SBauE.mp4

This easy no-knead cinnamon raisin walnut bread has an incredible texture and flavor but only takes minimal effort. The golden raisins add sweetness and the walnuts add crunch with just the right amount of cinnamon mixed in. Only 15 minutes of active cooking - time does all the hard work for you!

Cinnamon Rasin Walnut No Knead Bread.mp4

This homemade cinnamon raisin English muffin recipe is soft, flavorful, and comes together with only a few basic ingredients you will have on hand—perfect for a cozy breakfast or snack!

Cinnamon Raisin English Muffins

dry active yeast

whole milk

tbsp butter

tbsp brown sugar (divided)

In a large mixing bowl, combine ¾ cup warm water, 2 ¼ tsp yeast &amp; 1 tbsp of the brown sugar. Let stand for about 5 mins until foamy before adding all other ingredients -- ¾ cup warm milk, 3 tbsp melted butter, 3 cups all purpose flour, ½ tsp salt, remaining 2 tbsp brown sugar, 1 tbsp cinnamon and 1 cup raisins.  Stir until a shaggy dough forms.

Transfer dough onto a floured surface and gently work with your hands to bring the dough together and form a dough ball -- DO NOT KNEAD -- add more flour as needed if too sticky or 1 tbsp warm water at a time if too crumbly and dry. Transfer dough to the same large mixing bowl, lightly oiled. Cover with plastic wrap &amp; let sit in a warm area for about 1 hr, until double in size.

Divide dough into 8-9 equal pieces. Lightly flour the sections and your hands as you fold and pinch into a secure ball. Arrange dough pieces on a lined baking sheet and cover with a kitchen towel or plastic wrap to let rise another 30 mins.

Place a lightly greased cast iron skillet over medium heat. Dip each side of the dough ball into a bowl of corn meal before pan frying for 1-2 minutes each side, until a golden brown crust forms.

Top 5 cinnamon raisin recipes from across the web

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Top Tags

Traditional Irish soda bread

Cinnamon Raisin Biscuits

No-Knead Cinnamon Raisin Bread

Cinnamon Raisin Walnut No-Knead Bre...

Cinnamon Raisin English Muffins

Top 5 cinnamon raisin recipes from across the web

The most viewed cinnamon raisin recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Traditional Irish soda bread

Cinnamon Raisin Biscuits

No-Knead Cinnamon Raisin Bread

Cinnamon Raisin Walnut No-Knead Bre...

Cinnamon Raisin English Muffins

The most viewed cinnamon raisin recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine