You can’t tell me you haven’t been thinking about this classic your whole entire life.
This is what happens. It’s the beloved no-knead bread, but breakfast style! We put our thing down, flip it and reverse it with cinnamon, raisins and brown sugar. Everyone’s happy.
Feel like a homemade rustic breakfast? I do, too.
Let us peepeth.
Supah easy. Three little raisin boxes (go more if you love raisins), a bit of brown sugar, and a dash of cin.
Are you hating that I just called it cin?
Sometimes these things shawn’t be helped.
Let’s just violently combine it all. Flour + sugar + cinnamon + raisins + yeast + salt. Give her a whisk.
Then we stir in the tepid water and use a wooden spoon to stir. The dough will be wet and shaggy, but that’s what we’re after. Cover with plastic wrap and a tea towel and let her be. All night. Take a peak when you can because that’s half the joy. Watching it rise. Seeing the bubbles.
I do need friends.
Next day! The plastic wrap stuck a little, but I’m still a good person.
We’ll tip the dough onto a floured work surface and really just plop it into a dough mound. Use your hands to form the dough and just enjoy the process. Sorry if I’m making this uncomfortable.
Then we’ll get it into a HOT oven (preheat your dutch oven IN the oven), and go for 30 minutes, covered. Then take off the lid and go maybe ten more. She’s so gorgeous, you’ll fall apart.
Breakfast! Ugh, I love it. Let the bread rest for a few minutes before you slice. We want something scientific to happen where the air or moisture or something redistributes so that we’re biting into heaven.
Just trust it.
PERFECT. Get that room temperature butter slapped on and you’re set.
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Ingredients
- 3 cups all-purpose flour
- 3 oz raisins (3 1-oz boxes)
- 3 Tbs. Brown sugar
- 1 tsp dry active yeast
- Pinch of salt
- 1 tsp cinnamon
- 1 2/3 cups tepid water
Instructions
- In a large bowl, combine the flour, raisins, brown sugar, yeast, salt and cinnamon. Whisk to fully incorporate. Add the water and use a wooden spoon to stir, creating a shaggy wet dough. Cover with plastic wrap and a tea towel and let this sit overnight on the counter.
- Next day, preheat your oven to 425. Place a dutch oven or cloche in the oven to preheat as well.
- Tip the risen dough out onto a floured work surface and gently shape into a dough mound. Let this sit (covered with a tea towel) while the oven heats. Transfer it onto a piece of parchment paper, then plop it in the dutch oven. Cover with the lid and bake 30 minutes. Remove the lid and bake another 10 to 15 minutes, until beautifully brown.
- Let the bread cool about ten minutes, then slice and serve with butter! Just divine.
- Makes one mound of bread.
This Easter weekend! It’s time.
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