I love my Dutch Oven Cinnamon Raisin Bread. Blending precisely heated water with active dry yeast, a touch of granulated sugar, and a sprinkle of ground cinnamon creates an enticing mix. Combined with all-purpose flour, raisins, and melted butter, this recipe turns simple ingredients into a delightful loaf bursting with character.

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I’ve always been excited to share my latest adventure in bread baking even though it took a few tries to get it just right. I recently whipped up a Dutch Oven Cinnamon Raisin Bread that turned out to be a game changer.

Combining 1 cup warm water (about 105 to 110°F) with 2 tbsp active dry yeast, 1/3 cup granulated sugar, and 3 cups all-purpose flour set the stage perfectly. I then tossed in 1 tsp salt and 2 tsp ground cinnamon before stirring in 1/2 cup raisins and 2 tbsp unsalted butter that was melted earlier.

This bread recipe has a rustic charm reminiscent of those artisan bread recipes I used to envy from local bakeries. It might look simple but its texture and taste are outta this world and remind me that good things take time and a few happy accidents in the kitchen.

Enjoy every bite!

Why I Like this Recipe

I love this recipe because it always gives me that homey feel – you know, the aroma of cinnamon and raisins when it bakes just fills my entire kitchen with comfort.
I really dig how easy the recipe is; even if I mess up a bit with the measurements sometimes, the instructions are forgiving enough for me to still end up with a tasty loaf.
The texture is just awesome for me; I like how the dough gets all smooth and elastic after kneading and then turns out soft on the inside with a crisp crust on top when baked in the dutch oven.
I also appreciate that the ingredients list has a nice balance of sweetness and spice, making every bite remind me of a treat that I made with a lot of care and even a few happy little mistakes along the way.

Ingredients

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Ingredient Quantities

1 cup warm water (about 105 to 110°F)

2 tbsp active dry yeast

1/3 cup granulated sugar

3 cups all-purpose flour

1 tsp salt

2 tsp ground cinnamon

1/2 cup raisins

2 tbsp unsalted butter, melted

How to Make this

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1. In a small bowl, combine the warm water, yeast and granulated sugar and let it sit for about 5 to 10 minutes until it gets foamy.

2. In a large bowl, mix together the all-purpose flour, salt and ground cinnamon.

3. Pour the yeast mixture into the flour mix then add the melted butter and stir until it all comes together.

4. Mix in the raisins making sure they’re evenly distributed through the dough.

5. Turn the dough out onto a lightly floured surface and knead for about 8 to 10 minutes until the dough is smooth and elastic.

6. Place the dough back in a greased bowl, cover it with a damp cloth and let it rise in a warm spot for about 1 hour or until doubled in size.

7. While the dough is rising, preheat your dutch oven in the oven to 375°F.

8. Once risen, gently shape the dough into a round loaf and place it in the preheated dutch oven.

9. Bake the dough with the lid on for about 30 minutes then remove the lid and bake for another 10 minutes until the crust turns golden brown.

10. Remove the bread from the dutch oven and let it cool on a wire rack before slicing and serving.

Equipment Needed

1. A small bowl for mixing the warm water, yeast and sugar
2. A large bowl to combine the flour, salt and cinnamon
3. Measuring cups and spoons to accurately portion out the water, yeast, sugar, flour, cinnamon, and butter
4. A fork or whisk to help blend the yeast mixture until its foamy
5. A sturdy wooden spoon or spatula to stir all the ingredients together
6. A clean, lightly floured countertop or board for kneading the dough
7. A damp cloth (or clean kitchen towel) to cover the dough during its rising time
8. A dutch oven that can be preheated to 375°F for baking the bread
9. An oven to heat the dutch oven and bake the loaf
10. A wire cooling rack to let the bread cool reliably after baking

FAQ

Q: Do I really have to use a dutch oven?

A: Nah, you can use any heavy pot with a lid but a dutch oven gives you that nice crust and even heat.

Q: What if my yeast doesnt foam up?

A: If it doesnt foam in 5-10 minutes, its probably dead so best to grab new yeast and make sure your water is not too hot or cold.

Q: Can I use another type of flour?

A: Sure, you can try bread flour instead of all-purpose but you might need a bit more water since it absorbs more.

Q: When should I add the raisins?

A: Mix the raisins in with your dry ingredients so they get evenly distributed right from the start.

Q: How do I store leftover bread?

A: Wrap the bread in a plastic bag and keep it at room temp for upto 2 days, or freeze it if you want to save it longer.

Dutch Oven Cinnamon Raisin Bread Recipe Substitutions and Variations

Water: You can use warm milk or even a non-dairy option like almond milk instead of water. It might give the bread a richer taste.
Active dry yeast: If you don’t have active dry yeast, you can use instant yeast. Just remember you’ll need a bit less, around 25% less than the active dry yeast called for.
Sugar: Honey or maple syrup can be swapped in place of granulated sugar. You might need to slightly adjust the liquid quantities though.
All-purpose flour: Bread flour or whole wheat flour works too, though whole wheat might make the bread a bit denser than you’re used to.
Unsalted butter: Vegetable oil or margarine can be used in the same amount. They both do a good job of adding moisture to the dough.

Pro Tips

1. Make sure the water is really at the right temperature. If its too hot the yeast might get killed, and if its too cold you might never get that nice foamy look you need for a good rise.

2. When you knead the dough take your time but don’t overdo it either. A gentle kneading for around 8 to 10 minutes is key; too much can make the bread dense, and too little wont let it develop that smooth texture.

3. Mix in the raisins slowly and evenly. I’ve noticed sometimes if you don’t distribute them well you’ll end up with clumps in some spots and nothing in others.

4. Pre-heating the dutch oven is super important so be sure it’s really hot before you put the dough in. Keeping it covered for the first part of baking helps create a great crust but check it toward the end so it doesnt overcook.

Dutch Oven Cinnamon Raisin Bread Recipe

Recipe by Bob Jones

0.0 from 0 votes

Servings

servings

Calories

149

kcal

Equipment: 1. A small bowl for mixing the warm water, yeast and sugar
2. A large bowl to combine the flour, salt and cinnamon
3. Measuring cups and spoons to accurately portion out the water, yeast, sugar, flour, cinnamon, and butter
4. A fork or whisk to help blend the yeast mixture until its foamy
5. A sturdy wooden spoon or spatula to stir all the ingredients together
6. A clean, lightly floured countertop or board for kneading the dough
7. A damp cloth (or clean kitchen towel) to cover the dough during its rising time
8. A dutch oven that can be preheated to 375°F for baking the bread
9. An oven to heat the dutch oven and bake the loaf
10. A wire cooling rack to let the bread cool reliably after baking

Ingredients

1 cup warm water (about 105 to 110°F)
2 tbsp active dry yeast
1/3 cup granulated sugar
3 cups all-purpose flour
1 tsp salt
2 tsp ground cinnamon
1/2 cup raisins
2 tbsp unsalted butter, melted

Directions

In a small bowl, combine the warm water, yeast and granulated sugar and let it sit for about 5 to 10 minutes until it gets foamy.
In a large bowl, mix together the all-purpose flour, salt and ground cinnamon.
Pour the yeast mixture into the flour mix then add the melted butter and stir until it all comes together.
Mix in the raisins making sure they're evenly distributed through the dough.
Turn the dough out onto a lightly floured surface and knead for about 8 to 10 minutes until the dough is smooth and elastic.
Place the dough back in a greased bowl, cover it with a damp cloth and let it rise in a warm spot for about 1 hour or until doubled in size.
While the dough is rising, preheat your dutch oven in the oven to 375°F.
Once risen, gently shape the dough into a round loaf and place it in the preheated dutch oven.
Bake the dough with the lid on for about 30 minutes then remove the lid and bake for another 10 minutes until the crust turns golden brown.
Remove the bread from the dutch oven and let it cool on a wire rack before slicing and serving.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.