This cinnamon raisin bread is one of my signature breads, and has become a favorite among family and friends. When you bake it, you will understand. Toast the slices and slather them with butter or jam. And the French toast from this recipe will make you legendary. For added flavor and crunch, include walnuts or pecans in the recipe. Add them to the dry ingredients, and continue with the directions. No extra work involved.

Ingredients
• 3.5 cups flour (use AP or bread flour)
• 2 tsp kosher salt
• 2 tsp yeast (suggest instant yeast)
• 1 and 2/3 cup warm water
• 1 heaping tablespoon cinnamon
• 1 cup raisins
• 1 cup roughly chopped nuts such as walnuts or pecans (optional)

Instructions
1. Add flour, salt, and yeast in a large bowl and whisk well to combine.
2. Add cinnamon, raisins, and nuts and stir to combine. Nuts are an option but they do amp up the delicious factor in the bread.
3. Add the warm water. If using instant yeast, you will see bubbles forming right way.
4. Stir water into flour until well combined and a wet and shaggy dough is formed.
5. Cover bowl with lid or plastic wrap and place in a draft free location to rise for 2-3 hours until dough doubles in size. Check the progress after 2 hours; rising time may vary.
6. Once dough has doubled, set your oven to 450F and place a covered Dutch oven inside oven to heat up while you take the next step.
7. Transfer dough onto a piece of parchment paper and place in a bowl as demonstrated in the video. Cover the bowl again.
8. Allow the dough to rest for 30 more minutes while the oven and Dutch oven get screaming hot.
9. After 30 minutes, the dough will have risen more and will be jiggly and bubbly.
10. Carefully take the covered Dutch oven out of oven and remove the lid.
11. Lift the dough by the parchment paper and place in the hot Dutch oven and replace the cover.
12. Bake for 30 minutes. Uncover the Dutch oven. The bread will be pale in color.
13. Bake uncovered an additional 8-15 minutes depending on how dark you want the crust.
14. Remove from oven and use parchment paper to lift out the bread.
15. Cool on a wire rack at least 20 minutes before cutting the bread. If the parchment paper seems stuck on the surface of the bread, it will peel off easily.

Tip: Once the bread has cooled, I slice it and store in zip lock bags in my freezer for maximum freshness.

My favorite bread knife: Mercer Culinary M23210 Millennia Black Handle, 10-Inch Wide Wavy Edge, Bread Knife
Link to purchase: [ Ссылка ]

Secret Kitchens of New Jersey
• Host: Andrea Tarr
• Executive Producer: Gerry Romano
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