Easy No-knead Raisin Bread
This raisin bread takes about three hours to make and about ½ hour of hands-on work.
Total Time
3 hours
Lukewarm water ⅓ cup 79 g 15.8%
White sugar ½ teaspoon 3 g 0.6%
Active dry yeast 2 packets 4 ½ teaspoons [note 2] 14.4 g 2.88%
Butter 3 tablespoons 42.6 8.52%
Light brown sugar 4 tablespoons 55 g 11%
Salt 2 teaspoons 12 g 2.4%
Hot water or buttermilk 2 cups 474 g 94.8%
White flour 4 cups 500 g 100%
Cinnamon 2 teaspoons 5.2 g 1.04%
Raisins 1½ cups 217.5 g 43.5%
Total n/a n/a 1403 g 280.54%
Mix together lukewarm water, ½ teaspoon sugar, and the active dry yeast. Let stand until foamy.
Combine butter, brown sugar, salt, and hot water or buttermilk in a large mixing bowl. When yeast mixture becomes frothy and increased in volume, add it to the mixing bowl.
Mix the cinnamon with 2 cups of the flour, then add the mixture to the bowl. Stir at low speed with an electric mixer for 1 minute. Mix at medium speed for 3 minutes, scraping the sides of the bowl frequently.
1 minute
Flour the raisins lightly and add them to the mixture.
Mix additional flour with a spoon, ¼–½ cup at a time, until the dough begins to pull away from the sides of the bowl or it becomes difficult to add more flour. Baker's discretion.
Cover with plastic wrap and a towel. Place in a warm place with no drafts until the batter doubles in volume, about 45 minutes to 1 hour.
45 minutes
Stir down with a spoon (about 25 strokes).
Divide into 2 loaf pans. Wet your fingers and push the dough into the corners and smooth out.
Cover with plastic. Place in a warm place and let the dough rise until it just reaches the tops of the pans (about 25 minutes). Watch carefully and don't let the dough rise too high (punch it down and let it rise again if it does).
25 minutes
Bake at 375°F (190°C) for 30–45 minutes. The bread is done when it sounds hollow when tapped on the bottom of the pan and is browned to the baker's preference.
30–45 minutes
Turn out on a wire rack and let cool.