2-Hour No-Knead Cinnamon Raisin Bread

I've been making an Artisan 2-hour no-knead bread for quite a long time. It's always nice and soft and chewy inside with a traditional crusty exterior. This recipe takes this delicious bread a step further by adding cinnamon and raisins to the ingredient list. Including a simple drizzle made with milk and confectioner's sugar adds just the right finishing touch. But I warn you..... you can't eat just one slice! (Better when eaten warm....)

Tools:

2 big bowls

Towel

Measuring cups

Measuring spoons

Dutch Oven

Parchment paper

Bench Scraper

Cooling Rack

Ingredients:

3 1/4 cups all purpose flour

1 3/4-ounce package quick rise yeast

1 teaspoon salt

1/4 cup sugar

3/4 cup raisin bran cereal (slightly crushed in your hands)

1 cup jumbo raisins

1 teaspoon cinnamon

1 1/2 cups warm water (110 to 115 degrees F.)

2-3 tablespoons melted butter (to brush on outer crust after baking)

1 cup confectioner's sugar

1/4 teaspoon vanilla extract

1 to 2 tablespoons milk (or enough milk to make a "drizzle")

Combine flour, yeast, salt, sugar, cereal, raisins and cinnamon in a large bowl. Add warm water and mix until all ingredients are combined and a loose dough forms. Mixture should pull away from sides of bowl but still be a bit sticky.

To raise dough in a perfect environment, turn oven light on when you start working on the bread. The heat from the light bulb will create the proper temperature for the yeast to work. Once dough is ready, cover with a towel and place in warmed oven for 40 minutes. Remove from oven and allow to rise for 20 minutes more outside of oven, in a warm draft free place.

Once the raising bread dough is removed from the oven, make sure oven rack is placed in the upper 1/2 of the oven. Place empty Dutch oven inside and pre-heat to 450 degrees F.

When dough has finished rising (should be about double in size), turn out onto a lightly floured surface. Turn over on itself, using a bench scraper, about 10 to 12 times, forming into a ball as you go. If dough seems too "loose" keep adding flour a little at a time until dough is elastic and pliable.Place rounded dough into a parchment-lined bowl. Cover and let rest in a warm draft free place for 20 minutes.

CAREFULLY remove heated Dutch oven from oven and, using the parchment paper as handles, transfer dough from bowl to Dutch oven. Both parchment paper and dough should be in the Dutch oven. Carefully replace lid and return to oven. Bake for 30 minutes.

After 30 minutes, remove lid and parchment paper from Dutch oven and continue to bake for another 8 to 10 minutes or until golden brown and loaf sounds hollow when lightly tapped. At this point, if desired, brush top with melted butter to soften outer crust. Cool completely.

In a small bowl, combine the Confectioner's sugar, vanilla and enough milk to make a "drizzle". Drizzle evenly over cooled bread.

Serve sliced bread with whipped butter.