No-Knead Rustic Raisin Bread

For this instructable, I have teamed up with my mom. She has been making Jim Lahey's classic no-knead bread for years, but has adapted it to make this wonderful Rustic Raisin Bread. It might seem like it takes a long time, but it is quite simple. Begin making the dough in the evening and you will have warm raisin bread in time for a mid-morning treat the next day!

• Three cups flour, plus more for dusting (high gluten is preferred, but you can also use all-purpose).
• 1 1/4 teaspoons salt.
• 1/4 teaspoon dry active yeast.
• 1 teaspoon granulated sugar.
• 5 tablespoons brown sugar.
• 1 tablespoon cinnamon.
• 2 cups raisins.
• 1 2/3 cups cold water.

1. Whisk the flour, salt, yeast, granulated sugar, brown sugar, and cinnamon together in a large bowl.
2. Add the 2 cups of raisins.
3. Pour the water into the dry ingredients, and quickly stir together with a wooden spoon. It should have a shaggy look to it.
4. Cover the bowl with plastic wrap (even better, use a reusable elastic bowl cover) and a cloth, and place in a warm location for 12 to 16 hours.

1. Using your hands or a rubber spatula, turn the dough out onto a floured surface.
2. Fold the dough over a bit, forming a loose ball.
3. Loosely cover the dough with the piece of plastic wrap, and let sit for 15 minutes.
4. Lightly flour the bowl, pick up the dough with your hands, place it in the bowl, and cover with a cloth.
5. Set it in a warm location for 1 hour.

1. Place a 4 1/2 - 5 1/2 quart dutch oven (with the lid on) into a cold oven.
2. Heat the oven to 450 degrees (keep the dough in the warm location while the oven is heating).
3. When the oven reaches 450 degrees, remove the pot from the oven, and lightly flour it before transferring the dough to the pot.
4. Cover the pot, place it back in the oven, and bake for 25 minutes.
5. Remove the lid from the pot and continue baking for 20 minutes.
6. Turn the bread out of the pot and onto a cooling rack.

It will be easier to slice the Rustic Raisin Bread after it cools a bit, but don't wait too long - it is so good warm with butter!