Name: Cinnamon Raisin Ciabatta Bread
Prep time: 690 min
Cook time: 35 min
Ingredients: 4 cups all purpose flour; 2 tbsp white sugar; 1 1/2 tsp cinnamon; 1/4 tsp instant yeast; 1 cup raisins; 2 cups water; 1 tsp salt

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This cinnamon raisin ciabatta bread recipe is absolutely the best! With a chewy crust and moist crumb, this loaf is wonderful for a breakfast or snack. Simple to make, and delicious!

This is the best Cinnamon Raisin Ciabatta Bread I‘ve ever had!

You know, I kept seeing these cool loaves of bread all over the internet. European looking loaves that had the cool crusts, and airy, chewy looking interiors. You know what I’m talking about? You certainly won’t be disappointed with this cinnamon raisin ciabatta bread!

I like to try new things. My family is always game to eat new things. So, the hunt was on…I love a good chase.;)

I would search the internet looking for that one magical recipe that would enable me to finally make that loaf. Each recipe I found required a steam oven, or a fancy list of steps that I got lost just reading, much less following.

Bread is a staple at our house, and yours, I’m sure. Why not eat the most fantastic bread you can? Besides, this is the easiest Cinnamon Raisin Ciabatta Bread I’ve ever made. It requires little work, little effort, and you can serve this to guests with a grin.

For those of you who are new to bread making; DO NOT FEAR. I will walk you through each step.

Seriously, my experience with this recipe is great. It has a great track record around here.

What You Need:

1 large bowl
a rubber spatula
flour
raisins
cinnamon
white sugar
instant yeast
salt
water
plastic wrap
1 medium cast iron pot with a lid
cornmeal

Now, this bread takes a little while to rise, so what I do is start it the night before I want to bake it. Sometimes, I’ve mixed up the dough in the morning, and it has been ready to bake by suppertime.

Step 1:

measure 4 cups of all purpose flour into your large bowl and add:
1 1/2 teaspoons of salt
1/4 teaspoon of instant yeast
1 cup of raisins
1 1/2 teaspoons of cinnamon
2 tablespoons of white sugar
stir all with your rubber spatula
add 2 cups of lukewarm water ( if you pour a little on the inside of your wrist, it won’t feel hot. That’s how you know it’s the right temperature)
stir all together until the flour is all incorporated

It should look like this:

Cover the bowl with plastic wrap, and let sit just on your counter for at least 8 hours. When it is ready, it will look like this:

Step 2:

Once it has risen for the first time (after 8 or so hours), use your rubber spatula to scrape down the sides of the bowl and bring the dough into the middle. Let it sit with the plastic wrap on it for 30 minutes.

Step 3:

After 30 minutes, spritz water on your counter. This will allow the plastic wrap to stay put when you lay it out. Plastic wrap on your counter will save a headache of a mess to clean up later. You’re welcome 😉

Step 4:

Sprinkle flour onto the plastic wrap and empty your bowl of dough onto it. With floured hands, gently form into a loose (imperfect) loaf shape. Bringing the dough from the sides and pressing it into the center. The less time you spend working on your shape, the better. This is a rustic loaf.

Let rest for 2 hours, covered with plastic wrap.

Step 5:

When one and a half hours have gone by, place the cast iron pot into your oven and turn the oven on to 450 degrees Fahrenheit. YOU NEED TO HEAT THE POT BEFORE YOU PLACE THE BREAD DOUGH INTO IT. This is crucial to your bread turning out.

Step 6:

When your oven has come to temperature, and your bread has risen for 2 hours, take the pot out of the oven. Sprinkle the pot generously with cornmeal. Gently lift your loaf into the pot and put the lid back on. Place in oven for 30 minutes.

Step 7:

After 30 minutes, remove the lid and continue baking for 15 more minutes.

Step 8:

Remove the loaf from the cast iron pot, and place on a cooling rack. Wait for it to cool before cutting into it.

Enjoy!

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