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
- white sugar
- instant yeast
- plastic wrap
- 1 medium cast iron pot with a lid
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.
- 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:
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.
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 😉
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.
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.
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.
After 30 minutes, remove the lid and continue baking for 15 more minutes.
Remove the loaf from the cast iron pot, and place on a cooling rack. Wait for it to cool before cutting into it.
Cinnamon Raisin Ciabatta Bread
- 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
- Mix flour, sugar, cinnamon, yeast, raisins, salt and water in a large bowl until well combined. Keep mixing. It will come together.
- cover bowl with plastic wrap. Set it on your counter for at least 8 hours.
- Use a rubber spatula to fold the dough in on itself. Let sit for 30 minutes
- Cover your counter with plastic wrap, and then flour this surface. Turn your dough out onto the floured plastic wrap.
- Form a loaf shape by tucking the dough under very gently. Cover with plastic wrap, and let sit for 2 hours.
- Heat oven to 450 degrees F with the cast iron pot inside.
- When heated, remove lid from pot, and set aside. Sprinkly pot generously with cornmeal. Place risen loaf carefully into pot. Replace lid, and put in oven for 25 minutes.
- After 25 minutes, remove lid for 10 minutes. Place loaf on cooling rack. Enjoy!
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