Beth’s No-Knead Cinnamon Raisin Bread Recipe | ENTERTAINING WITH BETH

Learn how to make an easy No Knead Cinnamon Raisin bread. A artisan bread that requires no kneading and rises while you sleep!

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Learn how to make my no knead bread cinnamon bread recipe. An easy and delicious bread recipe that can be risen over night and baked in a dutch oven. An easy baking recipe for beginner bakers.

DUTCH OVENS FOR DIFFERENT BUDGETS:
Cast Iron Dutch Oven ($) http://amzn.to/2jn8KTd
Lodge Dutch Oven ($$): http://amzn.to/2jn5MOd
Le Creuset Dutch Oven ($$$) http://amzn.to/2jn8KTd

BETH’S NO KNEAD CINNAMON RAISIN BREAD RECIPE
Makes 1 loaf

INGREDIENTS:
1 ½ cups (180 g) all-purpose flour
1 ½ cups (180 g) whole wheat flour
¼ tsp (1.25 ml) active dry yeast
1 ½ tsp (7.5 ml) of salt
1 tbsp (15 ml) ground cinnamon
1 ½ cups (350 ml) room temperature water (more if needed in 1 tbsp increments)
½ cup (75g) walnuts
½ cup (75 g) raisins

METHOD:
Whisk together the flours, yeast, salt, and cinnamon. Then add the walnuts and raisins. Stir to combine.

Slowly add the water and stir with a wooden spoon until a dough forms. If the dough looks to dry add more water in 1 tbsp increments. Too wet add more flour in 1 tbsp increments.

Transfer dough into a clean bowl that has been greased with olive oil. Cover with plastic wrap and rise over night.

The following day, punch down dough and with “floured hands” form dough into a ball. Place in a clean bowl dusted with flour, cover with plastic wrap and allow to rise for 1 ½ hours.

Pre-heat oven to 500F (260C) with the Dutch oven so both can get up to temperature together. Place dough inside and cover. Bake for 30 mins.

Allow bread to cool for 1 hour. Slice and serve! Bread also freezes well if sliced and placed in a plastic freezer bag.

BETH’S FRENCH TOAST RECIPE
INGREDIENTS:
8 slices (2in thick) of good quality bread
3 eggs
1/2 cup (120 ml) milk
1 tsp (5 ml) sugar
¼ tsp (1.25 ml) salt
2 tsp (10 ml) vanilla
1 tbsp (15 ml) orange zest
2 tbsp (30 ml) syrup
2 tbsp (30 ml) butter
2 tsp (10 ml) orange zest

METHOD:
In a shallow bowl add the eggs, milk, sugar, salt, whisk that together and then add the vanilla and orange zest, whisk to combine.

Then place bread in the bowl to soak for at least a total of 6 mins (3 mins on each side)

While bread in soaking you can heat the syrup. In a sauce pan heat 2 tbsp (30 ml) of syrup, 2 tbsp (30 ml) butter and 1 tbsp (15 ml) orange zest until warm. Keep on a very low flame just to keep warm.

Then heat 1 tbsp (15 ml) of butter in a large non-stick skillet. Place soaked bread in pan, be careful not to crowd them so they can brown. Once browned on 1 side, flip them on the other side and cook for another 1-2 mins until golden brown. Then turn them on their sides to brown a bit, making sure the raw egg is being cooked on all sides.

Then remove from a pan and place on a serving platter. Drizzle the orange syrup over the bread and top with some freshly grated orange zest to garnish. Enjoy!

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Hi! I’m Beth Le Manach and I believe food tastes better when shared. Subscribe to my channel, Entertaining with Beth, to learn holiday entertaining ideas, party planning tips and reliable weeknight meals that will become your new favorites! New Videos post every Saturday! SUBSCRIBE HERE! http://bit.ly/BethsEntertaining. cooking baking