Easy Cinnamon Raisin Bread Recipe (No Knead) (2024)

FAQs

What is the point of no knead bread? ›

It's easy to see the appeal of the “no-knead” approach in bread baking: minimal effort produces maximum flavor. By simply mixing up your dough and giving it an extended rising period, you can enjoy gorgeous, golden loaves without having kneaded a thing.

Usually your bread will be chewy when there isn't enough gluten formation or you're using a low-protein flour. Make sure you let your bread dough rest for at least 12 hours to give it enough time for gluten formation.

Cinnamon and sourdough are flavors that go so well together ... however, cinnamon will actually inhibit the fermentation of your sourdough bread if you add it into the actual dough. For this reason, I've found that adding the cinnamon at shaping is the best way to add it to your sourdough bread.

If unopened and stored in a pantry, a loaf will typically last for 5 to 7 days. Beyond the printed frosted date on the package, it's best to consume within 2-3 days. Once opened, it should be consumed within a week. If stored in the refrigerator, it can extend its life for an additional 7 days or so.

I assume you have not baked it and the dough is too dense. The only thing you can do is add yeast after activating it. At this stage, you will have to knead the dough to mix the yeast well. You may need some more flour to balance the yeast liquid.

No-knead (Passive): In this mix-to-combine, long-fermented method, time is used to maximum effect for developing both flavor and strength. Pros: Dough develops flavor during extended fermentation. Easy. Cons: Uncontrolled fermentation may cause variable impacts to crumb structure and flavor.

No-knead bread gets its power from a long, slow rise at room temperature. Mix up the dough in the morning and let it sit for at least six hours before shaping and rising for one hour more. The bread bakes for 30 minutes covered and 15 minutes uncovered in the Dutch oven.

Dough that has not been kneaded, or hasn't been kneaded long enough, appears lumpy, doesn't stretch very well, and tears easily. If your dough is like this, it needs more kneading. Keep kneading it until it's smooth, stretchy, and more pliable.

Bread flour is hands down the best option when making cinnamon rolls. Any good cinnamon rolls recipe is going to usually call for bread flour instead of other kinds of flour. This is because bread flour is high in protein, usually containing 11% to 13% more protein than other kinds of flour.

Don't Overmix the Dough

When making cinnamon rolls, mix the dough just until the ingredients are incorporated and the dough is smooth and soft. Overmixed dough leads to tough cinnamon rolls. The dough is ready when it pulls away from the sides of the mixing bowl and feels tacky but doesn't stick to your fingers.

What happens if you put too much yeast in cinnamon rolls? ›

If you added too much yeast to your dough, there are a few steps you can take to salvage it: 1. Dilute the dough: If you have enough ingredients, you can double or triple the rest of the dough ingredients to dilute the excess yeast. This will balance out the yeast and prevent it from overpowering the dough.

Bread is perfectly safe to eat unless there is mould on it. This is unlikely to happen until several days after the expiry date, although in moist and hot conditions, it might even happen before the expiry date. Mind you, some mould can look exactly like flour unless you look closely, so do check.

Bread will generally become stale past its expiration date, but it is still safe to eat. If you want to extend the life of your bread even longer, store it in the fridge or freezer. If you spot any bits of mold, toss it.

Most of the difference is about time. If you like a straightforward bread made with flour, water, salt and yeast, or that same basic bread with mixed grain flours or add-ins such as nuts, seeds, and porridge, then no knead bread can be a great way to go.

If you're interested in a less kneady physical relationship with dough, fear not. Scientifically speaking, kneading dough is little more than a means of speeding a bio-chemical process. In the presence of water, molecules of glutenin and gliadin (two proteins found in wheat) form bonds to create a gluten network.

Kneading dough builds consistency and gives structure to raw mounds of flour and water. While some no-knead recipes deliver fluffy slices through fermentation, there's a "best way" to make crusts and breads at home.

Given a few folds a no-knead dough can be just as strong as a dough that has been kneaded. In some cases, like with doughs that contain a lot of whole grain flour, kneading can even have a negative effect on gluten development.