Cinnamon No Knead Bread

Dry

• 3 cups white unbleached flour
• 1/2 tsp. yeast
• 1 tsp salt
• 1 Tbsp ground cinnamon
• 1/2 to 1 cup raisins

Wet

• 1 1/2 cups water
• 1 Tbsp heavy cream

Pre-baking mix ins

• 1 Tbsp brown sugar
• 1 tsp ground cinnamon
• additional raisins

1. Mix the dry ingredients in a bowl.
2. Mix in water, then heavy cream or melted butter.
3. Cover with plastic wrap, and let rise at 70 degrees for 12-18 hours, till bubbly.
4. Scrape dough onto a greased or floured board
5. Pat down gently to a rectangle long enough to roll, approximately an inch deep.
6. Sprinkle sugar, cinnamon, more raisins, all the way to the edges -- whatever amount you like really.
7. Roll into a log and then shape into a boule.
8. Cover with a cloth and let rise for an hour or two.
9. Preheat the oven and covered dutch oven to 450F.
10. Gently drop the dough into the dutch oven, and cook covered for 40-45 minutes.
11. The bread may stick to the pan a bit but it should behave mostly like regular no knead bread that has no sugar.
    
12. The cinnamon integrated in the basic dough gives the bread a darkish tint very unlike the brioche style raisin swirl bread that is a light yellow.

This is the basic Jim Lahey/NYTimes no-knead recipe with a lot of cinnamon added to the dry mix. I added minimal sugar to the dry mix to avoid any fermented, alcohol taste. I added some heavy cream to reach the amount of liquid needed beyond the 1:2 water:flour ratio. You might try melted butter instead of heavy cream. The addition of the late stage sugar, cinnamon, and raisins adds to the sweetness and may produce a spiral. It will distribute additional raisins better in the body of the bread.