Dutch Oven Raisin Bread
We’ve all seen sourdough trending everywhere. Sourdough’s fun- definitely give it a try, but when you get sick of feeding your starter, are over the trend, and just want to make bread the ‘easy’ way again, go ahead and feel free to grab yourself a packet of yeast. I’ve seen yeast on store shelves, it’s around, and if not, just tuck this recipe away for when you are ready to come out from under the guilt of being sick of sourdough-ing.
Alternatively, if you’d like to use some of your well loved and cared for starter (its basically part of the family now, right?), you can! When using starter instead of yeast, a general conversion of the recipe applies: use 1 cup of starter, in place of each packet of yeast. Reduce the water in the recipe by ½ cup, and reduce the amount of flour by about ¾ cup to account for those used in the starter. (In this case, just use the ¼ c. soaked raisin water.) The dough will also need more time to rise than when using yeast, so just be patient and give it some time.
This delicious raisin bread is not the kind that is super sweet, and ‘cinnamon swirled’, but rather produces a loaf that is super flavorful, piqued with tender raisins and cinnamon spice, but more similar to a crusty sandwich loaf. It’s perfect for toasting with butter or peanut butter, and fancying up with your own cinnamon sugar butter spread if you like.
You’ll need a large Dutch oven (at least 2.75 qt.), and parchment paper for this recipe. While slashing the top of the dough can be fun for design, I chose not to here for a more sandwich style loaf.
DUTCH OVEN RAISIN BREAD
Ingredients:
1 packet active dry yeast
½ cup warm water
½ cup heavy cream
3 Tablespoons brown sugar
½ cup raisins, soaked in water 15 minutes or until plump (*reserve
¼ c. of the raisin water to use)2 Tablespoons coconut oil, liquefied
1 large egg
4 cups AP flour
1 teaspoon cinnamon
1 teaspoon finely ground kosher salt
1. Bloom the yeast: Combine the water and cream, and add the yeast, stir in the brown sugar, and let sit for 8-10 minutes until foamy and frothy.
2. Mix the wet ingredients: Combine the bloomed yeast mixture (all of it), ¼ cup of the raising soaking water, egg, and coconut oil in the bowl of an electric mixer fitted with the dough hook attachment. Mix on medium-low speed to combine.
3. Mix the dough: Add the flour, cinnamon and salt to the wet ingredients. Mix on to medium speed until the ingredients collect into a shaggy mixture. Sprinkle in the raisins, and continue to mix on medium-low speed for about 10 minutes until the dough is smooth and soft.
4. Let it proof: Shape the dough into a ball, and place back into the mixing bowl. Cover the bowl with a damp cloth or paper towel, and follow with a covering of plastic wrap. Let the dough rest and rise for 2 hours at room temperature, and it has doubled in size.
5. Place a large piece of parchment paper into the Dutch oven. Shape the dough into a ball or an oval depending on the shape of the Dutch oven, place it onto the parchment paper in the Dutch oven. Cover the dough with a damp paper towel, place the lid on the Dutch oven and let it rise for another 30 minutes.
6. Preheat the oven to 375 degrees F. while the dough is resting in the Dutch oven.
7. Remove the paper towel from the dough loaf, slash the top of the dough, if desired for design. Place the lid on the Dutch oven, and bake for 25-30 minutes covered. Remove the lid of the Dutch oven, and continue to bake the loaf uncovered for 15-20 more minutes. The loaf is done when the internal temperature registers 200 degrees F on an inserted instant-read thermometer.
8. Cool the bread: place the bread loaf on a wire rack to cool at room temperature for at least 20 minutes prior to slicing.