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Easy Dutch Oven Cinnamon Raisin Bread

  • Author: Mavis Butterfield



2/3 cup raisins, soaked in 1 cup of warm water, drained
3 cups flour {I use all-purpose white flour}
3 tablespoons brown sugar
2 teaspoons cinnamon
1 teaspoons sea salt
1 teaspoon rapid rise yeast
1 1/2 cups warm water


Soak raisins in warm water for 5 minutes, drain and discard water.

Place all remaining ingredients in a large mixing bowl.

Stir the ingredients together, scrape down the sides of the bowl with a spatula and cover with plastic wrap. Let rest at room temperature for 12-18 hours.

Place the Dutch oven with the lid on, in the oven and pre-heat the oven to 450 degrees.

Let it the pot heat up in the oven for about 30 minutes before taking it out.

While the pot is in the oven, shape the dough on a lightly floured surface just until it forms a sticky ball.

Let it rest on the counter {or on a piece of parchment paper} until the pot has been in the oven for 30 minutes. Remove the pot from the oven, and place the dough in the pot lined with parchment paper and place the lid back on top.

Bake for 30 minutes. Remove the lid and bake for another 15 minutes. Remove the bread from the pot and let cool slightly before eating.

This bread is delicious toasted with a bit of butter spread on top.


When I make Dutch oven bread, I often mix the dough the night before and then pop the bread in the oven in the morning.