No-knead Raisin Bread (Vegan, No Oil)

Nothing brings back those happy childhood memories like a slice of cinnamon-sweet raisin bread. Unfortunately, I don't recognize half the ingredients in the off-the-shelf raisin breads - and those I do, well... I'd rather do without. :-P

So...let's make our own! :-)

No-Knead Raisin Bread

(Makes 3 small or 2 large loaves)

Preheat oven to 350 degrees.

In a bowl, or your Bread Box if you plan to save some of the dough for later, add...

3 cups warm (not hot) water

1 1/2 Tbsp Active Yeast

1 Tbsp Coarse Sea Salt

2 Tbsp Sugar

1/2 cup Raisins

6 cups Bread Flour

Mix together just until all ingredients are incorporated. (This is a no-knead recipe, so less is more)

Let dough rise for 2-3 hours

In a separate small bowl, mix 1/3 cup sugar with 3 heaping teaspoons cinnamon. Set aside.

When dough has doubled, take 1/3 of it out of the bowl and place on a well-floured surface (I use my kitchen counter top), pat the dough flat using a bit of flour to keep it from sticking until it's about 3/4 inch thick and the width of your bread pan. Sprinkle about 1/3 of the sugar/cinnamon mixture on top of the dough, then roll into a log.

Place dough log into bread pan, lightly sprinkle a bit of the sugar/cinnamon mix on top and let set for about 20 minutes.

Repeat with the rest of the dough until you have all three loaves formed, or simply set the dough aside and do them one-at-a-time. (This is what I did - I don't have that many loaf pans!)

Place loaf in oven for 35 minutes.

Let cool, slice and enjoy! Makes a wonderful Breakfast bread.