Beth’s No-Knead Cinnamon Raisin Bread Recipe | ENTERTAINING WITH BETH

– Hey guys, today I’m gonna
share with you a really easy, no knead bread recipe that is perfect for making in a dutch oven. So if you were lucky enough
to receive one of these for Christmas, I know a lot
of you guys were hitting me up on social media this year
wanting to know what size to get, five quart is really the way to go. I think you will really enjoy this recipe because aside from making stews and soups and all kinds of things in the dutch oven, you can also make bread in it. It makes the best bread. Let me show you how to make it. So to begin, the night before
you wanna serve this bread, here’s what you wanna do. In a large bowl you’re
gonna add a cup and a half of plain all purpose flour,
no need to use bread flour and a cup and a half
of whole wheat flower. I like to mix the flowers because I think it gives the
bread a little bit more depth, but if you only have whole wheat or if you only have plain white, either one will work, you
just need three cups of flour and then to that you’re also gonna add a quarter teaspoon of yeast. It takes a very small amount of yeast because it has so much time to rise. So really, a quarter
teaspoon will do the trick. A teaspoon and a half of salt and one tablespoon of ground cinnamon, you’re gonna whisk that all up
until everything is combined and then you’re gonna add a
half a cup of chopped walnuts. You can also use hazelnuts, this is really great with hazelnuts, too, and a half a cup of raisins. Then you’re going to add
a cup and a half to begin of room temperature water and then you’re just gonna
mix it up with a wooden spoon. If you feel like your dough is too dry, you can add a little bit more water in one tablespoon increments. Basically, you wanna
create a sticky dough, but one that isn’t so sticky
that it’s hard to handle, and then you’re gonna take a clean bowl, and add about a tablespoon of olive oil and then work the oil
around with your hands until all the sides of
the bowl are covered. And now that your hands
have lots of oil on them, that’s actually gonna help because then you’re gonna grab your dough, work it into just kind of a nice ball, and then pop it in the new bowl. Then you wanna cover your
bowl with some plastic wrap, and I do recommend the plastic
wrap over a kitchen towel, because you wanna make sure that this dough does not
form a skin or get dried out, and I find that can happen
sometimes with a kitchen towel. Then you just wanna put
this bowl in a safe place to rise overnight and for me,
my safe place is in my oven, with the oven turned off. That way I know no little
hands are gonna come up to the counter start opening the plastic, and poking their little fingers in there. (laughs) No one will see it in the oven. And when you wake up you will
see your dough is nicely risen and then basically all
you wanna do is just kind of form the dough back into a ball. Almost like a jelly fish, you
kinda wanna take the dough and just pull down the sides so that it just kind of looks like the top of a jellyfish and all the seem is below and then you are going
to transfer this dough into a clean bowl that has
been dusted with some flour and then you wanna cover
again with the plastic wrap and let it sit for an hour. Now, you can go as long as two hours, sometimes I find an hour and a
half is really the sweet spot and then once you get to that part, you wanna take your dutch oven and make sure it has a
heat safe handle on it and you’ll know that if it’s
made out of a heavy duty resin or if it’s made of metal. You wanna make sure it’s not plastic otherwise it will melt. And then you wanna preheat your oven with the dutch oven inside of it so that they both can come up to temperature at the same time and you’re looking for a 500 degree oven or as high as it’ll go. Some ovens only go to like 450 or 475, that’s okay, it’ll just take
a little bit longer to bake. We’re gonna bake ours for 30 minutes, so if you have a lower temperature Oven I would say 35 40 minutes
and once it’s ready to go, you can take that dough out of the bowl, make sure you form it into a nice ball, plop it in the center, put the lid on top. See now you’ve got this
like little bread oven inside your big oven and then you bake that for
30 minutes with the lid on. And at that point you will see you have the most beautiful
looking artisan bread on your hands. You can take it out of the dutch oven, usually with a kitchen towel or oven mitts ’cause it will be extremely hot and place it on a cooling rack. And you do wanna let it sit there for at least 30 minutes to an hour. I know that can be like tortuous when you see this beautiful bread and you know that it’s hot from the oven, but it’ll be easier to cut into that way and I also find that the flavors tend to develop a bit better
when you let it cool. And you will have the most
delicious homemade tasting bread. It is soft and flavorful on the inside, with just the right amount
of crunch on the crust. It is fantastic smeared
with a little bit of butter, but truth be told, if this
bread lasts a day or so, it also makes a fantastic french toast. So there you have it, homemade
bread anytime you want it, it takes hardly any time, because a lot of the time is
spent while you are sleeping. I hope you guys give this one a try, and let me know what you think. And I will see you back here next week for another quick and easy recipe. Until then, bye. (gentle music)

99 thoughts on “Beth’s No-Knead Cinnamon Raisin Bread Recipe | ENTERTAINING WITH BETH

  1. Beth I tried a similar bread recipe 3 times for the holiday and my bread never raised!!! Do you think it has anything to do with cold weather. I live in NYC and put the dough in my microwave to avoid any draft but it never raised. I gave up on making bread.

  2. Btw a little trick: If you have no plastic wrap at home, you can use a wet (!) towel, so it won't form a dry skin! 🙂

  3. I have never made bread before, but I'm going to try this tomorrow. If I were to leave out the cinnamon, raisins, and walnuts, would it be like a regular wheat bread? How long will it be good for? Will it freeze well?

  4. Wonderful recipe!!! I'll bet you could also make herb bread or cheese bread with this basic recipe. Thank you, Beth!!!

  5. Nice recipe, I've been looking for a recipe like this, too bad I don't have a Dutch oven, but I'll try to making it with a conventional oven anyway 🙂

  6. I haven't tried it with this recipe, but when I make raisin bread I plump them in boiling water and then let it come to room temperature and use the liquid in the dough. It adds a nice flavor and keeps the raisins from burning so much when they're on surface of the loaf.

  7. Hi, Beth, I've heard you say in a couple of videos that you grew up in New England which makes me wonder if you could provide us with a wonderful clam chowder recipe.

  8. THANKS SO SO MUCH! I recently got one exactly like yours and would never expect that it could be used for bread-baking! Would definitely try out this recipe!

  9. Beth! you r my rock star mommy! I love all your recipes and videos – this recipe is one of the awesome video, very interesting recipe to try! I will definitely have a go 🙂 thank u!

  10. this is so cool. thanks for sharing the recipe and techniques. I've been trying to make cinnamon rolls but its didn't turned fluffy as it should be.

  11. This is great I just got a Dutch oven in the sales and I'm going to try this recipe thanks so much Beth, Iv been watching your channel for over a year and love it x

  12. I really really really really need your email. I have an extremely special request. Can you give me your email?

  13. Hi Beth!I really don't know if this is possible or not, but on January 18, it is the birthday of one of the kindest people that I know. She is still very humble and wise today, so I have a very important appeal.Anyways, for a long time I've been baking for her, especially when she was not feeling well, and guess where I got the recipes from? You! Recently, she tried the pistachio french macaron, and she said that it was her favorite dessert. She requested me to make it, and I'm sorry for giving you such a late notice. I would like to bake it for her, but I really don't trust any other recipe sources other than yours :)I was wondering if you could make a video on how to make pistachio macarons, just for her. She gave the kindness to me, so I would like to spread it too :)Thanks,LaurenP.S. I hope you had a great Epiphany celebraion! Mine was great because of yours!

  14. Looks delicious! Can't wait to try this one. I got a Le Crueset dutch oven when The Bay had a really good sale recently…unfortunately it's the 3.3L size…that's okay – eventually I'll get the 5 quart. (:

  15. Hi Beth! thanks for the video! I was wondering about the olive oil you use? I have issues with how EVOO smells as its heating in a pan. is there a brand that isn't so strong scented?? thanks!

  16. This is pretty similar to an Irish bread we make here, called Barmbrack. I love using my dutch oven to make bread, its incredible! Great recipe Beth. Lee x

  17. I've never tried making my own bread, it usually looks so complex and think i would mess it up but this way looks surprisingly simple and delicious, thank you!

  18. Beth, this recipe is amazing!!!! There is nothing better than homemade bread. And No Knead is the bumb!!!

    I hope January is going so well for you and yours Beth.

    Greetings from Spain,


  19. Hi Beth, I just subscribed to your channel, you make really great videos, your ideas are so creative! you should do a q&a session if and whenever you hit a milestone, in terms of the number of subscribers you have 😉 just throwing that out there 🙂

  20. My husband made this and it was Delicious. However the bottom of the bread was dark and burnt. What can he do to avoid this happening again

  21. Love that you made this with no added sugar, but pretend I wanted to. How much sugar would be appropriate to add a little extra sweetness?

  22. hi Beth, i baked this bread today and it comes out really really good..i would definitely save this recipe for now on 😀👍👍it's easy and delicious..thank you very much for the recipe

  23. Hi Beth. I know the most important rule for backing yeast dough is to let it rise right before the oven to insure the fluffy breads. When you transfer the dough into the Dutch oven, would it get flat? May be I'm missing something. The other bread recipe you have, you let the dough rise on the backing sheet before putting it in the oven.

  24. I love this recipe you popped up on my recommended for you and I was like are these new recipes, so happy. Will be making this bread, Thank you beth! I have to set for the bell to ring anytime you have new recipes…..::)

  25. Beth, how many (minimum) hours do you recommend for the first rise. Also, is it active dry or instant yeast. Thanks.

  26. I made this bread for a dinner party I hosted, using a glass dutch oven. It worked out perfectly ! The bread was so delicious, and my guests were so impressed they thought I had bought it.This recipe's a keeper, thanks Beth !

  27. I'm sooooooo glad I came across your site. You are the best, I mean the best cook on Utube. Luv your presentation and how u explain everything. Luv, luv,luv, u.

  28. Beth, how do you clean some of those kitchen supplies in your kitchen? For example, the Boos Board, dutch oven, etc. I am investing in nicer pieces of equipment in the kitchen but would love some tips on how to keep them clean and conditioned to last a long time. Would love to hear what you do! Thank you!

  29. Can it over rise? Say i did part one at 9am saturday but cant do part number 2 until 2pm sunday. Is that too long or is that ok? Didnt know if it is more like 8 hrs or over night (12ish hours) or if it really doesnt matter because of how little yeast there is. Thanks!

  30. Has anyone tried this recipe. I did and my dough was way to wet even after adding flour a tbl. At a time. I followed instructions yet it seemed nothing like on video. Someone who may have tried her bread recipe , let me know what happened with it.

  31. I just put this recipe together. 1 1/2 C of water is way too much. I had to add more flour. Try it with 1C of water, then add more. I hope my bread turns out OK!

  32. Slow cooker bowls with lids are dirt cheap in thrift stores ($3-4) and are an excellent low cost alternative to a cast iron dutch oven. Most desirable are the ones with a glass lid having the knob integral to the casting. Plastic or Bakelite knobs should be replaced with metal knobs as used in cabinets- again, they are very inexpensive in the hardware section of stores or if you're real cheap like me you'll pull them off furniture and cabinets kicked to the curb awaiting the trashman. ☺

  33. Hi Beth! Really love to make this bread. I live in Malaysia and the night time temperature is around 22-23degC. Should I prove the dough in the fridge or leave it in room temperature? Thanks!

  34. I tried your recipe and it came out really well. Thanks a bunch for this elegant bread recipe. I have tagged you on the bread pic that I posted on Instagram. You are truly an inspiration.

  35. Hi beth. I made this bread for the first time. Nice taste but it came out real dense. What can i do o make it lighter.

  36. Hola me encanta la receta pero necesito la traducción por favor,lo agradeceré mucho a quién me ayude saludos.

  37. You don't need to use oil for pans. You can line the bowl with parchment paper to lift it out easily. I just put it in an ungreased bowl and use my scraper to get it out. I don't even keep oil in my house. That shit is bad for your arteries.

  38. Hi I love this recipe it so convenient to have breakfast in the morning but I lived in Singapore can I leave the no knead dough at the room temperature for 12 to 18 hrs to ferment thk u

  39. How many days can the breads leave on the room temperature, I have tried to leave 3 days n finished it but it became dense n hard thk u

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