Ingredients

Ingredients

  • 2 Cups Bread flour
  • 1 Cup Flour, all purpose or whole wheat
  • 3/4 Cup California raisins
  • 1/2 Teaspoon Instant dry yeast
  • 1 Teaspoon Salt
  • 1 Tablespoon Brown sugar
  • 11/2 Teaspoons Cinnamon
  • 11/2 Cups Water
  • 1 Teaspoon Vanilla extract

Procedure

Mix together 2 cups bread flour, 1 cup all-purpose or whole wheat flour, raisins, instant dry yeast, salt, brown sugar and cinnamon in a large bowl.   Add in 1 and 1/2 cups room temperature water mixed with 1 teaspoon vanilla extract and stir until a shaggy, rough dough forms.  Add more flour if too wet and more water (1 TBS at a time each) if too dry.

Lightly flour your hands and roughly shape into a ball in the bowl.  Cover with plastic wrap and place in a warm place to rise for 16-20 hours.  I usually make this around lunch time for breakfast the next morning.

When ready to bake, place a Dutch oven with a lid in the oven and preheat to 400F.  Remove the dough from the bowl, shape into a ball and place on a piece of parchment paper.  Carefully remove lid from the Dutch over and place the parchment paper/bread inside, using potholders.  Cover and bake for 30 minutes, then remove the lid and bake another 8 to 10 minutes until golden brown on top.

Remove and let cool completely, then slice.

Thanks to Alex Caspero for this delicious recipe!

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California Raisins are naturally sweet, no-added sugar!