- 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
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!