I was searching for a cinnamon raisin bread recipe that didn't have added sugar. I want bread, not cake. All of the other videos I watched use a lot of sugar. Yours is the recipe I've settled on. I've never made a no knead bread, so I'm excited to see how this turns out. I usually proof my dough in the refrigerator for 12-24 hours. THANK YOU for sharing this recipe and video. This is a great video without the usual "everyone's a comedian in front of the camera" stuff. Straight and to the point. Well done!
Hello krazmo (and fellow Seinfeld fan). I not a fan of sugar in everything we eat and felt there was no need for extra sugar in this bread. An option is to add 1/4 cup of honey for a touch of sweetness. Hope you love this bread as much as I do and appreciate your comments. -- Andrea
@@secretkitchensofnewjersey6509 Thanks Andrea! I think this recipe looks perfect just the way you presented it. I plan to bake several of these cinnamon raisin, and also bake some without the cinnamon and raisins as just an unbleached bread flour loaf, and a bread flour/rye flour loaf. I'm going to make several of each and freeze them for future use. Why don't I just tell you I don't like walmart bread??!!!😉😁
Thank you so very much for calling out the amounts of each ingredient as you use it. I am just learning to cook, and when I have to go back and forth between another website getting the amounts straight then trying to follow the technique it gets really discouraging. I once asked another host if he would just say the amount with the ingredient and he ridiculed me and so did many of his followers, calling me lazy and was I too good to lift a finger, did I want him to make it for me...and other really unkind names. So thank you for taking an extra second. Plus there wasn't this blaring music going constantly 🙏🤷♀️
I appreciate your comment about calling out the ingredients. I must admit I am not always so diligent about stating the amounts, but I do my best. I hope you enjoyed the cinnamon raisin bread! -- Andrea
If you really crumple up your parchment paper, it becomes more friendly and when you open it up you are able to fit it down in your Dutch oven very nicely.
Hi Andrea...I made this bread this morning for breakfast. I have somewhat mixed feelings about it. First, It tastes great. The right amount of cinnamon and raisins. I also like not adding any sweeteners. The raisins added enough sweetness for my taste. I like, no loved, not having a mess to clean up in the kitchen. Just one bowl and one silicone spatula. The Lodge combocooker is dedicated to bread baking so it never needs to be washed either. The very short time from start to eating (under 4 hours) is also a huge plus. Now the not so good...this bread had NEGATIVE oven spring. It looked like a prairie pie when I took the cover off the combocooker. It resembles biscotti, or as my family calls them, mandelbrot. I wanted to make turkey sandwiches with this bread. They will be more like turkey subs instead. I'm going to use your "spot on" amount of cinnamon and raisins in my traditionally kneaded artisan loaf and see how that turns out. THANK YOU for these videos, Andrea! Happy Thanksgiving!!
It is unfortunate that you had a bad result on this bread. I'm not familiar with a combocooker, so I can't address that. I typically use a Lodge 5 quart Dutch oven and have excellent results with ample oven spring. I'm feeling nostalgic now for some mondelbrot which I have not baked in many years. You got me thinking! Happy Thanksgiving!
@@secretkitchensofnewjersey6509 A Combocooker is the Lodge 3.2 quart dutch oven. The lid has a horizontal handle like a typical Lodge skillet, and can be used as a skillet and a lid.
You could use 2-3 tablespoons of sugar and see if that makes a difference for you. Four tablespoons equals 1/4 cup but that seems like too much to me. Hope this helps you. -- Andrea
Loved your video and can't wait to try your recipe. If I wanted to bake these in the little mini loaf pans, would I separate the dough before the 2nd waiting period of rising? If so, do you know about how many small loaves this recipe would make? Thank you so much for your time.
Hello and thanks for your question. I would separate the dough into the mini loaves and then allow for the second rise. I have not done mini loaves with this recipe (love the idea by the way) but I'm thinking 4 mini loaves. Once you begin to separate the dough, you'll have a better idea of exactly how many loaves it makes. It's an easy and delicious recipe, and I know you will love it! Best to you -- Andrea
Hi Andrea and thank you for getting back to me so quickly. I can't wait to make this bread recipe. It is only me so I don't need much but I do like to freeze things. I will get back to you when I make this bread.
@@karenogden7403 I slice the bread once it is cooled and store in the freezer in zip lock bags. This way, I can take out a slice or two as I want them. Good luck and enjoy!
I feel too much cinnamon can taste bitter to some folks. So add a bit of sugar and see if that helps, or simply cut back on the cinnamon. I'm curious what happens so please let me know the results. -- Andrea
I had to think about this because I haven't tried it myself. The dough is still soft and sticky after the first rise, but my thought is you can scrape it into another size pan and let the second rise happen in the loaf pan. Experiment and let me know. I appreciate your question. -- Andrea
I was searching for a cinnamon raisin bread recipe that didn't have added sugar. I want bread, not cake. All of the other videos I watched use a lot of sugar. Yours is the recipe I've settled on. I've never made a no knead bread, so I'm excited to see how this turns out. I usually proof my dough in the refrigerator for 12-24 hours. THANK YOU for sharing this recipe and video. This is a great video without the usual "everyone's a comedian in front of the camera" stuff. Straight and to the point. Well done!
Hello krazmo (and fellow Seinfeld fan). I not a fan of sugar in everything we eat and felt there was no need for extra sugar in this bread. An option is to add 1/4 cup of honey for a touch of sweetness. Hope you love this bread as much as I do and appreciate your comments. -- Andrea
@@secretkitchensofnewjersey6509 Thanks Andrea! I think this recipe looks perfect just the way you presented it. I plan to bake several of these cinnamon raisin, and also bake some without the cinnamon and raisins as just an unbleached bread flour loaf, and a bread flour/rye flour loaf. I'm going to make several of each and freeze them for future use. Why don't I just tell you I don't like walmart bread??!!!😉😁
Great video. You’re a great instructor.
Thank you for your kind words! I love the opportunity to share my bread recipes with an appreciative audience. -- Andrea
Thank you for sharing, i enjoyed your time
Absolutely Beautiful! Thank you for the great and easy recipe. I'm making this for sure!!! You're GREAT! ❤❤❤
Thank you for your kind words and hope you enjoy the recipe! It is one of my favorites. -- Andrea
Can I do this in a bread pan or do I need to use a covered pan
Woww the bread looks fantastic
Hello and thanks for your comment -- hope you will give this bread a try. It is FANTASTIC!!
Andrea , I just tried a piece of your cinnamon bread and oh my God it was incredible
Thanks Chef! -- Andrea
I like the recipe. I prefer the two long loaves. Will you share that process. Thank you
Thanks for your comment. In an upcoming video, I will demo how I make bread into loaves. Please stay tuned!
@@secretkitchensofnewjersey6509 I'd like to see this upcoming video on making it into 2 loaves as well please.
❤❤❤😊
Thank you so very much for calling out the amounts of each ingredient as you use it. I am just learning to cook, and when I have to go back and forth between another website getting the amounts straight then trying to follow the technique it gets really discouraging. I once asked another host if he would just say the amount with the ingredient and he ridiculed me and so did many of his followers, calling me lazy and was I too good to lift a finger, did I want him to make it for me...and other really unkind names. So thank you for taking an extra second. Plus there wasn't this blaring music going constantly 🙏🤷♀️
I appreciate your comment about calling out the ingredients. I must admit I am not always so diligent about stating the amounts, but I do my best. I hope you enjoyed the cinnamon raisin bread! -- Andrea
Thanks for the great video. Where did you get your big bowl and lid for proffing?
It is a large (4 quart) Pyrex bowl that come with a lid. I've had it for years but Walmart, Target, Amazon are all sources for this. -- Andrea
If you really crumple up your parchment paper, it becomes more friendly and when you open it up you are able to fit it down in your Dutch oven very nicely.
Yes, you're right about that crumple factor, and I'll be sure to mention that on my next bread video. Thanks for your comment!
@@secretkitchensofnewjersey6509 That's also a tip from Martha Stewart
Hi Andrea...I made this bread this morning for breakfast. I have somewhat mixed feelings about it. First, It tastes great. The right amount of cinnamon and raisins. I also like not adding any sweeteners. The raisins added enough sweetness for my taste. I like, no loved, not having a mess to clean up in the kitchen. Just one bowl and one silicone spatula. The Lodge combocooker is dedicated to bread baking so it never needs to be washed either. The very short time from start to eating (under 4 hours) is also a huge plus. Now the not so good...this bread had NEGATIVE oven spring. It looked like a prairie pie when I took the cover off the combocooker. It resembles biscotti, or as my family calls them, mandelbrot. I wanted to make turkey sandwiches with this bread. They will be more like turkey subs instead. I'm going to use your "spot on" amount of cinnamon and raisins in my traditionally kneaded artisan loaf and see how that turns out. THANK YOU for these videos, Andrea! Happy Thanksgiving!!
It is unfortunate that you had a bad result on this bread. I'm not familiar with a combocooker, so I can't address that. I typically use a Lodge 5 quart Dutch oven and have excellent results with ample oven spring. I'm feeling nostalgic now for some mondelbrot which I have not baked in many years. You got me thinking! Happy Thanksgiving!
@@secretkitchensofnewjersey6509 A Combocooker is the Lodge 3.2 quart dutch oven. The lid has a horizontal handle like a typical Lodge skillet, and can be used as a skillet and a lid.
This is wonderful. Could some sugar be added to change it to a mildly sweet bread? If so, might anyone guess as to how much sugar?
You could use 2-3 tablespoons of sugar and see if that makes a difference for you. Four tablespoons equals 1/4 cup but that seems like too much to me. Hope this helps you. -- Andrea
Many thanks!@@secretkitchensofnewjersey6509
Loved your video and can't wait to try your recipe. If I wanted to bake these in the little mini loaf pans, would I separate the dough before the 2nd waiting period of rising? If so, do you know about how many small loaves this recipe would make? Thank you so much for your time.
Hello and thanks for your question. I would separate the dough into the mini loaves and then allow for the second rise. I have not done mini loaves with this recipe (love the idea by the way) but I'm thinking 4 mini loaves. Once you begin to separate the dough, you'll have a better idea of exactly how many loaves it makes. It's an easy and delicious recipe, and I know you will love it! Best to you -- Andrea
Hi Andrea and thank you for getting back to me so quickly. I can't wait to make this bread recipe. It is only me so I don't need much but I do like to freeze things. I will get back to you when I make this bread.
@@karenogden7403 I slice the bread once it is cooled and store in the freezer in zip lock bags. This way, I can take out a slice or two as I want them. Good luck and enjoy!
I think add a little sugar to the cinnamon? Cinnamon alone is bitter, no? ❤
I feel too much cinnamon can taste bitter to some folks. So add a bit of sugar and see if that helps, or simply cut back on the cinnamon. I'm curious what happens so please let me know the results. -- Andrea
Hi Andrea, could I place in a 8x4.5x4.5 pullman bread pan for 2nd rise?
I had to think about this because I haven't tried it myself. The dough is still soft and sticky after the first rise, but my thought is you can scrape it into another size pan and let the second rise happen in the loaf pan. Experiment and let me know. I appreciate your question. -- Andrea
Why no sugar in this recipe?
Sugar is not necessary in this bread recipe. However, I sometimes add about 1/4 cup of honey for a bit of sweetness.
You made me hungry.Thats bread at Costco cost 8 dollars
And that is exactly why you need to bake your own bread! it's not difficult to bake bread, so I hope you will try the recipe.
I am a recent bread maker. I have such great success using the CostCo flour. Organic hard wheat - malted flour.
Please do not say "God" as it is offensive.
Bit nervy on your part
Nervy for sure! It seems everyone is a critic these days but I don't take it to heart. -- Andrea