Cinnamon Raisin Artisan Bread in a Dutch oven (2021)

How to make a wonderful breakfast Artisan bread in your oven using an enamel Dutch oven. Check out more of my wonderful videos at:    / @wyomingdutchovencooking4656   Help support our channel by purchasing some of the items we have on our website: https://www.wyomingdutchovencooking.com/ Cinnamon Raisin Artisan Bread 7 Quart Enamel Dutch Oven Ingredients: 1. 4 cups White flour extra for dusting 2. 1 ½ tsp dry yeast 3. 1tsp Salt 4. 1T Cinnamon 5. ¼ cup Sugar 6. 1 cup Raisins 7. 1 ½ cups warm water 8. 2T olive oil Directions: In a large bowl mix together Flour, yeast, salt, sugar, Cinnamon, and raisins. Add 1 ½ cup warm water in a 2-cup measuring cup then add olive oil. When done mixing dry ingredients stir in the water and oil mix. The dough will be sticky. Let the dough sit in the bowl covered with a towel at room temperature until the dough doubles in size. About 1 ½ hours. When double in size place on a generously floured surface. Knead the dough 6-8 times. Line the Dutch oven with Parchment paper then place the rounded dough in the Dutch oven and put the lid on. Set in a warm place to rise until it is again double in size. Before putting in the oven take a sharp knife and cut an x in the top of the dough about a 1/4" deep. Preheat your oven to 425 degrees. When hot place the Dutch oven in the oven to bake for 35 minutes with the lid on then take the lid off. Bake for another 10 minutes. Remove from oven. Lift out the bread using the Parchment paper, set on a cooling rack to cool. Slice and enjoy or pop a slice in the toaster to enjoy it toasted.