I like challenges. Life would be absolutely boring without them. One rainy day not too long ago, Mia (the resident 5-year-old) was watching Jacques Pépin and screamed with enthusiastic bewilderment, “Mom he’s making bread in a pot and not using his hands!” Well of course I had to see what craziness she was talking about so, I sat down next to her and absorbed the amazingness that is Jacues Pépin. He was in fact making bread without his hands…in a pot. And suddenly it was like he was speaking to me, “Meredith, go — go now, give it a try, it will be fabulous.” We rushed into the kitchen, threw a few ingredients into a pot and gave it a whirl. It turned out fabulous just like my imaginary Pépin voice said it would be. It was exactly what a “quick” no-knead bread should taste like, crusty, dense, and moist.
It’s not a traditional loaf of bread but perfect in it’s own right. I got to thinking and kept wondering how great if you could turn this into a breakfast bread, prepping it the night before and throwing it in the oven for fresh hot bread in the morning. It just had to be done. Four tries later and lots of trial and error to get the proportion of flour to liquid right and the technique down, we had ourselves a delicious loaf of hot cinnamon raisin bread to great us on a cool morning. Slathered with a little salty fresh butter — we were deliriously happy.
Here’s the how to and it really can’t get any easier: In a non-stick pot, combine ingredients and swirl in a cinnamon-sugar mixture. Cover and allow to rise in the refrigerator overnight. Then place in a preheated oven, uncovered, and in 40 minutes you’ll have a uniquely crusty cinnamon raisin bread. It really couldn’t be easier.
Stir, set, and bake are the only steps you’ll need in this amazingly simple no-fuss rustic Cinnamon Raisin Bread. A super crusty exterior holds a soft bread dotted with raisins and a swirl of cinnamon sugar making this an easy treat to prepare the night before. Give it a try, it’s worth the 10 minutes of effort.