The most delicious homemade cinnamon raisin bread! The perfect Sunday morning treat. Smells fantastic. Sweet raisins and cinnamon, and a crunchy outer crust. Serve toasted with LOTS of butter for absolute perfection!

Ingredients
3 cups (375 grams) all-purpose flour
1 1/2 cups warm water
1 1/2 tsp active dry yeast
3 Tbsp brown sugar
1/2 tsp salt
2/3 cup raisins
2 tsp cinnamon

Instructions
Make the dough: In an electric mixer add warm water, sugar, and yeast. Stir and let sit for 5 minutes for yeast to activate tip: sugar feeds yeast so I include it in this process. Add raisins, cinnamon, flour, and salt. Use bread mixing attachment and mix together until dough forms. If dough is too wet or dry, add water/flour 1 Tbsp at a time until right consistency.

Let it rise: Toss dough in lightly greased bowl. Cover with a damp dish towel or plastic wrap and let sit in a warm area for at least 3+ hours. Dough should be doubled in size. Tip: I like placing my dough in the oven with the light on (oven is off). This helps create a consistent climate for the dough while the light creates a small amount of warmth to help it rise.

Preheat oven to 450F.

Transfer dough: I like to place dough on parchment or slightly floured surface and form into ball again (keep lightly flouring your hands to prevent sticking). Lay dough on parchment paper, lightly dust paper to prevent sticking, and lift edges of paper to transfer dough into dutch oven. Cover and bake for 25-30 minutes, uncover and bake for 5-10 more minutes until golden brown.

Bake: Cover with lid and bake for 30 minutes, uncover and bake for 5-10 more minutes until golden brown.

Let it cool: Remove and let bread cool for 20 minutes before slicing.