Recipes
MULTI-GRAIN CINNAMON RAISIN NO-KNEAD BREAD
Multi-Grain Cinnamon Raisin No-Knead Bread
The egg in the recipe makes this a nice, light bread. The agave gives it a sweetness and the multiple grains that I used give it a lot of flavor. Not to mention the delicious combination of cinnamon and raisins. Of course the cinnamon and raisins can be left out since they are added just before the 2nd rise so you can just make a nice loaf of bread.
With this batch of no-knead bread, you can make about 5 1 lb loaves. But don't worry. You can either cut the recipe in half or, you can store the dough in your refrigerator for up to 5 days (the egg in the dough prevents it from being stored any longer). During that time frame, you can pull out a glob of dough and within a short time have yourself a fresh loaf of bread made with minimal effort.
You can also store the dough in the freezer for up to 2 weeks, in 1 pound portions. When ready to use, thaw in the fridge for 24 hours then proceed as usual.
Note: your dough may not double in size during this rest period (it's sometimes the nature of the no-knead beast). Often times you will have what's called an "oven spring"...where you will see an increase in volume during the baking process.
DO NOT cut into the bread until it has cooled completely. I know...its sooo tempting. It smells so very good and the idea of fresh warm bread is drawing you in. But trust me. The bread needs to cool. If you cut into it while it's still warm, you will end up with a funky texture inside. Allowing the bread to cool completely will give it the best flavor and texture. Plus, it's easier to slice. Btw....an electric knife is a wonderful tool to use for slicing your bread.
For more variations and step-by-step illustrated instructions, visit my blog link shown below.
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