Cinnamon Raisin Swirl Artisan Bread

By Ambitious Kitchen · 240 min

Ingredients

Instructions

1. In a large bowl, whisk together the bread flour, raisins, yeast and salt. Set aside.
2. Stir the water and milk together in a microwave-safe bowl, microwaving in 30-second bursts until slightly warmer than bath water (about 115°F), roughly 1 to 1½ minutes. Stir in the maple syrup, then add to the dry ingredients and mix with a wooden spoon until just combined into a slightly sticky, shaggy dough.
3. Cover and let rise at room temperature until doubled, about 1½ to 2 hours.
4. Mix the brown sugar and cinnamon in a small bowl.
5. Flour a clean surface generously. Put the risen dough on it, sprinkle with a little flour and press into an roughly 8x8 inch square. Spread the softened butter over it, sprinkle with the cinnamon sugar and pat it in. Stretch one corner up and fold it over to the opposite side, then do the same with the remaining corners, pinching the middle to seal. Flip over and shape into a dome, handling it as
6. Line a large bowl with parchment, place the dough seam side down, cover and let rise again until fully proofed: a poked dent about 1 inch deep springs back slowly, 45 minutes to 1 hour.
7. About 15 minutes into the second rise, place a 4–6 quart lidded Dutch oven in the cold oven on the middle rack, then preheat the oven to 425°F with the pot inside for 30 minutes.
8. Remove the hot pot, add the parchment and dough, cover and bake for 20 minutes.
9. Remove the lid and bake until golden and hollow-sounding when tapped, 8 to 15 minutes. Lift the bread out by the parchment onto a wire rack and cool completely, at least 2 hours, before cutting into 12 slices.
10. Toast slices until the edges are golden. Serve with butter and flaky sea salt if desired.

Summarized from Ambitious Kitchen's video. Watch it for the details.

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