Easy Cinnamon Raisin Bread

Combine the dry ingredients of flour, sugar, cinnamon, salt, and yeast in a large mixing vessel. Gradually pour in warm water, stirring constantly until the dry ingredients are fully incorporated and a rough, wet dough forms. Distribute raisins evenly throughout the mixture.

Cover the bowl with a clean cover and place it in a warm, undisturbed area or use your oven's light feature to create a warm environment for 30 minutes.

Prepare a clean surface by sprinkling a small amount of flour onto it. Remove the dough from the bowl and use a scraper to fold the dough back onto itself multiple times, ensuring most of the flour is incorporated into the dough. Clean and dry your bowl.

Line your work surface with parchment paper, ensuring a flat fit against the bowl. Place the dough onto the prepared parchment paper in the bowl and cover it with a clean cover. Allow the dough to rise for 30 minutes.

Meanwhile, preheat your oven to 400 degrees F (200 degrees C) and place a 5-quart Dutch oven inside it.

Once the Dutch oven is warm, remove it from the oven and carefully transfer the dough with its parchment liner into the Dutch oven. Cover the top of the Dutch oven.

Bake in the preheated oven for 30 minutes, then remove the lid and bake for an additional 5 minutes. Remove the bread from the oven and carefully transfer it to a wire rack. Remove the parchment paper, allowing the bread to cool completely before slicing, approximately 2 hours later.