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I stayed with my dear friend Robyn this past week during our trip to Cincinnati for a wedding. While she was making this incredible loaf of cinnamon raisin bread, she casually mentioned that she hasn’t bought bread from the store in over a year.
Wait, what!?! I had no idea that her family of four lived totally on delicious homemade bread! As I watched her, I realized that she has this bread-making process mastered. So I asked her if I could share her secrets here on the blog and she kindly obliged. 🙂
Robyn makes all of her bread in this 2 quart Le Creuset dutch oven. She said she used to make bread in traditional loaf pans or a larger dutch oven, but found that this size loaf works the best.
She has developed her go-to recipe over time from this recipe. If you are new to the no-knead bread phenomenon, the basic idea is that you mix up the dough, let it sit in the mixing bowl for 12-18 hours, rise on the counter for another hour or two, then plop it into a preheated dutch oven and bake it for 45 minutes.
She also shared the science behind no-knead bread with me, in case you are wondering how it is possible to make such incredible bread with no kneading at all.
I also wanted to share Robyn’s method for storing her bread, since that was one of my questions to her. She stores the bread in this bread keeper on her counter top, with a cutting board and knife handy. She says the bread will be at its best for about 48 hours, and that is never lasts more than 3 days because her family devours it!
So here is her recipe for a basic no-knead bread with cinnamon and raisins added. You can of course leave them out and still get an amazing loaf of bread. Check out this post for lots of other variations.