Slow-rise, No-knead Cinnamon-raisin Bread

Total Time: 20 hrs 30 mins Preparation Time: 30 mins Cook Time: 20 hrs

Ingredients

• 3 1/4 cups flour
• 1 1/4 teaspoons salt
• 1/8 teaspoon fast rising yeast
• 1 3/4 cups water, room-temperature
• 1 tablespoon vegetable oil
• 4 1/2 tablespoons unsalted butter, melted
• 1/2 cup sugar
• 1 large egg, room temperature
• 2/3 cup dark seedless raisins
• 2/3 cup flour
• 6 1/2 tablespoons sugar
• 1 1/2 tablespoons ground cinnamon

Recipe

• 1 for the first stage:
• 2 thoroughly combine the flour, salt and yeast in a 3- to 4-quart or larger bowl; mix with a large spoon.
• 3 add the water, stirring vigorously until evenly incorporated; the mixture may be stiff.
• 4 scrape down the sides of the bowl with a greased flexible spatula.
• 5 drizzle the dough top with about 1/2 teaspoon of oil (no need to measure); use a pastry brush or your fingertips to spread it evenly over the dough surface and up sides of the bowl.
• 6 cover the bowl tightly with plastic wrap and set aside at a room temperature of about 70 degrees or cooler for 12 to 18 hours.
• 7 for the second stage:
• 8 mix cinnamon and sugar and set aside.
• 9 use a fork to beat together 4 tablespoons of the melted butter and the sugar in a medium bowl until well blended.
• 10 beat in the egg and raisins until incorporated; let stand for 5 minutes.
• 11 vigorously stir the butter mixture into the dough until the dough deflates and the ingredients are evenly incorporated; the dough will seem rubbery.
• 12 vigorously stir the flour into the dough until thoroughly incorporated.
• 13 lightly stir in about 2/3 of the cinnamon-sugar mixture; streaks should remain.
• 14 (second-stage mixing may be completed in a heavy-duty stand mixer, if desired. transfer the raised dough to the mixer bowl; complete the mixing steps on low speed using the paddle.).
• 15 generously grease a very large loaf pan (9-by-5-inch or other 1 3/4- to 2-quart pan) or coat thoroughly with nonstick cooking oil spray.
• 16 turn out about a third of the dough into the pan.
• 17 smooth the surface with a greased flexible spatula.
• 18 sprinkle about half of the remaining cinnamon sugar mixture over the surface.
• 19 repeat with another third of the dough, then sprinkle with all but 1/2 tablespoon of the remaining cinnamon sugar.
• 20 add the remaining dough, then smooth the surface with a flexible spatula.
• 21 drizzle the remaining 1/2 tablespoon of melted butter over the top.
• 22 use a pastry brush or your fingertips to spread the butter over the surface until the surface is evenly coated and looks smooth.
• 23 sprinkle the remaining cinnamon-sugar over the top.
• 24 cover the pan with plastic wrap.
• 25 for a "regular" rise:
• 26 let rise at room temperature for 1 1/4 to 1 3/4 hours or until the dough nearly reaches the pan rim.
• 27 (the time will vary considerably depending on the temperature of the room and the length of the first rise.)
• 28 remove the plastic wrap; let stand until the dough rises 1/4 inch above the rim.
• 29 for a “quickâ€? rise:
• 30 place a microwave-safe cup containing 1 cup of water in a rear corner of the microwave oven.
• 31 microwave for 2 minutes, until the water almost boils.
• 32 put the loaf in the microwave oven as far from the water as possible.
• 33 let it rise 30 to 50 minutes or until the dough nearly reaches the pan rim.
• 34 gently remove the plastic.
• 35 continue the rise until the dough top is 1/4 inch above the rim.
• 36 for baking:
• 37 position an oven rack in the middle third of the oven; preheat to 400 degrees.
• 38 gently transfer the pan to the oven; jarring can cause deflating.
• 39 bake for 35 to 45 minutes, until the loaf is well browned on top and sounds hollow when thumped with a finger.
• 40 (if the top begins to brown too rapidly, cover with aluminum foil for the last 15 to 20 minutes of baking.)
• 41 transfer to a wire rack and let cool for several minutes, then run a knife around the loaf to loosen.
• 42 transfer the loaf to the rack and let it cool completely before cutting it or storing in an airtight container.