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Cinnamon Raisin Artisan Bread

Cinnamon Raisin Artisan Bread

This bread is simple to make, but takes time with fermentation. It requires nok neading  because of this. I usually prepare it in the evening and let it sit all night. Baking it first thing in the morning is a great way to wake everyone up with the enticing aroma of fresh baked cinnamon bread.
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Prep Time 13 hours
Cook Time 45 minutes
Servings 6 people

Ingredients
  

  • 3 cups Bisquick
  • ½ tsp active yeast
  • ½ tsp salt
  • 1 ½ tbsp white sugar
  • 2 tsp cinnamon
  • ½ cup raisins
  • ¾ cup milk
  • ¾ cup water

Instructions
 

  • In a large bowl, mix three cups of Bisquick, one-half teaspoon of active dry yeast, one-half teaspoon of salt, one and one-half tablespoons of white sugar, two tablespoons of cinnamon and one-half cup of raisins.
  • Add three-quarter cups of milk and three-quarter cups of water. Stir ingredients together using a mixing spoon until the dough forms a ball.
  • Cover the bowl with plastic wrap and let rise for twelve hours. The dough should be sticky and double in size after this time.
  • Place the dough on a Bisquick floured surface and fold.
  • Roll the dough into a ball and place in a round, greased bread pan.
  • Cover with a clean towel and let rise for an additional hour.
  • Make a couple of indents on the top of the dough using a knife and bake at four hundred degrees for forty-five minutes.
  • Allow to cool before serving.
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