SUBSCRIBE HERE: http://bit.ly/GemmasBoldBakersWRITTEN RECIPE on my website: http://bit.ly/CinnamonRaisinBreadRecipeHi Bold Bakers! You've requested that I show you how to make Homemade Bread so this week I have a very Big & Bold recipe for you! It's a Cinnamon Raisin Bread made with lovely Fall flavors. It's easy to make with my favorite no-knead technique so you can enjoy bread anytime. So let's get baking! Learn more about Alfa Pizza wood-fired ovens: http://bit.ly/AlfaPizzaOvensWATCH more Bigger Bolder Baking Episodes HERE:* Mug Pies (Fall Flavors): http://bit.ly/GemmasMugPieVid* Homemade Pretzels: http://bit.ly/GemmasHomemadePretzels* Chocolate Dulce de Leche Empanadas: http://bit.ly/GemsChocolateEmpanadas* Cinnamon Rolls: http://bit.ly/gemmascinnamonrollsPRINT & SHARE the WRITTEN RECIPES: http://bit.ly/CinnamonRaisinBreadRecipeFULL RECIPE ALSO LISTED BELOWCinnamon Raisin Bread (No Knead)(Adapted from www.kitchenhealssoul.com)INGREDIENTS3 cups (375g) all-purpose flour tsp active dry yeast1 tsp salt1 tbsp granulated sugar2 tsp cinnamon3/4 cup (120g) raisins3/4 cup (188g) milk3/4 cup (188g) waterINSTRUCTIONS1. In a large bowl whisk together the flour, yeast, salt, sugar, raisins, and cinnamon.2. Pour in the milk and water, and stir it in with a wooden spoon until your dough forms a ball. 3. Cover the bowl with plastic wrap and leave on the counter for over about 12-15 hours (no less than 12 hours, it needs this time to grow)4. After this time you will see your dough is sticky, boozy and has at least doubled in size.5. Scrape your dough out of the bowl and onto a floured surface and fold it two times on itself, kind of like a book6. Roll your dough into a round ball or boule getting it nice and smooth on the bottom7. Let rise for 1 hours at room temperature covered with a floured tea towel. It might take longer than an hour. It will rise and grow, and also spread out a little too 8. Bake in a HOT oven at 400oF (200oC) for 45/50 minutes. To get a crispy, thick crust KEEP THE OVEN DOOR CLOSED DURING BAKING, please.9. Let cool completely before devouring.