If you’re in need of a dairy-free raisin bread, look no further!
Store-bought dairy-free raisin bread can be hard to find, but this recipe is almost as easy as simply running to the store.
It’s also egg-free, soy-free, and nut-free.
See our quick raisin bread video in this post and try not to drool, hee hee.
Your family is going to love this easy artisan bread recipe!
When friends are looking for bread that has no milk, egg, or soy…
we always point them to our easy peasy Dutch oven bread recipe.
Then when I found my own self not able to find cinnamon raisin bread safe for our milk and nut allergy,
I decided why not adjust our Dutch oven bread to cinnamon raisin!
Raisin bread was one of my favorite breakfasts as a kid. Toasted with butter.
The best breakfast ever.
So it did bother me a bit that my kids weren’t growing up on this same tradition.
I’d take cinnamon raisin toast over Poptarts any day, ya know?
Luckily, the recipe wasn’t hard to create at all.
We just needed a second run to add even more raisins because well…
it’s all about the raisins.
My kids and whole family love it.
Now I’m excited to make it on the regular!
WHY THIS DUTCH OVEN RAISIN BREAD IS SO GOOD
- Minimal, simple ingredients
- Minimal yeast, just 1/2 teaspoon
- Very allergy friendly with no milk, egg, nut, or soy
- More cost effective than store-bought raisin bread
- Delicious as soft bread or toasted with dairy-free butter
- Makes for a healthy breakfast or snack
- Super easy to make, no bread-making skills needed
WHAT DUTCH OVEN IS BEST FOR MAKING BREAD
When making bread in a Dutch oven, oven temperature must be very high.
The lid handle must be able to tolerate that kind of heat so it needs to be metal, not plastic.
For that reason, always pay attention to how hot a Dutch oven and its lid can get before buying.
In addition, you’ll want to make sure you have a 3 quart to 6 quart pot for making Dutch oven bread.
I own a few sizes 3 quarts and up and can make bread in them all.
Here are brands in my kitchen (affiliate links)
Le Creuset Dutch Oven is quite pricey but should last a lifetime.
Lodge Dutch Oven is an affordable option in various vibrant colors.
Pampered Chef Dutch Oven is a middle road price point, we really like the shape.
BEST KNIFE FOR CUTTING HOMEMADE BREAD
I’ve always found bread-making to be pretty easy.
But it’s cutting homemade bread that used to frustrate me the most.
After all that hard work and love poured into homemade bread,
the last thing I wanted to do is smash it with knives that don’t slice it well.
So to keep me making bread, hubby bought me a bread knife (affiliate). And it’s awesome!
No more smashed bread.
And it’s life-saver for dairy-free cinnamon rolls, too.
HOW TO STORE DUTCH OVEN CINNAMON RAISIN BREAD
We like to keep our loaf of bread wrapped in a large cloth napkin.
This keeps the bread crusty but also keeps it from going stale.
It lasts about 3 days this way.
But of course we eat it faster than that!
WHEN TO START DUTCH OVEN BREAD
Since Dutch oven bread dough needs 12-18 hours to raise,
it works well to prepare the dough the night before and bake in the morning.
Or if you’re an early riser, prep the dough in the morning and bake in the evening.
Dutch oven bread is so easy to make because there’s no kneading, no shaping.
The hardest part is just remembering to prep the dough ahead of time.
But you got this! It’s worth the 12-hour wait. Trust me on this.
DUTCH OVEN RAISIN BREAD DAIRY, EGG, SOY FREE
Raisin Bread Ingredients
2 cups white flour
2 tablespoons flour for surface
1 cup wheat flour (or more white flour)
1 cup raisins
1/2 teaspoon dry active yeast
1 teaspoon sea salt
1 and 1/2 cups room temp water
3 tablespoons brown sugar
2 teaspoons cinnamon (optional)
How To Mix Dutch Oven Raisin Bread
Stir flour, raisins, yeast, and salt in a large bowl.
Stir in cinnamon if using.
The dough will rise so make sure your bowl is big enough.
Add water to the mixture and mix using a large spatula.
Cover with plastic wrap and let sit on the counter for 12-18 hours.
HOW TO BAKE DUTCH OVEN RAISIN BREAD
PREHEAT
After your dough has sat on the counter, covered in plastic wrap for 12-18 hours…
preheat oven to 450 degrees.
When the oven is heated to 450, put your empty Dutch oven with lid on into the heated oven for 30 minutes.
READY THE DOUGH
While the pot is heating, cover a large, clean cutting board with 2 tablespoons of flour.
Take the plastic wrap off the bowl of bread dough and set the plastic wrap aside.
Spread the dough onto the floured surface and shape it into a ball with floured hands.
No kneading required, but it’s ok to flip the dough over a couple times in the flour to make it less sticky.
Cover the dough with the plastic wrap and let it sit on the board until the pot is heated.
BAKE THE BREAD
From this point, note your pot is EXTREMELY hot. Use hot pads when handling.
After the pot is heated for 30 minutes, remove it from the oven with hot pads.
Remove lid carefully with hot pads.
Drop the bread dough into the very hot Dutch oven with floured hands, it’s ok if it’s sticky.
Return hot lid to the pot with a hot pads.
Bake in the oven for 30 minutes on 450 degrees.
Remove lid with hot pads and bake 5 minutes more to crisp the top.
Remove bread from oven and place on a cooling rack.
Let cool for 10-15 minutes before diving in.
Eat warm with dairy-free butter, toasted or untoasted.
SHOULD YOU PRE-SLICE YOUR RAISIN BREAD
It’s best to store your artisan raisin bread as an intact loaf.
If you pre-slice your bread and store for later, the slices will harden quickly.
So if you like soft raisin bread, just slice pieces as you eat them.
Hope you love this dairy, egg, soy free cinnamon raisin bread as much as we do!
MORE DAIRY-FREE BREAD RECIPES
