Easy No-Knead Cinnamon Raisin Artisan Bread

In a large bowl, combine the bread flour, sugar, cinnamon, salt, and yeast. Pour in the warm water and stir until a shaggy, wet dough forms. Stir in the raisins until evenly distributed.

Cover the bowl with plastic wrap and place it in a warm, draft-free area or in the oven with the oven light on for 30 minutes.

Sprinkle a clean work surface with 1 tablespoon of flour. Scrape the dough out onto the prepared surface and use a bench scraper to fold the dough over onto itself several times, incorporating most of the flour into the dough. Rinse and dry the bowl.

Cut parchment paper into a liner for the bowl, folding it so that it sits flat against the bowl. Place the dough onto the parchment paper in the bowl and cover with plastic wrap. Let it rise for 30 minutes.

Meanwhile, preheat the oven to 200 degrees C (400 degrees F) with a 5-quart Dutch oven inside.

Remove the warmed Dutch oven from the oven and transfer the dough with the parchment liner into the Dutch oven. Cover with a lid.

Bake in the preheated oven for 30 minutes. Uncover and bake for an additional 5 minutes. Remove from the oven and carefully transfer the bread onto a wire rack. Remove the parchment paper and allow the bread to cool completely before slicing, about 2 hours.