So this is what happens when you go gluten free:
I thought about tossing it in the garbage. I thought about giving it to a friend. I thought about just leaving it and dealing with it later. But instead I made the best smelling thing ever to come out of this kitchen. The definition of torment? This crusty, cinnamony, warm, glutenous loaf of bread you’re staring at. Instead of tossing that bag of flour, I baked 10 gluten-full loaves of bread. 10. Like, 1, 2, 3….TEN.
So what does one gluten-free girl do with ten gluten-full loaves of bread. Well, remember how I work from home? The only place I normally go during the day is the gym. So…wait. Before I tell you, please promise you’ll still be my friend. Because now, after the fact, I realize I’ve reached a new level of crazy. I passed loaves of bread out in the locker room. I did. I really did. Hi, I’m Krissy. My gym bag reeks of cinnamon raisin bread and I’ve completely lost it. Someone help me.
Before going gluten-free I made Macheesmo’s no-knead bread all the time. And here I did it again. Ten times. But I added a little cinnamon and some raisins. I’m not going to retype the recipe. Nick has great directions that you should follow over on his site.
This bread is so simple. I really don’t think you can mess it up. I’ve tried. I’ve used cold water, mismeasured, forgotten the dough for almost an entire day, and each time it turns out. Each time it comes out of the oven with a crisp, browned edge and soft, doughy guts. Perfection. The name gives it away but this bread needs no kneading. None. Just mix all the ingredients together and wait. Waiting is the hardest part. Don’t be intimidated. You can do this. And then you can do it again. And again. And again. And join me on the crazy train.
No-knead Cinnamon Raisin Bread
Nick’s no-knead bread
2 tablespoons cinnamon
1 cup raisins
Butter, cinnamon and sugar for topping
1. Add the cinnamon and raisins with the rest of the dry ingredients then do as Nick says.
Posted on March 22, 2012