Cinnamon Raisin Bread video recipe from Gemma Stafford

Our friend Gemma presents the video recipe for cooking Cinnamon Raisin Bread (Easy, No-Knead Recipe) using the 4 Pizze wood fired oven.

  • Cooking flame
  • Oven temperature 200 °C
  • Cooking time: 1 hour


  • 3 cups (375g) all-purpose flour
  • 1/2 tsp active dry yeast
  • 11/2 tsp salt
  • 11/2 tbsp granulated sugar
  • 2 tsp cinnamon
  • 3/4 cup (120g) raisins
  • 3/4 cup (188g) milk
  • 3/4 cup (188g) water


  1. 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 book
  6. Roll your dough into a round ball or ‘boule’ getting it nice and smooth on the bottom
  7. 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. Score the top of the bread with a sharp knife.
  9. 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.
  10. Let cool completely before devouring.

Note: Don’t open the door while baking. Any left over bread, slice and freeze. Then toast it and have with butter, heaven!