2 HR NO KNEAD ARTISAN LOAF cinnamon raisin version!

Combine 3 cups flour, 2¼ teaspoons yeast, 2 tbsp brown sugar, ½ tsp salt and 1 cup raisins in a large bowl. Stir in ¾ cup warm water and ¾ cup warm milk until it’s well combined. Sprinkle 1 tbsp cinnamon over the mound of dough and use a mixing spoon to “punch” and “cut” the cinnamon into the dough. Cover with plastic wrap and let stand at room temperature for 1 hour to rise. After 40 minutes into the rise, place a Dutch oven with the lid on in the oven and preheat to 450° F. After the dough has risen for an hour, transfer it from the bowl to a floured surface. Use a dough scraper to gently fold dough over about 10 times & shape gently into a ball, being mindful not to crush any air pockets that have formed. Place in a parchment paper-lined mixing bowl and cover with plastic cling wrap. Let stand on counter top for 30 more minutes. Carefully remove the Dutch oven from the now heated oven and remove the lid (very carefully – it will be HOT!). Lift the parchment paper with the dough and transfer gently into the hot pot. Cover with lid and bake for 30 minutes. After 30 minutes, remove lid and if needed, return, uncovered, to oven and bake additional 5 minutes until golden browned. Let it cool at least 15 minutes before slicing. Enjoy!