CINNAMON RAISIN BREAD from scratch!🎄🥖

1. In a large bowl, add flour, salt, brown sugar, dry yeast & raisins. Stir to combine. Add warm water + milk and gently mix until there are no more flour streaks, but don’t over mix. The dough will be very sticky & wet, that’s okay! Add tbsp of cinnamon over top and use a spatula or wooden spoon to “cut” it through the dough to evenly distribute. Cover the bowl tightly with plastic wrap and let sit overnight or at 18 hours.
2. After 18 hours, the dough will be very bubbly, sticky and wet. Don’t punch the dough!! Carefully transfer dough to a well floured surface. Add more flour to your hands the top of the dough as needed and very GENTLY fold in the edges to the center to form a bowl. You want to be careful not to burst the air pockets.
3. Cover with a towel and let rest while you preheat your oven to 450 F. Place a piece of parchment paper in the bottom of your Dutch oven and leave it in the oven for 30 mins in your preheated oven. After a half hour of heating, carefully (it’s hot!) add your dough to the Dutch oven and bake for 30 mins. Remove the lid and bake an additional 10-15 minutes until deep golden brown. Allow to cool for at least 10 mins before slicing. Enjoy!