Mom’s Fail-Proof No Knead Raisin Walnut Bread
This healthy No Knead Raisin Walnut Bread uses my mom’s special no-knead recipe as a base with raisins and walnuts. This is a sweet recipe that has no added sugar, no oil, low yeast and the best part – no machine needed! This fail-proof bread recipe is super beginner friendly! It’s crunchy but soft, with sour raisins and nutty walnuts inside – fresh in your kitchen!
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My Mom Makes Baking With Yeast Easy
My mom’s recipes are all super beginner friendly, so it’s a breeze to be baking with her every week. As someone who doesn’t enjoy baking and gets intimidated by yeast related recipe, I swear this raisin walnut bread recipe is so easy. But, it tastes so good! If I’m looking for extra richness, I sometimes wrap in cream cheese to add an extra creamy flavor!
If there’s one thing that will always get me excited to wake up in the morning, it is a smell of freshly baked bread. This week, we’ve made a bunch of different breads using just her no-knead dough recipe as a base, like my double cheesy stuffed buns.
Fluffy Raisin Nut Bread with Overnight Rise
I love eating bread, but not so much making bread. This recipe is great for any beginners to bread baking,, like me, because its base dough only 4 ingredients, and the yeast does all the work! With no oil, no sugar, and slow rise yeast, this easy bread recipe has been a game changer for me .
The trick to super fluffy bread? Making the dough the night before and letting it rise overnight creates perfectly fluffy dough the next day!
Mom’s Tips For Moist, Fluffy Buns Every Time
You can adjust the size of the dough portions depending on what you are using the bread for. With this recipe I found 4 portions to be the perfect size for breakfast in the morning. While baking, keep each bread moist on the inside by steaming it with a little container of water in the oven while baking. It’s a little trick my mom taught me growing up!
You can bake the same individual sized bread with other toppings like olives, cheese, or other nuts and dried fruits.
Raisin Walnut Bread Ingredients
- 3 cups all-purpose flour
- 1 ½ cups room temperature water
- 1 ½ teaspoon salt
- ¼ teaspoon active dry yeast
- Raisins
- Toasted Walnuts
- Cream Cheese (Optional)
- In an airtight container, mix together flour, salt, and yeast
- Slowly pour in water while mixing until the dough becomes sticky
- Close the lid and let the dough rest overnight at room temperature
- Flour a clean working surface and dump out the dough
- Stretch the dough into a flat rectangular shape and cut into 4 even portions
- Working one portion at a time using your hands gently press out the air bubbles and form the dough into an oval shape.
- Adding raisins, walnuts, and cream cheese at the top of one portion of dough, roll and tuck in the dough to prevent toppings from spilling.
- Once everything is rolled in pinch to opening close including the sides. Let it rest for 1 hour.
- Preheat the oven to 500F. Dust flour all over the bread and using scissors, slice open in the middle
- Bake the bread with a pot of water on the side for 10 minutes.
- After 10 minutes, remove the pot of water and top with even more shredded cheese. Bake for another 15 minutes or until nice and golden brown.
Need More Beginner Friendly Baking Recipes?
Mom’s Fail-Proof No Knead Raisin Walnut Bread
By Tiffy Cooks
Ingredients
- 3 cups all-purpose flour
- 1 ½ cups room temperature water
- 1 ½ teaspoon salt
- ¼ teaspoon active dry yeast
Toppings
- Raisins
- Toasted Walnuts
- Cream Cheese Optional
Instructions
- In an airtight container, mix together flour, salt, and yeast
- Slowly pour in water while mixing until the dough becomes sticky
- Close the lid and let the dough rest overnight at room temperature
- Flour a clean working surface and dump out the dough
- Stretch the dough into a flat rectangular shape and cut into 4 even portions
- Working one portion at a time using your hands gently press out the air bubbles and form the dough into an oval shape.
- Adding raisins, walnuts, and cream cheese at the top of one portion of dough, roll and tuck in the dough to prevent toppings from spilling.
- Once everything is rolled in pinch to opening close including the sides. Let it rest for 1 hour.
- Preheat the oven to 500F. Dust flour all over the bread and using scissors, slice open in the middle
- Bake the bread with a pot of water on the side for 10 minutes.
- After 10 minutes, remove the pot of water and bake for another 15 minutes or until nice and golden brown.
