This delicious, no-knead, no-mixer, Cinnamon Raisin Brioche Bread has a sweet, buttery, tender-crumb that is studded with plump raisins and swirled with cinnamon sugar.
Add the milk mixture to the well in the center of the flour. Add the 1 cup plus 2 tablespoons hot tap water to the well then stir to combine using a sturdy spatula. (Scrape the edges of the bowl as you stir, bringing the dry mixture to the center and rotating the bowl as you go.) If it’s hard to incorporate all of the flour, add one additional tablespoon of water.
Repeat with the remaining pieces of dough. Cover the pans with a clean kitchen towel and let the bread rise again in a warm place until the loaves look like they’ve doubled in size, about 30 minutes to 1 hour. (see the note above in Café Tips about creating a warm rising place.)
See Café Tips above in the post for further instructions and more detailed tips.
If you don’t have instant yeast you will need to adapt the recipe just a bit.
Start the recipe by combining 2¼ teaspoons of regular active yeast in the hot water along with a pinch of sugar. Stir well and set aside. (The yeast should start to foam and bubble after about 5 minutes.)
Continue with the recipe (omitting the instant yeast in the flour mixture) as directed, adding the yeasted water when the recipe directs to add the hot water. The remainder of the recipe will be done as directed.