Stand mixer Sunday: Raisin no-knead loaf

I'm loving this no-knead bread recipe. I have found so many little twists on the original recipe and my favorite so far has been this loaf that I've been munching on for breakfast. I need a little kick in the morning, so I went for something with a little more substance and sugar. Because there is sugar, the outside of the bread will brown faster than with the original no-knead loaf, so take note of the different cooking temps/times.

Here's what you need:

3 cups all-purpose flour

1 cup brown sugar

1/4 teaspoon yeast

1/4 teaspoon salt

1/4 teaspoon pumpkin pie spice (It's delicious!)

A pinch of both ground cloves and cinnamon (makes it smell good when it's cooking)

1 box raisins

2 cups warm water

Place all the dry ingredients in the work bowl of the mixer and use the flat attachment just to mix it all. Add the water and raisins and mix on low until there's a shaggy dough. Place in a draft-free area for 12 to 18 hours to rise -- the surface will look bubbly and the fermented yeast should smell a little like a pumpkin-pie scented beer, if there is such a thing.

Take it out and fold over three times, then place back in the bowl to rest for 15 minutes. Next, form a loose circular loaf and place in a clean, oiled bowl and turn to coat. Place in a microwave or other draft-free place to rise for an hour or until doubled.

Thirty minutes before cooking, preheat the oven to 375 degrees and place a casserole dish with lid (or pirex, cast iron or any number of cooking vessels that have a lid) in the oven to preheat as well.

When it's time to cooking, place the bread in the casserole dish and shake to distribute kind of evenly. After 30ish minutes, take the loaf out of the pan and place directly on the rack. Let it brown for 10 to 15 minutes or until when you tap the bottom of the loaf, it sounds hallow.