Planning ahead is the key! Mix dough ingredients the night BEFORE you bake the bread. Combine flour, salt, lukewarm water and instant yeast in a large bowl. Stir until they form a thick, "tacky" or "sticky" dough. Add raisins and cinnamon; stir until they're fully incorporated into the dough.

Cover bowl tightly with plastic wrap; let it rest overnight (or at LEAST 8 hours) in a warm place (for best texture and flavor).

To bake, place a covered Dutch oven into the oven. Preheat oven (with covered pan inside) at 450°F for 30 minutes. While oven and pan preheat, shape the loaf. Turn dough out onto a large piece of lightly floured parchment paper. The paper should extend several inches past the edge of the loaf, on all sides. Use lightly floured hands to gently shape dough into a round loaf. Sprinkle dough with more flour, if necessary, to prevent sticking. Cover loaf with plastic wrap.

When the Dutch oven is finished preheating, remove plastic wrap from dough. Carefully lift loaf by parchment paper edges. Place paper and loaf into hot Dutch oven, then put the lid back on the pan. IMPORTANT: Make sure all parchment paper is INSIDE the Dutch oven... don't leave it hanging outside the pan. 

Bake at 450°F. for 30 minutes (covered). After 30 minutes, remove the lid; continue to cook (uncovered) for 5 more minutes to fully brown the crust.

Remove bread by lifting parchment paper and loaf up and out of the pan. Place bread on a wire rack to cool slightly (for easier slicing). Once cooled, use a large, serrated knife to slice the loaf. Serve, and enjoy.