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Raisin English Muffin Bread Recipe

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Batter breads like this are great to make because they don't require kneading. I slice the loaf and store it in the freezer for a quick breakfast.

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Raisin English Muffin Bread Recipe

Prep: 15 min. + rising Bake: 30 min. + cooling

Yield: 12 Servings

15 30 45

Ingredients

Yellow cornmeal
1 cup warm 2% milk (110° to 115°)
1/2 cup raisins
1 tablespoon active dry yeast
1/4 cup warm water (110° to 115°)
1-1/2 teaspoons sugar
1 teaspoon salt
1 teaspoon ground cinnamon
2-1/2 to 2-2/3 cups all-purpose flour

Directions

Grease an 8-in. x 4-in. loaf pan; sprinkle with cornmeal and set aside. Place warm milk in a small bowl; add raisins and set aside.
In a large bowl, dissolve yeast in warm water. Add the sugar, salt, cinnamon, reserved milk mixture and 1-1/2 cups flour. Beat until smooth, about 3 minutes. Stir in enough remaining flour to form a soft dough. Do not knead.
Spoon into prepared pan; sprinkle with cornmeal. Cover and let rise in a warm place until doubled, about 45 minutes.
Bake at 375° for 28-33 minutes or until golden brown. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Serve slices of bread toasted. Yield: 1 loaf (12 slices).

Originally published as Raisin English Muffin Bread in Taste of Home's Holiday & Celebrations Cookbook Annual 2007, p50

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