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Raisin English Muffin Bread

 Raisin English Muffin Bread
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.
12 ServingsPrep: 15 min. + rising Bake: 30 min. + cooling


  • 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


  • 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).