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.
Recommended: 45 Breads That Will Inspire You to Bake This Fall
VERIFIED BY Taste of Home Test Kitchen
- Yellow cornmeal
- 1 cup warm 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 mixing 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.
Originally published as Raisin English Muffin Bread in Taste of Home's Holiday & Celebrations Cookbook Annual 2007, p50