RAISIN ENGLISH MUFFIN BREAD

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Raisin English Muffin Bread image

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.

Provided by Taste of Home

Time 45m

Yield 1 loaf (12 slices).

Number Of Ingredients 9

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

Steps:

  • Grease an 8x4-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.

Nutrition Facts :

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