Description
This Cinnamon Raisin English Muffin Bread is foolproof, and it’s the perfect bread for beginners, and experts alike. It requires no kneading, no fancy mixers, and it can be made in roughly an hour. It freezes well too! This bread has the characteristic nooks and crannies of an English muffin, but it’s way easier to make. You can toast this bread in your toaster, then spread my homemade honey cinnamon butter or a sprinkle of cinnamon sugar on top. This English Muffin Bread would make a great breakfast to start your day!
Ingredients
Dough
- 2 1/4 teaspoons instant yeast
- 3/4 tablespoon honey
- 1 cup milk, warmed to 110F
- 1/3 cup water, warmed to 110F
- 2 1/4 cups all-purpose flour
- 1/4 teaspoon baking powder
- 1/8 teaspoon baking soda
- 3/4 teaspoon salt
- 3/4 cup raisins
Cinnamon Filling
- 1/4 cup brown sugar
- 1/2 tablespoon ground cinnamon
Instructions
1. Add raisins to a bowl with hot water. Allow to soak 10 minutes. Drain water from the raisins.
2. In a large bowl, add all ingredients for the dough. Using a Danish dough hook, wooden spoon or spatula, stir until a shaggy dough forms.
3. Spray a 9×5 inch loaf pan with nonstick cooking spray. Sprinkle some cornmeal on the pan. Tilt and tap the pan until all sides are coated in cornmeal. Add ½ the dough to the pan. In a small bowl, stir together the brown sugar and cinnamon to make the Cinnamon Filling. Sprinkle over top of the dough. Add the rest of the dough on top. Use a butter knife to swirl the cinnamon sugar mixture through the dough.
3. Spray the top of the bread with nonstick spray, then cover with plastic wrap and allow to rise in a warm place 45 minutes, or until the dough is at the top of the pan. I like to turn my oven on until it reaches 100 degrees F. Once it reaches this temperature I turn the oven off. This allows for the dough to rise in a warm environment.
4. Once the dough is done rising, preheat oven to 425F.
5. Remove the plastic wrap and sprinkle the top of the dough with cornmeal. Bake in preheated oven for 15-20 minutes. If you prefer a crisper crust, bake closer to 20 minutes.
6. Allow to cool in pan for 20 minutes before slicing. I love serving this bread with my homemade honey cinnamon butter.
Notes
- Storage – store this bread in an airtight container for up to 1 week at room temperature. You can also freeze this bread for up to 3 months.
- Active vs Instant Yeast: You can substitute active dry yeast for the instant yeast in this recipe. Use the same amount of active dry yeast. You will have to activate the active dry yeast before using. To do this, add the active dry yeast along with the warm water and milk to a bowl. Whisk to combine. Allow the mixture to sit for 5-10 minutes, or until the yeast is frothy and you see a few bubbles. You will also be able to smell the yeast smell. This means that the yeast is active and ready to be used. Add the remaining ingredients and proceed with the recipe
- Prep Time: 10
- Rise Time: 45
- Cook Time: 15
- Category: Breakfast
- Method: Oven
- Cuisine: American