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.
Provided by Taste of Home
Time 45m
Yield 1 loaf (12 slices).
Number Of Ingredients 9
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.
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Jena Darnell
[email protected]Meh.
IsChCa
[email protected]I was a bit disappointed with this recipe. The bread was dry and the raisins were tough. I think I overmixed the dough, which may have caused the dryness.
Shamsul Haq
[email protected]This bread was delicious! It was easy to make and turned out perfect. I used golden raisins and they added a lovely flavor. Will definitely make again!
Namiiro Doreen
[email protected]This raisin English muffin bread was a hit with my family! It was so moist and flavorful, and the raisins added a nice sweetness. I will definitely be making this again.