Cinnamon Raisin English Muffin Bread
The ultimate comfort food, Cinnamon Raisin English Muffin Bread is a must-try! With its soft, fluffy texture, warm cinnamon flavor, and sweet raisins, this bread is perfect for breakfast or an afternoon treat. Bake it today and enjoy the cozy aroma filling your home!
Equipment
- Mixing Bowl
- Baking Sheet
- Wooden Spoon
- Frying Pan
- Oven
Ingredients
- 2 tablespoons Cornmeal Optional for pan preparation.
- 2.5 cups All-purpose flour Used to create the bread's structure.
- 2.25 teaspoons Active dry yeast Provides leavening.
- 0.25 cups Granulated sugar For sweetness and browning.
- 2+ teaspoons Cinnamon Adds flavor.
- 0.5 teaspoons Salt Enhances flavor.
- 0.125 teaspoon Baking soda For leavening.
- 1 cup Milk Adds moisture to the bread.
- 0.25 cups Water Activates the yeast.
- 0.5 cups Raisins For sweetness and texture.
- 1 tablespoon Light brown sugar For topping and flavor.
- 1 tablespoon Granulated sugar For topping.
- 0.5 teaspoon Cinnamon For topping.
- 0.25 cups Unsalted butter Adds richness and flavor.
Instructions
- Start by preparing your loaf pan. Spray a 9-by-5-inch loaf pan with floured cooking spray or grease it with butter and flour. To add an extra touch, you can sprinkle some cornmeal into the pan, shaking it around to coat the sides. This will help create a gorgeous crust.
- In the bowl of a stand mixer fitted with the paddle attachment, combine 1 and 1/2 cups of all-purpose flour, active dry yeast, 1/4 cup of granulated sugar, 2 teaspoons of cinnamon, a pinch of salt, and baking soda. Mix these dry ingredients together for about 30 seconds on low speed until they’re well combined.
- Add the milk and water, warmed to between 120°F to 130°F. It’s important not to have it too hot, as it can kill the yeast. Beat the mixture on low speed for 30 seconds, then increase to medium-high speed and beat for 3 minutes. The batter will be gooey and sticky, which is exactly what you want.
- Next, add the remaining 1 cup of flour and mix until just incorporated. Be careful not to overmix; you want to maintain that lovely gooey texture.
- Gently fold in the raisins with a spatula, ensuring they’re evenly distributed throughout the batter.
- Pour the dough into your prepared pan without kneading it. Use your hands or a spatula to level it as much as possible.
- Cover the pan with plastic wrap or a towel and place it in a warm spot to rise for about 45 to 60 minutes, or until the dough has doubled in size. This is your moment to sit back and imagine the delicious bread to come!
- While your dough is rising, preheat your oven to 375°F. Now is a good time to prepare the cinnamon-sugar mixture. In a small bowl, combine 1 tablespoon of brown sugar, 1 tablespoon of granulated sugar, and 1/2 teaspoon of cinnamon. Stir it well to combine.
- After the dough has risen, sprinkle about 1 tablespoon of the cinnamon-sugar mixture over the top of the loaf before baking. Make sure to reserve some for the flavored butter later!
- Bake the loaf for 28 to 32 minutes, until it’s golden brown and sounds hollow when tapped. Once baked, immediately remove the bread from the pan and place it on a cooling rack. Allow it to cool completely before slicing. While you can enjoy it untoasted, I highly recommend toasting it for that extra warmth.
- For the flavored butter, combine the reserved cinnamon-sugar mixture with unsalted butter in a bowl, using a whipping motion to blend it until it’s fluffy.
Notes
- Warming liquids: To warm the milk and water, heat them in a microwave for 1 minute on high power. It should be warm to the touch, not hot.
- Storage: Bread will keep for up to 4 days in an airtight container at room temperature.
- Extra butter: The flavored butter can be stored in an airtight container in the refrigerator for up to 2 months.
- Residual heat: If the bread isn't cooled properly before wrapping, the topping may turn syrupy due to trapped heat.