Cinnamon Raisin English Muffin Bread

Last week our church had our annual Mission's Conference, and the guest speaker's wife was telling me that when her 5 children were little she would bake 4 loaves each of whole wheat bread and English muffin bread every week.  I had never had English Muffin Bread before, but I LOVE English  muffins. I found a recipe in an old cookbook and gave it a try.  I started making the bread just like the recipe and then I remembered the utter deliciousness of cinnamon raisin English muffins.  I haven't had them since I was a child (do they even still make them?) but I remember loving them.  So, I tweaked the recipe and it turned out perfect!  

This bread is so simple to make, uses "everyday" ingredients and doesn't even require kneading!  It is awesome plain, or toasted and slathered with butter or cream cheese.  We've been enjoying it for snacks or along side some scrambled eggs for breakfast.  This recipe makes two loaves so you'll have one to eat right away, and another to freeze or give to a friend! 

Cinnamon Raisin English Muffin Bread 

Ingredients:
Cornmeal
6 cups all-purpose flour ( I always use unbleached)
2 packages of active dry yeast (or 4 1/2 tsp.)
1/4 tsp. baking soda
2 tsp. cinnamon (I think!)
2 cups of milk
1/2 cup water
1/2 cup sugar
1 tsp. salt
1 cup raisins

Directions:
1)  Grease two loaf pans and sprinkle with enough cornmeal to coat the bottom and sides.  Set pans aside. (I used 8x4x2-inch pans.)
2)  In a large mixing bowl, combine 3 cups of the flour, the yeast, and baking soda.  
3)  In a saucepan heat and stir the milk, water, sugar and salt just until warm.  (Or you can do this in a glass bowl in the microwave!)
4)  Stir the milk mixture into the flour mixture.  Stir in the remaining flour and then add in the raisins and stir until combined.  (I did this in my kitchen-aid!)
5)  Divide the dough in half.  Then with greased hands, place the dough in the prepared hands.  The dough is somewhat sticky so you'll need to pat it into the pans.  
6)  Sprinkle the tops of the loaves with cornmeal.  Cover the pans and let the dough rise for about 45 minutes.  (Until it's about double in size.)
7)  Bake at 400 degrees for about 25 minutes or until golden brown.  Immediately remove the bread from the pans and cool on racks.  

 I was taking these pictures when a certain three year old woke up from his nap. See his little finger?  In the sweetest voice he could muster he asked, "May I pwease have some of dis yummy bwead?"  =)

 I said yes....as long as he would smile for me. =D  (He needs a haircut.  Badly.  I keep putting it off.  But no matter the length of his hair, he always wakes up looking like a polish frizzle. Always.)

Of course when one gets food the other vultures children begin circling and want some too.  ;)  So I cut more slices.....

 We toasted it and put butter on it.  It's SO good.  And smells incredible while it's toasting, makes your mouth water!

Lucy approved of the bread too....

And grabbing the dining room curtain and wiping your face is the only logical thing to do after a yummy snack.  Obviously. (Dearest mommy friends with littles, black curtains in your dining room will be your BFF's.)

This Cinnamon Raisin English Muffin Bread is definitely a "make-again-er", as my husband puts it. I love that it's simple to make, isn't full of sugar and yet is so amazingly delicious.  I hope you'll try it and enjoy it as much our family has!

Do you make bread?  What's your favorite kind?  

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