Raisin English Muffin Bread |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 12 |
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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. Ingredients:
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 king arthur unbleached all-purpose flour |
Directions:
1. Grease an 8-in. x 4-in. loaf pan; sprinkle with cornmeal and set aside. Place warm milk in a small bowl; add raisins and set aside.
2. 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.
3. Spoon into prepared pan; sprinkle with cornmeal. Cover and let rise in a warm place until doubled, about 45 minutes.
4. 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. Yield: 1 loaf (12 slices).
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