Monday, June 23, 2014
Has summer vacation started where you are? We have a little over a week to go over this way and once they are out, they only have 6 weeks off! I used to love my 3 month long summer vacations and although I think it's a bit overkill with that amount of time, I feel like my boys have missed out on those never ending hot summer days.
With vacation coming up I am stocking the freezer with as many breads,rolls,waffles,buns,and cookies as I possibly can. They are both going through the hollow leg syndrome and can eat and eat AND eat! thank goodness the garden is starting to produce because those two are costing me a fortune in groceries!
Here is a wonderful bread to make that requires zero kneading time on your part, makes a fabulous breakfast served along side a big bowl of yogurt and berries, and even makes a great peanut butter and banana grilled sandwich!
Cinnamon Raisin English Muffin Bread
3 cups All-purpose Flour
2 TBS sugar
1-1/2 tsp. Salt
1/4 tsp. Baking Soda
1 TBS Instant Yeast
1 TBS Ground Cinnamon
1 cup Milk
1/4 cup Water
2 TBS Vegetable Oil
1/2 cup Raisins
Cornmeal,for sprinkling in the pan
In a large mixing bowl,whisk together the flour,sugar,salt,baking soda,yeast, and cinnamon.
In a small saucepan,combine the milk,water and oil and heat over low,stirring often until the temp reaches between 115-110 F. Pour the warm liquid over the flour mixture.
Beat on high speed,either by using a hand mixer or stand mixer,for 1 minute. The dough will be very soft and that is ok! Add the raisins and mix until combined.
Lightly grease an 8x4 inch loaf pan and sprinkle the bottom and sides with cornmeal. Scoop the dough into the prepared pan and even out the dough as much as you can. I found that using a rubber spatula lightly sprayed with nonstick spray helps with that.
Cover the dough with a tea towel or with plastic wrap that has been sprayed with nonstick spray and allow to rise in a warm spot until the dough just barely rises over the rim,about 45 minutes.
Meanwhile, pre heat the oven to 375 or 190 celcius. Bake the bread 22-27 minutes,until golden brown and sounds hollow when tapped on the bottom.
Cool completely on wire rack.
Yield: 1 Loaf
Source: Chez CateyLou