CINNAMON RAISIN ENGLISH MUFFIN BREAD
5 to 6 cups flour, divided use
1/2 cup raisins
2 pkgs. Fleischmann’s Active Dry Yeast
1 tablespoon sugar
2 teaspoons salt
1 1/2 teaspoons ground cinnamon
1/4 teaspoon baking soda
2 cups milk
1/2 cup water
Cornmeal
In a large bowl combine 3 cups flour, raisins, undissolved yeast, sugar, salt, cinnamon and baking soda; set aside.
Heat liquids till very warm (120-130 degrees F). Gradually add to dry ingredients and beat well.
TO BAKE IN A CONVENTIONAL OVEN:
Grease 2 (9x5-inch) loaf pans; sprinkle with cornmeal.
Stir 3 cups flour into the batter to make a very soft dough. Spoon into pans; sprinkle top with cornmeal. Cover; let rise in a warm place for 45 minutes.
Bake at 400 degrees F for 25 minutes. Remove from pans immediately; cool.
TO BAKE IN A MICROWAVE:
Grease 2 (9x5-inch) loaf dishes; sprinkle with cornmeal.
Stir in 2 cups flour to make a stiff batter. Spoon batter into dishes and sprinkle top with cornmeal. Cover; let rise in a warm place for 45 minutes.
Microwave each loaf at high power 6 1/2 minutes. Surface of loaf will be flat and pale. Allow to rest 5 minutes before removing from dishes.
Source: Recipe booklet: Homemakers Schools Cookbook, 1983 |