The nooks and crannies of English muffins are what make them so wonderful to eat. The bubbles in each English muffin allow for pockets of butter – or jam, peanut butter, Nutella, etc. – to pool in the most delicious way possible. Homemade English muffins are not too difficult to make, but an even easier alternative is to make an English muffin batter bread, which is baked in a loaf pan and requires no kneading at all. This Cinnamon Raisin English Muffin Batter Bread is another no-knead batter bread that is a variation on my original English muffin loaf, sweetened up with cinnamon and raisins. You’ll get a good amount of spice in every bite – and you’ll fill up the kitchen with some delicious aromas while the loaf bakes.
Since this is a batter bread, it can be mixed up in one bowl using no special tools besides a sturdy spoon or spatula. That said, you can use a stand mixer if you have one, but this just illustrates how simple this recipe is! Once the batter is mixed up, simply pour it straight into a grease loaf pan and let it rise before baking.
The dough does contain yeast, but it also contains baking soda. The baking soda helps to create larger air pockets within the bread and give it a texture that is similar to that of the classic muffins. There is just enough of it to help aerate the dough. Most of the rise in this bread comes from the yeast, not the baking soda. Once the loaf is baked, allow it to cool completely before slicing, then use a sharp knife to cut the slices as thick or as thin as you like.
The bread has a lovely cinnamon scent to it that comes out even more when the bread is sliced and toasted. This bread is not particularly sweet on its own, though the raisins lend sweetness to it when you bite into one of them. You can spread it with butter and sprinkle it with cinnamon sugar (my favorite), slather it with jam or turn it into a batch of french toast.
Cinnamon Raisin English Muffin Bread
3/4 cups water, warm (about 110F)
1/4 oz active dry yeast (2 1/2 tsp/1 envelope)
1 tbsp sugar
3 cups all purpose flour, divided
1 tsp salt
1/4 tsp baking soda
1 1/2 tsp ground cinnamon
1/2 cup milk, warm (about 110-110F)
3/4 cup raisins
Grease a 9×5 inch loaf pan with vegetable oil.
In a small bowl, combine water, yeast and sugar. Allow mixture to sit for about 5 minutes, until yeast is foamy.
Transfer yeast mixture to a large bowl and add in 2 cups of flour, salt, baking soda and cinnamon. Stir to combine, then add in milk and stir until fairly smooth. Gradually blend in the remaining flour until the dough comes together and is smooth, about 3-4 minutes. The dough will be batter-like, not stiff or dry. Stir in raisins.
Pour batter into prepared pan and cover with plastic wrap. Allow bread to rise for 45-60 minutes, until doubled in size.
Meanwhile, preheat your oven to 400F.
Bake loaves for 30 minutes, until golden brown. An instant-read thermometer inserted into the bottom of the loaf should read 190-200F.
Turn loaf out of the pan and place it on a wire rack to cool completely before slicing.
Makes 1 loaf.