Cinnamon Raisin Honey Wheat English Muffin Bread
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 12
- 1 1/2 tsp salt
- 1/4 tsp baking soda
- 1 c whole wheat flour
- 1 1/2 tsp cinnamon
- 1/4 c honey
- 1 1/2 c bread flour
- 1 pkg (2 1/4 tsp) instant rise yeast (i used red sta
- 1 c milk warmed to 120 degrees
- 1/2 c raisins
- Carbohydrate 34.9206245798576 g
- Cholesterol 10.1677083333333 mg
- Fat 4.49452592161693 g
- Fiber 2.28625289325462 g
- Protein 4.79064417628662 g
- Saturated Fat 2.53072200896 g
- Serving Size 1 1 Serving (52g)
- Sodium 29.1986933802452 mg
- Sugar 32.634371686603 g
- Trans Fat 0.489829332670669 g
- Calories 195 calories
Lightly spray a 9x5 inch loaf pan with non-stick cooking spray. Sprinkle and coat bottom and sides of loaf pan with cornmeal.In the bowl of a stand mixer, combine flours, cinnamon, salt, baking soda, and yeast.With mixer on low, slowly add in warmed milk and honey. Increase speed to medium, and beat until dough forms and pulls away from sides of bowl. Slowly beat in raisins.Spread dough into prepared loaf pan. Cover with a clean towel and allow to rise in a warm, draft-free spot for an hour, or until doubled in size. (Since it's winter, this could take up to 1½-2 hours, depending on how warm your house is.)Preheat oven to 400. Bake for 25 minutes or until golden brown. Allow bread to cool in pan for 10 minutes before removing to a wire rack to cool completely.
