Cinnamon Raisin English Muffin Bread with Cinnamon Sugar Butter

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Cinnamon Raisin English Muffin Bread — A no-knead, foolproof recipe so you don’t have to buy English muffins anymore! 

overhead view of sliced loaf of english muffin bread

Easy English Muffin Bread Recipe

I used to fear making bread with yeast, worrying that it wouldn’t turn out and that I would just wind up wasting precious time, energy, and ingredients for all nothing.

I’m over my fears now.

If you’ve never made bread before, this cinnamon raisin bread is a great one to start with because there’s no kneading. There’s also no need to first dissolve the yeast in water. Basically, this is a dump-it-in-a-mixing bowl kind of recipe. My favorite kind.

And what emerges from the oven are the best English muffins I’ve ever had in bread, rather than muffin, form. I prefer to make pans of bars, or a big cake, rather than scooping out individual cookies or dolloping out muffin batter. And I prefer to make a loaf of English muffin bread rather than individual muffins. Forming individual muffins sounds like a pain, but I assure you this bread was not.

two slices of cinnamon raisin english muffin bread on white plate

I love English muffins with their pock-marked and dimpled texture and the cratered surface is prime for soaking up warm melted butter, which gets trapped in all those holes and valleys.

I also love cinnamon-raisin bread. My grandmother’s cinnamon-raisin bread was the best I’ve ever eaten, but her recipe died with her. My own mother is not a bread baker and no one will ever know how Grandma made her bread, but I wanted to combine my appreciation of English muffins with my fond memories of cinnamon-raisin bread, and roll it all into one dense, chewy, hearty loaf.

It also happens to be World Bread Day today, a happy yeasty serendipitous twist. Plus, I’ve recently seen Jessica, Rebecca and others on Tasty Kitchen make various versions of homemade English muffins and I had to take the plunge.

sliced loaf of english muffin bread

English muffins don’t really become true English muffins for me unless they’ve been toasted, and I think they’re downright mealy and nearly inedible in their untoasted state. A couple minutes in a toasty box transforms them into magical discs, and although this bread is okay untoasted, it reaches its white carbtastic peak after being toasted and then slathered with cinnamon-sugar butter.

The homemade cinnamon-sugar butter melts and seeps into the porous surface and sinking my teeth into it makes me wonder why I haven’t been baking bread all my life. I won’t be able to ever look at a store-bought English muffin the same way.

Also, the English muffins at my grocery store don’t have raisins in them, and although the raisins may be omitted if you’re not a raisin person, the extra chewiness from their wrinkled texture, the subtle sweetness, and the touch of added moisture that they impart into the bread are welcome additions.

Plus, raisins pair perfectly with cinnamon. I think I ate a cinnamon-raisin bagel every single day for about four years in late high school and early college. I love the cinnamon-raisin combination, especially in bread, but I’m even down with it in a Cinnamon Raisin Bread Smoothie.

partially eaten slice of english muffin bread on white plate in front of sliced bread loaf

I’m also a cinnamon fiend. I usually double the amount of cinnamon in most recipes if I’m using someone else’s, and for the true die hard cinnamon freaks, use more than I indicated; however, cinnamon is worked into this bread in three ways. First, it’s added to the dough. Secondly, I added a sprinkling of cinnamon-sugar to the top of the loaf before baking it, and finally before serving, a healthy smear of the cinnamon-sugar butter, which is amply spiced with cinnamon, goes a long way in boosting the cinnamon intensity.

The cinnamon-sugar butter adds a special touch and comforting quality to the bread. Plus, after sprinkling the top of the bread with cinnamon-sugar before baking, there’s a bit of extra cinnamon-sugar mixture left over and the best use for it is to stir it into half a stick of softened butter, whipping and stirring vigorously so that the butter becomes puffy and whipped, in addition to being sweetly spiced.

I never want plain butter and plain English muffins again. Or store-bought ones.

sliced loaf of Cinnamon Raisin English Muffin Bread

What’s in English Muffin Bread? 

To make this english muffin bread recipe, you’ll need: 

  • Cornmeal
  • All-purpose flour
  • Active dry yeast
  • Granulated sugar
  • Cinnamon
  • Salt
  • Baking soda
  • Warm milk
  • Warm water
  • Raisins
  • Light brown sugar
  • Unsalted butter

Cinnamon Raisin English Muffin Bread dough in pan

How to Make English Muffin Bread

When you’re ready to make the bread, simply combine about half of the flour, the yeast (doesn’t need to be dissolved and can be added in dry and straight from the packet), the sugar, warmed milk and warmed water (heat it in a microwave-safe cup for about one minute; you should be able to stick your finger in it and it should be warm but not burning hot; yeast dies at about 140F so don’t overheat the liquid and kill it), cinnamon, salt, and baking soda in a mixing bowl and let the machine whip it all together for about three minutes.

Then, add the remaining flour and mix until just combined and don’t overmix, stir in the raisins, and your dough-making is done. As easy as making cookie dough, really.

The dough will be sticky and on the gloppy side; this is bread dough not cookie dough. Resist the urge to add more flour as this will make the resulting bread too heavy and too dense. As it is already, this is a dense bread; after all, English muffins aren’t exactly light and fluffy croissants. Plus, homemade bread has a tendency to be denser than commercially-prepared bread, which has lots chemically-laden fluffers and puffers added to make it lighter in general.

unbaked loaf of cinnamon raisin bread in bread pan

Homemade English muffin bread is denser than its store-bought counterparts and adding excess flour will make a density-prone situation head into lead balloon territory.

Remove the dough from the mixing bowl and, without kneading it, place the gooey wad into a sprayed or greased 9-by-5-inch loaf pan, which can optionally be dusted with cornmeal beforehand for increased English muffin authenticity, and then cover the pan with plastic wrap or a dish towel and wait for the yeast to work its magic by allowing the dough to rise in a warm place until it’s doubled in size, about 45 to 60 minutes.

After turning out the dough from the mixer and placing it into the pan to begin the one-hour rise the dough laid low in the pan, only about 2 inches high. About 55 minutes later it had risen to nearly the top of the pan.

I made a mixture of one tablespoon each of brown and granulated sugars, and one half teaspoon of cinnamon, and sprinkled about half the mixture over the top of the loaf before baking.

While it baked, the cinnamon-sugar produced the most lovely crunchy, golden browned top on the bread.

unbaked loaf of english muffin bread topped with cinnamon sugar

The photos don’t show any crunchy topping bits on top because although I thought that my bread had cooled completely, and I wrapped it up in plastic wrap, put it in a gallon-sized Ziplock, and went to bed.

However, the next morning I was ready to photograph the bread and discovered that it hadn’t sufficiently cooled and the trapped residual heat caused the cinnamon-sugar crunchy coating to melt and it turned into a cinnamon-sugar syrup. A very happy accident.

Another tip about bread baking is that unlike cookies, which should be left on baking sheets to cool and firm up a bit before moving them, bread needs to come out of the pan or off the baking sheet and immediately go onto a rack to cool.

Also, bread isn’t considered fully baked until it’s cooled completely and all the trapped steam has been released, which is why you shouldn’t slice into hot bread as it disrupts this stage of the post-oven baking process. Allow the bread to cool completely first, thereby completing the cooking process.

Plus, slicing into hot bread is tricky and you can mash down the whole loaf. However, waiting is easier said than done when you have a scrumptious baked loaf staring at you in the face and the fumes of cinnamon-sugar and bread-baking have been wafting through your house for what seems like an eternity.

slices of english muffin bread piled on top of each other

How to Store English Muffin Bread

Bread will keep for up to 4 days in an airtight container or in a ziptop food storage bag at room temperature. Extra butter will keep in an airtight container in the refrigerator for up to 2 months.

Can I Omit the Raisins? 

Yes, you’re welcome to omit the raisins if you’d rather make plain english muffin bread. 

partially eaten slice of english muffin bread on white plat with knife and fork

Tips for Making English Muffin Bread

If your house is cold when the dough needs to rise, a little tip to create a warm environment is to turn on your oven for one minute as if you were going to bake something at 400F.

Just begin the preheating process for one quick minute, and shut the oven off. Very quickly open the oven door so that the hot air doesn’t escape, slide the loaf pan in, close the door, and voila, a toasty environment for rising.

Just double-check to make sure that you shut your oven off. I hesitate to even write this because I worry someone will get confused and allow their oven to reach 400F. No, don’t do that. One minute on is all you need and shut the oven off because in that one minute, your oven will probably get up to 90F or so, a nice and toasty environment for your bread to rise in, accomplished in one minute.

Cinnamon Raisin English Muffin Bread with Cinnamon Sugar Butter

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Yield: 11

Cinnamon Raisin English Muffin Bread with Cinnamon Sugar Butter

Cinnamon Raisin English Muffin Bread with Cinnamon Sugar Butter

A no-knead, foolproof english muffin bread recipe so you don't have to buy English muffins anymore! Top with cinnamon sugar butter for an extra treat! 

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Ingredients

For the Bread

  • 2 tablespoons cornmeal, optional
  • 2 1/2 cups all-purpose flour, divided
  • 2 1/4 teaspoons active dry yeast (one 1/4-ounce packet, I recommend Platinum Red Star Yeast
  • 1/4 cup granulated sugar
  • 2+ teaspoons cinnamon
  • 1/2 teaspoon salt, optional
  • 1/8 teaspoon baking soda
  • 1 cup milk, warmed to 120°F to 130°F
  • 1/4 cup water, warmed to 120°F to 130°F
  • 1/2 cup raisins

Cinnamon-Sugar Topping & Cinnamon-Sugar Butter

  • 1 tablespoon light brown sugar, packed
  • 1 tablespoon granulated sugar
  • 1/2 teaspoon cinnamon
  • 1/4 cup (1/2 of one stick) unsalted butter, softenend

Instructions

For the Bread:

  1. Spray a 9-by-5-inch loaf pan with floured cooking spray or grease and flour the pan. Optionally, add corn meal to the pan, shaking it around so cornmeal sticks to the sides and base of the pan, discard excess; set pan aside.
  2. To the bowl of a stand mixer fitted with the paddle attachment, add 1 1/2 cups flour, yeast (not necessary to dissolve it first; just add it in dry), 1/4 cup granulated sugar, 2 teaspoons cinnamon, salt, baking soda, milk, water and beat on low speed for 30 seconds.
  3. Then beat on medium-high speed for 3 minutes.
  4. Add the remaining 1 cup flour and beat until just incorporated, about 30 seconds; do not overmix. Batter will be gooey and sticky.
  5. Sprinkle in raisins and turn dough out into prepared pan without kneading it, leveling it in the pan as much as possible with your hands or a spatula.
  6. Cover pan with plastic wrap or a dish towel and allow dough to rise in a warm place for 45 to 60 minutes, or until it has doubled in volume.
  7. In the last 15 minutes of rising, preheat oven to 375F.
  8. Make the cinnamon-sugar mixture, for both sprinkling over the top of the bread and for the butter. Combine 1 tablespoon brown sugar, 1 tablespoon granulated sugar, and 1/2 teaspoon cinnamon in a small bowl and stir to combine. Before baking the bread, sprinkle a scant 1 tablespoon over the top of the loaf. Reseve the rest for the flavored butter.
  9. Bake loaf for 28 to 32 minutes, or until golden and set; some say tapping on the loaf should produce a hollow sound. Immediately remove bread from loaf pan and place on a rack to cool completely before slicing and serving. Bread may be served untoasted but toasting it is highly recommended.

For the Cinnamon-Sugar Butter:

  1. Combine the remainder of the cinnamon-sugar mixture with the butter, stirring with a whipping motion until incorporated and fluffy.

Notes

  • To warm the milk and water, I poured them into a glass measuring cup and heated in the microwave for 1 minute on high power. I could comfortably stick my finger in the liquid after 1 minute; it was warm but not hot. If you don't have a thermometer this method will likely work. If you can't stick your finger in it, it's too hot; you will kill the yeast over ~140F
  • Bread will keep for up to 4 days in an airtight container or in a ziptop food storage bag at room temperature. Extra butter will keep in an airtight container in the refrigerator for up to 2 months.
  • Note that if bread has not sufficiently cooled before wrapping, the cinnamon-sugar crunchy topping will melt from the trapped residual heat, creating a cinnamon-sugar syrup. I wrapped the loaf before bed and while it was about 90% cooled, the next morning the crunchy topping had turned into a syrup, a happy accident.
  • Inspired by Taste of Home and King Arthur Flour.

Nutrition Information:

Yield:

11

Serving Size:

1

Amount Per Serving: Calories: 172Total Fat: 1gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 2mgSodium: 126mgCarbohydrates: 37gFiber: 1gSugar: 11gProtein: 4g

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About the Author

Welcome to AverieCooks! Here you’ll find fast and easy recipes that taste amazing and are geared for real life. Nothing fussy or complicated, just awesome tasting dishes everyone loves!

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Please note: I have only made the recipe as written, and cannot give advice or predict what will happen if you change something. If you have a question regarding changing, altering, or making substitutions to the recipe, please check out the FAQ page for more info.

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Comments

  1. Thanks for this great recipe. I used 1/2 wheat and 1/2 AP flour, 1/4 tsp of baking soda, a tad more cinnamon and almost a cup of raisins (cause you just can’t have too many raisins) mixed into the reserved flour to help keep the raisins from sinking to the bottom. It was absolutely awesome. So much better than store bought cinnamon raisin English muffins! Thank you!!!

    Rating: 5
    1. Thanks for the 5 star review and you loved these and find them better than store boughts (me too)! And I also love raisins but not everyone does and boy, do I hear about them from readers sometimes. Haha!

  2. I’ve been baking bread for 65 years and this is one of the quickest and easiest yeast recipes I’ve ever tried.   Mix, rise and bake in about 2 1/2 hours. It makes amazing  toast even without the added sugar topping. My British friends claim it’s just like the Sainsbury’s fruit loaf they enjoyed in England.I’ve made this several times using a mixture of dark and golden raisins and with golden raisins alone. I made it once with the topping and omitted it the last few times because Brits don’t like things as sweet as we Americans do and I didn’t need more sugar.

    Rating: 5
    1. Thanks for the 5 star review and glad that after 65 years of bread baking this is one of the easiest yeast recipes you’ve ever made, that’s great praise and thank you!

  3. I did make the second loaf of bread. Two things I forgot to say with the first message.
    First – I plumped the craisins in the microwave with a bit of water. I then used that craisin water when it cooled down in the recipe instead of the plain water. I folded the craisins in the batter just before I added it to the loaf pan so the craisins do not fall apart. Secondly – I still have a bit of eggnog left over so I will freeze it until I make the next loaf. I may toss some chopped apple the next time. Great recipe! Thank you!

  4. I made this yesterday. I am going to send it untoasted to my husband at “deer camp”. He will get up early – 2ish- grab a cuppa and a slice or two of this bread and then he will run out the door. He tested it last night and was very happy. I substituted eggnog for the milk and plumped crasins for the raisins- I couldn’t find the raisins. I think I will make another loaf today while I still have unused eggnog. I will stick the slices individually wrapped in the freezer. Thanks for the recipe.

    1. Sounds like the best use of eggnog ever! So glad you guys are enjoying this recipe and glad it’s coming in handy!

  5. This is soo amazing, doubling this time! Might do a test version in the bread machine and save the topping as a spread. Thanks for helping make mornings sunny. ☀️

    1. Thanks for trying this and glad you loved it enough to want to double it next time! Hope the bread machine trial goes well if you test it!

  6. Hi!

    This looks amazing! I can’t wait to try it. Question, any other type of flour you recommend as a substitute. I plan on trying this with Oat Flour but wanted to get your input first!

    Look forward to your response,

    Andrea

    1. I don’t recommend changing a thing. Oat flour has very little gluten and the bread will not rise properly.

  7. Can you use soy milk/almond milk/coconut milk instead of cows milk? I have a friend whose daughter has a severe lactose allergy so I was curious if it could be subbed out. Thanks!!

    1. Although I haven’t tried it with any of the milks you listed, I’m sure it would be fine. LMK how it goes!

  8. I came across your recipe on Pinterest and as an English muffin liver, I can’t wait to try it. Unfortunately, I don’t have a stand mixer. :( I would have loved to have one before the holiday season, but we’re on a one income budget and the kiddos come first. Soooo, can you mix the dough with a hand mixer and get the same results? Thanks.

    Kim

    1. Just put everything in a very large mixing bowl, mix it together with a wooden spoon or use your hands if need be. You will be worse off with a hand mixer. The beauty of this bread is that it’s almost no-knead so not having a stand mixer isn’t a huge deal here. LMK how it goes!

      1. Omg!!! It came out fantastic!! After cutting into it , I could hardly wait for the toaster to do its magic before spreading the heavenly cinnamon sugar butter. After biting into it, I have declared myself a Baker for the day! Honestly, this is the best bread I’ve ever baked!! My family is gonna go nuts for this one! Thanks for sharing this heavenly bread!

      2. Thrilled that it came out so well for you and that it’s the best bread you’ve ever baked! Hope your family enjoys it and now you know you have a great recipe in your repertoire and that’s wonderful!

  9. I must be doing something wrong, as mine is liquid. I couldn’t mix on medium-high for 3 minutes because it splattered everywhere, and when I added the other cup of flour and mixed for 30 seconds, it is more like a thick shake than bread dough.

    1. Hmmm, I have never heard of that before. The dough is wet but not THAT wet. Are you absolutely sure you measured correctly? If you are, and your dough is THAT wet, I would add 1/4 to 3/4 c more flour, until it firms up some. Mind you, it’s a LOOSE dough, but it’s not milkshake consistency. What you’re describing sounds like…muffin batter or banana bread batter. Not that loose! But looser than your avg yeast dough.

      1. Yep, I’m pretty sure we measured correctly. I was supervising my daughter/assisting my daughter (who is 6), so trying to make sure she learns correctly :) I will try adding flour bit by bit and see what happens. I will let you know!

      2. UGH! Total rookie mistake. Misread the amount of water. Well, in for a pound, I guess! We will see what we end up with :D

      3. Ok – thanks for LMK it was you, not me :) I have made this tons of times and readers ALWAYS have luck with this bread. So was a little worried but thought it must have been on your end – glad I am not losing my mind! LOL It’s b/c you’re baking with a 6 yr old. When I bake with mine (she’s also 6) I make mistakes I would NEVER make if I was alone!

  10. I just made this bread, and it turned out awesome! I cut into it and all the little nooks and crannies started screaming for butter!! Thanks for the easy and delicious recipe.

    1. So glad you tried it and “the little nooks and crannies started screaming for butter!!” is EXACTLY how I feel about this bread, too :) Thanks for trying this one! I

    1. In this recipe/application, I’m sure that instant will be just fine rather than active. LMK if you try the recipe!

  11. Just made smells amazing mine was alot more raised than yours hope its still good… Btw the english do have english muffins they are just called breakfast muffins

  12. Hi Averie- thanks so much for all your recipes. I’ve made a bunch of them and they have all been delicious! I’m currently making this bread right now and so far, it’s rising (I failed at your Outback bread 3x before giving up and making this one). I actually went out and bought some Red Star Platinum thinking that my yeast was old before it FINALLY dawned on me that perhaps my oven was too warm for the dough to rise. My house smells so delicious right now so I’m hopeful that this one turns out! Thanks again :)

    1. “before it FINALLY dawned on me that perhaps my oven was too warm for the dough to rise.” <--- okay your oven should not even be on! If you are using your oven to create a nice, toasty environment, you want to power your oven on for ONE MINUTE and ONE MINUTE ONLY. Shut it off!! Tuck the pan in, close the door. This creates a warm place for maybe a half hour, better than cold fall air at least. But the oven shouldnt actually be on. Basically you want a cozy place for bread to rise, like 85F. Most people don't keep their house that warm but any warmer than that and it's a bit too warm and can even kill the yeast. Colder than about 70F and it takes ages for things to rise. Yeast can be fickle. If you failed 3x there was a definite issue with temperature; either the water you were dissolving the yeast in OR the rising temps. Something was off...or of course, the yeast could have been bad. But I bet it was a temperature issue. Glad that this one is working!

  13. I am no bread expert, but I followed your directions to a T, and this came out wonderful! I had no idea English Muffins could be made into bread form, but this recipe opened my eyes. What makes it even better is the cinnamon-raisin-ness.. Like you, in my opinion, the more cinnamon, the better.
    Fantastic recipe! Will make again.

    1. To my knowledge, you’re the first person who’s made this..or at least told me about it and I am so glad it was a success! The cinnamon adds such a nice touch, I agree. The more the merrier when it comes to cinnamon for me :)

  14. This looks amazing! I can’t wait to try it. I’m a Cinnamon and Raisin kinda girl too :)

  15. I’m loving all the bread recipes that are popping up for National Bread Day–I am definitely a slather-on-the-cinnamon kind of gal, and my recent obsession has been very cinnamon-y indeed pull-apart breads. This recipe looks fun too!

  16. That bread looks perfect! Impressive!!!

    I love cinnamon raisin bread, and have worked with yeast quite a bit, but haven’t ever made my own cinnamon raisin bread.

    1. Well and this isn’t really cinn-raisin bread per se, it’s definitely more English muffin bread which is it’s own little thing. I’m assuming they have Eng muffins in Canada? One of my London readers had never had one or known what they were. I remember some of your older mentions about bread. I need to go read your archives!

  17. Amazing, Averie! I could seriously eat this entire loaf alone! I have a bit of an aversion to yeast but I’m totally willing to get past that and make this!

  18. You really are the bread and cake-making gal! WOW, I‘m truly impressed. I have wanted to make English muffins for some time and I love the loaf idea even better, much easier!

    OK, so we are LOVING the Bundt bread. It’s so moist and with the chocolate gnache, it’s transformed into dessert. It’s bread for a chocoholic. Super yummy bread! I’m sad that it’s almost gone ☹ Guess I will just have to bake a new batch or that yummy chocolate cake of yours!
    Xoxo,
    Jackie

    1. That isn’t bundt bread…that’s a CAKE :) But the name-game of calling it bread makes it sound better, right? :) I am soooo happy that you made it and that you love it!

      And if you’re ever tempted to make yeast-bread, this is a great one to start with…pretty much foolproof!

      And if you do make that cake, the nice thing about it is that it doesn’t make tons, just a 9×9 pan which is nice.

  19. Congrats on baking bread! I never really understood what was so scary about it. Plus, the occasional flops are worth it because you’re making homemade bread!

  20. I have always wanted to make English Muffin Bread! Your loos fantastic! I think maybe Monday I should make this! I love it!!

  21. Growing up, we would come home from school and pop english muffins in the toaster, drench them with butter and eat stacks of them before we got into our homework. I agree that they are worthless when they are out of the bag, but toasted? Just like you said “transformed into magical discs!”

    I love the attention to detail you gave to this post. Thank you for that. All three of my guys absolutely love english muffin toast and english muffins toasted! Will absolutely have to give this one a whirl. YUM! :-)

    1. Well it was one of those posts that I figured I BETTER be as specific, clear, and articulate as possible since I will otherwise hear about it from my readers who write in with questions or issues. Better to head that off at the pass proactively with clear writing :)

      Please LMK how this one goes for you! I can’t wait to hear about it if you try them!

  22. This bread looks wonderful and easier, thanks! I haven’t made bread in a long time and didn’t have much luck with yeast when I tried, but I’d like to get back into it.

    1. and being that it was just a tiny bit of milk, I have a feeling almond milk would work just fine and you’d be all set with them vegan. I have a feeling it’s not actually the true dairy protein that is really altering much; more so the mouthfeel and texture of milk (or nut milk) than just having plain old water.

  23. Happy World Bread Day! Your loaf looks fantastic. I’ve made plain English muffin bread before numerous times because it’s so quick and easy to throw together, but the addition of raisins and spice is inspired. Such a smart idea to dress it up a bit!

  24. I’m so glad you made bread and it turned out so well! I have to admit I can’t wait for it to cool all the way. Life’s too short not to eat bread warm from the oven! Bread freezes perfectly. I thaw it wrapped in parchment in a 350 ovem and it comes out tasting freshly baked.

    1. My grandma used to freeze all her bread and as a kid, I really didn’t pay much attn to how it un-froze and how it was; but that’s good to know it freezes like a charm!

  25. Raisins AND english muffins are both my cup of tea, so you can imagine my excitement to see that THIS is the first kind of yeasted bread on Averie Cooks! Anyway I can, I will throw raisins into a recipe. Bonus points if there’s cinnamon involved. You know how I feel about “plain” foods, so I’m loving the cinnamon and raisin and toastiness here!

    I cannot believe that THIS beautiful bread is your first hack at a yeasted bread recipe. The photos are gorgeous Averie, so crisp and clear. Glad to see that overhead shot on top row FG girl!

    My baking fear are cinnamon/sweet rolls. I’m dying to make several varieties but I’m just too afraid! I hope to make them this weekend or next. THANK YOU FOR THE CONFIDENCE BOOST.

    1. I made a cinn-swirl bread yesterday that is so rich it could almost be cinn rolls but I messed up with the yeast and it didnt rise quite like I wanted it to and I ended up with more cinn rolls than cinn bread, higher than rolls, not as tall as bread, but it’s been an amazing ‘mistake’ to eat :) That’s the thing, even the mistakes are delicious. But you can’t blog about them….soooo….will be re-doing that in a week or two. I dont need two back to back loaves of the stuff!

      The overhead is with my 50 mm f/1.2
      I could have made it sharper but FG wants that blown out look and I could have tightened it up even more and made it a little darker for more tack-tack-sharp clarity but they like ’em light ‘n bright! :)

  26. I just made mini loaves of english muffin bread for co-workers. I love your recipe, so easy! Love the idea of just dumping everything in, it makes it so much easier and stress free!

    1. You made MINI loaves
      for COWORKERS

      You are a freakin’ SAINT! OMG you must be the office hero! :)

  27. It took me a while to not be so intimidated by bread making, now I love it. This bread looks really gorgeous, perfect for breakfast.

    1. And if you have any hot tips there Domestic Goddess/ Beer Queen (cannot believe it took me like….6 mos to figure out you had TWO blogs…lol)..I am all ears!

  28. Never too much cinnamon for me! This looks amazing – it’s just about bread-baking weather here in Pittsburgh, too!

  29. I’ve been seeing an english muffin bread floating around pinterest, but your version is insane! I love that you added cinnamon and raisins!

    And congrats on getting over your fear of yeast. I love baking with it. It’s like a science experiment. :)

    1. Girl your brioche is just…stunning. And I’d like to drink the pastry cream with a straw :) I can’t wait til I can get to the place with bread where Im at with cookies and cakes, lots of ad-libbing & science experimentation. Yesterday I made the BEST tasting bread, it just didn’t quite rise high enough. So ticked b/c I can’t take pics of it. But the taste is great. So have to try to figure out where I think I went wrong – I think my water was too cool that I dissolved the yeast in, and that set off the cascade of errors. But it’s been so much fun, even the ‘mistakes’!

  30. Just beautiful, as always… and I bet your house STILL smells good from the baking. Loaf breads are pretty much my favorite thing to bake – it’s just so satisfying to turn out a lovely loaf of goodness! Another great post, A.!!

    1. And yesterday I made the BEST tasting & smelling bread, it just didn’t quite rise high enough. So ticked b/c I can’t take pics of it. But the taste is great. So have to try to figure out where I think I went wrong – I think my water was too cool that I dissolved the yeast in, and that set off the cascade of errors. But it’s been so much fun, even the ‘mistakes’ and yes my house has been smelling like a bakery the past 10 days or so :)

  31. I love English Muffins and the cinnamon butter makes it perfect. I made up yet another batch of your peanut butter last night. I bet that would be wonderful melted on top of a warm slice of this as well…What a special gift a loaf would make for someone special too :)

  32. I love English Muffins and the cinnamon butter makes it perfect. I made up yet another batch of your peanut butter last night. I bet that would be wonderful melted on top of a warm slice of this as well…

    1. Been seeing all your Influence Conference pics all over on various sites and looks like your week/weekend was a great one…so happy for you :)

  33. Averie, what a lovely bread! i do make homemade yeast breads all the time. There’s nothing better than a slice of fresh bread and a cup of tea (or coffee)! Most of the breads are savory,, but from time to time I’ll make a sweet one too. I posted some news on my blog, and my comments here won’t be that regular for some time. I hope you’ll understand. :)

    1. Well congrats on your move and your job. WOW!!!! That happened out of no where kind of! Here you thought it was going to be your hub’s job to take you out of AR but instead it’s your job. Major congrats and your sweet comments will be missed but you are moving on big things right now. HAVE FUN getting settled in with your whole new…life!!! :)

      1. I know, we hardly made it back from Kansas City, and next morning they called me with the job offer. I didn’t know even how to react myself it was so sudden… The fun part is that I got the same job I did before we moved to the South, in the same office… :) It’ll be a little hard for us though because husband has still a few months left before he graduates from a residency. But then I think of my friend, who lived away from her family for 11 years, and it makes me think that a few months will fly pretty quick… I hope… :) Kids, blog, friends should keep me busy.. Oh, yes, and a job too… :)

  34. Averie I’m a new reader, your photography is beautiful! I’m in love with your wooden table, is it your kitchen table or another piece of furniture that you use for food photos? I have an old farm-style table in my kitchen and I would never ever trade it for another table, it just”feels” right when the whole family is gathered there for a meal.

    1. There’s two things going on

      First is a wood board on top of a table
      http://www.loveveggiesandyoga.com/2012/08/weekend-things.html

      Then there’s a table
      http://www.loveveggiesandyoga.com/2012/04/thursday-things-25.html

      Both are antiques and very carefully selected :) I wouldn’t actually eat on either. They are just my photography setup/station. I rotate the surfaces on top the old table, which also has a great surface on it’s own, but change up the wood boards or metal or cloth that I put on top of it.

      1. Stalk ebay is the best I cay say and be prepared to pay thru the nose once you decide on a piece. Like wayyy more than you would ever imagine but if you’re really into your photography, then it pays off and is worth it :) I have lost so many things in the last 3 mins of auctions so just fyi you have to really big high, like, ridic high to win your perfect piece, which is what I did for this one.

  35. Happy World Bread day to you! I love English Muffin bread. It makes me think of having grilled cheese sandwiches at my gma’s as a kid (what she always used–regular bread was never the same after that!). Love the cinnamon-raisin twist here. I’m a cinnamon fiend too :-)

    Here’s a recipe for Rosemary Olive Oil Bread that’s a cinch, whether you are a bread pro or bread novice. Bonus: It makes your house smell AMAZING while it bakes. Enjoy!
    http://www.thelawstudentswife.com/2012/10/rosemary-olive-oil-bread.html

    1. Your recipe looks awesome and I bet a grilled cheese on Eng Muff bread at Gma’s house was just about the best thing ever!

  36. This looks terrific. I love that the yeast doesn’t need to be dissolved. In the rhetorical words of Barefoot Contessa, how easy is that?!

    1. Omg I was JUST watching her on my DVR last night before bed. How easy is that? I bet Jeffrey will love it :) (I love that she cooks as if she’s feeding 20 when it’s just her and her hubs … Lol)

  37. I am always happy to see a fellow baker get over their fear of yeast. That means they joined the breadmakers club :) I LOVE homemade yeast breads of any kind. This version of English muffin one looks scrumptious! Add the cinnamon butter and it’s a real treat! Great job, Averie!

    1. I need to start paying more attention to your older bread recipes now. If you have any that come recommended, LMK!

  38. I used to fear yeast too! Once you work with it, you realize how awesome and easy it can really be! This bread reminds me of my childhood. mmm

  39. You make it look so easy! I’m totally scared of yeast baking :)

    I do LOVE cinnamon raisin bread though and eat it a few mornings a week. Just maybe, you’ll tempt me to trying to make my own!

    1. Of all the cinn-raisin breads out there, this one is really easy b/c it’s no-knead and just really set up for success. I have tried my hand at a few other cinn-raisin breads that I haven’t blogged about yet but this one is the easiest!

  40. Cinnamon sugar butter.. seriously, I don’t even need the bread to eat that! But who can resist English muffin BREAD?! That’s super cool–and looks deeeelicious.

  41. An English muffin in bread form is sheer genius! I have a love-hate relation ship with yeast but I’d be willing to hand over the olive branch if we could work together to make this kind of magic. Also, I plan on using the wonderful term “carbtastic,” frequently and with reckless abandon. :D

    1. Glad you like my vocabulary choices and if you have any yeast-based recipes you like, LMK! Sounds like you’ve had some successes…and otherwise :) when working with it. I have, too….Lol

  42. I have a soft spot for cinnamon raisin anything b/c my dad had (well, still has) an obsession with the Pepperidge Farm cinnamon raisin swirl bread and it reminds me of breakfasts on school days growing up. Every time I’m in the bread aisle it takes all my might to not throw a bag of that hfcs laden stuff in the cart ;)

    1. And not only the ingredients, but I’m cheap and some of that storebought cinn-raisin bread, even for brands that you wouldn’t expect to be ‘deluxe’ are like $4.99 or $5.99 for a tiny what I’d almost call half-loaf!

  43. this is your first time making bread? oh i am so looking fwd to you dipping your entire feet into the baking bread pond! this so beautiful. i adore cinnamon raisin bread and english muffins. i will say that i enjoy kneading bread, there’s something very therapeutic about it. while i can understand your disinclination to make individual portions (anything to keep things easy/simple and less dishes to wash!) i do like the smaller portions to make for easy divvying for lunch & breakfasts.

    1. I’ve since made more breads and some have worked, some haven’t, but the ones that haven’t given me quite the exact results I’ve wanted visually, still taste amazing! It’s trial and error and I’m finding that I prefer hand-kneading to my mixer. I find it therapeutic, too! Well, I say that now, anyway :)

  44. Cinnamon raisin bread always reminds of childhood. Thanks for all the tips too with the dough. It can be so easy to want to add more flour or liquid. I need to pull out my bread machine and make some bread again!

  45. Who could wait to slice into that bread?! That’s always the hardest part, anticipating the readiness of a baked good! I also agree with the bread baking fear, it just seems so intimidating..mix, knead, rest, knead, blah blah!

    1. Part of the intimidation, too, is that recipes written with yeast can seem so long and I just want to glaze over all those steps. Once you realize it’s just steps, and waiting, rising, repeat…it’s not that bad!

  46. I couldn’t agree more about English Muffins – they are inedible unless toasted. And the more pockets, the better. Biting into little pools of butter…..ahhhhh. Adding cinnamon and sugar to the butter is like cutting out the middle man. Awesome.

    I don’t make bread anymore (GF bread sucks, plain and simple), but when I did, I always always cut into it instantly and inevitably burned my mouth. There is nothing in the world that tastes as good as bread, fresh from the oven. It’s just flour, water, yeast, and salt, but something magical happens in the oven, I swear. And you’re telling me I can’t do this?!!? Pshaw. ;)

    1. Commercially-prepared GF bread is just…not great. And I imagine that if huge manufacturers still struggle with making really good GF bread, then the home baker is just kind of doomed. Wheat gluten is magical for bread. There is just no way around it. In almost everything else, you can get around it and substitute but as you said, when it’s just water, flour, yeast, pinch of sugar/salt, and you’re cutting out one major ingredient’s properties…it’s gonna be hard times to replace it. Gah!

  47. Good for you for conquering your fears! Wow, I’ve only done a couple of things with yeast and they didn’t look THIS beautiful!

      1. Your breads look amazing and I am going to send this to my GF friend who loves zucchini!!! Thanks Leanne!

  48. I’m highly impressed Averie. I tried making bread once and came out with a dense brick as you’ve explained… yes it tasted great but it scared me away from trying again. Your fam must love your job :)

    1. Girl I make so much food and some days, like any job, I have great success. And some days, my projects do not go as planned and I try, try, try again. And in the process, nothing is generally inedible but it’s not photograph-able or what I would choose to tell people to make so yea, we have leftovers :) The density thing – I have made plenty of bricks in trialing bread so far but it’s all a learning curve!

  49. This is a great recipe!! I have made a no-knead loaf before and love them as yet another time saver (and they are less messy). My Wms-Sonoma book has a good rosemary (no knead) recipe. I always let my dough rise in a slightly warm oven too-especially in the colder months. I love a yeast based loaf of cornbread (also out of that book), but it is a little more labor intensive so I have only made it a handful of times.

    1. I just ordered a bread making book on amazon yesterday and now that I know your W-S book is really a good one, the next time I’m in the store, I will peek at it and see if I should get it! :)

  50. Ironically, I don’t really know what an English muffin is but I sure do like the sound of this bread! I bet it made your whole kitchen smell amazing.

    1. The smell was fabulous and wow, I guess English muffins must be an American thing….since they’re clearly not English. Go figure!