|Cinnamon Craisin English Muffin Loaves|
Now, the pressing question for me was...where did I put the recipe? Last week for some unknown reason, I discovered my long misplaced "recipe box". Most of the treasured recipes have been rewritten & enjoyed over and over, again. Some, shared on-line. However, in that box I discovered the recipe that I had not used in so many years. The memories of dough rising in 2 bread pans. Memories of baking bread, also!
King Arthur Unbleached Bread Flour + also Yeast, so I was good to go. Yes, Cornmeal could be sprinkled in the pans that were sprayed with PAM and also sprinkled on top of the dough...but flour would have to do - I had no Cornmeal! Dried Cranberries were not easily available when this recipe was printed by Fleishmann's. I used the Pecan/ Raisin recipe and substituted Craisins for those two listed ingredients and added Cinnamon. I also used 1/2 teaspoon less Salt than the recipe stated. My heavy duty KitchenAid Mixer was ready!
The stiff dough was divided into 2 oval pieces before placing in the PAM sprayed, floured bread pans. A dish towel covered the bread pans, while the dough rose for the 45 minutes. After baking & cooling, the loaves were cut into slices. Definitely some slices were saved for breakfast the next AM! Most of the slices were placed in individual sandwich bags and then Ziploc Freezer Bags - and into our freezer. These slices are really yummy!
Cinnamon Craisin English Muffin Loaf
inspired by Fleishmann's Yeast
Yield: 2 Loaves, cut into slices when cooled
Oven Temperature: 400°F
6 Cups King Arthur Unbleached Bread Flour
2 packages Active Dry Yeast
1 Tablespoon sugar
1 & 1/2 teaspoons Salt
1/4 teaspoon Baking Soda
1/2 teaspoon Cinnamon
1 Cup Craisins
2 Cups Milk - I used 1% Milk.
1/2 Cup Water
Additional 1 teaspoon Flour or Cornmeal
- Spray 2 Bread Pans with PAM.
- Sprinkle with Flour or Cornmeal.
- Place 3 Cups Flour in bowl.
- Add remaining dry ingredients and combine well.
- *Heat Milk + Water until very warm. (120° - 130°F)
- Add heated liquid to dry ingredients.
- Beat well.
- Slowly stir in remaining Flour - 1/2 cup at a time.
- Divide stiff dough into two balls.
- Reshape into 2 ovals and place 1 in each bread pan.
- Sprinkle additional Flour or Cornmeal on top.
- Cover bread pans with clean dish towel.
- **Let rise in a warm place for 45 Minutes.
- Preheat oven to 400°F.
- Stagger pans in oven and bake 25 Minutes at 400°F.
- Remove from pans and cool on wire rack.
- After cooling, cut into slices.
- Store. Freeze extra slices.
**It was a chilly winter day. To give the dough the opportunity to rise, I turned my oven on to 350°F for 5 minutes. Then, turned the oven off. The dough filled pans covered with a dish towel were placed on my stove for 25 Minutes. Before preheating my oven to 400°F to bake the loaves, I repositioned the 2 pans - off the stove and onto my counter near the side of my stove. The dough rose, as expected in 45 minutes!
***The dough is very stiff. When adding the additional 3 cups Flour, it may need to be stirred in by hand. My KitchenAid Mixer worked great.
While the English Muffin Loaves baked, the aroma of yeast filled my home. This definitely brought back memories of baking bread using R2D2 (the name my sons gave to my bread machine)! Time to bring out R2D2! Sweet!