The best way to start learning bread making! This easy cinnamon English muffin bread is wonderfully toastable, and filled with cinnamon flavor.
Bread baking does not have to be intimidating. If you’re new to the practice, or nervous to begin, this easy cinnamon English muffin bread is the perfect place to start, because it requires no kneading, and minimal prep. The dough for two loaves comes together in only ten minutes!
With the recent shutdown of school, work, all social activities and more, everyone is hunkering down and waiting to see how bad things get with this Coronavirus outbreak. The other side of the panic is with kids in our tri-county area are out of school for six weeks, parents are trying to figure out what to do with them! This cinnamon English muffin bread is a fabulous activity to introduce your kids to baking, practicing fractions and math, home economics, and science! It’s four subjects in one!
But I am most excited about this recipe because of who created it. I have known Rebecca Lindamood of Foodie with Family for years. Her vibrant personality, sense of humor, and love all all things homesteading and canning made us fast friends. Plus, SHE HAS CHICKENS. It was destiny.
Ready, Set, DOUGH! is Rebecca’s second cookbook, and I was pleased to be able to share a recipe from her debut cookbook Not Your Mama’s Canning, in this smoky roasted salsa which is heaven in a jar. Her talents know no bounds, and if you’re a novice canner or bread baker, both of her books are wonderful resources to start your journey.
Emmett was first to dive into the cinnamon bits used in this recipe. You can find cinnamon baking bits in most baking aisles of grocery stores. But if you can’t, I highly recommend the cinnamon sweet bits from King Arthur Flour.
I do so hope that you enjoy this recipe and will make it again and again. And since it makes two loaves, eat one and freeze one, or in these times of uncertainty, give one to someone in need.
Easy Cinnamon English Muffin Bread
- 5 1/4 cups All Purpose Flour
- 2 3/4 cups Warm Water (Between 95-105 Degrees)
- 1 cup Cinnamon Baking Bits (See notes in post)
- 1 Tbsp Kosher Salt
- 1 Tbsp + 1 1/2 tsp White Sugar
- 1 Tbsp + 1 1/4 tsp Active Dry or Instant Yeast (I just used one packet)
- Non Stick Spray
- 1/3 cup Melted Unsalted Butter
In a large mixing bowl, stir together the flour, water, cinnamon bits, salt, sugar, and yeast with a sturdy spoon or dough whisk until the mixture is evenly moist with no dry pockets. The dough will be shaggy and very sticky. Spray a piece of plastic wrap with nonstick cooking spray and lay it loosely over the mixing bowl. Place the bowl in a warm, draft-free place until the dough looks puffy and bubbly, and has risen to about double its original size, about an hour.
While the dough rises, spray two loaf pans with nonstick cooking spray and sprinkle in a fistful of cornmeal. Tilt the pans, tapping gently, until the cornmeal coats the sides and bottoms of the pans, tapping out any excess cornmeal.
Use oil or nonstick cooking spray to generously grease your hands, and divide the dough between the two prepared pans. The pans should be no more than halfway full. If needed, prepare one more loaf pan to hold any excess dough.
Cover the pans loosely with oiled plastic wrap and let the dough rise in a warm, draft-free place until it is once again bubbly and puffy looking and just peeking above the edges of the pans, about 30 minutes. While the dough is rising, preheat the oven to 350°F (177°C).
Place the pans on the center rack in the oven and bake for 30 minutes. After 30 minutes, brush the surface of the bread generously with about half of the melted butter, then return the pans to the oven and bake 10 more minutes.
Immediately turn the loaves onto a cooling rack and brush all of the surfaces generously with the remaining melted butter. Cool completely before slicing or the texture will be compromised. (Seriously, it’s hard to resist, but be patient.)
Cinnamon English Muffin Bread from Ready, Set, Dough! by Rebecca Lindamood
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