Nothing beats a crunchy, sweet, hot piece of toast in the morning
with your cup of joe or tea.
And why not make it homemade?
So my kids have been getting up early. The baby likes to start her day at 6:00 a.m. {like clock work} and frankly I'm not liking it. I shouldn't complain because she sleeps about 10-11 hours straight each night, but why can't she tag on another hour?
When I think back I used to get up earlier when I worked, but gosh staying home with three little bitties each day sure makes this mama tired. I compare them to Vegas. If you've ever visited Las Vegas do you notice how your eyes are darting each and every way about every 3 seconds? The lights, the music, the never ending people watching?
Sometimes I feel like that is my house. I usually have one singing, one crying and one chatting about something, all the while playing with a LOUD toy. It's like Vegas! {Minus the prostitutes.}
Anyway, where am I going with this?
Well, these early mornings have kind of put me into a routine. Wake up with baby. Feed baby. Make myself some hot tea and have a piece of toast. It just tastes good.
I grew up eating homemade English muffin bread from my mom. It tastes just like a store bought English muffin but better. We always {and still} slather it in butter and homemade strawberry jam. Nothing beats the original. But...I wanted to try another version. A take on the classic cinnamon raisin toast.
Now I can buy a perfectly good cinnamon raisin bread at the store and throw it in the toaster, but you know me, I NEED to try and make it on my own.
And let me tell you it turned out fab. I froze one loaf and sliced another, put it in a baggie and kept it in the fridge for over a week. It is hearty from the whole wheat with just a tad of sweetness from the raisins. Put a pad of butter on it and you're golden!
Whole Wheat Cinnamon Raisin English Muffin Bread
Print this Recipe!
2 pkg. yeast
1 T. sugar
2 t. salt
1/4 t. baking soda
2 T. cinnamon
3 c. all-purpose flour
3 c. whole wheat flour
2 c. milk
1/4 c. honey
1/2 c. water
2 c. raisins
1. In a large bowl combine the first 7 {dry} ingredients.
2. In a glass measuring cup heat together the milk, honey and water in the microwave until very warm.
3. Combine the wet and dry and mix well. Fold in raisins. Pour into two greased muffin loaf pans.
4. Cover with a towel and let the loaves rise for 30-45 minutes in a warm area.
5. Bake both loaves at 400 degrees for 25 minutes.
6. Remove from the oven and let cool. Take out of the pans. Can be wrapped in plastic wrap, then foil and frozen for up to 3 months or eaten right away. Keep wrapped and in the fridge when eating right away.
7. To toast cut the bread into 1/2 inch slices. Toast dark {sometimes running it through twice}. It is a very dense bread and tastes better pretty dark! Spread with butter and jam to eat.
