Cinnamon Raisin English Muffin Toast
Prep time: 
Cook time: 
Total time: 
Serves: 36!
  • 11½ cups all purpose flour
  • 2 tablespoons + ¾ teaspoon active dry yeast (3 packages)
  • 2 tablespoons kosher salt
  • 2 tablespoons granulated sugar
  • 5½ cups warm water
  • 1½ cup raisins
  • nonstick cooking spray
  • ¼ cup cornmeal (for coating the pans)
  • 1 cup packed light brown sugar
  • 2 teaspoons cinnamon
  • ½ cup cold butter, cut into small pieces
  • 3 tablespoons butter
  1. In a very large mixing bowl whisk together the flour, yeast, salt, and granulated sugar. Stir in the warm water until combined- it will be a shaggy dough and will require some arm muscles to stir!!). Stir in the raisins.
  2. Spray a piece of plastic wrap with nonstick cooking spray and cover the dough with it. Let it rise in a warm place for about an hour.
  3. While the bread rises prepare the pans. Spray 3 loaf pans (I used both 8 X 4 and 9X5 with this recipe. The larger pans will probably work better because my loaves rose A LOT but if all you have are smaller pans you will be just fine) with the nonstick cooking spray. Toss a little of the cornmeal into each of the pans and shake to coat the bottom and sides (like when you flour a cake pan).
  4. Now make the streusel by combining the brown sugar and the cinnamon. Add the butter pieces and smash everything together with the back of a fork (or your fingers- I like to get all hands on).
  5. When the dough has risen, preheat the oven to 350. Spray your hands with cooking spray and divide the dough into 6 kinda equal parts.
  6. Place one part into the bottom of each prepared loaf pan and stretch it a little to fit.
  7. Sprinkle ¼ of the streusel on top of the dough in the pan. Save the remaining ¼.
  8. Place the last 3 parts dough on top of the streusel in each pan.
  9. Divide the remaining streusel between the 3 loaves, sprinkling it on top of each (my hands were COVERED with cinnamon sugar at this point and I sort of worked it all over the top of each loaf to coat it with the cinnamon and sugar).
  10. Cover with the plastic wrap and let rise for about 15 more minutes. It will be peeking over the top of the pan.
  11. Bake the loaves for 30 minutes.
  12. While they bake melt the last 3 tablespoons of butter.
  13. At the 30 minute mark take the loaves out one at a time and brush the tops with butter. Bake for 10 more minutes.
  14. Turn the loaves out of the pans as soon as you take them from the oven and let them cool on a rack.
  15. Slice, TOAST and butter to serve
Recipe by Sugar Dish Me at