Sourdough Cinnamon Raisin English Muffin Bread with Cinnamon Butter

Prep: 15 mins + rising time | Cook Time: 35 mins | Course: Baked Goods | Yield: 1 loaf 

Sourdough cinnamon and raisin English muffin bread is amazing toasted with whipped cinnamon sugar butter melted into its nooks and crannies. Inspired by Averie Sunshine of Averie Cooks https://www.averiecooks.com/cinnamon-raisin-english-muffin-bread-with-cinnamon-sugar-butter/ 

1 Tbsp cornmeal

Spray oil

2 ¾ cups flour 

¼ cup sugar 

1 Tbsp cinnamon 

1 tsp salt 

⅛ tsp baking soda

1 cup milk

½ cup sourdough starter

¼ cup water 

½ cup raisins 

1 Tbsp cinnamon topping 

Cinnamon Sugar Butter:

2 Tbsp brown sugar 

2 Tbsp sugar 

2 Tbsp cinnamon 

½ cup butter, softened 

Spray oil in a 9.5 bread loaf pan and sprinkle with cornmeal, set to one side. In a stand mixing bowl, stir flour, sugar, cinnamon, salt, and baking soda together. Add milk, sourdough starter, water, and raisins. Beat on medium speed for 3 minutes using the paddle attachment. Transfer to a non-metallic bowl and cover with a lid or plastic wrap. Allow to bulk ferment overnight or until doubled in size. 

With a rubber scraper, transfer the dough to a lightly floured rolling surface. Shape the dough into a rectangle, tuck the ends underneath, and place it into the prepared bread pan.

Allow the bread to rise for 1 hour, covering it with a towel. Whisk brown sugar, sugar, and cinnamon together. Remove 1 Tbsp and reserve for the bread. Whip the rest of the cinnamon sugar mixture into the butter and blend well.

Preheat oven when ready to bake to 375*. Sprinkle the reserved tablespoon of cinnamon sugar over the bread and bake for 35-40 minutes. Use an insta-thermometer to test that the center of the bread is a minimum of 190*. Enjoy toasted with cinnamon butter.