- 1-2/3 cups warm tap water
- 2 tablespoon vegetable oil
- 4 1/2 cups bread flour or
all-purpose flour
- 2 tablespoons dry milk powder
- 1-1/2 teaspoons salt
- 1-1/2 teaspoons cinnamon
- 1/3 cup sugar
- 2 teaspoons bread machine yeast
- 1 cup raisins
Measure the ingredients (except the raisins)
into the bread pan in the order listed. Make
a well in the flour and sprinkle the yeast
into it. Set the machine to it's Rapid or
Quick Cycle. On my machine this lasts for 80
minutes, or 1-1/3 hours. After the dough has
kneaded for 10 minutes, add the raisins. I
use my kitchen timer to tell me when ten
minutes is up. Let the machine work it's
magic. Remove the cooked bread from the pan
after baking and allow it to cool before
slicing.
This recipe is very soft when it is first
baked. I especially like it with ricotta or
neufchatel cheese spread on it. It also
toasts very nicely, and makes excellent
French Toast. I find that Apple Butter has a
special affinity for most types of raisin
bread. Try it, and you'll probably agree.
Makes a 2 lb loaf.
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