26
RAISIN BREAD
1½ Pound Loaf
INGREDIENTS
2 Pound Loaf
10½ ounces (1¼ cups + 1 tbsp.)
2 tablespoons
3
⅓
cups
2 tablespoons
2 tablespoons
1½ teaspoons
1 teaspoon
2 teaspoons
- or –
1½ teaspoons
¾ cup
¼ cup
WATER, 80
°°°°
F
BUTTER or MARGARINE
BREAD FLOUR
DRY MILK
SUGAR
SALT
GROUND CINNAMON
ACTIVE DRY YEAST
- or -
BREAD MACHINE/FAST RISE YEAST
RAISINS**
CHOPPED NUTS, optional
12½ ounces (1½ cups + 1 tbsp.)
2 tablespoons
4 cups
2 tablespoons
2½ tablespoons
1¾ teaspoons
1¼ teaspoons
2¼ teaspoons
-or-
2 teaspoons
1 cup
⅓
cup
CINNAMON OATMEAL RAISIN BREAD
1½ Pound Loaf
INGREDIENTS
2 Pound Loaf
11 ounces (1¼ cups + 2 tbsp.)
2 tablespoons
2¾ cups
¾ cup
2 tablespoons
1¼ teaspoons
1 teaspoon
2 teaspoons
- or –
1½ teaspoons
½ cup
MILK, 80
°°°°
F
BUTTER or MARGARINE
BREAD FLOUR
OATS, quick or old-fashioned
BROWN SUGAR, packed
SALT
GROUND CINNAMON
ACTIVE DRY YEAST
- or -
BREAD MACHINE/FAST RISE YEAST
RAISINS**
13 ounces (1½ cups + 2 tbsp.)
2 tablespoons
3¼ cups
1 cup
2½ tablespoons
1½ teaspoons
1¼ teaspoons
2¼ teaspoons
-or-
2 teaspoons
⅔
cup
FOLLOW THESE INSTRUCTIONS FOR THE RECIPES ON THIS PAGE
Bread Select Setting To Use: basic/specialty
1
. Add liquid ingredients and butter to pan.
2
. Add all dry ingredients, except yeast, to pan. Tap pan to settle dry
ingredients, then level ingredients, pushing some of the mixture into
the corners.
3
. Make a well in center of dry ingredients; add yeast. Lock pan into
bread maker
4.
Program for recommended bread select setting and
desired crust color and loaf size settings. Program time
delay if being used. Start bread maker. When done, turn
off, unlock pan and remove with oven mitts. Shake bread
out of pan. Cool on rack before slicing.
SPEICAL NOTE
: **To make raisin bread without
being present to add the raisins, follow steps 1-3 above.
Then place raisins around the outside edge of pan, on top
of dry ingredients,
away
from the yeast. Do not add
raisins to the liquid in pan as the raisins will absorb too
much liquid and a poor loaf of bread will be obtained.
Continue with step 4.
