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RAISIN BREAD
Warm from the bread maker or toasted. A great way to start the day.
1 Pound Loaf
INGREDIENTS
1½ Pound Loaf
6½ ounces (¾ cup + 1 Tbsp.)
WATER 115-125°F
9½ ounces (1 cup + 3 Tbsp.)
1 tablespoon
BUTTER or MARGARINE
2 tablespoons
2 cups
BREAD FLOUR
3 cups
1½ tablespoons
DRY MILK
2 tablespoons
1½ tablespoons
SUGAR
2 tablespoons
½ teaspoon
SALT
1 teaspoon
½ teaspoon
GROUND CINNAMON
1 teaspoon
2¼ teaspoons
FAST RISE/
3 teaspoons
BREAD MACHINE YEAST
½ cup
RAISINS*
¾ cup
¼ cup
CHOPPED NUTS, optional
¼ cup
FOLLOW THESE INSTRUCTIONS FOR RAISIN BREAD AND 50% WHOLE WHEAT BREAD
BREAD SELECT SETTING TO USE:
one-hour
Add liquid ingredients and butter to pan.
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.
Make a well in center of dry ingredients; add yeast. Lock pan into bread maker.
Program for recommended
one-hour
bread setting. Turn bread maker on. *Add raisins and nuts when alert sounds during the knead
cycle. When done, turn off, unlock pan and remove with oven mitts. Shake bread out of pan and cool on rack before slicing.
50% WHOLE WHEAT BREAD
For those that like a lighter textured wheat bread, this is the recipe for you. Contains equal amounts of bread and whole-wheat flour.
1 Pound Loaf
INGREDIENTS
1½ Pound Loaf
6 ounces (¾ cup)
WATER 115-125°F
8 ounces (1 cup)
1 tablespoon
HONEY
1 tablespoon
1 tablespoon
BUTTER or MARGARINE
2 tablespoons
1 cup
BREAD FLOUR
1½
cups
1 cup
WHOLE WHEAT FLOUR
1½ cups
1 tablespoon
BROWN SUGAR, packed
1½ tablespoons
1 tablespoon
DRY MILK
1½ tablespoons
½ teaspoon
SALT
1 teaspoon
2¼ teaspoons
FAST RISE/
3 teaspoons
BREAD MACHINE YEAST
