Raisin Bread
Quick, easy and delicious home-baked bread for the breadmaker. Serve for either breakfast or dinner! This recipe makes a 2-lb. loaf.
Ingredients
- 1 1/3 cups water
- 4 1/4 cups bread flour NOT all-purpose flour
- 3 tbsp. sugar
- 2 tbsp. dry milk powder
- 1 1/2 tsp. salt
- 2 1/2 tbsp. unsalted butter cut in slivers
- 1 tsp. cinnamon
- 2 1/2 tsp. Fleishmann's bread machine yeast
- 1 cup raisins separate before adding
Instructions
- Layer ingredients in bread canister in order listed, except the raisins.
- Start breadmaker on regular basic bread setting.
- At the sound of the beep, add raisins.
- Close lid and continue to bake until done.
- Allow bread to sit in breadmaker 15 minutes before removing.
- Spread top and sides of bread with butter to prevent the crust from hardening.
- Allow bread to rest 15 minutes before slicing down.
Notes
NOTE: It normally takes about 45 minutes for the beeper to go off on the breadmaker so you can add the raisins.
NOTE: Homemade bread has no preservatives to it needs to be refrigerated after 2 days.
NOTE: all-purpose flour does not contain the necessary gluten to bond the ingredients together as well as bread flour. The bread may turn out crumbly. For best results use bread flour.
NOTE: I recommend using Fleischmann's yeast or bread machine yeast in any yeast bread recipe. Red Star yeast just doesn't work as well.
Recipe adapted from Zojirushi.
© Can’t Stay Out of the Kitchen
[nutrition-label]Nutrition
Calories: 203kcalCarbohydrates: 40gProtein: 5gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.1gCholesterol: 5mgSodium: 200mgPotassium: 153mgFiber: 1gSugar: 9gVitamin A: 50IUVitamin C: 0.8mgCalcium: 20mgIron: 2.2mg
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