From Our Recipe Files ~~Whole Wheat Cinnamon Raisin Bread~~

This dark, rich bread is scrumptious! Try it for breakfast, either plain or toasted. (Note: If you have a machine with a regular baking cycle or under 3 hours, you may need to reduce the amount of butter by half or switch to the Whole Wheat cycle if you find it didn't rise well the first time.)

 

 1 Pound (small)

 1 1/2 Pound (medium)

 2 Pound (large)

 Buttermilk  5/8 to 3/4 cup 7/8 to 1 cup + 1 tablespoon  1 1/4 to 1 3/8 cups
 Egg 1 1  2
 Salt  3/4 teaspoon  1 teaspoon  1 1/2 teaspoons
 Butter or Margarine  1/4 cup   1/3 cup  1/2 cup
 Brown Sugar   2 tablespoons  3 tablespoons  1/4 cup
 Whole Wheat Flour   1 cup  1 1/2 cups  2 cups
 Bread Flour   1 1/4 cups  1 1/2 cups  2 1/2 cups
 Gluten, (Optional)   2 tablespoons   2 to 3 tablespoons  1/4 cup
 Raisins   1/2 cup  2/3 cup  1 cup
 Cinnamon   3/4 teaspoon   1 teaspoon  1 1/2 teaspoons
 Red Star brand active dry yeast   1 to 1 1/2 teaspoons   2 teaspoons   2 1/2 teaspoons

1. Place all ingredients in bread pan. Select MEDIUM CRUST setting. Press START.

2. Observe the dough as it kneads. After 5 to 10 minutes, if it appears dry and stiff or if your machine sounds as if it's straining to knead it, add more liquid, 1 tablespoon at a time, until dough forms a smooth, soft, pliable ball that is slightly tacky to the touch.

3. After the baking cycle ends, remove bread from the pan, place on cake rack and allow to cool for 1 hour before slicing.

CRUST: Medium
Bake Cycle: Standard
OPTIONAL BAKE CYCLES: Sweet Bread, Raisin Nut,Whole Wheat.

From: THE BREAD MACHINE MAGIC BOOK OF HELPFUL HINTS, (page 170) by Linda Rehberg and Lois Conway, St. Martin's Griffin. ©

HOME PAGE ~~ BOOKS ~~ ORDERING ~~ THE PANTRY ~~ PROBLEMS ~~ WEBSITES
E-mail to BREAD MACHINE MAGIC
Copyright © L & L Bakers, 1998. All Rights Reserved.