Cinnamon and Raisin Bread |
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Prep Time: 10 Minutes Cook Time: 180 Minutes |
Ready In: 190 Minutes Servings: 2 |
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This recipe is from the recipe leaflet that came with my bread machine. I increased the cinnamon by 1 teaspoon, the raisins by 1 tablespoon and added the orange zest to give it more flavor, but feel free to adjust it to your own taste (I just like the flavor of cinnamon) This recipe uses fast acting yeast because it is made using the rapid cycle. Leftover slices are great for making French toast. Ignore the cooking time I have given, it can be different with your machine setting. Ingredients:
180 ml water |
1 egg |
1 tablespoon oil |
1 teaspoon salt |
3 tablespoons dried nonfat dry milk powder |
1 teaspoon vanilla extract |
2 tablespoons sugar |
3 tablespoons raisins |
3 teaspoons cinnamon |
2 teaspoons grated orange zest |
3 cups white bread flour |
1 1/4 teaspoons fast-rising active dry yeast |
Directions:
1. Put everything in your bread bucket in the order given, except for the raisins.
2. Place the bucket in the machine.
3. Bake on the fruit/nut rapid setting.
4. Add the raisins at the beep.
5. This makes a 1-1/2 lb loaf, my leaflet says not to try to make this a 2 lb loaf, it will be too big and escape from the bread maker.
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